Small Chocolate Valentine Cake (Print Version)
# Ingredients:
→ Cake
01 -
1/4 teaspoon salt
02 -
1 large egg (room temp)
03 -
1/4 cup buttermilk (60ml) at room temperature
04 -
1/2 teaspoon espresso powder (if you want)
05 -
1/4 teaspoon baking soda
06 -
1/4 cup vegetable oil (60ml)
07 -
1/4 cup cocoa powder (unsweetened, 21g)
08 -
1/2 teaspoon vanilla extract (pure)
09 -
1/2 cup granulated sugar (100g)
10 -
1/2 cup all-purpose flour (63g, leveled properly)
→ Chocolate Ganache
11 -
1/2 cup heavy cream (120ml)
12 -
4 ounces semi-sweet chocolate (113g), chopped up finely
→ Optional Garnish
13 -
Sprinkles
14 -
Mint leaves (fresh)
15 -
Raspberries (fresh)
# Instructions:
01 -
Set your oven to 350°F (177°C). Grease a round 6-inch cake pan, add a parchment sheet inside, then grease the paper too.
02 -
In a big bowl, mix cocoa powder, flour, baking soda, salt, and espresso powder with a whisk.
03 -
Grab another bowl, then whisk together the oil, egg, sugar, vanilla, and buttermilk. Blend until it’s all smooth, then combine it with the dry mix.
04 -
Pour the batter into the pan you prepped earlier. Bake for around 27-30 minutes, or until a toothpick comes out clean. Cool the cake on a wire rack completely.
05 -
Warm up the cream and pour it over the chopped chocolate. Wait 2-3 minutes so it melts, then stir it till smooth. Leave it for 30-60 minutes to get thicker.
06 -
Spread the ganache over the cooled cake using a spoon or pipe it on. Top it with things like raspberries, mint, or sprinkles if you want.
# Notes:
01 -
Stick to natural cocoa powder rather than dutch-processed
02 -
Espresso powder boosts the chocolate flavor, no coffee taste added
03 -
For a fluffier ganache, whip it after it cools down