Mini Gingerbread Cakes in Chocolate Ganache
Serving Size / Yield
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup (packed) dark brown sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 3/4 cup mild-flavored (light) molasses
- 1/4 cup plain yogurt
- chocolate ganache, warm
Preheat the oven to 350 degrees with the racks in the top and bottom thirds. Line a muffin tin with liners and spray with cooking spray.
Whisk the flour, baking powder, cinnamon, and ginger in a bowl. Beat the sugar and butter in a stand mixer and add eggs one at a time. Slowly add the molasses and yogurt. Add the dry ingredients and blend thoroughly.
Drop approximately a tablespoon of batter into each liner and bake until a toothpick inserted to the center comes out clean. This should take about 10-15 minutes. Allow the cakes to rest for 5 minutes, then cool completely on a wire rack.
Once cook, remove from the liners and trim to form cylinders. Roll in the warm ganache and allow to cool again on the wire rack.