I have been a bit infatuated with cakelets lately. For those of you who are unfamiliar, cakelets are simply mini cakes that serve 1-2 people. I think, at least for me, the allure is that they offer a bit of a fancier alternative to cupcakes. Often, cakelets are baked in cakelet pans that can be purchased at any variety of retailers. I made these lovely little Chocolate Irish Cream Cakelets by cutting into two 9-inch round cakes using a biscuit cutter.
I made this cake using my very favorite recipe for chocolate cake. This cake is very moist, and it has a rich chocolate flavor. When I had my cake business, this is the recipe that I used for all of my chocolate cakes. My customers loved it, and they would frequently ask for my recipe. (I didn’t share it with them!)
After you have baked the cakes, let them cool completely. Before you cut-out the cakelets, take a knife and level the top of each cake, especially if it has domed. You want the top surface of each cakelet to be flat. Otherwise, it might be a bit tricky to assemble. Then, take your biscuit cutter and cut-out the cakelets.
The number of servings that this recipe will make largely depends on the size of your biscuit cutter. My biscuit cutter was about 2-3 inches in diameter. I was able to cut 6 cakelets from each cake, for a total of 12 small rounds. Since I used two rounds to create each cakelet, I ended up with a total of 6 servings. After you have cut-out all of your cakelets, be sure to save the remaining cake. You will use these “cake scraps” for your parfaits.
Now it is time to assemble these little lovelies. In between the two stacked rounds is a luscious chocolate ganache that had been laced with Irish Cream liqueur. Then, I rounded out the flavors by topping the cakelets off with an Irish Cream whipped cream. Lastly, I sprinkled a bit of shaved chocolate on and around the dessert as a garnish. The result? In a word, divine.
I hate to waste anything, especially cake. As I was making these cakelets, I noticed that I was left with a good amount of cake scraps. It occurred to me that the components I used to make the cakelets would make a fabulous parfait, too. So, when I made the chocolate ganache and the whipped cream for the cakelets, I made double of each recipe. I used a batch of ganache and of whipped cream for the cakelets. I stored the remaining batches in the refrigerator, until I made the parfaits later in the week.
When I was ready to make the parfaits, I simply cut the leftover cake into small, bite-sized cubes. Then, I warmed the ganache in my microwave for about 20 seconds. When I took the ganache out of the microwave, I stirred it, and I put it back into the microwave. I kept microwaving it in 10-15 second increments until it was warm and pourable.
The whipped cream that was stored in my fridge had somewhat deflated, so I used my hand mixer to revive the volume. To assemble the dessert, I poured some ganache in the bottom of the serving glasses. Then, I placed a generous layer of cake in each serving glass, followed by more ganache, and then a layer of whipped cream. I continued with more layers of the same until I reached the top of each glass. I garnished the dessert with some shaved chocolate. I loved that I was able to enjoy a pretty and delicious dessert in the middle of the week with minimal effort!
I hope you give one or both of these desserts a try. If you do, I’d love to hear from you!
For the Chocolate Cake:
Slightly Adapted from: Hershey’s “Perfectly Chocolate” Chocolate Cake
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup baking cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup sour cream
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Pre-heat your oven to 350 degrees. Prepare two 9-inch round baking pans, either by spraying with non-stick baking spray or by greasing and flouring the pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, sour cream, oil, and vanilla. Then, beat the batter with your mixer on medium speed for 2 minutes. Stir in the boiling water (batter will be very thin). Pour the batter into your prepared pans. Bake the cakes for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean.
For the Irish Cream Ganache:
9 ounces bittersweet chocolate (chopped)
1 cup of heavy cream
2-3 tablespoons of Irish Cream liqueur (or you can substitute liquid Irish Cream coffee creamer)
Place the chocolate into a microwave-safe bowl. Pour the heavy cream and the Irish Cream over the chocolate. Then, place the bowl into your microwave and warm for 45 seconds. After this time has elapsed, take the bowl out of the microwave and use a small whisk to start to combine the chocolate and cream. Continue to microwave the bowl in 15-20 second increments, followed by whisking, until the ingredients are well combined and smooth.
For the Irish Cream Whipped Cream:
1 cup heavy whipping cream
3-4 tablespoons of powdered sugar
2 tablespoons of Irish Cream liqueur (or you can substitute liquid Irish Cream coffee creamer)
Whip the heavy whipping cream until stiff peaks form. Then, gently fold in the powdered sugar and Irish Cream, one at a time, until combined. If these additions cause the whipped cream to deflate, simply beat it with your mixer until the volume returns.