Ganache-Dripped Cakes
Indulge in mini desserts draped in rich chocolate ganache, perfect for any celebration or sweet treat.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cups unsweetened cocoa powder Can substitute with dark or white chocolate cocoa powder.
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs Use room temperature for a smoother batter.
- 0.5 cups vegetable oil
- 1 teaspoon vanilla extract
- 1 cup buttermilk Can substitute with milk and vinegar.
- 1 cup semi-sweet chocolate chips
Ganache Ingredients
- 1 cup heavy cream Heat until it just begins to simmer.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your mini cake pans.
- In a large bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, vegetable oil, vanilla extract, and buttermilk to the dry ingredients. Mix until just combined; be careful not to overmix.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared mini cake pans.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely before turning them out onto a wire rack.
Ganache Preparation
- Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the chocolate chips.
- Let it sit for a few minutes before stirring until smooth.
Assembly
- Drizzle the ganache over the cooled cakes and allow it to set before serving.
Notes
Serve with powdered sugar, fresh berries, or ice cream for an indulgent experience. Store in an airtight container at room temperature for up to three days or in the fridge for one week.