MINI CHOCOLATE-COCONUT CAKES

Mini Chocolate-Coconut Cakes image

Using sphere-shaped molds creates the look of snowballs, but these cakes can also be made in standard muffin tins.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h40m

Yield Makes 20

Number Of Ingredients 22

Previous Next

Ingredients

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
1/4 cup water
1/4 cup sugar
1/2 teaspoon pure almond extract
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

Steps:

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.