RECIPE: MINI COCOA CAKES

Makes about 6-7

Created for Fresh by Jenny Keller

INGREDIENTS

2 sticks butter (8oz.)

2⅔ cups sugar

4 eggs

2 tsp. vanilla

¾ cup cocoa powder

2¾ cups flour

2 tsp. baking soda

¾ tsp. baking powder

½ tsp. salt

1½ cups water

mini marshmallows

sprinkles/sanding sugar

(2) 9×13 pans

Round cookie or biscuit cutter (about 2 ½” – 3”)

Non-stick baking spray

1 batch buttercream frosting (see below)

Decorating bag


INSTRUCTIONS

1.

Preheat oven to 350˚ F. Spray (2) 9×13 pans with non-stick baking spray.

2.

Cream butter and sugar until light and fluffy. Combine eggs and vanilla and slowly drizzle into butter mixture while on low speed. Add cocoa to mixture and mix until combined.

3.

Combine flour, soda, powder, and salt.

4.

Add half of these dry ingredients and mix just until combined. Add half of the water and mix again, just until combined.

5.

Repeat the last step with the other half of the dry ingredients and water. Mix together.

6.

Pour ½ prepared batter in each prepared pan. Bake cakes for 15-17 minutes each. Remove and allow to cool.

7.

Make buttercream frosting while cakes are cooling. Fill decorating bags with icing.


8.

Using biscuit cutter, cut 12-15 circles out of each cake (or more, depending on size of cutter).


9.

Pipe icing on half of the cake circles. Top with remaining cake circles. Using a vertical motion, pipe a dollop of icing on each cake top.


10.

Decorate with mini marshmallows and sanding sugar.

 

BUTTERCREAM FROSTING

Makes about 6 cups

INGREDIENTS

1 cup Imperial brand margarine or butter (2 sticks)

1 cup Crisco brand vegetable shortening

2 pounds confectioners’ sugar (about 7½ cups)

2 tsp. pure vanilla extract

3 tbsp. whole milk


INSTRUCTIONS

1.

Combine the margarine and Crisco in electric mixer bowl; beat on medium speed until smooth.

2.

Add half of the confectioners’ sugar and continue beating on low speed until the mixture is creamy. Add the remaining confectioners’ sugar, vanilla, and milk, and beat until the frosting is creamy fluffy. Reserve a smaller portion of frosting and add any food coloring at this time. Beat both batches separately on low speed until light and fluffy.

3.

Use immediately or store in an airtight container refrigerated for up to 30 days.

 

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