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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For this recipe, we used 3/4-cup paper baking molds for panettone (by Novacart; $0.25 each; ). Ingredients:
1 1/2 cups sugar |
1 cup buttermilk |
1/2 cup brewed coffee, cooled |
3/4 cup vegetable oil |
2 large eggs, at room temperature |
1/2 teaspoon salt |
1 teaspoon vanilla extract |
2 cups flour |
about 1/2 cup unsweetened cocoa powder |
1/4 cup espresso powder |
2 teaspoons baking soda |
1 teaspoon baking powder |
6 ounces semisweet chocolate chunks |
4 ounces bittersweet chocolate, chopped |
1/2 cup whipping cream |
coffee beans for garnish |
Directions:
1. Preheat oven to 350°. In a bowl with a mixer, beat sugar, buttermilk, coffee, oil, eggs, salt, and vanilla on medium speed until well blended.
2. Whisk together flour, 1/2 cup cocoa powder, espresso powder, baking soda, and baking powder in a bowl to blend. Gradually add to wet mixture; beat on medium speed until smooth, scraping down sides as necessary. Stir in semisweet chocolate chunks.
3. Set baking molds on a rimmed baking pan and fill each about two-thirds full. Bake until a toothpick inserted in centers (avoid chocolate chunks) comes out clean, about 27 minutes. Cool cakes completely on a rack.
4. Melt bittersweet chocolate with cream in a small saucepan over very low heat and stir with a rubber spatula until smooth and blended. Remove from heat and let cool until thick but still spreadable, about 40 minutes. Spread on cakes. Top each cake with a few coffee beans and dust with cocoa. Let frosting firm up completely before serving, at least 30 minutes.
5. Note: Nutritional analysis is per cake.
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