Mini Chocolate Cakes
Just here to satisfy all your chocolate cravings today. With two perfect individual portions of a soft, moist chocolate cake, topped with a simple ganache, sprinkles (obviously) and bonus, made without eggs. They’re so quick and so much fun to make mainly because anything in ramekins can never be boring.
A long time ago , I’d tried a recipe for a chocolate mug cake from Olive and Mango with buckwheat flour and it tasted great. But it also got me wanting a similar small portion of cake with more classic ingredients likely to be on hand when the cravings strike. I did that with a few squares of melted chocolate in the center for a gooey surprise inside but lately, felt like revisiting it one more time and I’m so glad I did.
I tweaked the recipe further to include buttermilk/soured milk that makes the cake more moist, a little bit of baking soda for a lighter crumb and the easiest ganache-like topping for a mini birthday cake-ish feel instead of chocolate in the center of the cake. You will have two perfect little portions and the batter comes together very very quickly and honestly, you don’t even need to go to the trouble of flipping the cakes out onto a plate. Just dig in with a spoon.
- 1/4 cup whole milk, at room temperature (60 ml) + 1/2 tsp lemon juice
- 4 tbsps unsalted butter (60 gms)
- 6 tbsps brown sugar
- 1/2 tsp vanilla extract
- 1/3 cup all-purpose flour (40 gms)
- 2 tbsps cocoa powder
- 1/4 tsp baking powder
- Pinch of baking soda (scant 1/8th tsp)
- Pinch of salt
- 30 gms dark chocolate (50% to 60%), finely chopped (or chocolate chips)
- 2 tbsps cream, at room temperature