These 2-layer 8cm (3.15inch) Mini Chocolate Cakes with raspberry filling and whipped chocolate ganache are a great recipe for cake buffets, small celebrations, or as a present for the office. If you scale down the recipe to half the batter, this Mini Chocolate cake recipe will make a great dessert for Valentine’s Day or date night, too. One for each person and one to share. Perfect, right? ❤️😊
What I love about this 8cm / 3.15-inch chocolate cake recipe.
The recipe is easy to follow, which is always a huge plus point in a recipe.
The chocolate frosting is a delicious, three-ingredient whipped dark chocolate ganache. It’s shiny, super delicious, and simple.
The cake batter is a chocolate sponge cake, which means soft, airy, and the right kind of sweet.
There isn’t a complicated filling to make. It’s simply raspberry jam thinned with a little water. Great shortcut and the perfect thickness was achieved in seconds 😉
The chocolate flavor is just perfect: the subtle, airy flavor of the sponge cake combined with the rich, velvety flavor of the chocolate ganache.
One tiny cake is the perfect size to avoid falling into a sugar coma after enjoying it.
One small cake is the perfect combination of flavors: The not-so-sweet chocolate sponge cake, combined with the rich chocolate ganache, filled with the tangy sweet raspberry jam and decorated with fresh raspberries on top of the cake.
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Ingredients
Ingredients:
Flour: I’m using simple all-purpose flour for the chocolate cake batter, but you can also use cake flour.
Unsweetened cocoa powder: Unsweetened natural cocoa powder is needed in this recipe. I’m using Dutch-processed cocoa powder. Don’t use any hot chocolate mix for this recipe. That is something entirely different 🙈🤣
Sugar: I’m using simple baking sugar here, but you can also use powdered sugar for the cake batter. The finer consistency of the powdered sugar might shorten your mixing time a little bit.
Eggs: This recipe calls for large eggs at room temperature. So don’t forget to take them out of the fridge 30 minutes before starting with the baking.
Salt: a ich of salt can’t be missed in any cake recipe
Heavy Cream: The heavy cream is for the rich dark chocolate ganache. The dark chocolate gets melted in the heavy cream.
Chocolate: For the ganache, I’m using chopped dark chocolate, 55%- 80%. But you can also use dark chocolate chips.
Honey: I’m adding 1 tsp of honey to the ganache. It removes a little bit of the bitterness.
Raspberry jam: I add a few tablespoons of water to the warmed-up jam to thin it a bit.
Fresh berries: You can decorate the top of the cakes with whatever berries you have at hand and are in season. I used raspberries here.
This recipe doesn’t need baking soda, unsalted butter, hot coffee, pure vanilla extract, or espresso powder. It’s amazing as it is. ❤️😊
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What other things do you need to make these Mini Chocolate cakes?
A stand mixer or an electric mixer. It makes your baking life so much easier 😉.
Parchment paper for the baking sheet
A small bowl, a medium bowl, and a large bowl are used to weigh all the ingredients.
Double boiler for melting the chocolate in the heavy cream
Rubber Spatula
Stainless steel cake ring 8cm / 3.15 inch
Offset spatula or a spoon to swirl some chocolate ganache on the cake tops
Piping bag and a round tip, 1,5cm(0,6 inch) large
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Stainless steel cake ring 8cm /3.15inch
What is important to pay attention to in this mini-cake recipe?
Make sure that all the ingredients are weighed properly.
Start mixing the eggs and the water together at a low speed and increase to medium speed when it starts to get frothy.
The same goes for the egg yolks and the sugar. Start out at low speed and increase to medium speed after 2-3 minutes.
In a large mixing bowl, carefully start folding in 1/3 of the stiff egg whites into the egg yolk sugar mixture. When that 1/3 is folded in, fold in the rest.
Make sure that you don’t beat out the air when folding in the egg whites and the flour.
When you start mixing the melted chocolate and the heavy cream together, make sure that it’s a homogenous batter.
Let the chocolate ganache cool completely to room temperature before whipping it up.
When the sheet of chocolate cake is cooled and you begin with cutting out the mini cake layers, you can either be brutal and just push down the cake ring into the batter or… You lay the cake ring on top of the cake and cut the cake layers out with a serrated knife very carefully. This way, the edges will look more beautiful.
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The best way to store leftover Mini Chocolate Cakes.
