Mini Chocolate Cake

Cake Ingredients:

-  140 ml liquid milk

-  175 g unsalted butter

-  140 g Goldenfil Classic Choco Crunchy

-  4 eggs

-  160 g granulated sugar

-  155 g medium-protein flour

-  20 g cocoa powder

-  3 g baking powder

-  3 g baking soda

-  1/4 tsp salt

-  1/2 tsp vanilla extract

Chocolate Ganache:

-  300 ml whipping cream

-  300 g Goldenfil Classic Choco Crunchy

Chocolate Cream:

-  200 ml whipping cream

-  150 g Goldenfil Chocolate Spread

1.  Melt Goldenfil Classic Choco Crunchy, unsalted butter, and liquid milk until well combined. Set aside to cool slightly.

2.  In a separate bowl, sift and mix all the dry ingredients: medium-protein flour, cocoa powder, baking powder, baking soda, and salt.

3.  In another bowl, add the eggs and sugar, then beat until pale and slightly fluffy. Add both the dry and wet ingredients into one bowl, then mix at low to medium speed until well combined.

4.  Pour the batter into a baking pan lined with baking paper, then bake at 150–160°C for 15 minutes.

5.  Remove from the oven, place the cake on a cooling rack, then cut the cake using a round ring mold.

6.  For the chocolate ganache, heat the whipping cream until almost boiling, then pour it over the Goldenfil Classic Choco Crunchy. Stir until fully melted and glossy. Set aside.

7.  In a separate bowl, pour in the liquid whipping cream and beat until soft peaks form. Add Goldenfil Chocolate Spread, then continue beating until stiff peaks form. Transfer into a piping bag.

8.  Place the cut cakes on a plate, pipe the whipped cream on top, dust with cocoa powder, add chocolate ganache in the center, and repeat until all the cakes are done to serve your Mini Chocolate Cakes.