This mini chocolate cake recipe makes the perfect for a small batch. With this easy recipe, and simple ingredients, this cake turns out with a delicious texture and flavor.
1/4cupoilWe used avocado but you can use vegetable, canola, etc.
1/2cupsugar
1/4cupbrown sugar
1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/4teaspoonsalt
1teaspoonvanilla extract
1cupall-purpose flour
For the Chocolate Ganache
1½cupschocolate chipssemi sweet or milk chocolate
1½cupsheavy cream
Instructions
For the Cake
Preheat the oven to 350 degrees.
Spray 4 ramekins with baking spray, place them on a baking sheet, and set aside.
In a medium small sized bowl combine the coffee and cocoa powder. Set aside. **For best results you want your coffee to be hot.
In a mixing bowl combine the greek yogurt, oil, sugar and brown sugar. Using a whisk or an electric mixer, mix until the sugars have just dissolved.
Add the egg and whisk the mixture until the egg is well incorporated.
Add the cocoa-coffee mixture and whisk the mixture until the chocolate has been well mixed through.
Then add the baking powder, baking soda, salt, and vanilla extract. Using a whisk mix until the ingredients are well incorporated.
Then slowly add in the flour so the flour becomes well incorporated and the cake batter is smooth.
Add the cake batter to the prepared ramekins so they’re evenly distributed between each of the ramekins.
Bake at 350 degrees F for 30 minutes or until a toothpick comes out clean in the center.
Allow them to cool for 30 minutes before removing them.
Once they’ve cooled for 30 minutes remove them from the ramekins and place the cakes on a cooling rack and allow to cool for 30 more minutes before frosting them.
Ganache Instructions
The ganache will be separated into 2 when frosting the cake. This recipe uses a combination of ganache and whipped ganache.
Fill a saucepan up halfway with water and place it over medium heat. Place a heat safe bowl (like glass) on top. The bowl will want to be large enough so it doesn’t fall into the water but rests nicely over top of the saucepan.
Add the chocolate chips and the heavy cream to the bowl and allow the chocolate to melt, using a spatula stir the mixture to incorporate the cream and chocolate chips together.
Once the chocolate chips have melted, remove from the heat and continue to stir until the ingredients are incorporated.
Allow the ganache to cool in the fridge for 10 minutes.
Divide the mixture into 2 bowls. Place 1 of the bowls back in the fridge for the time being. Then using an electric mixer, beat 1 of the halves of ganache until it’s doubled in volume and is whipped nicely.
Frosting the Cake
Add both chocolate ganaches to a piping bag. Use a star tip for the whipped ganache and a fine tip top for the original ganache.
Take 1 of the cooled cakes and place it on a small plate then pipe a layer of whipped ganache to the first layer. Using an offset spatula, smooth out the ganache so it’s evenly distributed and smoothed out. Then add a cake on top of the frosted layer. Pipe another layer of whipped ganache then using an offset spatula smooth out the ganache so it’s evenly distributed and smoothed out.
Add a good layer of the original ganache on top of the cake so it slightly drips off the sides.
Add piped dollops of the whipped ganache over the top for a little decoration.
Repeat this process for both cakes.
Notes
Ganache Tips:The original ganache will want to stay at room temperature so it will make the drips. If it’s too cold it will firm up.You will want to work with cold whipped ganache. It helps hold the shape when it’s piped out of the piping bag.