Mini Chocolate Cake with Milk Chocolate Whipped Ganache
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.
Yield: 6 servings
Equipment
- (2) 6-inch (15cm) Cake Pans
Ingredients
Milk Chocolate Whipped Ganache (make one day ahead)
- 180 g Milk Chocolate chopped in pieces or semi sweet chocolate chips
- 240 ml Whipping Cream (1) see notes for options
- 270 ml Whipping Cream (2) cold; see notes for options
Chocolate Cake
- 200 ml Milk room temperature; see notes for options
- 1/2 tbsp Lemon Juice or White Vinegar
- 60 g Plain Yogurt room temperature
- 1 tsp Vanilla Extract
- 130 g Cane Sugar or castor sugar
- 56 ml Sunflower Oil or any neutral oil
- 22 g Cocoa Powder
- 2 tsp Instant Coffee optional
- 145 g All Purpose Flour
- 1/2 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/4 tsp Salt
Instructions
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.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Plain Yogurt: You can use any dairy-free unsweetened yogurt (like almond, soy, coconut) or dairy based greek yogurt.
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or organic cane sugar.
- Chocolate: Use milk or semi-sweet baking chocolate chips / 45% or higher couverture milk chocolate / good quality 55% semi sweet chocolate bar. For the vegan version, use milk chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.
- Whipping Cream: Use either full-fat dairy cream or a dairy-free alternative. If you’re going dairy-free, opt for chilled, unsweetened plant-based whipping cream. Brands that work are Country Crock / Califia Farms and Silk.