Mini Dark Chocolate Layer Cake with Dark Chocolate Ganache
Rich chocolate cake layers, a wonderful dark chocolate ganache frosting and topped with sweet summer strawberries, this Mini Dark Chocolate Layer Cake with Dark Chocolate Ganache is the best!
Guess what time it is?
If you said Secret Recipe Club reveal time, I’d say, you’re right!
Mini Dark Chocolate Layer Cake with Dark Chocolate Ganache and Strawberries was not only an easy choice, it was totally the right choice!
Rich chocolate cake layers, a wonderful ganache frosting and we topped ours with sweet summer strawberries and even made a sauce to serve with each slice.
This month I had Karen’s Kitchen Stories. She’s a new-to-me blog, that just joined Group A this month.
I was excited to get someone new to our group, but I was even more excited when I opened her blog for the first time. OMG!
Her recipe index is filled with so many recipes I’d love to try, I wasn’t sure how we’d ever choose.
On our huge list of possibilities was Bacon, Leek and Cheddar Mini Quiches, Braided Lemon Bread with Blackberries, Black Coffee Ice Cream and Salmon Noodle Casserole.
*sigh* If you even saw the original list.
Seriously Karen, I’d love to eat at your house!
We finally settled on her Tiny Chocolate Layer Cake with Sour Cream Ganache Frosting which we then turned into this Dark Chocolate Layer Cake with Dark Chocolate Ganache.
If you’re wondering why we chose this one?
Because I had just recently purchased some mini cake pans for another recipe, and wanted to use them again.
In Karen’s Tiny version, she used 4″ cake pans.
Mine are actually 6″ so I doubled the recipe and decided to call them mini since mine weren’t as tiny as hers.
Plus, MY “mini” helped me make these.
Which was kinda fun to be in the kitchen together again.
We don’t get to do that as often anymore.
She iced and decorated this beautiful Dark Chocolate Layer Cake with Dark Chocolate Ganache and it looks AMAZING! Doesn’t it?
So other than doubling the recipe, I made it dark chocolate instead of chocolate and we added strawberries.
Which is really because we had an over abundance of them right at the moment and we thought they’d really pop on the dark chocolate layer cake.
We were not disappointed.
At the very last minute, I made some strawberry sauce which we spooned onto the plate and served the slice of cake on.
I really cannot tell you how delicious this cake is.
It’s moist, rich and a deep chocolate flavor.
My kids loved a slice with a tall glass of ice cold milk.
I enjoyed my slice with a cup of coffee.
I don’t think it really matters how you eat it, as long as you do!
I have a confession to make.
We made this for the Secret Recipe Club reveal, photographed and consumed it all within about 2 hours.
I made another one the next day.
Yes, it’s just that good.
Plus it’s mini so it goes fast but it’s perfect for a fun weeknight dessert after a nice, light meal.
It’s easy to put together and you can eat it plain with just the frosting and it’s just as yummy.
Are you ready to bake this Mini Dark Chocolate Layer Cake with Dark Chocolate Ganache?
I really hope you’ll make this!
You won’t be disappointed.
Try it Karen’s way too, because the regular chocolate version would be just as tasty!
Recipe for Mini Chocolate Layer Cake with Chocolate Ganache and Strawberries
Mini Dark Chocolate Layer Cake with Dark Chocolate Ganache and Strawberries
Dark Chocolate Cake
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 cup all purpose flour
- 2/3 cup sugar
- 1/3 cup special dark cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup butter softened
Dark Chocolate Ganache Frosting
- 18 ounces dark chocolate chips
- 1/2 cup sour cream
- 1/2 tsp vanilla
- Pinch of salt
- Preheat oven to 350 degrees F.
- Spray two 6-inch cake pans with cooking spray and line the bottom of each pan with parchment paper.
- In a small bowl, whisk together the milk, eggs, and vanilla.
- In another bowl, sift the flour, sugar, dark cocoa powder, baking powder, baking soda, and salt.
- Add the butter and half of the milk mixture into the dry ingredients and stir until the dry ingredients are moistened. With a mixer, mix on medium low for about 45 seconds. Add the rest of the milk mixture, and mix on medium low for another 20 seconds.
- Divide the batter between the two pans.
- Bake at 350 degrees F for about 20 minutes or until a toothpick inserted in the center comes out clean or with a just a few crumbs.
- Allow cakes to cool in pans about 10 minutes.
- Turn the cakes out on a baking rack and cool completely.
- To make the ganache frosting, microwave the dark chocolate chips in a glass dish for 2 to 3 minutes on medium heat, until they are shiny. Remove from microwave and stir contiously and rapidly until smooth. Stir in the sour cream. Once combined, stir in the vanilla and salt. Allow to cool slightly until spreadable. If you let it go too long it will harden.
- Frost cake and Eat! YUM!
You’ve got Karen’s blog!
well, let me just say she is an amazing blogger, and TODAY, just a few hours ago I had the privilege of meeting her face to face. We had lunch and talked for a couple of hours…
she is such a wonderful person, exactly how I depicted her from her “online” persona
you chose a great recipe from her site… HAPPY REVEAL DAY!
I loved having Karen’s blog! She has SO many amazing recipes and her blog is so beautiful! I saw the picture and thought it was AWESOME and might be a little jealous because it would have been pretty incredible to meet some of you!
I just love that you picked this recipe and made it with your “mini.” I made it with my “mini” grandkids too! I love that you made it twice! =)
Karen, it was so hard to choose something from your blog. Since I had recently aquired the mini cake pans, I knew it was what I had to make! Thank you for such a delicious recipe!! I had a blast on your blog!
oh what a gorgeous cake: and such wonderful flavours. I cannot wait to make this
So good Philip! You won’t be disappointed! Thank you!
Strawberries and chocolate are one of my favorite combinations. This cake looks absolutely amazing and perfect for summer!
Mine too Traci, and the cake was perfection! so good! Thank you!
Absolutely delectable, and something that my family would love if I make it for them! So summery, what a wonderful pick for reveal day! Karen
It was truly delicious and did feel oh so summery! Loved it! Thank you Karen!
That just looks too good!
Aw, thank you!
This cake is so pretty and not to mention tempting. I love chocolate cake and wish I had a slice of this in front of me right now. Great pick!
We were so happy with it, such a great recipe and so much fun to top! Thanks for the sweet words!
Oh my goodness! I love the look of that cake. I would buy mini cake pans just to make that cake!
We loved it! It was such a fun recipe and so much fun to decorate afterwards. I love my mini cake pans now, I’ve used them for several things!
I can well understand why you chose this recipe. But knowing Karen as I do, I also know it must have been tough to decide among her recipes. I’m so glad chocolate won out:) If it’s a mini cake, does that mean that one person doesn’t have to feel guilty eating the entire thing?
Yes, yes that is totally what it means! xoxo haha and Yes it was definitely rather difficult to pick one!
The ganache was great. I think I may have overbaked the cake. It was a bit dry and all my guests reached for a glass of something to wash it down with. Do you think I overbaked it? It tasted really good, it was just dry.
Does this make cake batter for 2 6-inch pans or do I need to double the recipe like you indicated in the write-up? Please advise it’s for a special gal’s birthday.
This recipe makes enough batter for two 6-inch pans. I’ve already doubled the recipe to be able to fill my 6-inch pans and make the layers a little thicker. Hope that helps.