Triple chocolate mini cakes

This post is also available in: Español

It is really difficult to describe how rich and perfect these cakes are. But I’m going to try. Let’s start with the main thing, it has chocolate, and a lot. Chocolate in the fluffy and oaty sponge cake, very simple to make and super rich. Chocolate in the filling, that is creamy, tasty, like to eat it by spoonfuls, and healthy, with a secret ingredient. And finally a ganache of dark chocolate on top because, melted chocolate always goes well, right?

This recipe is inspired by the mini cakes sold in my father’s restaurant in Buenos Aires, although those have dulce de leche instead of chocolate filling, and it is not for nothing but these are as good as those (and also healthy). My sister really loves those mini cakes, she asked for one every night, and it was very funny to see her with her mouth, and her cheeks and sometimes even her forehead full of chocolate. So this recipe brings many memories to my mind, which makes me very happy and makes it a special recipe.

Enough feelings, let’s what’s important, are you going to try the recipe or not? I swear it is delicious, the mixture of textures and the intense chocolate flavor is out of this world. Perfect for entertaining guests for tea time or to devour in solitude (which I did).

Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!

Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!

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Triple chocolate mini cakes

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

Course Dessert, Snack

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

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.

This post is also available in: Español