Ingredients
Scale
- 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