Mini Cakes

I can try to be that person who sits around all day.... butttt I went a little stir crazy.. so I continued to work on my baking skills...

This recipe is a branch off of Silvana's marble loaf cake. 

Because I am still in possession of my mother's mini spring form pans, I decided to make mini cakes, nut realizing I did not have any vanilla in my apartment, AND the guys next door didnt have any either... (long shot), AND it is too cold to venture to the neighborhood grocery store, I had to improvise by making the entire cake chocolate. 

So, here it is!

Gluten Free Chocolate Chocolate Mini Cakes 

Ingredients:
3 Tablespoons Unsweetened Cocoa powder
3 Tablespoons Boiling water
2 Large Eggs
1 cup sugar
1/2 cup Vegetable Oil
1/2 Cup water
1 Cup Silvana's Gluten-free All purpose flour 
1 Teaspoon Baking powder
1/4 Tsp Sat
1.5 Cups Dairy free chocolate chunks or chips
3 tablespoons shortening

• Mix together Cocoa powder and boiling water, set aside 
• Beat eggs and sugar until smooth and frothy, then add in oil and water
• In a separate Bowl mix together flour, baking powder and salt. 
• Add flour mixture to wet ingredients and mix
• add in the cocoa and water sauce and mix until combined. 
• Divide mixture equally in the 3 mini springform pans 
• Bake at 350 degrees for about 35-45 minutes
• I recommend putting small pans on a cookie sheet to make transfers easier, test the cake's "doneness' by using a toothpick and watching if it comes out clean. 
• Let cakes cool, and remove springform sides and bottoms, place on a wire rack
• melt the shortening and chocolate chips until liquid consistancy 
• spoon chocolate mixture over cakes in small amounts, letting the chocolate coat the entirety of the cake. 
• Let sit to harden, or place in refrigerator for faster finish. 

Enjoy!

Happy Living

~M