
Mini Chocolate Drip Cakes
Ingredients (makes 4 mini cakes, 4-inch each)
For the chocolate sponge:
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1 1/4 cups all-purpose flour
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1 cup sugar
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1/3 cup unsweetened cocoa powder
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1 tsp baking powder
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1/2 tsp baking soda
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1/4 tsp salt
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2 large eggs
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1/2 cup vegetable oil
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1/2 cup buttermilk (or milk + 1/2 tsp vinegar)
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1 tsp vanilla extract
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1/2 cup hot coffee or hot water
For the chocolate ganache drip:
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200 g (7 oz) dark chocolate, chopped
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3/4 cup heavy cream
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1 tbsp butter
For the whipped cream topping:
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1 cup heavy cream, chilled
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3 tbsp powdered sugar
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1/2 tsp vanilla extract
For decoration:
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Chocolate curls/shavings
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Golden sugar pearls
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Crushed cookies or praline
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Optional: metallic chocolate balls for a festive touch
Instructions
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Make the sponge cakes
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Preheat oven to 175°C (350°F). Grease and line four 4-inch mini cake pans.
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Mix flour, sugar, cocoa, baking powder, baking soda, and salt.
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Add eggs, oil, buttermilk, and vanilla. Mix until smooth.
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Stir in hot coffee last. Batter will be thin.
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Pour into pans and bake 18–22 minutes. Cool completely.
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Prepare the ganache
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Heat cream until steaming, pour over chocolate, let sit for 1–2 mins.
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Stir until smooth and glossy. Add butter. Let cool slightly until it thickens enough to drip.
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Whip the cream
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Beat chilled cream with powdered sugar and vanilla until stiff peaks form. Transfer to a piping bag with a star nozzle.
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-
Assemble mini cakes
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Trim cake tops flat if needed.
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Spread a thin layer of ganache between cake layers (stack 2 layers per mini cake).
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Pour ganache on top, letting it drip beautifully down the sides.
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-
Decorate
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Pipe whipped cream swirls on top.
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Sprinkle with chocolate shavings, golden pearls, and crushed cookies.
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Finish with metallic chocolate balls for a luxurious, festive look.
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✨ These mini cakes are perfect for holidays, parties, or gifts — rich chocolate layers, glossy ganache, light whipped cream, and elegant toppings all in one bite-sized showstopper.
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