CINNAMON SPICED CHOCOLATE CAKE WITH WHIPPED CREAM
Steps:
- 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.
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