I was able to make these and took some liberty with the recipe. I doubled the recipe because it truly only makes maybe one or two, and this made five small cakes in a muffin tin. It’s chocolatey looking because I added carob powder to the mix, topped it with coconut shreds and strawberries and instead of a homemade whipped cream, I made a homemade chocolate icing! It was heavier and richer than it would have been with whipped cream but definitely divine. If I’d only had about half of a whole cake with everything on it, it would have been perfect and filling.