Chocolate Bliss: Decadent Mini Chocolate Cakes with Ganache Drip

These elegant mini chocolate cakes are rich, indulgent, and perfect for impressing your guests. Topped with a luscious ganache drip, they’re as beautiful as they are delicious.

Ingredients

For the Mini Cakes:

• 1 ¾ cups (220g) all-purpose flour
• ¾ cup (65g) unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar
• ¾ cup (180ml) vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (240ml) buttermilk
• ½ cup (120ml) hot coffee or boiling water

For the Ganache:

• ½ cup (120ml) heavy cream
• 4 oz (120g) semi-sweet chocolate, finely chopped
• 1 tsp butter or light corn syrup (optional, for shine)

For Decoration:

• Gold or silver sprinkles
• Fresh berries
• Edible flowers
• Chocolate curls

Instructions

Step 1: Prepare the Mini Cakes

1. Preheat your oven to 350°F (175°C). Grease and flour a mini cake pan or line a muffin tin with parchment liners for individual cakes.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large mixing bowl, whisk together the sugars, oil, eggs, and vanilla until smooth.
4. Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients.
5. Stir in the hot coffee until the batter is smooth and slightly thin.
6. Pour the batter into the prepared pans, filling each cavity about ⅔ full.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before removing from the pan.

Step 2: Make the Ganache

1. Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil).
2. Pour the hot cream over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth and glossy.
3. Stir in butter or corn syrup, if using. Allow to cool slightly until it thickens but is still pourable.

Step 3: Assemble the Mini Cakes

1. Place each mini cake on a wire rack over a baking sheet to catch excess ganache.
2. Spoon or pour the ganache over the cakes, allowing it to drip down the sides.
3. Let the ganache set for about 15 minutes at room temperature or refrigerate for a quicker set.

Step 4: Decorate

• Garnish with a sprinkle of gold or silver sprinkles for a touch of luxury.
• Add fresh berries or edible flowers for a pop of color.
• Finish with chocolate curls or shards for added drama.

Tips for Success:

• Shape Perfection: Use a round cookie cutter to trim cakes if using a muffin tin for perfectly rounded edges.
• Extra Moisture: Brush the cakes with a simple syrup flavored with vanilla or coffee for added moisture.
• Flavor Variations: Add a teaspoon of orange or raspberry extract to the batter for a fruity twist.

Serve these indulgent mini chocolate cakes at your next gathering, and watch them disappear in no time!  Would you like tips for pairing these with beverages or alternate flavor suggestions?