Chocolate Royale Mini Cakes
Indulgent bites of moist chocolate goodness that melt in your mouth, perfect for any occasion!
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.