Indulgent bites of moist chocolate goodness that melt in your mouth, perfect for any occasion!
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: American
Keyword: Chocolate, Easy, Mini Cakes
Servings: 12servings
Calories: 360kcal
Equipment
Mini Cake Pan
Mixing Bowl
Whisk
Saucepan
Ingredients
Dry Ingredients
1.5cupsall-purpose flour
1tspbaking powder
0.5tspbaking soda
0.25tspsalt
1cupgranulated sugar
0.75cupsunsweetened cocoa powder
Wet Ingredients
2largeeggs
1cupbuttermilk
0.5cupsunsalted butter, melted
1tspvanilla extract
0.5cupsboiling water
Ganache
1cupheavy cream
8ozdark chocolate, chopped
2tbspunsalted butter
Whipped Cream Filling
1cupheavy cream
2tbsppowdered sugar
1tspvanilla 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.