Description
These Mini Chocolate Cakes are rich, moist, and perfectly portioned treats topped with a silky dark chocolate ganache. Easy to make and ideal for individual servings or dessert plates.
Ingredients
Units
Scale
- 1/4 cup whole milk, at room temperature (60 ml) + 1/2 tsp lemon juice
- 4 tbsps unsalted butter (60 g)
- 6 tbsps brown sugar
- 1/2 tsp vanilla extract
- 1/3 cup all-purpose flour (40 g)
- 2 tbsps cocoa powder
- 1/4 tsp baking powder
- Pinch of baking soda (scant 1/8 tsp)
- Pinch of salt
- For the Ganache:
- 30 g dark chocolate (50-60%), finely chopped
- 2 tbsps cream, at room temperature
Instructions
- Preheat the oven to 350°F (175°C). Grease mini cake molds or a muffin tin.
- Prepare buttermilk by combining the milk with lemon juice. Let it sit for 5 minutes.
- In a small saucepan, melt butter over low heat. Remove from heat and stir in brown sugar and vanilla extract until smooth.
- Add the prepared buttermilk to the butter-sugar mixture and mix well.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Combine the wet and dry ingredients, mixing until smooth and free of lumps.
- Divide the batter evenly among the mini cake molds or muffin tin cups.
- Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool.
- To make ganache, heat cream slightly and pour over chopped dark chocolate. Stir until smooth and glossy.
- Pour or spread ganache over cooled mini cakes and serve.
Notes
- Use high-quality cocoa powder for a deeper chocolate flavor.
- Ganache can be adjusted in thickness by using more or less cream.
- Mini cakes can be stored in an airtight container at room temperature for 2–3 days.
Nutrition
- Serving Size: 1 mini cake
- Calories: 180
- Sugar: 14g
- Sodium: 55mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg