Triple chocolate mini cakes
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

This recipe has simple ingredients and is very rich. Perfect for tea time when you're craving chocolate!

Course: Dessert, Snack
Servings: 8 mini cakes
Author: Gaspar Carreira
Ingredients
Sponge cake
  • 3 cups oatmeal flour 350g
  • 1/3 cup cacao powder 30g
  • 1/2 cup coconut or muscovado sugar 100g
  • 3 tsp baking powder
  • 1/4 tsp sea salt
  • 2 eggs or 3 egg replacement*
  • 1 1/2 cup milk of your choice 340ml
  • 1/4 cup liquid oil (coconut or sunflower oil) 60ml
  • 2 tsp vanilla extract
Filling
  • 1 cup mashed sweet potato 230g
  • 1/3 cup cacao powder 30g
  • 1/4 cup melted coconut oil 60ml
  • 1/4 cup milk of your choice 60ml
  • 1/4 cup maple syrup or raw honey 60ml
  • 2 cdtas vanilla extract
  • 1/4 cdta sea salt
Chocolate ganache
  • 200 g dark chocolate at least 80% cacao
  • 1/4 cup milk of your choice 60ml
Instructions
Sponge cake
  1. Preheat the oven to 200°C

  2. In a large bowl mix the first 5 ingredients (the dry ones). On the other hand beat the wet ingredients. Pour the wet ones little by little over the dry mix while mixing.

  3. Once all integrated put the mixture in a rectangular mold of 20x30 with parchment paper and floured. It must be a thin cake. Bake for 12-15 minutes or until it is fluffy and dry inside.

  4. Unmold and let cool.

Filling
  1. Process all the ingredients together and put in the refrigerator for 20 minutes.

Cake assembly
  1. Cut circles of cake about 6 cm in diameter with a cookie cutter. Put a generous spoonful of filling on one of the circles and put another one on the filling. Repeat with the rest and take to the refrigerator for 1 hour.

  2. Chop the chocolate and put it in a bowl. Heat the milk to a boil and pour it over the chopped chocolate. Mix until melted.

  3. Bath in chocolate each one of the cakes with the help of a spoon and keep in the refrigerator until the hour to eat them.

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.