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Chocolate Ganache Mini Cakes

Elegant and indulgent mini chocolate cakes topped with smooth chocolate ganache, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 12 pieces
Calories 250 kcal

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.

Notes

These mini cakes are perfect for parties or personal indulgence, showcasing big flavor in small packages.
Keyword Baking, Chocolate Ganache, DESSERT, Indulgent Treats, Mini Cakes