Heavenly Mini Chocolate Layer Cake
Prep time
Cook time
Total time
Serves: 3
  • 300g dark chocolate (60% or 72%)
  • 150ml whipping cream
  • 50g (1/2 stick) soft butter
  • 100g (1/2 cup) grounded almonds
  • 100g (3/4 cup + 1 Tbs) powdered sugar
  • 30g (1/4 cup) cocoa powder (unsweet)
  • 6 egg whites
  • 1 pinch of salt
  • 30g (3 Tbs) sugar
  • + some pistachios for the topping
  1. CAKE: Sift together the powdered sugar, cocoa powder and mix it in with the grounded almonds.
  2. In a separate bowl, whisk the egg whites with a hint of salt till almost stiff. Before it starts to form peaks, add 1 spoon of regular sugar. Once its stiff, you fold it into the cocoa-almond mix.
  3. Fill the batter in 3 little forms and keep in mind that the batter will rise quite a bit.
  4. Bake the cakes at 350°F / 180°C for about 20-25 minutes until a tooth pick inserted comes out clean.
  5. Let them cool down and remove them from the forms.
  6. Get the ganache out of the refrigerator and give it some time to adjust to room temperature.
  7. When the cakes are cooled down, cut them horizontally into 2 or 3 layers.
  8. Spread the ganache on the layers and stack them.
  9. To finish the cake, heat up the left-over ganache and pour it over the cakes, then garnish it with some chopped pistachios.
Recipe by Sugary & Buttery at https://www.sugaryandbuttery.com/2012/01/heavenly-mini-chocolate-cake.html