Why You’ll Love This Recipe

I love this recipe because it’s simple, foolproof, and delivers big chocolate flavor in a small, elegant package. The batter comes together in minutes, and the cakes bake quickly, so I can have a luxurious dessert on the table in under half an hour. The combination of cocoa and brown sugar makes them rich and soft, while the ganache adds a silky finish that makes every bite unforgettable.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I start by preheating the oven to 350°F (175°C) and lightly greasing my mini cake molds or a muffin tin.
Then I prepare the buttermilk by mixing the milk and lemon juice and letting it sit for about 5 minutes to curdle slightly.
In a small saucepan, I melt the butter over low heat, remove it from the stove, and stir in the brown sugar and vanilla until smooth and glossy.
Next, I pour in the prepared buttermilk and mix until well combined.
In a separate bowl, I whisk together the flour, cocoa powder, baking powder, baking soda, and salt. I then add the wet mixture to the dry ingredients and stir until the batter is smooth and lump-free.
I divide the batter evenly among the prepared molds or muffin cups and bake for 12–15 minutes, until a toothpick inserted into the center comes out clean.
Once baked, I let the cakes cool completely before topping them with ganache.

To make the ganache, I warm the cream gently (not boiling) and pour it over the chopped dark chocolate. I stir until the mixture becomes smooth and shiny. Then I spoon or spread the ganache over each cooled mini cake before serving.

Servings and Timing

This recipe makes 6 mini cakes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Sometimes I like to infuse the ganache with a little espresso powder or orange zest for a flavor twist. For extra indulgence, I fill the centers of the cakes with raspberry jam or caramel before topping with ganache. I’ve also added a pinch of cinnamon or chili powder to the batter for a subtle, sophisticated kick.

Storage/Reheating

I keep the mini cakes in an airtight container at room temperature for up to 3 days. If I want to store them longer, I refrigerate them for up to 5 days and bring them back to room temperature before serving. The ganache stays glossy and soft, but if it firms up too much, I let it sit out for a few minutes to soften.

FAQs

Can I use buttermilk instead of milk and lemon juice?

Yes, I often substitute with real buttermilk if I have it on hand—it gives the cakes the same tender crumb.

What type of cocoa powder works best?

I use high-quality unsweetened cocoa powder for the deepest chocolate flavor.

Can I make these gluten-free?

Yes, I replace the all-purpose flour with a 1:1 gluten-free baking blend.

Can I bake this recipe as one small cake instead?

Definitely—I just pour all the batter into a small cake pan and bake for 18–20 minutes.

How do I know when the cakes are done?

They’re ready when a toothpick inserted into the center comes out clean and the tops spring back lightly when pressed.

Can I make them ahead of time?

Yes, I bake them a day ahead and add the ganache just before serving.

Can I freeze them?

Yes, I freeze the cakes (without ganache) for up to 2 months. I thaw them at room temperature and glaze before serving.

Can I use milk chocolate for the ganache?

Absolutely. It creates a sweeter, creamier topping—great for those who prefer a milder chocolate flavor.

Can I double the recipe?

Yes, I often double it when baking for a crowd; the bake time stays about the same.

What can I serve with these cakes?

I love pairing them with fresh berries, whipped cream, or a scoop of vanilla ice cream for a beautiful presentation.

Conclusion

These mini chocolate cakes are small in size but big in flavor—rich, moist, and beautifully balanced with a silky ganache. I love how simple they are to make and how elegant they look when served. Whether I bake them for guests or just for myself, they always bring a little touch of luxury to the moment.