Cinnamon Spiced Chocolate Cake with Whipped Cream
- Level: Easy
- Yield: 12 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 283
- Total Fat
- 17
- Saturated Fat
- 10
- Carbohydrates
- 30
- Dietary Fiber
- 1
- Sugar
- 19
- Protein
- 4
- Cholesterol
- 64
- Sodium
- 201
- Total: 35 min
- Active: 20 min
Ingredients
1 1/2 cups all-purpose flour, plus more for the molds
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
4 ounces semisweet or bittersweet dark chocolate
1 stick (8 tablespoons) unsalted butter, plus more for the molds
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup whole milk
1 cup heavy cream, chilled
1/2 cup sour cream, chilled
1/4 cup packed light brown sugar
1/2 teaspoon pure vanilla extract
Directions
- Preheat the oven to 350 degrees F.
- Combine the flour, baking soda, cinnamon, salt, allspice and cloves in a large bowl and set aside.
- Melt the chocolate and butter in a double boiler or the microwave and whisk until smooth. Add the granulated sugar, vanilla, eggs and milk to the melted chocolate and whisk until smooth.
- Add half of the dry ingredients and fold together with a spoon or spatula. Repeat with the remaining dry ingredients.
- Butter and flour twelve 4-ounce ramekins, custard cups or disposable aluminum cups. Invert and tap on the counter to expel the excess flour. Fill each cup three-quarters of the way with batter and tap gently or use a spatula to smooth. Space the cups 1 to 2 inches apart on a baking pan. Bake until the edges look firm and dry and the centers are slightly soft, about 14 minutes. Cool briefly and remove the cakes from the ramekins.
- Just before serving, beat the heavy cream, sour cream, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Garnish each with a dollop of whipped cream.