Ingredients
1 cup sugar (200g)
1/2 cup oil (100g)
2 eggs
1 tsp vanilla extract (4g)
1/4 tsp salt
1 & 1/2 cup flour (180g)
1/2 cocoa powder (50g)
1 tsp baking soda (3g)
1/2 cup milk (125g)
1/2 cup hot water (115g)
2 tsp instant coffee (4g)
Chocolate Frosting
1/2 cup cream cheese (115g)
1/2 cup butter (113g)
1/2 cup cocoa powder (50g)
3 cups icing sugar (360g)
2 tsp milk (10g)
1 tsp vanilla extract
Ganache
1/3 cup whipping cream (80g)
1/2 cup chocolate chips (80g)
Recipe
In a deep bowl pour sugar, oil, eggs, vanilla extract and salt. Beat with an electric mixer for about two minutes until well combined.
Sift flour, cocoa powder and baking soda. Mix until combined. Add milk and mix until well blended.
Pour instant coffee in hot water. Mix until dissolved and pour into the cake batter. Beat for about a minute until smooth.
Grease your baking dish (10”x 13”). Align it with parchment paper and grease again.
Pour cake batter and spread evenly with a spatula.
Bake @350°f for 15 minutes.
Let the cake sit in the pan for 10 minutes after baking.
Then flip the cake onto a wire rack and remove parchment paper.
Flip the cake on a surface with parchment paper and cut the circles using a 2 & 1/2 inch cookie cutter.
Recipe makes 12 mini cakes. Using a food processor, chop the rest of the cake into fine crumbs. Keep aside for later use.
For frosting, beat cream cheese and butter until smooth. Add cocoa powder, vanilla extract, milk and 3 cups of icing sugar in batches. Beat until you get a smooth consistency.
Pour frosting into an icing bag and using a circle motion apply it onto the cakes.
For ganache, microwave chocolate chips and cream for about 40 seconds. Mix until smooth.
Fill ganache in the middle of frosting. Cover the ganache with a little bit of frosting.
Cover the frosting with cake crumbs and refrigerate the cakes for 20-30 minutes. Please watch the video for details. Thanks!
Video Recipe➡️https://youtu.be/m4rMjRmS-Tk?si=3zU126k8MDHn0ztB
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