These Heavenly Chocolate Ganache Mini Cakes are the ultimate minimalist dessert: rich, moist chocolate cakes enveloped in a silky dark ganache glaze. With their refined texture and glossy finish, each bite melts on the tongue, offering pure indulgence with a clean aesthetic. A subtle swirl of ganache and a single raspberry or chocolate curl complete the look—nothing excessive, just polished elegance.

Why You’ll Love This Recipe

Intensely chocolatey – rich cocoa flavor from both the cake and the ganache.
Perfectly portioned – individual mini cakes make serving effortless and beautiful.
Elegant simplicity – minimal garnishing for a high-end, clutter-free presentation.
Moist and tender – buttermilk and oil ensure a soft crumb that stays fresh.
Espresso-enhanced – a touch of coffee deepens the chocolate notes without overpowering.
Glossy ganache finish – smooth, rich, and visually striking.
Ideal for celebrations – stunning on white plates for parties, showers, or intimate dinners.
No frosting fuss – poured ganache creates a clean finish without piping or layers.
Easy to make ahead – cakes and ganache can be prepared in advance.
Custom garnish options – keep it minimal or elevate with fine details like edible gold or fruit.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Mini Cakes:

all-purpose flour
unsweetened cocoa powder
baking soda
salt
granulated sugar
brown sugar
vegetable oil
large eggs
vanilla extract
buttermilk
hot coffee or espresso

For the Ganache:

high-quality dark chocolate (Callebaut Callets or similar)
heavy cream

Optional Garnish:

chocolate shavings or curls
fresh raspberries

Directions

Preheat the oven to 350°F (175°C). Line a mini cake or muffin pan with silicone liners or grease lightly.
In a bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
In a separate large bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract.
Add the buttermilk and hot coffee or espresso to the wet ingredients. Stir until well combined.
Gradually add the dry ingredients to the wet mixture. Stir just until smooth—do not overmix.
Fill each mini cake mold about ¾ full with batter.
Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the Ganache:

Heat the cream in a small saucepan until it begins to simmer. Do not boil.
Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 1 minute.
Whisk slowly until the ganache becomes smooth and glossy. Allow to cool slightly until pourable but not runny.
Pour the ganache gently over each cooled mini cake, letting it coat the top and cascade slightly over the sides.
Let the ganache set at room temperature for 10–15 minutes.
Garnish with chocolate curls or a single raspberry if desired.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 8 mini cakes
Calories per serving: 285 kcal

Variations

Mocha ganache: Add a teaspoon of instant espresso to the ganache for a bolder flavor.
Flavored cakes: Add a splash of almond or orange extract to the batter for a subtle twist.
Filled centers: Pipe a dollop of raspberry jam or chocolate cream into the center before baking.
Dairy-free: Use plant-based milk and cream alternatives along with dairy-free dark chocolate.
Extra glossy: Add a teaspoon of corn syrup to the ganache for an even shinier finish.
Larger format: Bake in ramekins or mini bundt pans for a different presentation.
Salted finish: Sprinkle a few flakes of sea salt over the ganache for balance.
Gold leaf: Top with edible gold leaf for a luxurious presentation.
Nut variation: Add finely chopped hazelnuts or almonds to the batter for texture.
Fruit pairing: Serve with a few slices of fresh pear or a citrus segment for contrast.

storage/reheating

Storage: Store mini cakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Reheating: These cakes are best served at room temperature. If chilled, allow them to rest out of the fridge for 30 minutes before serving.
Freezing: Cakes (without ganache) can be frozen for up to 1 month. Thaw completely before glazing. Ganache is best made fresh or stored separately and gently rewarmed.

FAQs

Can I make the ganache ahead of time?

Yes. Store ganache in the fridge for up to 3 days. Reheat gently until pourable before using.

Can I use milk chocolate instead of dark?

Yes, but reduce the cream slightly for milk chocolate to maintain proper consistency.

Do I need espresso in the batter?

No, but it enhances the chocolate flavor. You may substitute with hot water if preferred.

What if I don’t have buttermilk?

You can substitute with ½ cup milk + 1 teaspoon vinegar or lemon juice. Let sit 5 minutes before using.

How do I ensure the cakes stay moist?

Avoid overbaking and use fresh buttermilk. The oil in the batter also helps retain moisture.

Can I use a standard muffin tin?

Yes, a muffin tin works well. Use liners or grease thoroughly to prevent sticking.

What chocolate is best for ganache?

Use high-quality dark chocolate with at least 60% cocoa content for best flavor and texture.

How do I avoid air bubbles in the ganache?

Stir the ganache gently and pour slowly. Tapping the cake slightly helps smooth the surface.

Can I skip the garnish?

Yes. These cakes are beautiful and complete with just the ganache if you prefer pure minimalism.

Are these suitable for special occasions?

Absolutely. Their elegant form and rich flavor make them ideal for celebrations, events, or upscale desserts.

Conclusion

Heavenly Chocolate Ganache Mini Cakes are the definition of refined indulgence—moist, rich, and beautifully simple. With a velvety chocolate base and flawless ganache coating, these mini cakes bring sophistication to any dessert course without the need for over-decoration or excessive effort. Serve them as a minimalist finale to a well-styled meal or keep them chilled for luxurious treats throughout the week.

Heavenly Chocolate Ganache Mini Cakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Moist and rich chocolate mini cakes topped with a glossy dark chocolate ganache. Finished with minimalist garnishes like a raspberry or chocolate curl, these elegant desserts melt in every bite.

Author: Mari
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 8 mini cakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line a mini cake pan or muffin pan with silicone baking mats or lightly grease.
In a bowl, sift together flour, cocoa powder, baking soda, and salt.
In another bowl, whisk sugars, oil, eggs, and vanilla. Add buttermilk and hot coffee. Mix until combined.
Gradually add dry ingredients to the wet mixture. Stir until smooth.
Fill the mini cake molds about ¾ full and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
To make ganache, heat cream in a saucepan until simmering. Pour over chopped chocolate. Let sit 1 minute, then whisk until smooth.
Once cakes are fully cooled, pour ganache over each one, allowing it to gently coat the top and sides.
Let ganache set slightly, then garnish with chocolate shavings or a single raspberry on top if desired.

Notes

Ensure cakes are fully cooled before applying ganache for best texture and appearance.
Use high-quality dark chocolate for a richer, smoother ganache.
Ganache can be poured or piped depending on desired look.
For cleaner edges, place cakes on a wire rack over parchment when glazing.
These cakes can be made a day ahead and stored chilled.

Nutrition

Serving Size: 1 mini cake
Calories: 285
Sugar: 20g
Sodium: 160mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg