Chocolate Royale Mini Cakes
Rich chocolate mini cakes topped with silky ganache and whipped cream—a perfect treat for any celebration.
Ingredients
For the Mini Cakes
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 1 cup granulated sugar
- 0.75 cups unsweetened cocoa powder
- 2 large eggs
- 1 cup buttermilk
- 0.5 cups unsalted butter, melted
- 1 tsp vanilla extract
- 0.5 cups boiling water
For the Ganache
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- 2 tbsp unsalted butter
For the Whipped Cream
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour mini cake pans or line with parchment.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and cocoa powder.
- In another bowl, mix eggs, buttermilk, melted butter, and vanilla.
- Combine wet and dry ingredients until just blended. Stir in boiling water until smooth; the batter will be thin.
Baking
- Fill each mini cake mold about 2/3 full and bake for 18-20 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before removing.
Ganache Preparation
- Heat cream in a saucepan until it just begins to simmer.
- Pour over chopped chocolate and stir until melted and smooth. Add butter and mix in. Let cool slightly to thicken.
Whipped Cream Preparation
- Beat cold heavy cream, powdered sugar, and vanilla until stiff peaks form.
Assembly
- Slice each mini cake in half horizontally. Spread whipped cream on the bottom half, then top with the other half.
- Spoon ganache over the top, letting it drip down the sides.
Notes
For best texture, keep whipped cream-filled cakes chilled and bring to room temperature for 15 minutes before serving. You can freeze the cake layers for up to 2 months without whipped cream.