Mini Chocolate Cake with Milk Chocolate Whipped Ganache
Serves 6
30 mins prep
20 mins cook
0 mins total
This is the perfect eggless mini chocolate cake topped with light and creamy milk chocolate whipped ganache. Moist, rich, and made with simple ingredients ideal for any occasion! Vegan-friendly.
Milk Chocolate Whipped Ganache (make one day ahead)
Chocolate Cake
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For Milk Chocolate Whipped Ganache (make one day ahead)
In a saucepan, combine the chopped milk chocolate and one part of the whipping cream (1).
Heat gently over medium heat, (do not boil) stirring constantly until the chocolate is fully melted and the mixture is smooth and combined.
Remove from heat, then stir in the remaining cold whipping cream (2) until well blended.
Transfer into a bowl. Cover the ganache with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Refrigerate for at least 4 hours, or overnight.
Once chilled, use an electric whisk or stand mixer with a whisk attachment to whip the ganache on medium speed. Whip until it becomes light, fluffy, and holds medium peaks. Be careful not to over-whip, as this can cause the ganache to become grainy. Use immediately to frost cakes, cupcakes, or as a filling.
For Chocolate Cake
Preheat oven to 350°F (175°C). Prepare two 6-inch (15 cm) round cake pans by greasing them thoroughly and lining the bottoms with baking paper. This ensures your cakes release easily after baking and maintain their perfect shape.
In a medium bowl, combine room temp milk, vinegar (or lemon juice) and plain yogurt and let the mixture rest for about 5 minutes. During this time, the milk will curdle slightly, creating a natural buttermilk substitute
Add sugar, oil, and vanilla extract to the curdled milk. Whisk gently until the sugar dissolve and the mixture becomes smooth.
In a separate bowl, sift together the all-purpose flour, cocoa powder, instant coffee, baking soda, baking powder, and salt to evenly distribute the dry ingredients and prevent lumps.
Slowly incorporate the dry mixture into the wet ingredients, whisking until you achieve a smooth, lump-free batter.
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the surface springs back when gently pressed.
Allow the cakes to cool in their pans for 30 minutes to set, then carefully transfer them to a wire rack to cool completely. Trim a thin layer of the cake before assembling.
Cake Assembly
Begin by placing one cake layer onto a cake stand or serving plate, ensuring it sits flat and stable. Add 3 large scoops of the whipped ganache on top and spread it evenly to create a smooth, uniform layer.
Carefully place the second cake layer on top, aligning it evenly with the first.
Apply a thin layer of the whipped ganache known as the crumb coat over the entire cake. This thin layer seals in any loose crumbs, creating a clean surface for the final frosting application.
Chill the cake in the refrigerator for about 30 minutes to allow the crumb coat to set firmly.
Once chilled, generously spread the remaining whipped ganache over the cake, smoothing the surface with a spatula or cake scraper for a polished finish.
Finally, decorate the cake with dusting of cocoa powder or sprinkles/toppings of your choice to add a festive touch. For the best flavor and texture, serve this cake at room temperature.
