The start of something good is always a beautiful thing. On this day, I paused at each step. Reveled in the process. Appreciated the silence. The times when I get to stay home, throw on my overalls, tie an apron around my waist and hook a dish towel to my belt loop, make me the happiest. I was inspired by a cute little holiday cake I saw in a stack of old Gourmet magazines and also, I’ve been dying to do something with ganache. So, these little treats were born.
I found this mini-cake tin at the estate sale of an opera singer who lived in Hollywood. I scored this tin and a vintage dress of hers for $20.00. It makes such a pretty shape for individual cakes. Seek out things that are old, treasured and unexpected and they tend to give great rewards!
- 5 Tbsp unsalted butter, room-temp
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ⅔ cup boiling water
- 2 teaspoons orange zest plus more for garnish
- ¼ teaspoon salt
- ½ cup packed dark brown sugar
- ⅔ cup unsulfured molasses
- 1 large egg
- 2 cups heavy cream
- 1 lb good quality semi-sweet chocolate pieces
- Pre-heat oven to 350 degrees. Butter and flour a 12-cup muffin tin or any individual mini cake pan (I found mine at an estate sale- fancy cake shape!) In a small bowl, sift together the flour, baking powder, and salt. set aside. In another small bowl, stir together the baking soda and boiling water, set aside.
- In the bowl of an electric mixer, beat the butter and brown sugar on medium until fluffy, 2-3 minutes. Add the egg and beat until well-combined. Add molasses, orange zest, and reserved baking soda mixture; beat until combined.
- Pour batter into muffin or mini cake tin, filling only halfway. Bake, rotating tin halfway, until a tester comes out clean, about 20-25 minutes. Transfer to a wire rack set inside a cookie sheet with parchment paper between them, to cool.
- Next, make your ganache! In a small sauce pan over medium-high heat, bring the cream to a boil, then turn off heat. Add the chocolate, stirring well to combine. Let sit for 5 minutes. Whisk until very smooth and let cool, stirring frequently.
- When cakes are completely cool, pour ganache over cakes. Finish by grating orange zest over them and enjoy!