Mini Chocolate Pound Cakes With Butterscotch Glaze Recipe – Simples Recipe Ever :- This is it. a cake. An all-butter bundt cake that is covered in butterscotch sauce is my ultimate favourite cake, but what is the appropriate phrase to describe it? Absolutely excellent in every way. It is not appropriate to use the term “freaking” in this context.
Mini Chocolate Pound Cakes With Butterscotch Glaze Recipe – Simples Recipe Ever
The remaining portion of the cake can be seen in the background, and a slice of butterscotch cake that has been covered with butterscotch sauce is shown on a white dish. Even more favourable is the fact that both the butterscotch cake and the homemade butterscotch sauce are quite simple to prepare. Within a period of less than ninety minutes, the cake will be removed from the oven, dripping with butterscotch sauce, and ready to be consumed.
INGREDIENTS
FOR THE CHOCOLATE POUND CAKES:
- 2 & 1/2 cups (300g) all-purpose flour
- 1 cup (85g) unsweetened cocoa powder (natural or Dutch process)
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 cup (226g) sour cream
- 1 teaspoon vanilla extract
FOR THE BUTTERSCOTCH GLAZE:
- 1/4 cup (56g) unsalted butter, softened
- 1 cup (200g) light brown sugar
- 1 teaspoon lemon juice
- 1/2 cup (118ml) whipping cream, at room temperature
- 1/2 teaspoon salt
INSTRUCTIONS
TO MAKE THE CAKES FOR THE PACKAGE: Preheat the oven to 350 degrees Fahrenheit. The typical muffin pan should be greased with 12 cups. Flour, cocoa powder, and salt should be mixed together in a bowl of medium size using a whisk. at get a creamy consistency, whip the butter and sugar together with an electric mixer set at medium speed. One egg at a time, stirring thoroughly after each addition, add the eggs to the mixture.
To the vanilla, mix it in. Reduce the speed of the mixer to a low setting. The flour mixture should be added in three equal parts, with each component being followed by two equal parts of the sour cream. After the muffin cups have been prepped, divide the batter evenly among them. A pick that is placed into the centre should come out clean after being baked for twenty to twenty-five minutes.
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While you are creating the butterscotch glaze, let the cake to cool in the pan. BEFORE THE GLAZE IS MADE:
Brown sugar, butter, lemon juice, and salt should be added to a saucepan with a heavy bottom container.
While the butter is melting and the sugar is dissolving, continue to cook the mixture over medium heat for five to six minutes.
While whisking the mixture occasionally, reduce the heat to a low setting and gradually add the whipped cream. Cook for seven to eight minutes, or until the glaze begins to gradually thicken.
Take the pan off the heat and let it to cool down fully in the pan. When the glaze has reached the desired temperature, drizzle it over the chocolate cakes. In the event that you so wish, sprinkle some chocolate chips on top.
Nutrition
Amount Per Serving:
- CALORIES: 489
- TOTAL FAT: 19g
- SATURATED FAT: 11g
- TRANS FAT: 1g
- UNSATURATED FAT: 6g
- CHOLESTEROL: 150mg
- SODIUM: 560mg
- CARBOHYDRATES: 74g
- FIBER: 1g
- SUGAR: 50g
- PROTEIN: 8g
NOTES
When you are cooking, you should avoid allowing the glaze to become too thick because it will thicken as it cools. It is possible to keep the small chocolate pound cakes and the butterscotch glaze in separate containers, and then drizzle the butterscotch glaze over the cakes just before serving.
At room temperature, the small chocolate pound cakes can be preserved for up to two days, while in the refrigerator, they can be kept for up to four days. There is also the option of freezing them for up to two months. At room temperature, the butterscotch glaze can be kept for up to a week, and there is a maximum of ten days that it can be kept in the refrigerator.
