Mini Chocolate Cakes (Print Version)
# Ingredients:
→ Chocolate cakes
01 -
½ cup boiling water
02 -
1 tsp vanilla extract
03 -
½ cup unsalted butter, melted
04 -
1 cup buttermilk
05 -
2 large eggs
06 -
¾ cup unsweetened cocoa powder
07 -
1 cup granulated sugar
08 -
¼ tsp salt
09 -
½ tsp baking soda
10 -
1 tsp baking powder
11 -
1 ½ cups all-purpose flour
→ Chocolate ganache
12 -
2 tbsp unsalted butter
13 -
8 oz dark chocolate, chopped
14 -
1 cup heavy cream
→ Whipped cream filling
15 -
1 tsp vanilla extract
16 -
2 tbsp powdered sugar
17 -
1 cup heavy cream
# Instructions:
01 -
Turn your oven on to 175°C (350°F). Lightly butter and flour a mini cake pan, or you can put down parchment paper to keep them from sticking.
02 -
Combine the flour, cocoa, sugar, baking powder, baking soda, and salt in a large mixing bowl. In another bowl, blend together the eggs, buttermilk, vanilla, and melted butter until smooth. Pour the wet mixture into the dry ingredients a little at a time, mixing gently, and add the boiling water last. Stir until everything's nicely blended.
03 -
Spoon the batter into your prepped mini cake pan, filling them about 2/3 full. Cook for 18 to 20 minutes, and check with a toothpick—if it comes out clean, you're good! Let the cakes cool completely before moving them to a wire rack.
04 -
Warm the cream in a small pot over low-medium heat until it's starting to simmer. Take it off the heat and pour it over the chopped chocolate. Stir gently until everything melts together into a silky mixture. Cool the ganache a bit so it thickens.
05 -
Grab a chilled bowl and beat the cream along with the powdered sugar and vanilla. Keep going until stiff peaks form.
06 -
Slice each cake horizontally to make two thin layers. Spread whipped cream on the bottom half, then stack the top half back on. Pour the ganache on top of each mini cake, letting it drip down the edges for a sweet finish.