Mini Chocolate-Coconut Cakes
Using sphere-shaped molds creates the look of snowballs, but these cakes can also be made in standard muffin tins.
- Total Time:
- Yield: Makes 20
Photography: Johnny Miller
Source: Martha Stewart Living, December 2011
For the Cakes
- Vegetable oil cooking spray
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 1 1/2 cups sugar
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- Coarse salt
- 1/3 cup vegetable oil
- 3/4 cup sour cream
- 3/4 cup warm water
- 1 large egg plus 1 large egg yolk
For Almond Syrup
- 1/4 cup water
- 1/4 cup sugar
- 1/2 teaspoon pure almond extract
For the Frosting
- 3/4 cup plus 1 tablespoon sugar
- 1/3 cup water
- 1 tablespoon light corn syrup
- 3 large egg whites, room temperature
- 1/2 teaspoons pure almond extract
- Gel-paste food coloring in red or pink
- 2 1/2 cups sweetened shredded coconut
Make the cakes: Preheat oven to 350 degrees. Generously coat two 6-compartment nonstick sphere-shaped silicone molds with cooking spray, and transfer to a rimmed baking sheet.
Sift flours, sugar, cocoa, baking soda, baking powder, and 3/4 teaspoon salt into the bowl of a mixer. Beat in oil, sour cream, warm water, egg, and egg yolk with mixer on low speed. Continue to beat until smooth, about 2 minutes.
Working in batches, divide batter among molds (3 tablespoons each). Bake, rotating sheet halfway through, until a toothpick inserted into center of each comes out clean, about 25 minutes. Let cakes cool in molds set on a wire rack for 15 minutes. Run a knife around edges of each cake to remove from molds. Let cakes cool completely on rack.
Meanwhile, make almond syrup: Heat water and sugar in a small saucepan over high heat, stirring, until sugar dissolves. Stir in almond extract. Brush cakes all over with warm almond syrup. Let stand for 15 minutes.
Meanwhile, make the frosting: Bring 3/4 cup sugar, the water, and corn syrup to a boil in a small saucepan over medium-high heat. Cook until a candy thermometer reaches 230 degrees.
Meanwhile, whisk egg whites to soft peaks with a mixer on medium-high speed. Whisk in remaining tablespoon sugar.
Once syrup reaches 230 degrees, immediately pour it down sides of bowl in a slow, steady stream with the mixer on medium-low speed. Raise speed to medium-high. Beat until cooled and stiff, but not dry, peaks form, about 5 minutes. Add almond extract and 1 drop food coloring. Continue to beat for 1 minute.
Frost cakes using a small offset spatula, then coat each with coconut.