Mini Chocolate Sponge Cakes with Chocolate Ganache


1 cup ( minus 2 tbsp ) plain flour
2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp baking soda
2 pinch of salt
4 medium eggs
1/2 cup ( + 2 tbsp) sugar
1 tsp vanilla essence
1 tsp instant coffee powder
1 1/2 tbsp hot water
1/4 cup+2 tbsp warm milk
1/4 cup oil

For Chocolate Ganache:

1 cup fresh cream
1 tbsp honey
1 cup grated chocolate
50 gm unsalted butter


  1. Preheat the oven to 180 degree celcius. Grease mini cake tins/ moulds and keep it aside.
  2. Sift together plain flour, cocoa powder, baking powder, baking soda and salt and keep it aside.
  3. In a small bowl, add coffee powder and 1 1/2 tbsp hot water and mix well. Keep it aside.
  4. In a large mixing bowl, add eggs one at a time and beat at low speed after each addition and then beat together at high speed till creamy and fluffy.
  5. Add sugar and beat for 4-5 minutes. Then reduce the speed and add vanilla essence, warm milk and oil little by little and beat at low speed.
  6. Add coffee mixture and mix at low speed. Then add the sifted flour mixture little by little and mix together until combined.
  7. Pour the batter into the prepared cake tins and bake in the preheated oven for 20-25 minutes or until a skewer inserted comes out clean.
  8. Leave in the tins for 10 minutes, and then place on a wire rack to cool completely…
  9. To prepare chocolate ganache – In a sauce pan, add fresh cream and honey and mix well at low flame till it reaches the boiling point.
  10. Then add this to the grated chocolate and keep for 2 minutes and mix well using a wooden / rubber spatula.
  11. Add butter to this and mix well. Pour this ganache evenly over the top of the prepared mini cakes….


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