Mini Chocolate Cake

Mini chocolate tray bake with dark chocolate ganache

This mini cake mix is super-handy to have around the house!

We all know the feeling: you’ve got a major craving for cake or you’re having people over for coffee. But what can you bake? With bigger cakes, there’s always too much to go around and you don’t want to spend the rest of the week eating the leftovers.

Our mini chocolate cake mix is the perfect solution: lovely and moist chocolate cake, topped off with an extra-chocolatey dark chocolate ganache.It’s really quick and easy to make. Even the baking tray is included, so you don’t need to find the right size tray for the mini cake.

Encores

What you’ll need

For the batter:

• 2 eggs
• 100 g whipping cream
• 30 g cooking oil

For the cream:

• 100 g whipping cream

Preparation

1. Preheat a conventional oven (top and bottom heat) to 170 °C and open the baking tray supplied at the adhesive seal. Fold out the tray and fold the top edges outwards.
2. Put the baking mix, eggs, cream and oil in a mixing bowl and mix briefly using an electric hand mixer (whisk) on the lowest setting first, then on the highest setting for around three minutes until creamy.
3. Put the dough in the prepared baking tray, smooth out and bake in the bottom third of a preheated oven for around 30 minutes. Take the cake out of the oven and leave to cool in the tray on a wire rack.
4. For the ganache, put cream in a small saucepan, bring briefly to the boil, and take the pan off the hob. Add cream powder to the cream and bring to the boil again, stirring well with a whisk. Spread and smooth the ganache over the cake. Place in the fridge for at least two hours.