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1
Heat the oven to 350 degrees F. Butter and flour two 12-well muffin pans.
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2
Melt chocolate in a double boiler or a small saucepan over low heat.
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3
Set aside to cool.
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4
In a large mixing bowl, combine all the other cake ingredients except for the eggs.
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5
Beat the mixture until it is light and fluffy.
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6
In a medium mixing bowl, combine the cooled chocolate and the eggs.
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7
Beat together until it looks like pudding, about 2 minutes.
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8
Add this to the other ingredients and beat the mixture until it looks like whipped frosting, about 2 minutes.
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9
Fill each well of the prepared muffin pans with 1/4 cup of the mixture (they should be filled about halfway).
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10
Bake until the cake springs back when touched and a toothpick inserted into the center comes out clean, about 20 minutes.
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11
Cool completely on a wire rack.
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12
When cooled, run a knife along the perimeter of the cakes, invert the muffin pans, and remove the cakes.
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13
Fill a pastry bag fitted with a medium-sized tip (or use a resealable plastic bag and cut one corner off) with Vanilla Cream.
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14
With a straw or the end of a spoon, make two or three holes in the underside of each cake.
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15
Insert the tip of the pastry bag into the opening and squeeze Vanilla Cream into the cake.
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16
When the cream floods out of the opening, its full.
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17
Turn the cake right side up, and place on a cooling rack fitted over a baking tray.
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18
In a small saucepan, heat the cream to a simmer.
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19
Put the chocolate into a bowl, and pour the hot cream over it.
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20
Let stand for 5 minutes.
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21
Add the butter, and stir until smooth and liquidy.
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22
Spoon ganache on top of each cake, allowing it to pool in the center, and spread it outward with the back of a spoon.
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23
The ganache will run over the sides and dry to a smooth finish.
