Mini Two-tiered Chocolate Cake Recipe

January 01, 2015

Happy new year! 明けましておめでとう！To usher in the new year with a little grandeur, here's a Mini Two-tiered Chocolate Cake recipe! This cake is petite and fits perfectly in your palm. Now you don't have to throw a huge party to have a two-tiered cake.

The recipe is the same as the Rudolf Chocolate Cake recipe, but decorated differently. Here's the recipe for easy reference!

MINI TWO-TIERED CHOCOLATE CAKE RECIPE

Equipment:

6-inch Spring Foam Baking Pan

Circle cookie cutters

Ingredients:

[For Sponge Cake]

120g of Eggs (around 3 - 4 eggs)

80g of Caster Sugar

50g of Cake Flour

15g of Cocoa Powder

20g of Melted Butter

[For Chocolate Ganache]

80g of Dark Couverture Chocolate

90g of Fresh Cream

5g of Fruit Liquor (Optional)

[For Filling]

Raspberry jam

[For Decoration]

Silver icing balls

Strawberry

Whipped cream/cream cheese

Instructions:

[For Sponge Cake]

1. Floating a bowl over warm water, beat the eggs and caster sugar until the sugar has dissolved.

2. Using an electric mixer, beat the egg and sugar mixture for five minutes on high speed for 5 minutes, followed by 1 minute on low speed (to set the texture).
3. Sieve the cake flour and cocoa powder into the beaten egg and sugar mixture. Gently fold it until they are combined.

4. Pour in the melted butter and fold the mixture until combined.

5. In a preheated oven at 180 degrees celsius, bake for 20-25 minutes. Let it cool.

6. Slice the cake evenly into two layers.

7. Using two circle moulds, cut out small and even smaller circles from the cake layers (you can use a small knife and trace around the mould). Set the circle layers aside.

[For Chocolate Ganache]

1. Melt the chocolate in a microwave, heating and mixing it at 10 second intervals

2. Warm up the fresh cream and pour into melted chocolate. Add in the fruit liquor (this is optional but I personally like adding it in ;) ) Mix well.
3. Let it cool slightly (but do not put it in the fridge as it would harden)

4. Spread the raspberry jam and chocolate ganache between the cake layers (Both the small and smaller cake layers).

5. Frost the bottom tier and top tier of the cake separately with a thin layer of chocolate ganache. Let them harden in the freezer for five minutes. This is called crumb coating. It allows the cake to be frosted evenly.

6. Remove the cakes from the freezer and coat with another layer of chocolate ganache. This should glide on easily after crumb coating.
7. Stack the top tier above the lower tier of the cake.

[Decorations]

1. Decorate with silver icing balls.

2. Place a dollop of whipped cream/cream cheese on to the top tier and place a strawberry on top of it.