Mini Double Chocolate Cake

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

Ingredients

Ingredients

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
Cherries
Thyme Leaves

preparation

Preparation

1

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

2

Preheat oven to 180˚C.

3

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

4

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

5

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

6

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

7

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

8

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

9

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

10

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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