Seven Layer Brownies and now these Samoa Mini Cakes. Unlike the Texas Sheet Cake Bites which I didn't make as bites but as a traditional sheet cake, I did take the time to bake these as minis.
1 cup all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup buttermilk
1 1/2 cups sweetened shredded coconut, toasted
Hot fudge sauce
- Preheat oven to 350 degrees. Generously spray mini bundt pans or mini muffin tins with nonstick cooking spray.
- Melt chocolate over the top half of a double boiler set over hot water; set aside.
- Whisk together flour, cocoa powder, baking powder, baking soda and salt in a bowl.
- In the bowl of your stand mixer with the paddle attachment, beat melted butter and sugar on medium high speed for 2 minutes. Add egg and vanilla and beat for an additional 2 minutes.
- Stir in melted chocolate.
- Alternately add flour mixture and buttermilk; stir until just combined.
- Spoon batter into prepared pans and fill 2/3 of the way full. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool for 5 minutes in the pan then invert cakes onto a cooling rack to cool completely.
- Once cool, heat caramel sauce and hot fudge in separate bowls for 30 seconds.
- Dip cakes into warm caramel sauce then spinkle with generous amount of toasted coconut. Drizzle cakes with hot fudge sauce.