Ingredients

For the cake base (mini sponge or doughnut-style):

• 1 cup all-purpose flour

• ½ cup sugar

• 1 tsp baking powder

• ½ tsp baking soda

• Pinch of salt

• ½ cup buttermilk (or milk + 1 tsp lemon juice)

• 1 large egg

• ¼ cup unsalted butter, melted

• 1 tsp vanilla extract

For the chocolate ganache glaze:

• 150 g (5 oz) dark chocolate, chopped

• 100 ml (½ cup) heavy cream

• 1 tbsp butter (for shine)

For the crunchy topping:

• ½ cup crushed chocolate cookies (like Oreos, without cream)

• 2 tbsp cocoa nibs or finely chopped dark chocolate

For garnish:

• Fresh raspberries

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Instructions

1. Bake the Cake Base

1. Preheat oven to 180°C (350°F).

2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

3. In another bowl, mix buttermilk, egg, melted butter, and vanilla.

4. Combine wet and dry ingredients until smooth.

5. Pour batter into greased mini cake molds or a doughnut pan.

6. Bake for 15–18 minutes, until golden and springy to the touch. Cool completely.

2. Make the Ganache Glaze

1. Heat cream until steaming (do not boil).

2. Pour over chopped chocolate and let sit for 2 minutes.

3. Stir until smooth, then add butter for shine.

4. Let cool slightly until it thickens but is still pourable.

3. Assemble the Cakes

1. Place cooled cakes on a wire rack with parchment underneath.

2. Pour ganache generously over each cake, letting it drip naturally.

3. Sprinkle crushed cookies and cocoa nibs over the wet glaze.

4. Top each cake with a fresh raspberry.

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Serving & Storage

• Best enjoyed the same day for crisp topping.

• Can be stored in an airtight container in the fridge for up to 2 days.

• Serve slightly chilled or at room temperature.

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✨ These little cakes are perfect for a festive dessert table — soft cake, silky ganache, crunchy topping, and a fresh berry burst.