Chocolate Chips Mini Cake with Dark Chocolate Ganache and Edible Sugar Paper - Historias del Ciervo by Julian Angel
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05 Jul Chocolate Chips Mini Cake with Dark Chocolate Ganache and Edible Sugar Paper

Posted at 06:56h in Cakes, Food Photography, Recipes by

What about a delicious mini cake? Perfect for a romantic dinner of 2 or a special ocasion. And believe me this is the most delicious ganache I’ve made so far.


Chocolate Chips Mini Cake

{4 slices}

  • 150 g Cake flour
  • 130 g White sugar
  • 1 1/4 tsp Baking powder
  • 1/4 tsp Salt
  • 100 g Milk
  • 3 Large Egg
  • 1/2 tsp Vanilla Bean Paste or seeds of 1 Vanilla Stick
  • 80 g Unsalted butter
  • 100 g Dark Chocolate Chips


  1. Preheat oven to 325°F / 160°C. Grease and flour 3 round 4 inch / 10 cm cake pans.
  2. In a medium bowl, whisk eggs, milk and the vanilla bean paste just until lightly combined.
  3. Pour 1 tablespoon of flour over the the Chocolate Chips and set aside.
  4. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder and salt on low speed for 2 minutes. Add the butter and 1/3 of the milk mixture and beat on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 2 minutes. Scrape down the sides of the bowl.
  5. Starting on medium-low speed, gradually add the remaining wet mixture to the batter in three parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the bowl and beat on medium speed until smooth.
  6. Add the Chocolate chips to the mixture and mix using a spatula.
  7. Pour mix in cake pans and take it to the oven for about 35 minutes or until a toothpick inserted comes out clean.
  8. Let cool on racks for 10 minutes before loosening the sides with a small metal spatula, and invert onto greased wire racks.



Dark Chocolate Ganache

  • 200 g Dark Chocolate
  • 200 g bittersweet Chocolate
  • 250 g Double Cream
  • 50 g Butter
  • 1/2 tsp Vanilla Bean Paste


  1. In a small saucepan mix cream and butter. Bring pan over medium heat stirring ingredients to dissolve completely and until almost boil.
  2. Pour hot mixture over over crushed chocolate. Let rest about 1 minute moving the bowl with your hands.
  3. Start mixing gently with a spoon until the chocolate melts completely. Add vanilla and mix gently.
  4. Let the Ganache rest a couple of hours at room temperature or until a spreadable consistency.







Decorating the cake

1. If cakes are domed on top, even out with a knife (Cold cakes work better here).
2. Place the first layer on a cake board and using a pastry bag, pipe ganache around top, starting in the center of the cake and place the next layer of cake. Repeat the process once again.
3. Spread ganache all over the cake and then remove any excess with the icing smoother and place it in the refrigerator about 10 minutes.
5. Bring the cake from the refrigerator and start covering the sides and the top of the cake with ganache.
6. Start smoothing slowly with the icing smoother. Be patient. Pay attention to get smooth surfaces and straight edges.
7. Use edible sugar paper to cover the sides of the cake, rubbing with your fingers to achieve a smooth surface. Fold the paper over the top of the cake.
8. Use the remaining ganache to pipe some swirls on the top of the cake. I used Wilton 1M decorating tip.
9. Add some fresh flowers and chocolate pieces to decorate the cake.
10. Enjoy.








 

 

 

 

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