I made these for Kelly's birthday last week. The chocolate cake is my favorite chocolate cake recipe from www.hersheys.com. When you are reading this I will be in Florida at my mom's house enjoying a little sun and warm weather. I will be back soon though since I can't go too long without giving my two adorable grandchildren hugs and kisses.
2 cups sugar
1-3/4 all purpose flour
3/4 cup unsweetened Hershey's cocoa
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1 stick softened butter
3 cups confectioners sugar
1 tsp vanilla
1/4 cup caramel sauce (I used Smuckers sundae topping)
3-4 tbsp heavy cream
1/2 cup heavy cream
1/2 cup semisweet chocolate chips
1/2 cup toasted coconut for sprinkling over top cake
Heat oven to 350 degrees. Grease a mini bundt pan with PAM cooking spray.
Combine dry ingredients in a large mixing bowl. Add eggs, milk, oil and vanilla and beat on medium speed for 2 minutes. Stir in boiling water. The batter will be thin.
Pour 1/4 cup into each mini bundt cake.
Bake 10-12 minutes or until a toothpick inserted into it comes out clean. Cool cakes in pan for 3 minutes and then turn pan over so they all fall out onto cooling rack.
Keep the oven on and turn up to 425 degrees to toast the coconut. Watch it so it doesn't burn. Mix it around as its cooking so it browns evenly. It should take about 4-5 minutes but be careful with it.
While cakes and coconut are cooling make frosting by mixing all the ingredients until the frosting is the consistency that you would like.
When cakes are cool, put frosting into a piping bag and fill each hole in the mini bundt cakes with the caramel frosting.
Make the ganache by microwaving the heavy cream for a minute and immediately adding the chocolate chips and stirring until it all comes together and the chocolate is shiny. Drizzle over the cakes and immediately sprinkle with coconut. This made 20 mini cakes.
Linked at: http://www.thecountrycook.net/