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Mini Chocolate Cakes

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Rich, moist, and topped with a glossy dark chocolate ganache, these Mini Chocolate Cakes are the perfect bite-sized indulgence. Quick to make and irresistibly decadent, they’re ideal for special occasions or an elegant dessert anytime.

Ingredients

1/4 cup whole milk, at room temperature (60 ml) + 1/2 tsp lemon juice

4 tablespoons unsalted butter (60 g)

6 tablespoons brown sugar

1/2 teaspoon vanilla extract

1/3 cup all-purpose flour (40 g)

2 tablespoons cocoa powder

1/4 teaspoon baking powder

Pinch of baking soda (scant 1/8 teaspoon)

Pinch of salt

For the Ganache:

30 g dark chocolate (50–60%), finely chopped

2 tablespoons cream, at room temperature

Instructions

  1. Preheat oven to 350°F (175°C) and lightly grease mini cake molds or a muffin tin.
  2. Combine milk and lemon juice in a small bowl and let sit for 5 minutes to curdle (or use buttermilk).
  3. In a saucepan over low heat, melt butter. Remove from heat and stir in brown sugar and vanilla until smooth.
  4. Stir in the prepared buttermilk until well combined.
  5. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  6. Add the wet mixture to the dry ingredients and stir until smooth and lump-free.
  7. Divide batter evenly among molds or muffin cups and bake for 12–15 minutes, until a toothpick inserted in the center comes out clean.
  8. Cool completely before glazing.
  9. Make the Ganache: Gently warm cream (do not boil) and pour over chopped dark chocolate. Stir until smooth and glossy.
  10. Spread or spoon the ganache over cooled cakes before serving.

Notes

Use high-quality unsweetened cocoa powder for best flavor.

Add espresso powder or orange zest to the ganache for a flavor twist.

Fill cake centers with raspberry jam or caramel for extra indulgence.

For a gluten-free version, use a 1:1 gluten-free baking blend.

Store at room temperature up to 3 days or refrigerate up to 5 days.

Nutrition

Find it online: https://chocolatecoveredamy.com/mini-chocolate-cakes/