Our Backstage Baker is busy busy — he’s already deep in rehearsal for his next Broadway show, J.B. Priestley’s Time and the Conways, starring Elizabeth McGovern and directed by Indecent’s Rebecca Taichman. (FYI, Indecent closed on August 6, but if you missed it, you can catch it on November 17 on PBS’ Great Performances. Check your local listings, as they say.)
Last week was the first Wine and Unwind for the Conways cast, and James made the Flourless Chocolate Cake already posted on the site. (As an aside, do you realize there are over 85 recipes posted here? All made by James for the various shows he’s worked on over the past four years.)
This week, he tried a new recipe, and it seems like a keeper. Enjoy!
Fresh Raspberry Stuffed Mini Dark Chocolate Cakes with Chocolate Truffle Icing
NOTES: The individual cakes are made in cupcake pans and then inverted to cool, iced and served.
This recipe is great for a party since it makes 24.
for the mini cakes:
Nonstick Coconut Oil cooking spray
1/2 cup butter
2 large eggs
1 2/3 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 3/4 teaspoons vanilla
1 cup buttermilk
2 cups raspberries
for the Chocolate Truffle Icing:
1 cup whipping cream
2 tablespoons light corn syrup
1 1/3 cups semisweet chocolate chips
1 teaspoon vanilla
Let butter and eggs stand at room temperature for 30 minutes while you preheat your oven to 350 degrees F. Lightly coat twenty-four 2-1/2-inch muffin cups with nonstick cooking spray; set aside.
In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. In a small bowl, combine granulated sugar and brown sugar. Set aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar mixture, about 1/4 cup at a time, beating on medium speed about 5 minutes or until light and fluffy, scraping side of bowl occasionally. Add eggs one at a time, beating well after each addition. Beat in vanilla.
Add about 1/4 cup flour mixture and 1/4 cup buttermilk to butter mixture, beating on low speed. Keep adding flour and buttermilk until finished and beat until just combined. Beat on medium to high speed for 20 seconds more.
Divide half of the batter among the prepared muffin cups. Divide the 2 cups raspberries among muffin cups, adding 3 or 4 berries to the center of each cup. Spoon the remaining batter over berries in muffin cups. Do not fill the cups fully.
Bake for 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 5 minutes. Remove cupcakes from pans; cool completely on wire racks.
To Prepare Chocolate Truffle Icing:
Put cream and corn syrup in a small pan and boil over low heat stirring constantly. Add chocolate chips and let set 2 minutes. Whisk to combine and add vanilla.
To glaze cupcakes, invert one cake at a time onto a slotted spoon. Hold the cake over the bowl of icing and spoon icing over cake, allowing excess to drip down side. Place glazed cakes on a wire rack set on a parchment-lined baking sheet. Chill about 20 minutes or until icing is set.
If desired, decorate cakes with additional raspberries. Makes 24 cupcakes.
Actors Cara Ricketts and Gabriel Ebert ( 2013 Tony Award winner for Best Featured Actor in a Musical)
Anna Camp, Anna Baryshnikov and Charlotte Parry wining and unwinding
Assistant Director Katie Lindsay