Chocolate Ganache Mini Cakes
Soft cocoa mini cakes filled with whipped cream and finished with a glossy dark chocolate topping.
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.
Notes
Substitutions: Use milk with vinegar in place of buttermilk. Mini cake pans work in place of a muffin pan.
Tips: Fill each cup about two thirds full and cool the cakes completely before filling.
Storage: Refrigerate filled cakes for up to 3 days or freeze unfilled cakes for up to 3 months.