Why Make This Recipe
Chocolate Bonbons Mini-Cakes are the perfect combination of rich chocolate and fun-sized portions. These delightful treats are not only easy to make, but they also impress at parties, celebrations, or just as a sweet snack at home. With their moist texture and lovely ganache topping, they bring joy to both kids and adults alike. If you love chocolate, these mini-cakes will surely satisfy your cravings!
How to Make Chocolate Bonbons Mini-Cakes
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
Directions:
- Preheat your oven to 350°F (175°C) and grease a mini bundt pan or muffin tin.
- In a large bowl, combine the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the wet ingredients: granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and buttermilk.
- Slowly add the wet ingredients to the dry ingredients, mixing until smooth.
- Pour the batter into the mini bundt pan or muffin tin, filling each well about 3/4 full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes are cooling, prepare the ganache. Heat the heavy cream in a small saucepan until it begins to simmer. Pour it over the chocolate chips and stir until smooth.
- Once the mini cakes are completely cool, dip the tops in the ganache, allowing any excess to drip off.
How to Serve Chocolate Bonbons Mini-Cakes
Serve these mini-cakes on a nice plate and enjoy them with friends and family. They can be served warm or at room temperature. For extra flair, you can add whipped cream or berries on the side. These treats are perfect for dessert after dinner or as a special treat during gatherings.
How to Store Chocolate Bonbons Mini-Cakes
Store any leftover mini-cakes in an airtight container at room temperature for up to three days. If you want them to last longer, you can keep them in the refrigerator for up to a week. Just be sure to bring them back to room temperature before serving for the best taste.
Tips to Make Chocolate Bonbons Mini-Cakes
- Make sure to measure your ingredients accurately for the best results.
- Don’t overmix the batter; just mix until smooth.
- Test one mini-cake with a toothpick before removing them all from the oven.
- You can sprinkle some sea salt on top of the ganache for a sweet and salty contrast.
Variation
Feel free to customize these mini-cakes! You can add nuts, such as walnuts or pecans, to the batter for extra crunch. Or, try mixing in chocolate chunks instead of chocolate chips for different textures.
FAQs
Can I use a regular cake pan?
Yes, you can use a regular cake pan! Just adjust the baking time. A larger cake will take longer to bake.
Can I make these mini-cakes ahead of time?
Absolutely! You can bake them a day in advance and store them properly until you’re ready to serve.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using.
Chocolate Bonbons Mini-Cakes
Delightful mini-cakes made with rich chocolate and topped with a smooth ganache, perfect for any occasion.
- Total Time: 33 minutes
- Yield: 12 servings 1x
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup heavy cream
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini bundt pan or muffin tin.
- In a large bowl, combine the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the wet ingredients: granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and buttermilk.
- Slowly add the wet ingredients to the dry ingredients, mixing until smooth.
- Pour the batter into the mini bundt pan or muffin tin, filling each well about 3/4 full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- While the cakes are cooling, prepare the ganache by heating the heavy cream in a small saucepan until it begins to simmer. Pour it over the chocolate chips and stir until smooth.
- Once the mini cakes are completely cool, dip the tops in the ganache, allowing any excess to drip off.
Notes
For extra flair, serve with whipped cream or berries on the side. Store leftovers in an airtight container for up to three days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini-cake
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg