Chocolate Royale Mini Cakes

Preheat the oven to 350°F (175°C). Grease and flour your mini cake pans or line them with parchment paper.

Prepare the Cake Batter:

In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cocoa powder.

In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth.

Slowly combine the wet ingredients into the dry ingredients, mixing just until incorporated. Add the boiling water and stir until the batter is smooth and thin.

Bake the Cakes:

Divide the batter evenly among the mini cake pans, filling them about two-thirds full.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before transferring them to a wire rack.

Make the Ganache:

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

Remove from heat and pour it over the chopped chocolate. Stir until the chocolate is fully melted and the ganache is smooth. Stir in the butter and let it cool for a few minutes to thicken.

Whip the Cream Filling:

In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Assemble the Cakes:

Once the cakes are cool, slice each one horizontally to create two layers.

Spread a generous layer of whipped cream on the bottom half of each cake, then top with the other half.

Spoon the ganache over the top of each mini cake, allowing it to drizzle down the sides.

Serve and Enjoy:

For an extra touch, top with additional whipped cream or chocolate shavings.

Serve immediately and enjoy the rich, indulgent flavors of these Chocolate Royale Mini Cakes!

Serving and Storage Tips: