Chocolate Royale Mini Cakes (Print Version)
# Ingredients:
→ Chocolate cakes
01 -
1 ½ cups all-purpose flour
02 -
1 tsp baking powder
03 -
½ tsp baking soda
04 -
¼ tsp salt
05 -
1 cup granulated sugar
06 -
¾ cup unsweetened cocoa powder
07 -
2 large eggs
08 -
1 cup buttermilk
09 -
½ cup unsalted butter, melted
10 -
1 tsp vanilla extract
11 -
½ cup boiling water
→ Chocolate ganache
12 -
1 cup heavy cream
13 -
8 oz dark chocolate, chopped
14 -
2 tbsp unsalted butter
→ Whipped cream filling
15 -
1 cup heavy cream
16 -
2 tbsp powdered sugar
17 -
1 tsp vanilla extract
# Instructions:
01 -
Preheat your oven to 175°C (350°F). Grease and flour a mini cake pan or line it with parchment paper.
02 -
In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cocoa powder. In a separate bowl, beat the eggs, buttermilk, melted butter, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth.
03 -
Pour the batter into the prepared mini cake pans, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pan before transferring them to a wire rack.
04 -
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from the heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is completely melted and smooth. Let the ganache cool for a few minutes to thicken slightly.
05 -
In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
06 -
Once the cakes are cool, slice each cake in half horizontally to create two layers. Spread a layer of whipped cream on the bottom half of each cake. Then, place the top layer of the cake back on. Spoon the chocolate ganache over the top of each mini cake, allowing it to drizzle down the sides.