Mocha Madness and Pecans are PERFECTION in my Mini Chocolate Cakes

Cakes and Breads / May 2, 2016

Everyone is always searching for that word that stops trains, wars, acne, and certainly time. That word is chocolate. I won’t ramble. I will just post photos and recipes. “Finally!” You say? — I’ll let you be smarty about it IF you promise to download the recipe and MAKE IT!

Chocolate Mocha Pecan Cakes With Mini Strawberry Banana Shakes

Makes 12 muffin sized cakes

Ingredients:

Dry:

2 C cake flour
2 t baking powder
1/t baking soda
½ t salt
4 T unsweetened cocoa powder
¼ t ground ginger
1 C pecans chopped

Wet:

1 large egg
4 T canola oil
¼ C strong brewed coffee, cooled
1 C 2% milk
1 t vanilla
Butter to grease muffin tins

Method:

In one bowl add the dry ingredients. Blend well with a fork until everything is incorporated. In another bowl, add all the wet ingredients and whisk until very well blended. Make a well in the middle of the dry ingredients and pour in the wet. Using a spatula, fold and mix all together just until blended. Don’t over-stir.
Butter the insides of a standard, 12 count muffin tin and then drop about 1 T of the chopped pecans into the bottom. (You can also sprinkle the pecans on top of the batter.) Now, divide the batter evenly by pouring into the muffin tins. Place in a preheated 375 degree F oven and bake for maximum of 15-18 minutes.
Remove, let cool for about 5 minutes, take cakes out of tins and serve with your favorite fruit or chocolate sauce and a small sized milkshake.