Chocolate Royale Mini Cakes recipe
If you’re searching for a refined, indulgent dessert that will wow your guests, these Chocolate Royale Mini Cakes are your next must-bake treat. Combining rich chocolate sponge cake, a luscious dark chocolate mousse layer, and a glossy ganache glaze, these mini cakes are like decadent pastries from a French patisserie—but made right at home.
Perfect for dinner parties, birthdays, or romantic evenings, each bite delivers a layered chocolate experience that’s as beautiful to look at as it is delicious to eat.
Why You’ll Love These Chocolate Royale Mini Cakes
- 🍫 Three Decadent Layers: Sponge, mousse, and ganache in one elegant treat.
- 🍰 Bite-Sized Elegance: Individual servings that are perfect for plating or gifting.
- ⏱️ Quick Bake Time: Ready in just over an hour including chill time.
- 🎂 Customizable: Dress them up with berries, gold leaf, or a dusting of cocoa.
Whether you’re an experienced baker or just dipping into the world of layered desserts, this recipe is a showstopper without being overly complicated.
Ingredients
🔸 For the Chocolate Sponge:
- ¾ cup all-purpose flour
- ⅓ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs
- ½ cup granulated sugar
- ¼ cup vegetable oil
- ¼ cup whole milk
- 1 tsp vanilla extract
🔸 For the Chocolate Mousse:
- 1 cup heavy cream
- ½ cup dark chocolate chips
- 2 tbsp powdered sugar
🔸 For the Ganache Glaze:
- ¾ cup dark chocolate chips
- ½ cup heavy cream
- 1 tbsp unsalted butter
🔸 Optional Toppings:
- Chocolate shavings
- Fresh raspberries
- Edible gold leaf
Instructions
🍰 Step 1: Bake the Chocolate Sponge
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment and lightly grease.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In another large bowl, beat the eggs and sugar until pale and fluffy (about 3 minutes).
- Mix in the oil, milk, and vanilla extract until smooth.
- Gently fold in dry ingredients until just combined—avoid overmixing.
- Pour batter into prepared pan and spread evenly.
- Bake for 12–15 minutes, until a toothpick comes out clean.
- Let the sponge cool completely before cutting.
Tip: You can prepare this a day ahead and keep it wrapped at room temperature.
🍫 Step 2: Make the Chocolate Mousse
- Melt the chocolate chips in a heatproof bowl (microwave or double boiler) until smooth. Let it cool slightly.
- In a chilled bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Gently fold in the cooled melted chocolate into the whipped cream using a spatula.
- Refrigerate until ready to use.
Make sure the chocolate isn’t hot or it may deflate the whipped cream.
🧁 Step 3: Assemble the Mini Cakes
- Use a round cookie cutter (2–3 inch diameter) to cut out circles from the cooled sponge.
- Pipe or spread a generous layer of mousse on half of the rounds.
- Top each with another cake round to create a mini layered cake.
- Place all assembled cakes in the fridge to firm up while you prepare the ganache.
✨ Step 4: Make and Apply the Ganache
- Heat the cream in a small saucepan until steaming but not boiling.
- Pour over the dark chocolate chips in a bowl. Let sit for 2 minutes.
- Stir gently until smooth, then mix in 1 tablespoon of butter for added shine.
- Spoon or pour the ganache over each mini cake, letting it drip slightly down the sides.
- Chill for 30 minutes to set the glaze.
🌟 Step 5: Decorate and Serve
Top with any of the following:
- Chocolate shavings for texture
- Fresh raspberries for color and freshness
- Edible gold leaf for a touch of luxury
Serve chilled or at room temperature. These mini cakes make any gathering feel instantly elevated.
Nutritional Info (Per Mini Cake)
- Calories: ~365 kcal
- Servings: Makes 8 mini cakes
Note: Nutrition values are approximate and may vary based on specific brands used.
Make-Ahead & Storage Tips
- Make Ahead: Bake the sponge and make the mousse a day in advance.
- Storage: Keep mini cakes in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze unglazed mini cakes for up to a month. Thaw, glaze, and serve.
Tips for Success
✅ Use high-quality dark chocolate for a richer flavor.
✅ Chill each layer before proceeding for clean edges and defined layers.
✅ Use a piping bag for mousse for neat, even filling.
✅ Decorate just before serving to keep toppings fresh.
Variations & Substitutions
- Swap dark chocolate for milk chocolate if you prefer a milder taste.
- Add a splash of coffee or espresso to the ganache for mocha flair.
- Infuse the mousse with orange zest or peppermint extract for a seasonal twist.
Frequently Asked Questions
Can I make these as a full cake instead of mini ones?
Absolutely! Simply leave the sponge whole, layer with mousse, chill, and pour ganache over the top before slicing.
What if I don’t have a round cutter?
Use a glass or jar lid, or cut into squares for a modern twist.
Can I use whipped topping instead of whipping cream?
Real heavy cream gives the best texture and taste, but whipped topping can work in a pinch.
Final Thoughts
These Chocolate Royale Mini Cakes are everything you want in a dessert—elegant, rich, and guaranteed to impress. With their balanced layers of chocolate sponge, airy mousse, and glossy ganache, they look bakery-level but are entirely doable at home.
Serve them at your next gathering, wrap them as edible gifts, or treat yourself to a little chocolate royalty—you deserve it.