My husband came home with a 6 pack of beer – Coffee Porter Real Ale Brewing Company (Blanco TX) and after one taste I thought – “This is perfect for pairing with chocolate!” I know that most porters pair well with chocolate, but this had a coffee flavor too, so I went out the next day to see if I could find other types of beer that might pair well with chocolate and I did! See Beer to Pair with Chocolate for some of my finds. Not all were good, but we had fun tasting the various ones with 3 types of chocolate chips – milk, dark and white. So this recipe was created to pair with the beers we found that paired well with the different types of chocolate. Try pairing the cakes with Beer to Pair with Chocolate and let me know what you think. This recipe will yield 48 mini cakes.
1/4 of butter at room temperature
1/4 cup of granulated sugar
1 1/2 teaspoons of baking powder
3/4 cup of milk
1 cup of all-purpose flour
Non-stick cooking spray
Melting Chocolate (try to get good quality chocolate disks)
1 cup of milk chocolate disks
1 cup of dark chocolate disks
1 cup of white chocolate disks
Simple Raspberry Sauce (optional)
1 – 6 oz. container of fresh raspberries, rinsed and drained
1 tablespoon of granulated sugar
Cream together sugar and butter in a large mixing bowl and add remaining cake ingredients and mix until well combined. Spray each mini muffin tin with non-stick cooking spray. Fill each mini muffin container using a teaspoon with dough about 1/3 of the way up or less. Bake in a preheated oven at 375 degrees for 10 minutes or until the edges are slightly browned. Remove from and oven and tin and let cool, which doesn’t take long. While the cakes cool, melt chocolate in three separate bowls. Place in your microwave at 30 second intervals stirring at each interval until melted. The milk chocolate will be the first to be melted, remove and begin to use. Continue to melt the others while using the milk chocolate. The white chocolate will take the longest to melt. Individually dunk each cake into the chocolate, swirl to coat and remove any excess chocolate by picking the cake up with a fork and using the edge of the bowl to gently tap and then gently scrap the bowl to remove any excess chocolate. Place onto a cookie sheet. Repeat process with the other two chocolates. Each chocolate should yield 16 cakes each. One cup of each chocolate was enough for me, but depending on everyone’s unique technique you may need a little more. Once finished place cookie sheet or sheets into refrigerator to allow chocolate to harden.
To create the simple raspberry sauce, rinse and drain raspberries. Place into a bowl and sprinkle with sugar. Mix with a fork, slightly mashing as you mix and set aside until ready to serve. Place raspberry mixture into a decorative bowl and place the three different chocolate covered mini cakes around the bowl. Top cakes with a dollop of the sauce or enjoy them as is.