This Mini Chocolate Layer Cake is moist, chocolaty and delicious. They look extra fancy with the yummy white chocolate glaze.
For the last day of this month’s blogging marathon, I made these moist, chocolaty and delicious Mini Chocolate layer cakes. This is my sweet entry to ‘Kid’s Delight – Mini Dishes’ event that is going on right here on the blog.Cupcakes are technically mini version of cake, but you need a special baking pan to make them. All you need to make these mini cakes is a large baking sheet and a cookie cutter. They are much easier to make than a regular cake and look oh-so cute. Idea for these mini layer cakes is from Food52 site.I made these for my husband’s birthday and the whole family loved them. You can use your favorite cake recipe here, but make sure it is not too crumbly or too tender. Also make sure that the cake layer is too thin or too thick once baked. I made an Eggless Devil’s food cake (recipe version of this recipe) and it turned out just perfect – moist, chocolaty and delicious.Chocolate layers are sandwiched with fluffy chocolate ganache. The literal icing on this cake is the white chocolate glaze. Make these mini chocolate layer cakes and you won’t have to share your cake with anyone 🙂Lets check out what my fellow marathoners have cooked today for BM# 93.
Mini Chocolate Layer Cake
For Eggless Devil's Food Cake:
- ¾ cup Unsweetened Cocoa powder
- ½ cup Boiling Water
- ½ cup+2tbsp Almond Milk
- ½ cup Oil
- 1¼ cup sugar
- 2 tbsp Egg replacer whisked in 6tbsp water (or 2 large eggs)
- 1½ tsp vanilla extract
- 1½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the Chocolate Ganache:
- ½ cup heavy cream
- ½ cup Dark Chocolate, chopped
For the White Chocolate Glaze:
- ½ cup heavy cream
- ¼ cup White Chocolate, chopped
Make the Cake:
- Preheat the oven to 350°F. Grease a 13"x18" baking sheet and line with parchment paper. Lightly grease the parchment paper.
- Combine cocoa powder, boiling water in a small bowl. Whisk until smooth. Stir in almond milk and set aside.
- In a large mixing bowl, whisk together Oil and sugar until light and fluffy. Add the egg replacer mixture and vanilla extract. Mix well.
- Whisk flour, baking powder, baking soda and salt in a mixing bowl.
- Add ⅓ of the flour mixture to oil mixture, followed by ½ of the chocolate mixture. Continue adding the flour mixture and the chocolate mixture alternately until combined.
- Pour the batter into the prepared baking sheet and smooth the top with an offset spatula. Bake until the cake springs back lightly when pressed in the center and a toothpick inserted into the center of the cake comes out clean, about 20~23 minutes.
- Let the cake cool completely in the pan.
- Use a 1½" or 2" cookie cutter to cut 24~27 rounds from that cake. Set aside.
Make Chocolate Ganache:
- Bring the cream to a boil. Pour it over the chopped chocolate and set aside for 1 minute. Whisk until a smooth chocolate ganache forms. Let cool to room temperature.
- Whip the ganache until light and fluffy, about 4~5 minutes.
- Place 1tbsp of the ganache between each layer. Stack each cake 3 layers tall. Transfer the cakes onto a wire rack set over baking sheet.
Make Chocolate Glaze:
- Bring the cream to a boil. Pour it over the chopped chocolate and set aside for 1 minute. Whisk until a smooth chocolate glaze forms. Let cool for 15~20 minutes.
- Pour/ spoon the glaze over the cake stacks and set aside to set completely before serving.