Cinnamon Spiced Chocolate Cake with Whipped Cream

Ingredients

• 1 cup all-purpose flour, plus extra for dusting the molds
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp kosher salt
• tsp ground allspice
• tsp ground cloves
• 4 oz semisweet or bittersweet dark chocolate
• 1 stick (8 tbsp) unsalted butter, plus extra for greasing molds
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup whole milk
• 1 cup chilled heavy cream
• cup chilled sour cream
• cup packed light brown sugar
• tsp pure vanilla extract

Instructions

1. Preheat your oven to 350F (175C) and get ready to create irresistible mini chocolate cakes that will delight every bite.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, allspice, and clovesyour aromatic dry mix is set aside for magic.
3. Melt the chocolate with butter using a double boiler or microwave, stirring until silky smooth. Whisk in sugar, vanilla, eggs, and milk until perfectly blended for that rich batter.
4. Gently fold in half the dry ingredients with a spatula, then the rest, creating a luscious batter you'll crave to bake.
5. Butter and flour twelve 4-ounce ramekins or cups, tap out excess, fill three-quarters full, smooth tops, and space 1-2 inches apart on a baking sheetready for the oven!
6. Bake for about 14 minutes until edges are firm and centers softly gooey. Cool briefly and unmold these tempting treats.
7. Just before serving, whip heavy cream, sour cream, brown sugar, and vanilla to soft peaks in 2 minutes. Dollop generously atop each cake for a heavenly finish that inspires your next baking adventure.

• Difficulty: Easy
• Servings: 12 individual cakes
• Total time: 35 minutes | Active time: 20 minutes
• Nutrition (per serving): Calories 283, Total Fat 17g, Saturated Fat 10g, Carbs 30g, Fiber 1g, Sugar 19g, Protein 4g, Cholesterol 64mg, Sodium 201mg