Cake recipes · Dessert recipes

Mini Chocolate Cake with Nutella frosting & Ganache

Choc Cake

Do you love Chocolate Cake?!

Do you love Nutella?!

Do you love Ganache?!

If you do, then you’re on the right page 😉 Check out the recipe here and video on my YouTube channel.

It is rich, it is moist and it is yumm!!!  This is the most heavenly chocolate cake I’ve ever had. I made it for my husband’s birthday last week and everyone at home was blown away by the taste. Also, this is a 6 inch cake, which will cater to all you Mini cake needs. Yes, it is a single pan bake. I cut it through to make it a 2 layer cake. This is a mini version of the chocolate cake I used in my black forest cake recipe which you can find here.

The frosting is a swiss meringue nutella buttercream, topped off with dark chocolate ganache. Milk chocolate works well too. I hope you will try this amazing recipe 🙂

Here you go!

INGREDIENTS

Chocolate cake:
All purpose flour – 1/2 Cup
Cocoa powder – 5 Tbsp
Baking soda – 1/2 Tsp
Salt – 1/4 Tsp
Egg – 1 (room temperature)
Sugar – 1/2 Cup
Vegetable oil – 1/3 Cup
Yogurt – 1/3 Cup (room temperature)
Coffee – 1 Tbsp (freshly brewed 1 tsp in 1/3 to 1/4 cup of water)
Vanilla – 1/2 Tsp
Swiss Meringue Nutella Frosting
Egg whites – from 3 large eggs
Sugar – 1/2 Cup
Unsalted Butter – 1 Cup (Cut into small cubes, soft to touch but cool)
Vanilla – 1/2 Tsp
Salt – 1/4 Tsp
Nutella – 1/3 Cup (you may add more if required)
Ganache
Heavy cream – 1/2 Cup
Butter – 1 Tbsp
Dark Chocolate bits – 1/2 Cup
Honey – 1 to 2 Tbsp (optional)
Salt – a pinch (optional)

INSTRUCTIONS

Chocolate cake

  1. Preheat oven at 180 degrees celsius. Grease and line a 6 inch round cake pan.
  2. Sift all the dry ingredients together into a mixing bowl.
  3. In a separate bowl, whisk egg and sugar together until the sugar is dissolved.
  4. Add the oil, yogurt, coffee and vanilla into the egg-sugar mixture and whisk until combined.
  5. Add the above wet ingredients mixture to the dry ingredients and gently mix just until combined. DO NOT OVERMIX.
  6. Pour into prepared cake pan and bake for 30 mins at 180 degrees celsius.
  7. Cool the cake completely before frosting.

Swiss Meringue Nutella Frosting

  1. Add some water to a large saucepan, big enough to fit a mixing bowl on top. Bring it to a simmer.
  2. Place a clean mixing bowl on top. Make sure the bowl isn’t touching the water and should be free from any kind of fat. (You may use lemon juice/vinegar to clean the bowls)
  3. Add the egg whites and sugar to the bowl and whisk continuously. Whisk until the sugar is dissolved completely. Test by rubbing the mixture between fingers and it should be completely smooth.
  4. Remove off the heat and switch to hand mixer. Whip the egg whites on high speed until stiff peaks form. Make sure the bowl is cool to the touch before adding butter.
  5. Add butter, cube by cube to the meringue whilst continue whipping with the hand mixer.
  6. It may look curdled at this point but continue whisking. It will eventually become a smooth glossy buttercream.
  7. Add salt and vanilla.
  8. Add Nutella and whisk for a minute or two to combine.

Ganache

  1. In a saucepan, add heavy cream and butter. Bring it to a simmer until butter melts.
  2. Take off the heat.
  3. Add chocolate bits/chips. Let it sit for a while.
  4. After few minutes mix it in
  5. Add honey and salt, if required.

Assemble the cake

  1. Cut the cake evenly to form two layers.
  2. On a cake board, add a dab of the nutella frosting and place the top part of the cake first.
  3. Add generous amount of frosting and spread evenly.
  4. Place the second layer, which is the flat bottom of the cake. This way, you will get an even top which makes smooting easier.
  5. Add the remaining frosting generously to cover the cake entirely.
  6. Refrigerate the cake for 15 minutes before pouring the ganache.
  7. Make sure the ganache is cool to touch, but still runny and smooth.
  8. Pour it over the cake. Create drip effect or cover completely, as you prefer.
  9. Place strawberries on top to garnish.
  10. Refrigerate for few hours before serving so that the frosting and the cake layers come together and it will taste even more amazing.

Tada! You’ve the most amazing chocolate cake! Enjoy! 🙂

You can watch the video here:

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11 thoughts on “Mini Chocolate Cake with Nutella frosting & Ganache

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