Description
Indulgent bite-sized cakes with a rich chocolate flavor, topped with luscious ganache and whipped cream.
Ingredients
Scale
- 1 cup all-purpose flour (125 g)
- 1/2 cup unsweetened cocoa powder (45 g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, room temperature
- 3/4 cup granulated sugar (150 g)
- 1/2 cup packed light brown sugar (110 g)
- 1/2 cup vegetable oil (120 ml)
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (120 ml)
- 1/2 cup hot coffee (120 ml)
- 6 oz semisweet chocolate, finely chopped (170 g)
- 1/2 cup heavy cream (120 ml)
- 1 tablespoon unsalted butter
- 1 1/2 cups cold heavy whipping cream (360 ml)
- 1/3 cup powdered sugar (40 g)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 10 small dark chocolate bar pieces, for decorating
- 10 chocolate-covered candies or truffles, for decorating
Instructions
- Preheat your oven to 350°F (175°C). Grease 10 jumbo muffin cups or mini cake molds well, then lightly dust with cocoa powder.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla until smooth and glossy. Mix in the buttermilk.
- Add the dry ingredients and stir just until combined. Slowly pour in the hot coffee, mixing until the batter is smooth and thin.
- Divide the batter between the prepared molds, filling each about 2/3 full. Bake for 18–24 minutes, or until the tops spring back lightly and a toothpick comes out with a few moist crumbs.
- Cool in the pans for 10 minutes, then carefully turn the cakes out onto a wire rack and let them cool completely.
- For the ganache, place chopped chocolate in a bowl. Heat heavy cream until steaming but not boiling; pour it over the chocolate and let it sit for 2 minutes. Add butter and stir until thick, smooth, and glossy.
- Spoon the chocolate ganache over each cooled cake, allowing some to drip down the sides. Let it set for 15–20 minutes.
- For the chocolate whipped cream, beat the cold heavy cream, powdered sugar, cocoa powder, and vanilla until thick, fluffy peaks form. Transfer to a piping bag fitted with a large star tip.
- Pipe a generous swirl onto each cake, then finish with a chocolate bar piece and a chocolate-covered candy. Chill briefly if desired for cleaner swirls.
- Serve slightly chilled or at cool room temperature.
Notes
These cakes can be customized with different toppings and flavors. Perfect for celebrations or casual snacks.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 25g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: chocolate cakes, ganache, desserts, bite-sized treats, party food