Recipe from Wilton’s provided when you purchase their 5 mini baking moulds set.
225g all purpose flour
1/3 cup cocoa powder
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt 113g (1/2 cup) butter, softened
1 cup castor sugar
3 large eggs
1 tsp vanilla extract
1 cup buttermilk
1/3 cup heavy whipping cream
113 gms milk chocolate
Chocolate Whipping cream:
1 Cup Whipping Cream
2 tablespoon icing sugar
2 tablespoons cocoa powder
Preheat oven to 160C. Lightly grease pan (they are nonstick).
1. Sift together flour, cocoa powder, baking power, baking soda and salt until combined. In a stand mixer, beat butter and sugar until light and creamy before adding eggs one by one, beating well after each addition.
2. Add vanilla to the buttermilk and stir to mix. Add flour mixture and buttermilk alternatively into the butter mixture until just combined.
3. Divide batter evenly into the 5 mini baking pans (6″ x 1″ round) and bake for 18 minutes or until cooked. Remove from pans after 5 minutes and allow to cool completely on rack.
Put the ingredients together in a microwave safe bowl and nuke at 20 sec bursts until chocolate has melted. Stir until smooth and cooled before applying on the cake.
Variation for filling – Chocolate Whipping Cream:-
Place whipping cream and icing sugar in a cold bowl and whip until almost stiff before sifting in the cocoa powder. Continue to whip a few second until fully mixed. Used as filling for the cake if do not want to use ganache.
To assemble, cut off the domes of the cakes. Place first layer on cake board. spread some ganache and add another layer of cake. Cover the top and sides with ganache as well. Chill briefly to set the first coating before adding another coating of ganache. By the time all 5 layers were up, I realized, the cake was too tall! Finally, I decided to remove the top 3 layers and turned it into two cakes, one 2 layers and another with 3 layers. Ended up pretty messy! lol! Refrigerate for at least 2 hours before cutting to serve.