Mmmmm cake. Okay, actually, I'm not that big a cake fan. I mean, I will always eat it if it's offered to me, but my point is that I'll almost always choose a brownie, a truffle, or a cookie first.
This cake is different. It's moist, fudgy, and dark, making it as good (or better than) a brownie in my book. My dad used to make it in a bundt pan every year for my birthday, using the Decadent Chocolate Cake recipe from the Silver Palate Cookbook.
Since I haven't been home for my birthday in ages, I was really starting to experience withdrawl, so I dug up the recipe online. I followed it very closely; the only change was substituting plain Greek yogurt for the sour cream it calls for (just as good). And, as you can see, I baked them in mini bundt pans, which only needed about 20-25 minutes at 350.
Then I warmed up some frozen mixed berries, a little water, and pinch of corn starch in a sauce pan for a yummy berry sauce, then finally topped it off with some fresh whipped cream.
True to their name, these minis were decadent.
This cake is different. It's moist, fudgy, and dark, making it as good (or better than) a brownie in my book. My dad used to make it in a bundt pan every year for my birthday, using the Decadent Chocolate Cake recipe from the Silver Palate Cookbook.
Since I haven't been home for my birthday in ages, I was really starting to experience withdrawl, so I dug up the recipe online. I followed it very closely; the only change was substituting plain Greek yogurt for the sour cream it calls for (just as good). And, as you can see, I baked them in mini bundt pans, which only needed about 20-25 minutes at 350.
Then I warmed up some frozen mixed berries, a little water, and pinch of corn starch in a sauce pan for a yummy berry sauce, then finally topped it off with some fresh whipped cream.
True to their name, these minis were decadent.
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