Chocolate and fennel seed mini-cakes
Cakes
Moist chocolate mini-cakes spiced with ground fennel seeds and topped with knobs of cream cheese.
<br />The recipe doubles beautifully to make single or double-layered cakes with a rich & moist crumb. If you make layer cakes then it won't be necessary to place the cake tins in water-baths. They can be placed directly on oven racks. Two layers of this cake with an old-fashioned chocolate butter-cream or cream-cheese frosting makes a gorgeous birthday treat!
<br />The ground fennel is optional and can easily be done away with. I usually like to dry-roast whole fennel seeds before grinding them to fine powder.
<br />Although these cakelets never last more than a couple of hours right out of the oven, they do get better if rested in the refrigerator for a few hours.
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