Mini Chocolate Cakes With Chocolate Ganache

Mini Chocolate Cakes with Chocolate Ganache are simply irresistible! A tender and moist chocolate cake that is topped with a silky chocolate ganache frosting. It’s even better garnished with fresh raspberries and an easy Raspberry Whipped Cream.

Mini Chocolate Cakes with a delicious Chocolate Ganache frosting!

Chocolate Cake

I love chocolate cake.

Like, really lauuuuuuve chocolate cake.

It has to be super moist and really chocolatey.

Chocolate ganache spooned over the best little mini chocolate cakes!

Something I’m not a super fan of a ton of frosting on my cake.

I truly could just eat cake on its very own, but don’t mind a bit of buttercream frosting.

That is until I recipe tested this super dreamy Chocolate Ganache frosting. I could eat it by the spoonful! It’s really silky smooth and full of chocolate flavor.

Plus I love the way it looks like spooned over these cakes and has a slight glossy look to it.

Mini Chocolate Cakes With Chocolate Ganache

The mini cakes are baked in a muffin tin. Technically they are cupcakes. When you turn them over, though, with the smaller part on the top, they make the perfect little mini cakes.

I don’t frost the entire cake with the chocolate ganache. I simply spoon it over the top of the mini cakes and let it drip down the sides a bit. It gives it an elegant touch without being too fussy!

Mini frosted chocolate cakes with fresh raspberries and cream.

To offset the sweetness of the cakes I really like to serve with fresh raspberries and Raspberry Whipped Cream.

If you’ve never made an elevated whipped cream (with fruit or spices) this is the time to start! There is a subtle flavor profile that just takes plain whipped cream up a few levels!

Other chocolate recipes I know you’ll love!

Mini Chocolate Cakes with Chocolate Ganache Recipe

Mini Chocolate Cakes with Chocolate Ganache

Amy Williams
These little chocolate cakes are topped with the silkiest chocolate ganache frosting! It's a perfect individual serving especially when there's a dollop of fresh raspberry cream.
5 from 1 vote
Print Pin
Course: Breakfast
Cuisine: American
Keyword: Chocolate Recipes, Ganache, Raspberries
Prep Time: 10 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 25 minutes
Servings: 24 servings



  • 1 Box Devil's Food Cake Mix
  • 3.5 oz Instant Pudding Mix
  • 3 Large Eggs
  • 1/4 Cup Vegetable Oil
  • 1/4 Cup Sour Cream
  • 1 Cup Milk
  • 1 tsp Pure Vanilla Extract
  • 1 tsp Pure Almond Extract


  • 1/2 Cup Butter
  • 2 TBSP Milk
  • 1/2 Cup Cocoa Powder
  • 1 tsp Pure Vanilla Extract
  • 2 1/2 Cups Powdered Sugar


  • 1 1/2 Cups Heavy Whipping Cream
  • 1 tsp Pure Vanilla Extract
  • 1/4 Cup Granulated Sugar
  • 1/3 Cup Raspberry Preserves



  • In a large stand mixer combine all cake ingredients and mix on medium speed for 2 minutes.
  • You may need to scrape down the sides halfway through the mixing process.
  • Generously spray 2 standard muffin tins (12 each) with cooking spray.
  • Spoon 1/4 cup of cake batter in each cup.
  • Preheat oven to 350 degrees.
  • Bake for 20-22 minutes or until the center of the cupcakes are set and cooked through.
  • Remove from the oven and cool in the pans for 10 minutes.
  • Gently run a butter knife around the edges of each cupcake.
  • Pop out each cupcake and place onto a cooling rack that has been placed on top of a cookie sheet.
  • Cool completely before frosting. About 1 hour.


  • In a small pot over medium high heat melt butter and cocoa powder together.
  • Remove from heat and stir in milk, vanilla and powdered sugar.
  • Whisk together until smooth.
  • Let the it cool for 10 minutes before frosting the mini cakes.
  • Turn over each cupcake so the top of the cupcake is facing the cooling rack.
  • Take a large tablespoon and spoon frosting over the top of each cake. Let it drip down the sides, coaxing it with the back of the spoon if needed.
  • These can be served immediately or stored in an airtight container for up to 4 days.


  • In a large stand mixer add whipping cream, vanilla and sugar together.
  • Beat on high speed for 1-2 minutes or until firm peaks form.
  • You do not want to over beat the cream or else it will turn into butter. If this happens you can add a few tablespoons of whipping cream to thin it out.
  • Gently fold in raspberry preserves until it is fully incorporated.
  • Serve a dollop on the side of the chocolate cake.
  • This will keep for up to 4 days in an airtight container chilled in the refrigerator.
Tried this recipe?Mention and tag @mynameissnickerdoodle!

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  • Sheryl Goff
    February 2, 2020 at 3:15 pm

    This ganache recipe has to be wrong. It is much too thick to be able to spoon it over. I made it twice and it is a thick mess.

    • Amy Williams
      February 10, 2020 at 6:47 pm

      You are absolutely right! Thank you for catching that. I’ve updated the powdered sugar amount.