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!