As a tip, to check your cake batter for sweetness, you might want to do what I did. I almost always sweeten my sweet baked goods and desserts with Swerve granular or confectioners sweetener (both because I like it and because it also adds the bulk/volume that sugar typically does in most cake and baked sweets). I like to use liquid stevia to adjust the sweetness because I can more easily fine tune it without changing the consistency of the batter. I added 2 teaspoons of NOW Organic Liquid Better Stevia to my cake batter, but 1-1/2 teaspoons would probably have worked nicely, too, particularly if you plan to frost your cake as I did. To do a little sweetness taste test, after mixing the batter together, I placed about 1/3 cup or so of the batter in a coffee mug and baked it for a little over a minute in the microwave and tested the finished "baked cake" product. You could also taste the batter, too, if you are okay with testing raw batter. The recipe makes about 5-1/4 cups of cake batter (or slightly more). I used my USA mini cake pan to make 6 mini cakes and had enough batter left to make 6 regular sized cupcakes too. I slice the mini cake in half crosswise to make 2 separate layers and frost them like a regular sized cake. Since this is a "sweeter treat" with the frosting, I would venture to say that a nice dessert portion would be 1/4 to 1/2 of one of the small cakes...or at least it is plenty enough for me. If you just wanted to make cupcakes, the recipe would make about 20-22 cupcakes. I snapped a few photos of one of the finished and frosted mini cakes and one of the cupcakes below. I'll post my frosting recipe tomorrow. Enjoy!
|Top of cupcake (with shaved dark chocolate)|