• 1 1/ 2 cups flour
• 1 teaspoon baking soda
• 1/ 2 teaspoon salt
• 1 1/ 2 cups sugar
• 3/ 4 cup butter, room temperature
• 2 eggs
• 1 1/ 2 cups brewed coffee
• 4 ounces unsweetened chocolate, melted
• 1 teaspoon vanilla
• Chocolate Ganache:
• 4 ounces bittersweet chocolate, chopped into small pieces
• 1/ 2 cup heavy whipping cream

Cakelets:

Preheat oven to 350 degrees. Prepare pan by brushing with butter and dust with flour or spraying with baking spray. In a bowl, combine flour, baking soda, and salt. In another large bowl, blend sugar and butter. Add eggs one at a time, mixing thoroughly after each addition. Pour in melted unsweetened chocolate and blend. Slowly add half of the flour mixture and half of the coffee. Then add the other half of each. Add in vanilla and mix until blended. Pour batter into prepared pan, filling each 3/4 full. Tap on counter to get out air bubbles. Bake for 20-25 minutes or until toothpick comes out clean. Let stand on cooling rack for 10 minutes before unmolding. Repeat with the remaining batter

Chocolate Ganache:

Place bittersweet chocolate in glass bowl. Heat cream in saucepan until just boiling. Pour cream on chocolate and let stand for 5 minutes. Stir just until chocolate is blended in and smooth. Pour on top of ready cakelets and enjoy!