Mini Chocolate Cakes (Print Version)
# Ingredients:
→ Chocolate cake layers
01 -
1 tsp vanilla
02 -
2 large eggs
03 -
1 ½ cups plain flour
04 -
1 tsp baking powder
05 -
½ tsp baking soda
06 -
¼ tsp of salt
07 -
1 cup white sugar
08 -
¾ cup cocoa powder (unsweetened)
09 -
1 cup buttermilk
10 -
½ cup melted unsalted butter
11 -
½ cup hot water
→ Rich ganache
12 -
1 cup cream (heavy variety)
13 -
8 oz chopped dark chocolate
14 -
2 tbsp softened butter
→ Light whipped filling
15 -
1 cup chilled heavy cream
16 -
2 tbsp confectioner’s sugar
17 -
1 tsp pure vanilla
# Instructions:
01 -
Set your oven to 175°C (350°F). Prep a mini cake tray by coating it with grease and flour, or line it with parchment.
02 -
In one big bowl, combine flour, sugar, cocoa, salt, baking powder, and baking soda by whisking. In another smaller bowl, beat together buttermilk, eggs, melted butter, and vanilla until combined. Slowly blend the wet mix into the dry mix. Stir in the hot water until smooth.
03 -
Spoon the batter into your prepared mini cake trays, filling each about 2/3 full. Pop them into the oven and bake for around 18-20 minutes, or until a toothpick slides out clean. Let them fully cool in the pan before moving them to a rack.
04 -
Warm the heavy cream in a little pan on medium heat till you see it start to simmer. Pour it straight over the chopped chocolate and mix gently until it’s smooth and melted. Let it cool for a moment so it thickens slightly.
05 -
In a chilled bowl, beat together the cold cream, powdered sugar, and vanilla until it firms up into peaks.
06 -
After the cakes cool, carefully slice them in half horizontally. On one half, spread some whipped cream, then add the top layer. Spoon the ganache over the cake tops and let it cascade down the sides.