Description
Chocolate Bonbons Mini-Cakes are rich, bite-sized delights featuring a moist chocolate cake base with a luscious ganache center, perfect for parties or gifting.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
- 1 cup semi-sweet chocolate chips (for ganache)
- 1/2 cup heavy cream (for ganache)
Instructions
- Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition, then stir in vanilla.
- Mix in the dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
- Stir in hot water until batter is smooth.
- Spoon batter into mini muffin tins, filling each about 3/4 full.
- Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely on a wire rack.
- Meanwhile, heat heavy cream until just boiling, pour over chocolate chips, and let sit for 1 minute, then stir until smooth ganache forms.
- Using a piping bag or spoon, fill the center of each mini-cake with ganache.
- Optional: drizzle extra ganache on top or garnish with sprinkles or sea salt.
Notes
- Use a melon baller to easily scoop out a center for the ganache filling.
- Store bonbons in an airtight container at room temperature for up to 3 days.
- Chill in the fridge if serving in warmer climates.