Mini Chocolate Ganache Cakes
These Mini Chocolate Ganache Cakes are luxurious individual desserts with a moist chocolate sponge and a glossy ganache finish, perfect for any occasion.
Ingredients
For the Moist Chocolate Sponge
- 1 cup All-purpose Flour Provides the structure for the mini layers.
- 1/2 cup Sugar For a balanced sweetness that doesn’t overpower the cocoa.
- 1/2 cup Milk Adds moisture and creates a tender crumb.
- 1/4 cup Oil Neutral oil like sunflower or canola keeps the cake moist.
- 2 large Eggs The binding agent that provides lift and richness.
- 1/4 cup Dutch-processed Cocoa Powder For a deep, dark chocolate hue.
- 1 tsp Baking Powder For a consistent, light rise.
- 1/2 tsp Vanilla Extract Enhances the natural chocolate aromatics.
For the Silky Smooth Ganache
- 7 oz Dark Chocolate Aim for 60-70% cocoa solids for a rich flavor.
- 1 cup Heavy Cream Ensure it has at least 35% fat content for a glossy finish.
For the Professional Finish
- Chocolate Shavings or Flakes To add texture to the sides.
- Chocolate Curls or Hearts For an elegant top decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a rectangular baking pan with parchment paper.
- In a large mixing bowl, whisk the eggs, sugar, and vanilla extract for 3-5 minutes until light and fluffy.
- Slowly mix in the milk and oil until combined.
- Sift the flour, cocoa powder, and baking powder into the wet ingredients and gently fold until just combined.
Baking and Cutting
- Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick comes out clean.
- Let the cake cool completely before using a round cutter to stamp out mini cakes.
Making the Ganache
- Chop the dark chocolate and place in a heat-proof bowl.
- Heat the heavy cream until it simmers, then pour it over the chocolate and let sit for 1 minute before stirring until smooth.
Assembly and Decoration
- Place mini cakes on a wire rack and pour ganache over each cake until fully coated.
- Press chocolate flakes onto the sides of the cakes and pipe ganache on top, finishing with chocolate curls.
Notes
For extra shine in the ganache, consider adding a teaspoon of corn syrup or unsalted butter. Chill cakes for at least 30 minutes for the best texture.