Mini Glazed Cocoa Cakes

• FOR THE CAKES:
• 2 whole Eggs
• 7 ounces, weight Sugar
• 2 Tablespoons Cocoa Powder
• 7 Tablespoons Flour
• 7 ounces, weight Sour Cream
• 1 teaspoon Baking Soda
• FOR THE GLAZE:
• 3-5/8 ounces, weight Sugar
• 1 Tablespoon Unsalted Butter
• 4 Tablespoons Water
• 1 Tablespoon Cocoa Powder

1. For the cakes:
2. Preheat oven to 350u0b0F (180u0b0C). In a large bowl stir together eggs, sugar and cocoa powder. Whisk in flour. In another bowl mix sour cream and baking soda, until you see little bubbles forming on the surface of sour cream. Beat in the flour and egg mixture. Stir until smooth. Pour batter evenly into buttered and floured cake pans. Bake for about 17 minutes, until a wooden stick inserted in the center of the cake comes out only with several crumbs on it.
3. For the glaze:
4. Heat all the ingredients in a little saucepan over a medium heat, stirring constantly, until well incorporated and smooth. Reduce heat and stir until sugar crystals dissolve. Glaze should be too hot for your fingers to touch. Pour glaze onto warm cakes, garnish as desired.
5. Enjoy!

eggs, weight sugar, cocoa, flour, cream, baking soda, butter, water, cocoa

Taken from tastykitchen.com/recipes/desserts/mini-glazed-cocoa-cakes/ (may not work)