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Nostalgic Mini Chocolate Cake

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Servings 6 people

Ingredients
  

Moist Cake

  • 170 g All Purpose Flour
  • 45 g Natural Unsweetened Cocoa Powder Not dutch processed
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2/3 tsp Salt
  • 130 g Caster Sugar
  • 130 g Brown Sugar
  • 80 ml Neutral Vegetable Oil
  • 160 ml Buttermilk
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 160 ml Espresso Hot

Chocolate Ganache

  • 140 g Dark Chocolate Pieces I use Lindt 70% / 80% buttons
  • 120 g Heavy Cream
  • ⅔ tbsp Golden Syrup
  • ⅔ tbsp Unsalted Butter Room Temperature

Instructions
 

Cake

  • Grease & line two 6 inch round cake pan. Pre heat oven to 175°C.
  • Sift flour, cocoa, baking powder, baking soda and salt into a large mixing bowl. Add caster sugar and brown sugar. Mix well.
  • Fully incorporate oil, buttermilk, eggs and vanilla extract.
    Finally mix in the hot espresso, your batter will be quite liquid.
  • Pour batter equally into the two prepared cake tins, and bake for 25-28 minutes, until toothpick comes out clean. Set aside to cool

Ganache

  • With a food processor, process chocolate until fine
  • In a saucepan, heat heavy cream & corn syrup until small bubbles appear. Remove from heat and add to food processor with the chocolate bits. Process for 20 seconds before adding the room temperature butter. Continue to process until the ganache is all smooth and shiny
  • Cover the bowl with a plastic wrap touching the top layer and rest at room temperature for 2 hours
  • Spread a nice thick layer over each of the cooled cakes with a spatula and enjoy!

Notes

Don't worry, you won't regret making two!