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1
Sift together flour, granulated sugar, cocoa, soda, and salt in a large bowl. Combine coffee and 1/2 cup butter in a small saucepan; cook over medium heat until butter melts. Gradually add coffee mixture to flour mixture, beating at medium speed with an electric mixer until combined. Add egg, and beat until blended.
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2
Spoon batter evenly into 6 lightly greased jumbo muffin pans. Bake at 350u00b0 for 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 20 minutes; run a knife around edges of each muffin pan to loosen cakes. Invert cakes onto a wire rack, and cool completely.
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3
Beat 1/4 cup butter and mascarpone cheese at medium speed until creamy; gradually add 2 cups powdered sugar and extract, beating until smooth.
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4
Split cooled cakes in half horizontally. Spread cheese mixture between layers and on top and sides of each cake. Freeze cakes 15 minutes.
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5
Meanwhile, combine cream and 1/4 cup mint leaves in a 2-cup glass measuring cup. Microwave at HIGH 1 to 1 1/2 minutes or until mixture boils. Pour mixture through a wire-mesh strainer into a small bowl, discarding mint. Add morsels, stirring until melted.
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6
Pour ganache over cakes, coating tops and sides. Chill 1 hour or until set. Dust cakes with powdered sugar; garnish, if desired. Store in refrigerator.
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7
Note: If you don't already own a jumbo muffin pan, this recipe is worth the investment--which doesn't have to be much. Jumbo muffin pans are readily available in a variety of stores from discount super centers to specialty kitchen shops. In addition to creating an assortment of miniature cakes, you can use this pan to make wonderful jumbo bakery-style breakfast muffins. This recipe does not work in regular-size muffin pans.
