Why You’ll Love This Recipe
This recipe is the ultimate chocolate dessert experience. With a rich, tender cake base, fluffy whipped cream filling, and a glossy, velvety ganache topping, these mini cakes are the perfect balance of flavors and textures. The combination of cocoa, cream, and dark chocolate will satisfy any chocolate craving. Plus, their mini size makes them easy to serve and enjoy – a truly delightful dessert for any occasion!
Ingredients
For the chocolate cakes:
- 1 ½ cups 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
- ½ cup unsalted butter, melted
- 1 tsp vanilla extract
- ½ cup boiling water
For the chocolate ganache:
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- 2 tbsp unsalted butter
For the whipped cream filling:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Preheat the oven:
Preheat your oven to 350°F (175°C). Grease and flour a mini cake pan or line it with parchment paper.
2. Make the chocolate cake batter:
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 extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth (it will be thin).
3. Bake the mini cakes:
Pour the batter into the prepared mini cake pans, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pan before transferring them to a wire rack.
4. Make the chocolate ganache:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove from the heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is completely melted and smooth.
Let the ganache cool for a few minutes to thicken slightly.
5. Make the whipped cream filling:
In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
6. Assemble the mini cakes:
Once the cakes are cool, slice each cake in half horizontally to create two layers.
Spread a layer of whipped cream on the bottom half of each cake. Then, place the top layer of the cake back on.
Spoon the chocolate ganache over the top of each mini cake, allowing it to drizzle down the sides.
7. Serve and enjoy:
Garnish with extra whipped cream or chocolate shavings if desired. Serve the Chocolate Royale Mini Cakes and enjoy a rich, indulgent treat!
Servings and Timing
- Servings: 12 mini cakes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Cooling Time: 1 hour
- Total Time: ~2 hours
Storage/Reheating
Store any leftover mini cakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days. The ganache will firm up in the fridge, so you can microwave individual cakes for 10-15 seconds to soften the ganache slightly before serving.
FAQs
1. Can I make these cakes in a regular cake pan?
Yes, you can make this recipe in a regular cake pan, but you will need to adjust the baking time. A standard 9-inch cake pan may take 30-35 minutes to bake.
2. Can I use a different type of chocolate for the ganache?
You can use milk chocolate or semi-sweet chocolate, but keep in mind the sweetness level will change, and the ganache may be less rich compared to dark chocolate.
3. Can I make the cakes ahead of time?
Yes, the cakes can be made a day in advance. Store them in an airtight container and assemble with the ganache and whipped cream just before serving.
4. Can I use a dairy-free alternative for the whipped cream?
Yes, you can use a dairy-free whipped cream or coconut cream for a dairy-free version of this dessert.
5. How do I get the whipped cream to hold its shape?
To help the whipped cream hold its shape, ensure that the bowl and beaters are cold, and don’t over-whisk. Stop when stiff peaks form.
6. Can I use non-fat buttermilk instead of regular buttermilk?
You can use non-fat buttermilk, but it may slightly affect the texture and richness of the cake. Full-fat buttermilk is preferred for the best flavor.
7. Can I make these cakes without boiling the water?
Boiling water is crucial for the consistency of the cake batter, which helps create a moist, tender cake. I wouldn’t recommend skipping it.
8. Can I freeze these mini cakes?
Yes, you can freeze the cakes before assembling them. Wrap them in plastic wrap and foil and freeze for up to 3 months. Thaw in the fridge before adding the whipped cream and ganache.
9. Can I add a fruit filling to the mini cakes?
Absolutely! You can add a fruit filling like raspberry or strawberry between the layers for a fruity twist on this dessert.
10. How do I prevent the ganache from hardening too quickly?
Allow the ganache to cool at room temperature before pouring it over the cakes, and if it thickens too much, you can gently reheat it until it reaches your desired consistency.
Conclusion
These Chocolate Royale Mini Cakes are the epitome of chocolate indulgence. With a moist, rich chocolate cake base, a light whipped cream filling, and a luscious dark chocolate ganache topping, they are perfect for any occasion. Whether it’s a special celebration or a personal treat, these mini cakes will surely delight everyone with their decadent flavors and delightful presentation.
Print
Chocolate Royale Mini Cakes
- Total Time: Approximately 2 hours
- Yield: 12 mini cakes
- Diet: Vegetarian
Description
Indulge in the rich, decadent flavors of Chocolate Royale Mini Cakes. These individual-sized cakes are made with a moist chocolate base, filled with fluffy whipped cream, and topped with a glossy dark chocolate ganache. Perfect for any occasion, these mini cakes offer a luxurious, personal dessert experience that’s sure to impress!
Ingredients
For the Chocolate Cakes:
1 ½ cups 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
½ cup unsalted butter, melted
1 tsp vanilla extract
½ cup boiling water
For the Chocolate Ganache:
1 cup heavy cream
8 oz dark chocolate, chopped
2 tbsp unsalted butter
For the Whipped Cream Filling:
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Instructions
-
Preheat the Oven:
-
Preheat your oven to 350°F (175°C). Grease and flour a mini cake pan or line it with parchment paper.
-
-
Make the Chocolate Cake Batter:
-
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 extract until smooth.
-
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth (it will be thin).
-
-
Bake the Mini Cakes:
-
Pour the batter into the prepared mini cake pans, filling each about 2/3 full.
-
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pan before transferring them to a wire rack.
-
-
Make the Chocolate Ganache:
-
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
-
Remove from heat and pour the hot cream over the chopped chocolate. Stir until the chocolate is completely melted and smooth.
-
Let the ganache cool for a few minutes to thicken slightly.
-
-
Make the Whipped Cream Filling:
-
In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
-
-
Assemble the Mini Cakes:
-
Once the cakes are cool, slice each cake in half horizontally to create two layers.
-
Spread a layer of whipped cream on the bottom half of each cake. Then, place the top layer of the cake back on.
-
Spoon the chocolate ganache over the top of each mini cake, allowing it to drizzle down the sides.
-
-
Serve and Enjoy:
-
Garnish with extra whipped cream or chocolate shavings if desired. Serve the Chocolate Royale Mini Cakes and enjoy a rich, indulgent treat!
-
Notes
Tip: If you prefer a sweeter ganache, feel free to use milk chocolate or semi-sweet chocolate instead of dark chocolate.
Storage: Store any leftover mini cakes in an airtight container in the refrigerator for up to 3 days. Reheat individual cakes for 10-15 seconds in the microwave to soften the ganache.
Substitutions: Use a dairy-free whipped cream or coconut cream for a dairy-free version.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert, Mini Cakes, Chocolate Cake
- Method: Baking
- Cuisine: American, European-inspired
