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    Mini Layer Cakes

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    These chocolatey Mini Layer Cakes are so cute! They're perfect for a party, family get-together, or even a baby shower!

    The chocolate sponge is moist, light and airy, and the frosting is a creamy and impossibly smooth chocolate ganache.

    I made my mini layer cakes in a 12-hole mini sandwich tin, but a standard 12-hole muffin tray will work too. If your use a muffin tin, you'll just get a more typical cupcake shape for your finished cakes.

    To make the sponges, you'll use the all-in-one method, which couldn't be simpler. You'll just measure the margarine, oil, caster sugar, milk, cocoa, eggs and self-raising flour into a bowl, whisk them into a batter, and you're ready to bake!

    You won't be using cupcake cases with this recipe, so it's crucial that you grease your pan. So just add your batter straight to the pan, pop it in the oven, and your cakes should be baked in about 20 minutes.

    While they bake, you'll make the ganache frosting by melting milk chocolate and combining it with double cream. As you stir the two together, it will start out murky and then transform into a glossy, voluptuous ganache.

    Once your cakes are cooked and cooled, you'll slice them in half with a serrated knife to create two layers, and then use a piping bag fitted with a star nozzle to pipe the ganache into the centres and the tops to create perfect mini layer cakes!

    Once you've mastered the basic recipe, you could customise it in all sorts of ways!

    How about brushing the sponges with Kirsch and hiding some cherry jam in the centre to create black forest mini layer cakes?

    Or switching to dark chocolate ganache and adding some coffee to the sponges for rich coffee mini layer cakes!

    However you choose to make them, these mini layer cakes are really special. Here's the full recipe, complete with step-by-step photos so that you can make sure you're on the right track all the way through.

    Ingredients

    For the sponges

    • 175 g (6.2 oz) baking margarine
    • 1 tbsp vegetable oil
    • 200 g (7.1 oz) white caster sugar (superfine sugar) superfine sugar
    • 125 ml (4.2 floz) whole milk
    • 40 g (1.4 oz) cocoa powder
    • 3 medium free range eggs
    • 200 g (7.1 oz) self-raising white flour (self rising flour) self rising flour

    For the ganache frosting

    • 250 g (8.8 oz) milk chocolate
    • 250 g (8.8 oz) double cream

    Equipment

    • 12-hole mini cake tray
    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Whisk
    • Silicone spatula
    • Wire cooling rack
    • Sharp serrated knife
    • Piping bag
    • Open star piping nozzle

    Instructions

    Make the sponges

    Preheat the oven to 200C (180C fan).

    Put the margarine, oil, caster sugar, milk, cocoa, eggs and self-raising flour in a large mixing bowl.

    Whisk, starting slowly and then speeding up until you have a light, smooth batter.

    Grease a 12-hole mini cake tray (or muffin tray) and spoon the batter evenly between them. I find the easiest way to do this is with a large ice cream scoop. Don't forget to level off.

    Bake for 20-25 minutes until springy to the touch. If you take them out too soon, they'll sink.

    Transfer the cakes to a wire cooling rack and allow to cool completely.

    Make the ganache frosting

    Melt the chocolate in a heatproof bowl in the microwave using 30 second bursts, stirring between each burst.

    Add the double cream.

    Stir until thick and glossy.

    Transfer to a piping bag fitted with an open star nozzle.

    Assemble the mini layer cakes

    Use a sharp serrated knife to cut each mini cake into two halves. If they are particularly domed on top, you can also trim off the peaks a little.

    Pipe flat roses onto the bottom halves of each mini cake. To do this, start from the centre and pipe in a widening spiral.

    Place the cake tops on top of the frosting to create little layer cakes.

    Pipe another rose on top of each mini cake.

    Serve immediately or if you'd like them a little firmer, pop in the fridge for 30 minutes.

    Enjoy!

    And don't forget to drop me a comment to let me know how you get on.

    Print this mini layer cakes recipe

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    5 from 1 vote

    Mini Layer Cakes Recipe

    These chocolatey Mini Layer Cakes are so cute! They're perfect for a party, family get-together, or even a baby shower!
    Prep Time30 minutes mins
    Cook Time20 minutes mins
    Total Time50 minutes mins
    Course: cakes and bakes
    Cuisine: British
    Diet: Vegetarian
    Servings: 12 cakes
    Author: Emily Leary

    Ingredients

    For the sponges

    • 175 g (6.2 oz) baking margarine
    • 1 tbsp vegetable oil
    • 200 g (7.1 oz) white caster sugar (superfine sugar) superfine sugar
    • 125 ml (4.2 floz) whole milk
    • 40 g (1.4 oz) cocoa powder
    • 3 medium free range eggs
    • 200 g (7.1 oz) self-raising white flour (self rising flour) self rising flour

    For the ganache frosting

    • 250 g (8.8 oz) milk chocolate
    • 250 g (8.8 oz) double cream

    Equipment

    • 12-hole mini cake tray
    • Weighing scales
    • Measuring spoons
    • Large mixing bowl
    • Whisk
    • Silicone spatula
    • Wire cooling rack
    • Sharp serrated knife
    • Piping bag
    • Open star piping nozzle

    Instructions

    Make the sponges

    • Preheat the oven to 200C (180C fan).
    • Put the margarine, oil, caster sugar, milk, cocoa, eggs and self-raising flour in a large mixing bowl.
    • Whisk, starting slowly and then speeding up until you have a light, smooth batter.
    • Grease a 12-hole mini cake tray (or muffin tray) and spoon the batter evenly between them. I find the easiest way to do this is with a large ice cream scoop. Don't forget to level off.
    • Bake for 20-25 minutes until springy to the touch. If you take them out too soon, they'll sink.
    • Transfer the cakes to a wire cooling rack and allow to cool completely.

    Make the ganache frosting

    • Melt the chocolate in a heatproof bowl in the microwave using 30 second bursts, stirring between each burst.
    • Add the double cream and stir until thick and glossy.
    • Transfer to a piping bag fitted with an open star nozzle.

    Assemble the mini layer cakes

    • Use a sharp serrated knife to cut each mini cake into two halves. If they are particularly domed on top, you can also trim off the peaks a little.
    • Pipe flat roses onto the bottom halves of each mini cake. To do this, start from the centre and pipe in a widening spiral.
    • Place the cake tops on top of the frosting to create little layer cakes.
    • Pipe another rose on top of each mini cake.
    • Serve immediately or if you'd like them a little firmer, pop in the fridge for 30 minutes.

    Nutrition

    Calories: 446kcal | Carbohydrates: 45g | Protein: 6g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 167mg | Potassium: 186mg | Fiber: 3g | Sugar: 29g | Vitamin A: 905IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 2mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this mini layer cakes recipe

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