Chocolate Ganache Mini-Cakes

Health score
1%
Chocolate Ganache Mini-Cakes
115 min.
60
66kcal

Suggestions


Indulge in the delightful world of Chocolate Ganache Mini-Cakes, where rich flavors and elegant presentation come together to create the perfect treat for any occasion. These bite-sized wonders are not only visually appealing but also incredibly easy to make, making them an ideal choice for gatherings, parties, or simply a sweet snack at home.

Imagine sinking your teeth into a moist chocolate cake, lovingly filled with a luscious raspberry jam that adds a burst of fruity sweetness. Topped with a velvety dark chocolate ganache, these mini-cakes are a chocolate lover's dream come true. The addition of raspberry-flavored liqueur elevates the flavor profile, making each bite a decadent experience.

With just a few simple ingredients and a little bit of time, you can create 60 delightful mini-cakes that are sure to impress your guests. Whether served as an antipasto, starter, or snack, these treats are versatile enough to fit any menu. Plus, the vibrant garnish of fresh raspberries not only enhances the visual appeal but also adds a refreshing contrast to the rich chocolate.

So, gather your baking supplies and get ready to whip up a batch of these irresistible Chocolate Ganache Mini-Cakes. They are perfect for celebrations or as a sweet surprise for your loved ones. Your taste buds will thank you!

Ingredients

  • box duncan hines devil's food cake 
  • 0.7 cup raspberry jam 
  • oz baker's chocolate dark chopped
  • 0.7 cup whipping cream 
  • tablespoon raspberry liqueur 
  • serving raspberries fresh

Equipment

  • bowl
  • sauce pan
  • oven
  • toothpicks
  • wooden spoon
  • ziploc bags
  • muffin liners

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans).
  2. Place miniature paper baking cup in each of 60 mini muffin cups. Make cake batter as directed on box. Fill muffin cups three-fourths full (about 1 heaping tablespoon batter each).
  3. Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes.
  4. Remove from pans to cooling racks. Cool completely, about 30 minutes.
  5. Place chocolate in medium bowl. In 1-quart saucepan, heat whipping cream just to boiling; pour over chocolate.
  6. Let stand 3 to 5 minutes until chocolate is melted and smooth when stirred. Stir in liqueur.
  7. Let stand 15 minutes, stirring occasionally, until mixture coats a spoon.
  8. Meanwhile, by slowly spinning end of round handle of wooden spoon back and forth, make deep, 1/2-inch-wide indentation in center of top of each cupcake, not quite to bottom (wiggle end of spoon in cupcake to make opening large enough).
  9. Spoon jam into small resealable food-storage plastic bag; seal bag.
  10. Cut 3/8-inch tip off 1 corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  11. Spoon about 1 teaspoon ganache onto each mini-cake.
  12. Garnish each with raspberry. Store loosely covered.

Nutrition Facts

Calories66kcal
Protein4.98%
Fat44.87%
Carbs50.15%

Properties

Glycemic Index
1.35
Glycemic Load
1.42
Inflammation Score
-1
Nutrition Score
1.9060869505224%

Flavonoids

Cyanidin
0.46mg
Delphinidin
0.01mg
Pelargonidin
0.01mg
Catechin
1.84mg
Epicatechin
4.06mg
Epigallocatechin 3-gallate
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:65.8kcal
3.29%
Fat:3.57g
5.49%
Saturated Fat:1.76g
11.01%
Carbohydrates:8.98g
2.99%
Net Carbohydrates:8.23g
2.99%
Sugar:4.82g
5.35%
Cholesterol:2.99mg
1%
Sodium:62.03mg
2.7%
Alcohol:0.06g
100%
Alcohol %:0.47%
100%
Caffeine:3.13mg
1.04%
Protein:0.89g
1.78%
Manganese:0.14mg
7.12%
Copper:0.13mg
6.28%
Iron:0.85mg
4.7%
Phosphorus:33.34mg
3.33%
Magnesium:13.22mg
3.3%
Fiber:0.75g
3%
Zinc:0.34mg
2.29%
Selenium:1.28µg
1.83%
Calcium:16.42mg
1.64%
Potassium:54.3mg
1.55%
Folate:5.99µg
1.5%
Vitamin B2:0.02mg
1.33%
Vitamin B1:0.02mg
1.19%