Mini chocolate sponge cakes are a dessert pretty similar to brownies. The difference is that these mini cakes have cream and syrup. These are very loved among chocolate lovers because the sponge, cream and icing are all with chocolate.
Where i’m from you mostly find them in bakeries and sweet shops. They are called “Amandine” and apparently there is no word in English for that. So i called them Mini chocolate sponge cakes.
Mini chocolate sponge cakes
I couldn't say if these mini cakes are easy or hard to do. Elaborate might the perfect word. But if you crave for something sweet and have a couple of hours to spend in your kitchen, this is the perfect dessert to make for your family or friends.
Ingredients:
- For the sponge:
- sugar - 200 grams
- flour - 150 grams
- cocoa - 50 grams
- eggs - 5 pieces
- baking powder - 10 grams
- salt - a pinch
- vanilla essence - 2 ml
- For the syrup:
- water - 400 ml
- sugar - 200 grams
- instant cappuccino mix - 30 grams
- rum essence - 2 ml
- For the icing:
- liquid whipped cream - 300 ml
- dark chocolate - 250 grams
- For the cream:
- butter - 400 grams
- powdered sugar - 200 grams
- cocoa - 40 grams
- rum essence - 2 ml
- vanilla essence - 2 ml
Instructions:
First the sponge:
- Mix the five eggs using an electric mixer. After they've blended together start adding sugar, bit by bit. You can add vanilla essence now.
- In a separate bowl mix flour with cocoa, baking powder and a pinch of salt.
- Start mixing the dried ingredients with the egg mixture. Mix carefully so it doesn't make lumps. The dough is done.
- Bake it, in the preheated oven, in a rectangular tray covered with baking paper for 30 minutes, or until it passes the tooth pick test.
- After it's done let it cool completely. Enough time to make the cream.
Cream:
- Mix butter, cocoa, powder sugar and essences. First stir using a big tablespoon and, after that, use an electric mixer. If you keep the butter at room temperature before you start cooking it will mix easier with the other ingredients. When all the ingredients have blended together the cream is done.
Syrup:
- In a small sauce pan add sugar, water, instant cappuccino mix and rum essence. Stir and put it on the stove. Let it simmer a little and it is done. Let it cool completely before using it.
- When the sponge has cooled it's time to cut it in half. Use a long, wide knife and cut in half lengthwise. Now you have the two halves of our chocolate cakes.
- Put the bottom part of the sponge in the tray in which you baked it. Before you do that cover the tray with plastic foil, it will be easier to take out. Moist the sponge layer with half of the syrup made earlier. Add plenty of it, the sponge has to be moist.
- Now cover the sponge with cream. Arrange it nicely in an even layer. I saved a couple of spoons to decorate later.
- Over the even cream arrange the second layer of sponge. Moist it using the rest of the syrup. Put the composition in the fridge for two hours for the cream to harden (if you are not in a hurry you can let it over night).
Icing:
- While the cream hardens make the icing: in a small sauce pan heat the liquid cream and after it is heated melt in it the chocolate. When the chocolate has melted and everything is binded together the cream is done. Let it cool before you put it on the mini cakes.
- Take the composition out of the fridge and cut it into squares.
- Using a tablespoon pour the icing on top of each mini chocolate cake.
- I decorated them using a cake decorating tool with the leftover cream.
These were my Mini chocolate sponge cakes. I hope you like them!
Enjoy your meal!
