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Chocolate Royale Mini Cakes

Indulgent bites of moist chocolate goodness that melt in your mouth, perfect for any occasion!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy, Mini Cakes
Servings: 12 servings
Calories: 360kcal

Equipment

  • Mini Cake Pan
  • Mixing Bowl
  • Whisk
  • Saucepan

Ingredients

Dry Ingredients

  • 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

Wet Ingredients

  • 2 large eggs
  • 1 cup buttermilk
  • 0.5 cups unsalted butter, melted
  • 1 tsp vanilla extract
  • 0.5 cups boiling water

Ganache

  • 1 cup heavy cream
  • 8 oz dark chocolate, chopped
  • 2 tbsp unsalted butter

Whipped Cream Filling

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract (for filling)

Instructions

  • Preheat oven to 350°F (175°C). Grease or line mini cake pans with parchment.
  • In a bowl, whisk together flour, baking powder, baking soda, salt, sugar, and cocoa powder.
  • In a separate bowl, beat eggs with buttermilk, melted butter, and vanilla until smooth.
  • Gently combine wet and dry mixtures. Stir in boiling water (batter will be thin).
  • Pour into mini cake pans, filling each about 2/3 full. Bake for 18–20 minutes. Let cool completely.
  • To make ganache: heat cream until simmering, pour over chopped chocolate and butter. Stir until smooth.
  • To make filling: whisk heavy cream, powdered sugar, and vanilla until stiff peaks form.
  • Slice cooled cakes in half horizontally. Add whipped cream in between, then reassemble.
  • Drizzle ganache over tops. Garnish with extra whipped cream or chocolate shavings if desired.

Notes

You can use yogurt + water as a buttermilk substitute. Cakes freeze well for up to 1 month. Thaw in the fridge and top with fresh whipped cream. Keep frosted cakes refrigerated and consume within 3 days.

Nutrition

Calories: 360kcal | Fat: 23g