Delightful Indulgence ~ Mini Coconut-Chocolate Snowball Cakes

Mini Coconut~Chocolate Snowball Cakes

Chocolate Cake

vegetable oil cooking spray
 1 1/2 cups all purpose flour
1/2 cup almond flour
1 1/2 cup sugar
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 tsp baking soda
3/4 tsp 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. Preheat oven to 350 degrees. Generously coat two 6-compartment non-stick sphere shaped silicone molds {you can also do it in muffin tins} with cooking spray, and transfer to a rimmed baking sheet.
2. Sift flour, sugar, cocoa, baking soda, baking powder, and 3/4 tsp into a 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, approx 2 minutes.
3. Working in batches, divide batter among molds and bake {rotate halfway through} until toothpick inserted into center of each comes out clean, approx 25 minutes.
4. Let cakes cool in molds set on a wire rack for 15 minutes. Let cakes cool completely on rack.

Almond Syrup

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

1. Heat water and sugar in small saucepan over high heat, stirring, until sugar dissolves. Stir in almond extract.
2. Brush cakes with warm almond syrup. Let stand for 15 minutes.

 Frosting
 3/4 cup, plus 1 tbsp sugar
1/3 cup water
1 tbsp light corn syrup
3 large egg whites, room temperature
1/2 tsp pure almond extract
gel paste food coloring in pink or red
 1/2 cups sweetened shredded coconut

1. 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.
2. Meanwhile, whisk egg whites to soft peaks with a mixer on medium-high speed. Whisk in remaining tablespoon of sugar.
3. Once syrup reaches 230 degrees, immediately pour 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 forms, approx 5 minutes. Add almond extract and 1 drop food coloring. Continue to beat for 1 minute.
4. Frost cakes using a small offset spatula, then coat each with coconut.

…and voila, you have fabulous pink mini cakes!  Enjoy with a glass of champagne or other sparkling wine.
xoxo, B

via Martha Stewart

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