Mini Chocolate Cakes
This lush chocolate cake is rich and exquisite. Better yet, it is topped with fudgy chocolate frosting. A true winner of a dessert for all chocolate lovers.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp fine sea salt
- 1 cup hot water
- 1/2 cup whole milk
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
Frosting
- 2 cups unsalted butter
- 12 ounces chocolate chips 1 bag
- 1/4 cup heavy whipping cream
- 6 cups powdered sugar
Ganache
- 1/4 cup whipping cream
- 12 ounces chocolate chips
Instructions
Cake
- Preheat your oven to 325 degrees
- In a mixing bowl combine flour, sugar, cocoa powder, soda and salt
- Add the hot water, whole milk and vegetable oil, Stir until combined
- Add eggs, sour cream and vanilla extract. Stir until the batter is smooth
- Pour the batter into 2 cookie sheets greased and lined with parchment paper
- Bake the cake for 20 minutes
- Once the cakes have cooled, leave in the pan, wrap up and place in the freezer so they are easier to cut.
Frosting
- In a microwave safe bowl add the chocolate chips and cream
- Microwave for 30 seconds and then stir the chocolate mixture. Repeat and then stir vigorously until all the chocolate chips are melted and the mixture is smooth. Set aside.
- In a standing mixer whip the butter until smooth
- Add the powdered sugar and mix it until combined.
- Pour the chocolate ganache mixture into the standing mixer and stir until combined.
- Once combined, whip the frosting for 2 minutes until lighter in color and texture.
Ganache
- In a microwave safe bowl add the chocolate chips and cream
- Microwave for 30 seconds and then stir the chocolate mixture. Repeat and then stir vigorously until all the chocolate chips are melted and the mixture is smooth. Set aside.
Assemble
- Once the cake is chilled, use the small pastry rings to cut out cake circles
- When all the cake is cut, take the cake acetate paper and measure a circle the same size as the pastry ring. Tape the acetate together to make a mold the same width as the pastry ring.
- Scoop your frosting into a piping bag, snip the end of the piping bag off, you do not need a tip for this.
- Take the 4" cake round and smear some frosting on top. Place the acetate form you just made on top of the cake round. Take 1 of the cake circles and press it in the form all the way down to the cake round so that its glued on with the frosting. Pipe a layer of frosting on top of the cake. Repeat twice until the cake is 3 layers tall.
- Place the mini cake with the acetate form into the freezer for about 30 minutes to firm up.
- Once chilled, remove from the freezer and cut off the acetate form.
- Take the ganache and drizzle a spoonful on top of the mini cake.
Nutrition
Calories: 1386kcal Carbohydrates: 180g Protein: 6g Fat: 76g Saturated Fat: 42g Polyunsaturated Fat: 8g Monounsaturated Fat: 14g Trans Fat: 2g Cholesterol: 152mg Sodium: 493mg Potassium: 389mg Fiber: 3g Sugar: 151g Vitamin A: 1448IU Vitamin C: 0.2mg Calcium: 147mg Iron: 2mg