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Mini Layered Chocolate Bliss Cakes Recipe

Photo source: Grandmother's Kitchen

Layers of light chocolate cake, vanilla frosting and a dark chocolate ganache to top it off with decadence.

Ingredients

2 mini springform cake pans
Parchment paper
Cake:
1 cup grounded almonds
1 1/2 cups + 2 Tbs powdered sugar
1/2 cup cocoa powder (unsweetened)
6 egg whites
1 pinch of salt
30g (3 Tbs) sugar

For Buttercream Layer:
3 cups powdered sugar
1 tsp. vanilla
2 tbsp butter, softened
6 Tbs. milk

For the ganache:
300g dark chocolate (about 70%)
150ml whipping cream
1/2 stick (1/4 lb) soft butter
Optional garnish: 2 cherries & some mint sprigs

Directions

Ganache:

Chop the chocolate and let it melt on the stove together with the whipping cream and butter.

Keep stirring and once it is all melted together to a glossy chocolate cream, take it off the stove and let it cool in the fridge until ready to pour over cake.

If you want a warm ganache, just make it last and pour over cake warm.

Frosting:

By hand or with a mixer, mix together powdered sugar and softened butter.

Add vanill and milk.

Mix for about 5 minutes so it becomes very creamy and light.

Cake:

Sift together the powdered sugar, cocoa powder and mix it in with the grounded almonds.

In a separate bowl, whisk the egg whites with a hint of salt till almost stiff.

Before it starts to form peaks, add 1 spoon of regular sugar.

Once its stiff, you fold it into the cocoa-almond mix.

Cut 2 pieces of rectangle parchment paper (about 4x8 inches) and make a tube to line the sides of your mini cake pans.

(You could also just grease them - but risk the chance of sticking)

Spread the batter between 2 cake pans about 3/4 full.

Bake the cake for about 20 minutes.

Test if it's done by sticking in a wodden tooth pick, and pulling it out clean.

Let cake cool down and remove the cake from the form.

Once cakes cool, cut them horizontally into 3 pieces.

Arranging mini cakes:

Start with a cake layer.

Spread vanilla frosting.

Add another cake layer.

Spread a second layer of vanilla frosting.

Add final cake layer.

Pour liberally with chocolate ganache.

Top with a final spoon of frosting (or if you have a frosting piper, you can pipe it on)

Finish with a cherry and some mint for extra color.

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