For this recipe, we used 3/4-cup paper baking molds for panettone (by Novacart; $0.25 each; surlatable.com).
1 1/2 cups sugar
1 cup buttermilk
1/2 cup brewed coffee, cooled
3/4 cup vegetable oil
2 large eggs, at room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
About 1/2 cup unsweetened cocoa powder
1/4 cup espresso powder
2 teaspoons baking soda
1 teaspoon baking powder
6 ounces semisweet chocolate chunks
4 ounces bittersweet chocolate, chopped
1/2 cup whipping cream
Coffee beans for garnish
How to Make It
Preheat oven to 350°. In a bowl with a mixer, beat sugar, buttermilk, coffee, oil, eggs, salt, and vanilla on medium speed until well blended.
Whisk together flour, 1/2 cup cocoa powder, espresso powder, baking soda, and baking powder in a bowl to blend. Gradually add to wet mixture; beat on medium speed until smooth, scraping down sides as necessary. Stir in semisweet chocolate chunks.
Set baking molds on a rimmed baking pan and fill each about two-thirds full. Bake until a toothpick inserted in centers (avoid chocolate chunks) comes out clean, about 27 minutes. Cool cakes completely on a rack.
Melt bittersweet chocolate with cream in a small saucepan over very low heat and stir with a rubber spatula until smooth and blended. Remove from heat and let cool until thick but still spreadable, about 40 minutes. Spread on cakes. Top each cake with a few coffee beans and dust with cocoa. Let frosting firm up completely before serving, at least 30 minutes.
These are so rich and delicious! The chocolate genache on top is "YUM". I wish I could have got the cake molds shown in the picture. I used foil cupcake liners. They looked quite impressive with the other three mini-cake varieties presented in tins to my clients. They loved them!
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