If you really have some mini cakes left, store them in an airtight container in your fridge up to 4 days. Before serving, just put them into the microwave for a couple of seconds.
Did You make this recipe? Please leave a comment on the blog or share a photo on Instagram and tag me. I love to see your creations.
Recipe by NinaCourse: brunch, cake, DessertCuisine: austrian, French
Servings
6
cakes
Prep time
20
minutes
Cooking time
20
minutes
Calories
524
kcal
Total time
1
hour
4
minutes
This is an easy recipe for 2 layers of
Mini Chocolate cakes with raspberries and whipped ganache. These are great as small party cakes for a buffet since they are only 8cm (3.15 inches) in diameter. You can even make the m for Valentine Day just half the recipe.
Cook Mode
Keep the screen of your device on
Ingredients
Victoria sponge cake
77eggs large and divided into yolks and whites
7tbsp7water
210g210white sugar
210g210all purpose flour sifted
30g30unsweetened cocoa powder sifted
Whipped ganache
175g175dark chocolate 55-85% dark chocolate, chopped
1tsp1honey
150ml150heavy cream
Filling and Decoration
200g200raspberry jam or another jam you like
2tbsp2water
300g300raspberries or mixed berries
Directions
Victoria Chocolate Sponge cake
Start by preparing a baking sheet (13 inches x 17 inches) of baking paper.
Preheat the oven to 160 degrees Celsius or 320 degrees Fahrenheit convection heat.
First, start by beating the egg whites with water until they are stiff.
Then, beat the egg yolks with the sugar until pale, creamy, and thick, about 7-10 minutes.
Now fold in 1/3 of the egg whites under the egg yolk sugar batter with a rubber spatula. It doesn’t need to be a homogenous batter. There can still be egg-white lumps.
After the 1/3 is incorporated fold in the rest of the egg whites carefully.
Now, sprinkle the flour, cocoa powder, and salt with a sieve over the dough and fold it in carefully again. Don’t beat out all the air in the batter. Be gentle and careful.
Pour the batter onto the prepared baking sheet, spread it evenly with a rubber spatula, and bake for 20 to 30 minutes, depending on your oven, or until a skewer comes out clean when stuck into the middle of the cake.
When the cake is ready, leave it on your kitchen counter to cool. Then, start to cut out mini cakes with a stainless steel cake ring 8cm in diameter (3.15 inches). You have to cut out 12 round cake layers. The dough is sticky, so be careful.
Whipped dark chocolate ganache
Make the ganache as the cake cools because the ganache must cool, too. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to simmer gently. (Do not let it come to a rapid boil—that’s too hot!) Pour over the chocolate and add honey. Then, let it sit for 2–3 minutes to soften the chocolate gently.
With a metal spoon or small rubber spatula, very slowly stir until it is completely combined, and the chocolate has melted. The ganache will be thin, so let it cool and thicken for at least 30–60 minutes before using. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains smooth. You can also let the ganache fully cool and thicken (takes about 1-2 hours).
After 2 hours, you can whip the cooled ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 3–4 minutes on medium-high speed.
Fill the frosting into a piping bag with a 1,5cm (1/2 inch) round tip
Assembling the Mini Cakes
Pipe the frosting as a narrow border in dots on the first layer of the Mini sponge cakes.
Fill 1-2 tbsp of the thinned raspberry jam into the middle and put the second layer on top.
Pipe some frosting on top and spread it evenly with a little swirl.
Decorate with the raspberries.
If there is some whipped ganache frosting left, warm it up with some more heavy cream to thin it, and drizzle a little bit decoratively on top of the thin strings.
Enjoy.
Notes
If you cut the cakes out with very narrow spaces in between, you may manage to get 7 (14 round layers).
Nina is a mom of 2, a passionate photographer and kitchen scientist. She is a very creative and chaotic person, thats why she needs to organize her life very much to not get lost on her way 😉.
Hey Juliana, I’m sorry this was my mistake. Its just a pinch of salt. Firgot to add that to the ingredients list. Thank you! Let me know how you like the recipe. Happy Sunday!
2 comments
How much salt are you meant to add? It says to add salt in step 7 but doesn’t give an amount/list salt in the recipe…
Hey Juliana, I’m sorry this was my mistake. Its just a pinch of salt. Firgot to add that to the ingredients list. Thank you! Let me know how you like the recipe. Happy Sunday!