What you’ll need
Gather the following ingredients to create your decadent mini cakes:
- 1/2 cup butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream (for the cream layer)
- 1/2 cup heavy cream (for ganache)
- 4 oz dark chocolate, chopped
- Whipped cream (for topping)
- Chocolate shavings (for topping)
You can easily swap out granulated sugar with brown sugar for a deeper flavor, or use dairy-free options to accommodate dietary preferences.
Step-by-step instructions
- Preheat your oven to 350°F (175°C) and grease a mini cake pan thoroughly.
- In a mixing bowl, merge the melted butter, granulated sugar, eggs, and vanilla extract. Stir until well combined.
- Gradually add in the cocoa powder, flour, salt, and baking powder. Mix until the batter is smooth.
- Pour the brownie batter into your mini cake molds, evenly distributing the mixture. Bake for approximately 12-15 minutes, allowing them to cool completely afterwards.
- For the cream layer, beat together the softened cream cheese and powdered sugar with a splash of vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold it into the cream cheese mixture.
- Once the brownies are cool, spread the cream mixture evenly over them and chill for 30 minutes.
- To create the ganache, heat the remaining heavy cream until warm (not boiling), then pour it over the chopped chocolate. Stir until smooth and slightly cool before pouring over the cream layer. Refrigerate for an hour.
- Decorate your mini cakes with fluffy whipped cream and chocolate shavings before serving.
Best ways to enjoy it
These Chocolate Royale Mini Cakes not only shine on their own but can also be paired with a myriad of delightful sides. Try serving them with a scoop of vanilla ice cream or a dollop of raspberry coulis to complement the rich chocolate flavor. For a festive touch, consider a sprinkle of crushed nuts or edible gold flakes for added glamour.
Storage and reheating tips
To maintain the freshness of your mini cakes, store them in an airtight container in the refrigerator. They should keep well for up to 3-4 days. If you have leftovers, consider freezing them for later enjoyment. Just be sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to indulge again, let them thaw in the refrigerator overnight.
Helpful cooking tips
For the best results, ensure all your ingredients are at room temperature—this makes mixing easier and helps achieve a smooth texture. When whipping the heavy cream, take care not to over-whip, as this can turn it grainy. For an added flavor punch, try infusing the ganache with a splash of espresso or flavored liqueur!
Creative twists
If you’re feeling adventurous, try substituting different flavors to elevate your Chocolate Royale Mini Cakes. Replace dark chocolate with white chocolate for a sweeter take, or add a layer of your favorite fruit jam beneath the cream layer for a fruity surprise. Dairy-free options are available too; simply use coconut cream and dairy-free chocolate for a vegan-friendly alternative.
Common questions
What’s the prep time for Chocolate Royale Mini Cakes?
The entire process takes about 15 minutes of prep time, with a total cook and chill time of roughly an hour and a half.
Can I make these ahead of time?
Absolutely! You can make and store the mini cakes in the refrigerator for up to 3-4 days or freeze for longer storage.
What can I substitute for cream cheese?
Mascarpone cheese can be a great alternative if you’re looking for a creamier texture, while Greek yogurt can offer a tangy and reduced-fat option.
With these tips and tricks, you’re all set to create your own awe-inspiring Chocolate Royale Mini Cakes! Enjoy the smiles and the delicious compliments that will surely come your way.
