Mini Chocolate Cake with Chocolate Ganache Icing

It is summer, I’m trying to be vaguely healthy, so my mind immediately turns to… cake… a small one of course! A mini chocolate cake with chocolate ganache icing can’t do much damage can it?!

Two-serving cake

I was recently lucky enough to find some great mini (4.5 inch) springform pans in TK Maxx, at a bargain price, and I knew I wanted to make a delicious but small cake with them.

This size pan makes a small cake which is perfect for sharing with your loved one!

It would be great for Valentine’s Day.

Filling and topping

I don’t use cream much but recently had some lovely simple whipped cream with strawberries when Wimbledon was on, so decided to sandwich the cake together with whipped cream.

A chocolate ganache is so easy to make and looks and tastes wonderful.

All you need to do is heat your cream gently and just before it comes to the boil, pour it onto your broken up chocolate, leave for a few minutes, then stir.

I leave my ganache to cool completely before whipping it gently for about four to five minutes, to create a thick spoonable ganache which would not slide off the cake. Delicious!

Step by step

Melt the butter and stir the sugar into it until it is dissolved. 

Sift together the flour, baking powder and cocoa powder.

Beat the eggs and add them to the butter and sugar mixture. Then add the milk and whisk until smooth.

Fold in the flour mixture, without over mixing.

Pour the mixture into two greased 4.5 inch springform tins and bake for approx 25 mins at 180 degrees C, or until a skewer comes out clean.

Meanwhile, make the ganache: heat the cream until about to boil, then pour over the broken up chocolate in a bowl. Leave for a few minutes then mix until smooth. Allow it to cool completely and then whisk until thick.

Once the two halves of the cake are baked, leave them to cool completely. Once cool, level the bottom layer so your cake is flat.

Pour the cream to be used as the cake filling into a bowl and whisk until thick using an electric whisk (or hand whisk). Use a spatula to spread it on the bottom layer of your cake.

Add the second layer on top, then spread the ganache on top.

Serve your mini chocolate cake either with a spoon to share or in little slices, and don’t feel too guilty!

Why not try

More desserts to share:

Recipe

Mini Chocolate Cake

An indulgent mini chocolate cake with whipped cream filling and a thick ganache frosting, perfect for sharing

5 from 2 votes

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Course: Baking

Cuisine: British

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 2

Calories: 1390kcal

Author: Lucy Allen | BakingQueen74

Ingredients

• 120 g plain flour (all-purpose flour)
• 1 tsp baking powder
• 30 g cocoa powder
• 140 g light brown sugar
• 80 g butter
• 2 medium free-range eggs
• 120 ml milk
• 100 ml double cream to whip, for the filling

For the ganache:

• 75 g dark chocolate

  I used 72%
 cocoa dark chocolate,

• 150 ml double cream

UK Measurements – US Measurements

Equipment

4.5 inch springform tins

Instructions 

• Melt the butter and stir the sugar into it until it is dissolved.

• Sift together the flour, baking powder and cocoa powder.

• Beat the eggs and add them to the butter and sugar mixture. Then add the milk and whisk until smooth.

• Fold in the flour mixture, without over mixing.

• Pour into the tins and bake for approx 25 mins at 180 degrees, or until a skewer comes out clean.
• Meanwhile, make the ganache: heat the cream until about to boil, then pour over the broken up chocolate in a bowl.
• 
Leave for a few minutes then mix until smooth. Allow it to cool completely and then whisk until thick.
• Once the cakes are baked, leave them to cool completely.

• Level the bottom layer so your cake is flat.
• Pour the cream to be used in the cake into a bowl and whisk until thick. Use a spatula to spread it on the bottom layer.
• Add the second layer on top, then spread the ganache on top.
• Serve in mini slices, and don't feel too guilty!

  This cake can serve two as a generous dessert, or you can cut smaller slices for 3-4 people.

Notes

This recipe is adapted from the recipe for my slow cooker chocolate mint aero cake base, reduced in size for the small pans.


Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!