Description
A nostalgic chocolate snack cake filled with whipped cream and topped with glossy ganache.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 50 g (1/2 cup) unsweetened cocoa powder
- 8 g (1 1/2 tsp) baking powder
- 6 g (1 tsp) fine sea salt
- 200 g (1 cup) granulated sugar
- 120 g (1/2 cup) unsalted butter, melted and cooled
- 240 ml (1 cup) whole milk, warmed
- 2 large eggs, room temperature
- 10 ml (2 tsp) vanilla extract
- 480 ml (2 cups) heavy cream, very cold
- 30–40 g (1/4 cup) powdered sugar
- 5 ml (1 tsp) vanilla extract (for whipped cream)
- 175 g (6 oz) semisweet chocolate, chopped
- 120 ml (1/2 cup) heavy cream (for ganache)
- 15 g (1 tbsp) light corn syrup (optional)
Instructions
- Preheat the oven to 175°C (350°F). Lightly grease your small round molds and line the bottoms with parchment circles.
- Whisk together the flour, cocoa, baking powder, and salt.
- Combine sugar and melted butter until smooth, then add eggs one at a time. Stir in warmed milk and vanilla.
- Pour the wet ingredients into dry and fold gently until just combined.
- Divide the batter evenly into molds, filling each to about 2/3 height. Bake for 12–16 minutes.
- Cool the cakes for 20 minutes, then chill in the fridge for 30–45 minutes.
- Whip the cold heavy cream with powdered sugar and vanilla to soft peaks. For stability, add gelatin dissolved in warm water.
- Fill each cake with the whipped cream until slightly domed.
- Make the ganache by pouring hot cream over chocolate. Let it sit then stir until smooth.
- Pour ganache over each cake and let it set.
Notes
For a gluten-free version, substitute with a 1:1 GF flour blend. Can be made ahead and stored in the fridge.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 small cake
- Calories: 420
- Sugar: 36g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg