Mini Layer Cakes

By lorik

Each recipe makes 9 mini 3 layer cakes.

Ingredients

• Chocolate with Ganache and White Chocolate Glaze:
• Devil's Food Cake
• 77grams77 grams (3/4 cup) unsweetened cocoa powder
• 121grams121 grams (1/2 cup) boiling water
• 143grams143 grams (1/2 cup plus 2 tablespoons) whole milk
• 128grams128 grams (9 tablespoons) unsalted butter
• 248grams248 grams (1 1/4 cup) granulated sugar
• 113grams113 grams (2 large) eggs
• 14grams14 grams (1 large) egg yolk
• 7grams7 grams (1 1/2 teaspoons) vanilla extract
• 181grams181 grams (1 1/2 cups) all purpose flour
• 4grams4 grams (1 teaspoon) baking powder
• 3grams3 grams (1/2 teaspoon) baking soda
• 2grams2 grams (1/2 teaspoon) fine sea salt
• Whipped Ganache Filling + White Chocolate Glaze:
• GANACHE:
• 255grams255 grams (9 ounces) chopped dark chocolate (I used 60%)
• 182grams182 grams (3/4 cup) heavy cream
• WHITE CHOCOLATE GLAZE:
• 454grams454 grams (1 pound) chopped white chocolate
• 161grams161 grams (2/3 cup) heavy cream
• Mini Caramel Cakes:
• Caramel Cake:
• 271grams271 grams (2 1/4 cups) all purpose
• 6grams6 grams (1 1/2 teaspoons) baking powder
• 2grams2 grams (1/2 teaspoon) fine sea salt
• 226grams226 grams (4 large) eggs, at room temperature
• 14grams14 grams (1 large) egg yolk, at room temperature
• 266grams266 grams (1 1/4 cups) packed dark brown sugar
• 333grams333 grams (1 1/3 cups) heavy cream
• 7grams7 grams (1 1/2 teaspoons) vanilla extract
• Frosting:
• 170grams170 grams (12 tablespoons) unsalted butter
• 319grams319 grams (1 1/2 cups) packed dark brown sugar
• 91grams91 grams (1/3 cup plus 2 tablespoons) heavy cream, plus more as needed
• 2grams2 grams (1/2 teaspoon) fine sea salt
• 7grams7 grams (1 1/2 teaspoons) vanilla extract
• 510grams510 grams (4 1/2 cups) powdered sugar

Details

Adapted from food52.com

Preparation

Step 1

Make the cake: preheat the oven to 350°F. Grease a 13x18-inch baking sheet with nonstick spray, line with parchment paper, then grease the parchment paper.

In a medium bowl, whisk together the cocoa powder and boiling water. Add the milk and stir to combine.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4-5 minutes. Add the eggs one at a time, then beat in the egg yolk and vanilla.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt to combine. Add 1/3 of the flour mixture to the mixer and mix to combine. Add half of the cocoa mixture and mix to combine. Continue adding the flour mixture and cocoa mixture alternating until both are incorporated.

Pour the batter into the prepared pan and spread into an even layer. Bake until the cake springs back lightly when touched in the very center, and a toothpick inserted into the center comes out clean, 20-23 minutes. Cool completely.

Use a 2 inch round cutter to cut 27 rounds from the cake. Set aside.
Make the filling: place the dark chocolate in a medium, heat-safe bowl. Bring the cream to a boil in a medium pot over medium heat, then pour over the chocolate. Let sit, undisturbed for 30 seconds, then mix until smooth. Let cool to room temperature.

Whip the ganache in the bowl of an electric mixer fitted with the whip attachment until light and fluffy, 3-4 minutes.

To build the cakes, place about 1 tablespoon of filling on each layer, and stack the cakes three layers tall. Use any remaining ganache to apply a light crumb coat to the sides of the cakes (this is optional, but will make the glaze look smoother on the finished cakes). Transfer the cakes to a wire rack over a baking sheet.

Make the glaze: place the white chocolate in a medium, heat-safe bowl. Bring the cream to a boil in a medium pot over medium heat, then pour over the chocolate. Let sit, undisturbed for 30 seconds, then mix until smooth. Let cool for 15-20 minutes.

Use a ladle to pour glaze over each cake. If desired, you can collect the remaining glaze from the bottom of the pan and apply a second coat for a thicker, smoother finish.

Caramel Cakes:
Make the cake: preheat the oven to 350°F. Grease a 13 x 18 inch baking sheet with nonstick spray, line with parchment paper, then grease the parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer fitted with the whip attachment, whip the eggs and brown sugar on low speed to combine. Turn speed up to high and continue to whip until the mixture is slightly more pale and very thick, 5 minutes. Reduce the speed to low and whip for 1 minute more.

Sprinkle about ¼ of the flour mixture over the egg mixture and mix on low speed just until incorporated. Add the remaining flour in 3 additions.
Gradually drizzle the cream into the batter, mixing just until incorporated. Add the vanilla and mix to combine.

Pour the batter into the prepared pan and spread into an even layer. Bake until the cake springs back lightly when touched in the very center, and a toothpick inserted into the center comes out clean, 17-20 minutes. Cool completely.

Use a 2 inch round cutter to cut 27 rounds from the cake. Set aside.
Make the frosting: in a medium pot, melt the butter over medium heat. Stir in the brown sugar, cream, and salt. Bring the mixture to a boil and cook, stirring frequently to prevent scorching or sticking, until it has thickened slightly 3-4 minutes.

Transfer the mixture to the bowl of an electric mixer fitted with the whip attachment and mix on low speed for 30 seconds. Gradually add the powdered sugar and mix to combine. The frosting should be smooth, creamy and thick, but it’s crystallized and can set up quickly. If needed, the frosting can be thinned to spreadable consistency with additional cream (or milk).

To build the cakes, place about 1 tablespoon of frosting on each layer, and stack the cakes three layers tall. Use the remaining frosting to frost the outside of the cakes (all swirly is my personal preference).