Makes about 18 pies

For the cake:

1 ounce semisweet chocolate, chopped
1/2 ounce milk chocolate, chopped
12 tablespoons unsalted butter (1 sticks), melted
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon vanilla extract
1 tablespoon red food coloring
2 1/4 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

For the filling:

8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 cups confectioners' sugar, sifted
1 vanilla bean, halved lengthwise and seeds scraped, or 1 teaspoon vanilla extract

Cook's notes: A 2-tablespoon cookie scoop is a great help for this recipe.

Preliminaries: Heat the oven to 375 degrees. Line two large baking sheets
with parchment paper.

Melt chocolates: Place solid chocolates in a microwave-safe bowl and microwave
at 50 percent power until melted, about 2 minutes. Whisk until smooth. Set aside.

Mix wet ingredients: Whisk the melted butter, sour cream, eggs, vinegar,
vanilla and food coloring in a bowl until combined.

Mix dry ingredients: In another bowl, whisk the flour, sugar, cocoa powder,
baking powder, baking soda and salt. Or, sift by hand or by running through food processor.

Combine the batter: Add the dry mixture to the wet mixture in four equal batches,
whisking each batch completely before adding the next. Stir in the melted chocolate.

Bake cakes: Place or scoop 2 tablespoons of batter onto the parchment-lined
baking sheets at 2-inch intervals. If necessary, smooth into even circles with
a moistened finger. Bake until the cakes spring back when lightly pressed, 8-10 minutes.
Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Make the filling: Beat cream cheese and butter with a mixer until smooth.
Beat in the confectioners' sugar and vanilla pulp or extract.

Assemble the pies: Sandwich a heaping tablespoonful of filling between 2 cakes;
repeat with the remaining cakes and filling.

Presentation: Refrigerate 30 minutes before serving.

Source: Adapted recipe from Food Network Magazine.;
Cleveland Plain Dealer newspaper, February 08, 2011