Mini Double Chocolate Cake

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Double Chocolat Cakes is frosted with ganache and topped with berries for these mini double chocolate cakes. *Created by Chef Sabrina (HAPPY MUM BAKERY)

6 pieces

Easy 15 minutes



For the recipe Mini Double Chocolate Cake

For Moist Cake:

1 box Dr. Oetker Nona Luxury Moist Cake Double Chocolate
3 Eggs
100 ml Water
150 g Vegetable Oil

For Decoration:

200 g Dr. Oetker Nona Cooking Chocolate
15 g Butter (soften)
30 g Whipping Cream
120 g Strawberry Jam
Thyme Leaves




Slowly pour the chocolate over the top of the cake. Decorate with cherries and thyme leaves.


Preheat oven to 180˚C.


Place Dr. Oetker Nona Moist Cake Double Chocolate, water and eggs in a mixing bowl. Mix at high speed for 3 minutes.


Add in vegetable oil and mix at low speed for 1 minute or until batter is light and fluffy.


Pour the batter in a greased 12×10 inch square pan.


Bake at 180˚C for 55 minutes. Set aside to cool.


Melt cooking chocolate and butter with microwave oven or “double boil”, mix with whipping cream.


Cut out circles from the cake using the a 5cm round cookie cutter. The number should be even as each cake needs 2 circles.


Melt cooking chocolate and butter with microwave oven or “double boil”. Pour in whipping cream, stir until well combined.


Spread small amount of strawberry jam onto the cake, place a second base on top and pour with melted cooking chocolate on top. Repeat for the rest of the cakes. Decorate the cakes with Cherry and thyme.

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