Mini Chocolate Cakes with Chocolate Ganache and Shell
Recipe summary
Mini Chocolate Cakes with Chocolate Ganache and Shell from Baking Cherry is structured into a clear recipe card with 14 ingredients and 12 step-by-step instructions. It includes large egg, room temperature, granulated sugar, milk, room temperature and heavy cream, room temperature. Tags: baked, baking, chocolate and citrus. ChefScribe turns the original cooking source into a recipe that is easier to follow, save and print.
Ingredients
- 1 large egg, room temperature
- 1/2 cup (100g) granulated sugar
- 3 tbsp (40g) vegetable oil
- 3 tbsp (45g) milk, room temperature
- 1/4 cup (60g) heavy cream, room temperature
- 1 tsp white vinegar or lemon juice
- 1/2 tsp vanilla extract
- 1 cup (120g) all-purpose flour
- 3 tbsp (18g) unsweetened cocoa powder
- 1 tsp baking powder
- A pinch of salt
- 1 cup (150g) milk chocolate, chopped or chips
- 1/3 cup (80g) heavy cream
- 1 cup (150g) semi-sweet or milk chocolate, chopped or chips
Method
- 1
Preheat oven and prepare silicone molds.
- 2
Mix egg and sugar until combined.
- 3
Add vegetable oil, milk, heavy cream, vinegar, and vanilla extract; mix well.
- 4
Sift flour, cocoa powder, baking powder, and salt; fold into wet ingredients.
- 5
Pour batter into molds and bake until a toothpick comes out clean.
- 6
Prepare ganache by heating heavy cream and pouring over milk chocolate; stir until smooth.
- 7
Fill baked cakes with ganache.
- 8
Melt semi-sweet or milk chocolate for the shell.
- 9
Pour melted chocolate over cakes in molds to form a shell.
- 10
Chill cakes until chocolate shell is firm.
- 11
Unmold the mini chocolate cakes carefully.
- 12
Serve and enjoy.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
Original video
Source video from Baking Cherry. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=nyHQ9Kiz12Q
