These chocolate royale mini cakes are bite-size chocolate cakes that taste like a bakery dessert: moist cocoa cake, a layer of fluffy whipped cream in the middle, and a glossy dark chocolate ganache poured over the top. The recipe makes 12, so each guest gets their own little cake with no slicing or plating.
Plan on about 80 minutes from start to finish, including time for the cakes to cool. If you love the ganache, our chocolate ganache recipe has even more ways to use it.
Why These Chocolate Royale Mini Cakes Work
- Rich but balanced: the cocoa cake and dark chocolate ganache are deeply chocolatey, while the unsweetened whipped cream in the middle keeps every bite from feeling too heavy.
- Boiling water for a moist crumb: stirring hot water into the batter helps the cocoa dissolve fully, which deepens the chocolate flavor and keeps the cakes tender.
- Individual portions: each mini cake is one serving, which makes them easy for parties, dinners, and gifting.
- Easy to prep ahead: the cakes can be baked a day early, then filled and topped shortly before serving.
Ingredients for Chocolate Royale Mini Cakes
For the 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
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
For the Chocolate Ganache
- 1 cup heavy cream
- 8 ounces dark chocolate, finely chopped
- 2 tablespoons unsalted butter
For the Whipped Cream Filling
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How to Make Chocolate Royale Mini Cakes
Step 1: Prep the Oven and Pan
Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan, or line it with paper liners. You can also use 12 mini cake pans.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cocoa powder until no lumps of cocoa remain.
Step 3: Mix the Wet Ingredients
In a separate bowl, beat the eggs, buttermilk, melted butter, and vanilla until smooth.
Step 4: Combine and Add the Boiling Water
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water. The batter will be thin, which is exactly what you want for a moist cake.
Step 5: Fill the Pan and Bake
Divide the batter among the cups, filling each about two-thirds full. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
Step 6: Cool the Cakes
Let the cakes cool in the pan for 5 minutes, then move them to a wire rack. Cool completely, about 30 minutes, before filling so the whipped cream does not melt.
Step 7: Make the Ganache
Heat the cream in a small saucepan until it just begins to simmer, then pour it over the chopped chocolate. Let it sit for 1 to 2 minutes, then stir gently until smooth. Stir in the butter until melted and glossy, then let the ganache cool for 10 to 15 minutes, until slightly thickened but still pourable.
Step 8: Whip the Filling
In a chilled bowl, beat the cold heavy cream with the powdered sugar and vanilla until stiff peaks form.
Step 9: Assemble the Mini Cakes
Slice each cooled cake in half horizontally with a serrated knife. Spread or pipe whipped cream on the bottom halves and replace the tops. Spoon the ganache over each cake, letting it drip down the sides, and garnish with extra whipped cream or chocolate shavings if you like.
Tips for the Best Mini Chocolate Cakes
- Cool the cakes completely. Warm cake melts the whipped cream, so give them the full 30 minutes on the rack.
- Chop the chocolate finely. Small, even pieces melt smoothly in the hot cream, which is what gives the ganache its shine. Because the topping has so few ingredients, good chocolate makes a noticeable difference.
- Do not boil the cream hard. Heat it only until small bubbles form and it just begins to simmer. Overheated cream can cause the ganache to turn grainy.
- Either cocoa works here. This cake uses both baking powder and baking soda, and King Arthur Baking notes that when a recipe includes both leaveners, you can swap between natural and Dutch-process cocoa. Dutch-process gives a darker color and a mellower chocolate flavor.
- Chill your whipping bowl. Cold cream, a cold bowl, and cold beaters help the cream whip to stiff peaks faster.
How to Serve Chocolate Royale Mini Cakes
Serve the mini cakes chilled or at cool room temperature, with fresh raspberries or strawberries on the side, or alongside coffee. For a simpler chocolate treat that needs no filling, try our best easy chocolate cupcakes, or go for something gooey with our molten chocolate cakes.
How to Store and Freeze Mini Cakes
Because of the whipped cream, refrigerate the filled cakes within 2 hours of serving. Store them in an airtight container in the refrigerator and enjoy them within 2 days for the best texture, or up to 3 days. To freeze, wrap the unfilled, unsliced cakes tightly and freeze for up to 3 months. Thaw them at room temperature, then fill and top them fresh.
Recipe Variations
- Berry filling: layer a few sliced strawberries or raspberries in the whipped cream.
- Mocha cakes: add 1 teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate flavor.
- Extra crunch: top the ganache with chopped toasted nuts or chocolate curls.
Frequently Asked Questions
Can I make chocolate royale mini cakes ahead of time?
Yes. Bake the cakes a day ahead, cool them completely, and wrap them well. Make the ganache and whipped cream and assemble the cakes on the day you plan to serve them.
Can I freeze these mini cakes?
Yes, but freeze the plain cakes rather than the filled ones. Wrap them tightly, freeze for up to 3 months, and thaw before filling and topping.
What pan should I use?
A standard 12-cup muffin pan works well, or you can use 12 mini cake pans. Fill each cup about two-thirds full so the cakes rise without overflowing.
What can I use instead of buttermilk?
Stir 1 tablespoon of white vinegar or lemon juice into 1 cup of milk and let it sit for 5 to 10 minutes, then use it in place of the buttermilk.
Why is my cake batter so thin?
The boiling water makes this batter quite thin. That is normal, and it is what helps the cakes bake up moist.
How do I fix grainy ganache?
Grainy ganache usually means the cream was too hot or the mixture was stirred too hard. Gently stir in a tablespoon of warm heavy cream until it turns smooth and glossy again.
Chocolate Royale Mini Cakes
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 1 cups granulated sugar
- 0.75 cups unsweetened cocoa powder Natural or Dutch-process both work in this recipe.
- 2 large eggs
- 1 cups buttermilk Or stir 1 tablespoon vinegar or lemon juice into 1 cup milk and rest 5 to 10 minutes.
- 0.5 cups unsalted butter, melted
- 1 tsp vanilla extract
- 0.5 cups boiling water The batter will be thin; that is normal.
Ganache Ingredients
- 1 cups heavy cream (for ganache)
- 8 oz dark chocolate, finely chopped Chop finely so it melts evenly.
- 2 tbsp unsalted butter (for ganache) Stirred in after the chocolate melts.
Filling Ingredients
- 1 cups heavy cream (for filling) Use cold cream and a chilled bowl.
- 2 tbsp powdered sugar
- 1 tsp vanilla extract (for filling)
Instructions
For the cakes
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan or line it with paper liners. You can also use 12 mini cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cocoa powder.
- In a separate bowl, beat the eggs, buttermilk, melted butter, and vanilla until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water; the batter will be thin.
- Divide the batter among the cups, filling each about two-thirds full. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pan for 5 minutes, then move them to a wire rack and cool completely, about 30 minutes.
For the ganache
- Heat the cream in a small saucepan until it just begins to simmer, then pour it over the finely chopped chocolate. Let it sit for 1 to 2 minutes.
- Stir gently until smooth, then stir in the butter until melted and glossy. Let the ganache cool for 10 to 15 minutes, until slightly thickened but still pourable.
For the whipped cream filling
- In a chilled bowl, beat the cold heavy cream with the powdered sugar and vanilla until stiff peaks form.
To assemble
- Slice each cooled cake in half horizontally with a serrated knife.
- Spread or pipe whipped cream on the bottom halves and replace the tops.
- Spoon the ganache over each cake, letting it drip down the sides. Garnish with extra whipped cream or chocolate shavings if desired.
