Question About: Gooey Chocolate Mini Cakes

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Discussion Overview

This thread centers around participants sharing their experiences and thoughts on making Gooey Chocolate Mini Cakes, including tips, ingredient sourcing, and personal anecdotes related to the recipe.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, mentions making the cakes several times for family and friends, describing them as "really yummy" but notes challenges in finding the specific candy bars required.
  • Another participant shares their experience with using a different candy and suggests that it did not yield the same results, indicating a preference for the original ingredients.
  • Several users discuss the challenges of measuring the correct amount of cake mix, with one participant highlighting the importance of using the smaller package size.
  • One participant expresses excitement about trying the recipe after discovering it through the thread, indicating a newfound interest.
  • Another participant shares a humorous anecdote about their family’s enjoyment of the cakes, emphasizing the positive feedback received from their children.
  • One participant notes that they had to make a double batch due to ingredient availability, humorously anticipating the number of cakes they would have to sample.
  • Another participant suggests using half of a "fun" size candy bar for each cake, sharing a practical tip for easier preparation.
  • One participant describes their method for assembling the cakes, indicating a personal approach to the recipe that worked well for them.

Areas of Agreement / Disagreement

Views differ on the best way to source ingredients and the challenges of measuring cake mix, with no clear consensus on a single method or ingredient preference.

Contextual Notes

Participants share personal experiences with the recipe, including variations in ingredients and methods, reflecting a range of cooking experiences and preferences.

Who May Find This Useful

Consultants looking for insights on making Gooey Chocolate Mini Cakes or seeking tips from others in the community may find this discussion helpful.

L
Lisa/ChefBear
Gold Member
Messages
1,289
Has anyone made these?? Are they good??

Are they good for shows??

Any tricks or tips you'd like to share??

Thanks, no one in my cluster when I checked had made them and I just wondered.

Lisa
 
I've made these several times just for us at home and for when we had company and also to give to neighbors. They are really yummy.-The candy bars can be hard to find, though. I tried substituting different candy for it and it just wasn't the same. I didn't try a 3 musketeers though, and that's probably the next closest thing to it.-I always end up with a lot of extra chocolate sauce that gets drizzled on at the end.-The batter is pretty thick and when it says to use a whisk, that gets pretty challenging. I usually start with a whisk, then give up and switch to the master scraper.-Make sure you use the right size cake mix. It's the smaller package. By me, Duncan Hines makes a "Cupcake" cake mix. Otherwise, it's hard to figure out exactly 1/2 of a cake mix, cause it goes by weight. One time I didn't have the small box and so just made a double batch.I don't have the floral cupcake pan, so I use the 12 cup muffin stone. I use Baker's Joy to grease and flour the pan. They release beautifully.They are best served warm.
 
  • Thread starter
  • #3
Thanks for the info.

I didn't notice the cake mix part, I would have screwed that up.

For the Candies, when SB first came out I figured every PC person in my area would swoop these up when found, and after going to like 6 stores and not finding any I figured my PC sisters had taken them all. Well I went to our local K-Mart and they had just started putting Halloween candy out, and I picked up Reese's Whipped, I'm hoping that's what I was to buy, because I bought 5 bags and they've sat here sealed in a bin and it's been TORTURE to not eat them, but they are still here.

I've got the floral cupcake pan so I can use that, matter of fact I've got 2 of them, so if I did do a double batch should work, right??

Thanks again,

Lisa
 
You're welcome. :) Yes, it's the Reese's Whipps. If you have 2 floral cupcake pans, then you'll be fine doubling it. Just be sure to level off your scoop as you go. For some reason when I doubled the batch I seemed to run short of batter. But when I've made a single batch, it was perfect...actually had a little left over. It was weird.
 
If you use the little "fun" size Whipps (as if there's anything fun about a candy bar that's only 2 bites!), use 1/2 bar in each cake. It's a little more than it calls for by weight, but it's a heck of a lot easier to just cut 6 into halves. :)
 
MMMMM..Now I have to try this recipe..LOL..I saw it in the book..but never looked at it..until I found this thread..now I looked..and I want to try it
 
  • Thread starter
  • #7
Of course, I send hubby to get ingredients and there's NO Jiffy mixes other than Muffin mixes and no Cupcake mixes, so now I"m going to have to make a double batch.

Oh darn, guess I'll have 24 to sample, or actually 19, after the kids get done, lol. But if I ate that many I'd be sicked than a dog.

I can't wait to try them. Off to make them now.

Thanks for all the advice,

Lisa
 
You can always just measure the box in half.
 
  • Thread starter
  • #9
Thanks so much for all the advice. They are made, and I'm glad someone said to not put entire bottom layer down and come back to do tops. Since I made a double batch, what I did was entire first pan with just bottoms, put CB piece in, toppped, did peanuts and then put aside. With 2nd pan, I did 4 and completely finished them, did two more and two more and so on. I ended up only being able to make 10 in last pan. I did have plenty of drizzle, wasn't sure what to use to drizzle it with, so I just grabbed the smallest of the Exec. Cookware spoons, as what was closest in my kitchen at the time.

My family can't wait to get up in the morning and try them. I said, we might have to nuk to make them as good. Hubby said, he'd suggest a scoop of Vanilla Ice Cream on the side.

Again, that's for all the advice and help, as it made it go much easier.
My family gave this recipe for taste: :thumbup::thumbup::thumbup::thumbup::thumbup: :thumbup::thumbup::thumbup: (and we're a family of 5 ;))

Lisa
 
Last edited:
Can't believe haven't tried these yet!
 
  • Thread starter
  • #11
My family gave this recipe for taste: (and we're a family of 5 )
Click to expand...

What's really funny is my youngest said, Mommy I even give this 2 big toes up. She's sitting in chair at table with both thumbs up and her toes up. Made me crack up.

Lisa
 

Frequently Asked Questions

What ingredients do I need to make Gooey Chocolate Mini Cakes?

To make Gooey Chocolate Mini Cakes, you will need the following ingredients: semi-sweet chocolate chips, unsalted butter, granulated sugar, eggs, vanilla extract, all-purpose flour, and a pinch of salt. Optional toppings include powdered sugar or whipped cream for serving.

How long does it take to bake Gooey Chocolate Mini Cakes?

Baking Gooey Chocolate Mini Cakes typically takes about 10-12 minutes in a preheated oven at 350°F (175°C). Keep an eye on them to ensure they remain gooey in the center.

Can I make Gooey Chocolate Mini Cakes ahead of time?

Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. However, it's best to bake them fresh for optimal gooeyness. If you have leftovers, they can be stored in an airtight container for a couple of days.

What kitchen tools do I need to make these mini cakes?

You will need a microwave-safe bowl for melting chocolate, a mixing bowl for combining ingredients, measuring cups and spoons, a whisk or spatula, and a mini muffin pan or silicone molds to bake the cakes.

Can I customize the recipe for dietary restrictions?

Yes, you can customize the Gooey Chocolate Mini Cakes for dietary restrictions. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend. For a dairy-free option, use dairy-free chocolate and butter substitutes. Always check ingredient labels to ensure they meet your dietary needs.

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