Aren’t we all looking forward to Christmas? Don’t we start to feel the festival vibe this time of the year?
I love decorating my chocolate dessert with gold. And my favourite is to use gold crystal sugar sprinkles. All elegant, chic and festive.
To decorate these mini cakes, all it takes is time and patient. No skill is involved. I came up with the idea by using the chocolate flakes, so you don’t have to worry about the smoothness of the exteriors. You can go as rustic as you prefer. And trust me, if you are making these for your guests for a dinner party, you will blow them away.
Ingredients (4 mini cakes):
1 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup sour cream, room temperature
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 cup boiling water
1 stick unsalted butter, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
1 tablespoon heavy cream
1/3 cup unsweetened cocoa powder, sifted
200 grams dark chocolate, cut into small chunks
2/3 cup heavy cream
1 tablespoon corn syrup
100 grams dark chocolate, cut into small chunks
1 tablespoon gold crystal sugar sprinkles
To prepare the cake, preheat oven to 350F. Grease and line a 9×13-inch sheet pan.
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
Pour in the boiling water, and slowly mix until smooth and liquidy.
Pour batter in the prepared pan, and bake for 15 to 18 minutes. Transfer pan to a wire rack and let cake cool in pan for 15 minutes. Then invert it and let cool completely.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn the mixer on low, beat until the sugar incorporates with the butter. Add vanilla, heavy cream and cocoa powder, beat on medium speed for another 3 minutes, or until buttercream becomes light and fluffy.
Use a 3-inch cookie cutter to cut 12 cake circles. Sandwich three cake circles with buttercream for one mini cake. Place four frosted mini cakes in the refrigerator to chill.
To prepare ganache, place the chocolate, heavy cream and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes.
Remove cakes from the refrigerator, and place them on a wire rack over a sheet pan to hold the ganache dripping.
Pour ganache over the top and sides of the cakes.
To prepare the chocolate flakes, melt the chocolate and pour it onto a large parchment paper. Use an offset spatula to spread the chocolate in a thin and even layer. Let it dry completely. Peel away the parchment paper while breaking the chocolate pieces.
Press chocolate flakes around the sides of the cakes. Sprinkle gold crystal sugars on top as garnish. Preferably leave the cakes in room
temperature and serve on the same day.