Ingredients
Cake:
1 cup all-purpose flour
1/2 cup sugar
1/2 cup milk
1/4 cup oil
2 eggs
1/4 cup cocoa powder
1 tsp baking powder
1/2 tsp vanilla extract
Ganache:
7 oz dark chocolate
1 cup heavy cream
Decoration:
Chocolate shavings or flakes
Chocolate curls or chocolate hearts
Instructions
Preheat the oven to 350°F (175°C).
In a bowl, whisk the eggs, sugar, and vanilla until light and fluffy. Add the milk and oil and mix until smooth.
Sift in the flour, cocoa powder, and baking powder. Gently fold everything together until combined.
Pour the batter into a prepared pan and bake for about 20–25 minutes. Let the cake cool completely before cutting.
Use a round cutter to make small cake rounds.
For the ganache, heat the heavy cream until just starting to simmer. Pour it over the chopped chocolate and let it sit for a minute before stirring until smooth and glossy.
Coat each mini cake with ganache, then cover the sides with chocolate flakes or shavings.
Pipe extra ganache on top and finish with chocolate curls or little chocolate hearts.
Chill slightly before serving so the texture becomes extra rich and creamy.
