These chocolate ganache mini cakes pair a soft cocoa sponge with a cloud of whipped cream and a glossy dark chocolate topping.
The batter is made with buttermilk and boiling water, which keeps the crumb moist and deeply chocolatey. Baking them in a muffin pan gives you twelve neat servings without any special equipment.
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Why This Chocolate Ganache Mini Cakes Recipe Works
Hot water stirred into the batter blooms the cocoa and deepens its flavor. The batter looks thin, but that is exactly what makes the cakes tender.
Buttermilk adds a gentle tang and reacts with the baking soda for a good rise. Melted butter keeps the mixing simple and the crumb soft.
A thin layer of whipped cream between the halves adds a light contrast to the dense cocoa cake. The dark chocolate topping sets into a glossy coat that drips down the sides.
Ingredients for Chocolate Ganache Mini Cakes
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 teaspoons vanilla extract, divided
- 1/2 cup boiling water
- 2 cups heavy cream, divided
- 8 ounces dark chocolate, finely chopped
- 2 tablespoons unsalted butter for the chocolate topping
- 2 tablespoons powdered sugar
Cocoa. Natural or Dutch process cocoa both work, and sifting it prevents small dry lumps.
Buttermilk. If you have none, stir 1 tablespoon of vinegar or lemon juice into 1 cup of milk and rest it for 5 to 10 minutes.
Boiling water. It makes the batter thin, which is normal, and gives the cakes a soft, moist crumb.
Dark chocolate. Chop it finely so it melts evenly into the hot cream without any lumps.
Heavy cream. Use it cold for whipping and warm for the chocolate topping, and chill the bowl so it whips to full volume.
How to Make Chocolate Ganache Mini Cakes
1. Prep the pan Heat the oven to 350 degrees F and grease a 12 cup muffin pan or line it with paper liners. Mini cake pans work too.
2. Mix the dry ingredients Whisk the flour, baking powder, baking soda, salt, sugar, and cocoa in a large bowl. Break up any lumps.
3. Mix the wet ingredients Beat the eggs, buttermilk, melted butter, and 1 teaspoon of the vanilla in a second bowl. Pour the wet mixture into the dry ingredients and mix until just combined.
4. Add the water Stir in the boiling water until the batter is smooth and thin. Divide it among the cups, filling each about two thirds full.
5. Bake Bake for 18 to 20 minutes until a toothpick comes out clean. Cool in the pan for 5 minutes, then move to a rack and cool completely.
6. Make the topping Heat 1 cup of the cream until it just simmers, then pour it over the chopped chocolate. Wait 1 to 2 minutes, stir until smooth, then stir in 2 tablespoons butter and cool for 10 to 15 minutes.
7. Whip the filling Beat the remaining cold cream with the powdered sugar and 1 teaspoon vanilla until stiff peaks form. Slice each cooled cake in half and spread or pipe cream on the bottoms.
8. Assemble Replace the tops and spoon the chocolate topping over each cake so it drips down the sides. Garnish with extra whipped cream or chocolate shavings if you like.
How to Serve Chocolate Ganache Mini Cakes
Serve the cakes on a platter right after the topping sets, with chocolate shavings on top. Pair them with cookies and cream frappe for a cold drink and vanilla bean creme brulee for a dessert sampler. Add fresh fruit pavlova and passion fruit ice cream for a lighter finish.
How to Store and Reheat Chocolate Ganache Mini Cakes
Refrigerate filled cakes within 2 hours of serving and enjoy them within 3 days while the sponge is soft. Freeze the unfilled, unsliced cakes wrapped tightly for up to 3 months, then thaw and fill them fresh. Let chilled cakes sit out briefly before serving so the topping softens.
Tips and Variations for Chocolate Ganache Mini Cakes
Do not overfill. Filling each cup about two thirds full leaves room for the cakes to rise.
Cool completely. Warm cakes melt the whipped cream, so wait until they are fully cool.
Chill the bowl. A cold bowl and cold cream whip faster and hold their peaks.
Let the topping thicken. Wait until it is slightly thickened but still pourable for clean drips.
Flag the allergens. These cakes contain wheat, eggs, milk, and possibly soy, so label them for guests with allergies.
Skip the raw batter. The batter contains raw eggs and flour, so do not taste it before it is baked.
Slice with care. A serrated knife splits the cakes in half without crushing the crumb.
Check trusted guidance. For general advice on handling cream filled desserts safely, read the Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Chocolate Ganache Mini Cakes
Can I make chocolate ganache mini cakes ahead of time?
Yes, bake and cool the cakes a day ahead and wrap them well. Add the filling and topping close to serving time.
Why is the batter for chocolate ganache mini cakes so thin?
The boiling water makes the batter thin, which is normal. It bakes into a moist, tender crumb.
How do I store chocolate ganache mini cakes?
Refrigerate the filled cakes in a covered container for up to 3 days. Freeze the unfilled cakes if you want to keep them longer.
Can I use a mini cake pan?
Yes, divide the batter among 12 mini cake pans and check for doneness a little early. Fill each pan about two thirds full.
Can I skip the whipped cream filling?
Yes, the cakes taste great with only the chocolate topping. The filling adds a light contrast if you have time.
Chocolate Ganache Mini Cakes
Equipment
- 12 cup muffin pan
- Large mixing bowl
- Small saucepan
- Serrated knife
- Wire rack
Ingredients
Main Ingredients
- 1 ½ cup all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 large eggs
- 1 cup buttermilk or 1 tablespoon vinegar stirred into 1 cup milk
- ½ cup unsalted butter melted
- 2 tsp vanilla extract 1 teaspoon for the cakes and 1 teaspoon for the filling
- ½ cup boiling water
- 2 cup heavy cream 1 cup for the chocolate topping and 1 cup for the filling
- 8 oz dark chocolate finely chopped
- 2 tbsp unsalted butter stirred into the chocolate topping
- 2 tbsp powdered sugar for the filling
Instructions
Cooking
- Mix the batter. Whisk the dry ingredients, beat in the eggs, buttermilk, melted butter, and half the vanilla, then stir in the boiling water until the batter is thin and smooth.
- Bake. Heat the oven to 350 degrees F, divide the batter among 12 muffin cups, and bake for 18 to 20 minutes until a toothpick comes out clean.
- Cool. Cool the cakes in the pan for 5 minutes, then on a rack until completely cool.
- Make the topping. Pour simmering cream over the chopped chocolate, stir smooth, add the butter, and cool until slightly thickened.
- Fill. Whip the cold cream with powdered sugar and vanilla, slice the cakes in half, and fill them with cream.
- Top. Spoon the chocolate topping over each cake and serve.
