Chocolate ganache mini cakes are my go-to dessert when I want something elegant, indulgent, and guaranteed to impress—without spending the entire day in the kitchen. These perfectly portioned treats deliver rich chocolate flavor in every bite, and they vanish almost as soon as they hit the table. I’ve made these countless times, and without fail, someone always asks for the recipe.
If you love desserts that look bakery-worthy but are simple to make at home, these chocolate ganache mini cakes are about to become your new favorite.
Table of Contents
What Are Chocolate Ganache Mini Cakes?
Think soft, moist chocolate cake baked into individual portions, topped with a smooth, glossy chocolate ganache that melts beautifully on your tongue. These mini cakes combine deep chocolate flavor with a luxurious finish, giving you all the satisfaction of a fancy dessert—no slicing or sharing required. They’re perfect for parties, holidays, or when you just want a little personal chocolate moment.
Ingredients You’ll Need
One of my favorite things about this recipe is how straightforward the ingredients are. Nothing fancy, nothing hard to find—just simple pantry staples that come together to create an unforgettable dessert.
For the Mini Chocolate Cakes:
- All-purpose flour (1 cup): The base of the cake. A gluten-free blend can be used if needed
- Cocoa powder (1/3 cup): Unsweetened cocoa gives the richest flavor; Dutch-processed works great too
- Granulated sugar (3/4 cup): Provides the perfect level of sweetness
- Eggs (2 large): Room temperature eggs help create a lighter texture
- Butter (1/2 cup, melted): Adds moisture and richness; coconut oil works as a dairy-free option
- Vanilla extract (1 teaspoon): Enhances the chocolate flavor
- Baking powder (1 teaspoon): Helps the cakes rise
- Salt (1/4 teaspoon): Balances sweetness and boosts chocolate flavor
- Milk (1/2 cup): Whole milk gives the best texture, but any milk will work
For the Chocolate Ganache:
- Heavy cream (1/2 cup): Essential for a smooth, silky ganache
- Dark chocolate (6 oz, chopped): Use good-quality chocolate, preferably 60–70% cacao
- Butter (2 tablespoons): Adds shine and extra richness
Step-by-Step Instructions
These mini cakes are beginner-friendly and very forgiving. Follow the steps below, and you’ll have flawless results every time.
Preparing the Mini Chocolate Cakes
- Preheat and prepare:
Preheat your oven to 350°F (175°C). Generously grease a 12-cup muffin tin. I like using butter and a light dusting of cocoa powder instead of flour for added chocolate flavor. - Mix the dry ingredients:
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until evenly combined. - Combine the wet ingredients:
In a separate bowl, whisk the eggs, melted butter, vanilla extract, and milk until smooth. Make sure the butter has cooled slightly so it doesn’t cook the eggs. - Bring it all together:
Pour the wet mixture into the dry ingredients and gently fold until just combined. Avoid overmixing to keep the cakes soft and tender. - Bake:
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Making the Chocolate Ganache
- Heat the cream:
While the mini cakes cool, heat the heavy cream in a small saucepan just until it begins to simmer. Do not let it boil. - Melt the chocolate:
Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit undisturbed for 2 minutes. - Whisk until smooth:
Starting in the center, whisk gently in small circles, gradually working outward until the ganache becomes smooth and glossy. Whisk in the butter until fully incorporated. - Let it thicken:
Allow the ganache to cool for 15–20 minutes until it reaches a spreadable consistency. If it thickens too much, gently warm it to loosen.
Spoon or spread the ganache over the cooled mini cakes, let it set slightly, and enjoy every rich, chocolatey bite. These chocolate ganache mini cakes are proof that big flavor truly can come in small packages
Chocolate Ganache Mini Cakes
Ingredients
For the Mini Chocolate Cakes
- 1 cup All-purpose flour A gluten-free blend can be used if needed.
- 1/3 cup Cocoa powder Unsweetened cocoa gives the richest flavor; Dutch-processed works great too.
- 3/4 cup Granulated sugar Provides the perfect level of sweetness.
- 2 large Eggs Room temperature helps create a lighter texture.
- 1/2 cup Butter, melted Adds moisture and richness; coconut oil works as a dairy-free option.
- 1 teaspoon Vanilla extract Enhances the chocolate flavor.
- 1 teaspoon Baking powder Helps the cakes rise.
- 1/4 teaspoon Salt Balances sweetness and boosts chocolate flavor.
- 1/2 cup Milk Whole milk gives the best texture, but any milk will work.
For the Chocolate Ganache
- 1/2 cup Heavy cream Essential for a smooth, silky ganache.
- 6 oz Dark chocolate, chopped Use good-quality chocolate, preferably 60–70% cacao.
- 2 tablespoons Butter Adds shine and extra richness.
Instructions
Preparing the Mini Chocolate Cakes
- Preheat your oven to 350°F (175°C) and generously grease a 12-cup muffin tin with butter and a light dusting of cocoa powder.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until evenly combined.
- In a separate bowl, whisk the eggs, melted butter, vanilla extract, and milk until smooth. Ensure the butter has cooled slightly to avoid cooking the eggs.
- Pour the wet mixture into the dry ingredients and gently fold until just combined, avoiding overmixing.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 18–20 minutes, until a toothpick inserted comes out with a few moist crumbs.
Making the Chocolate Ganache
- While the mini cakes cool, heat the heavy cream in a small saucepan until it begins to simmer; do not let it boil.
- Pour the hot cream over the chopped dark chocolate in a heatproof bowl and let it sit undisturbed for 2 minutes.
- Whisk gently in small circles starting in the center, gradually working outward until the ganache is smooth and glossy. Whisk in the butter until fully incorporated.
- Allow the ganache to cool for 15–20 minutes until it reaches a spreadable consistency. If it thickens too much, gently warm it to loosen.
Serving
- Spoon or spread the ganache over the cooled mini cakes, let it set slightly, and enjoy every rich, chocolatey bite.
