Indulge in Decadence: Mini Chocolate and Oat Cake Recipe

Directions

• Step-by-Step Instructions: Crafting Perfection, One Layer at a Time
• Preparing the Cake Batter:
• Preheat your oven to 350°F (175°C). Grease and flour miniature cake pans or line them with parchment paper for easy removal.
• In a food processor, pulse the rolled oats until finely ground, resembling flour.
• In a medium bowl, whisk together the oat flour, all-purpose flour, cocoa powder, baking powder, baking soda, and salt until well combined.
• In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs, one at a time, followed by the vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, until a smooth batter forms.
• Baking the Cakes:
• Divide the batter evenly among the prepared cake pans, filling each about two-thirds full.
• Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
• Making the Chocolate Ganache:
• In a small saucepan, heat the heavy cream until it begins to simmer.
• Place the chocolate chips in a heatproof bowl and pour the hot cream over them.
• Allow it to sit for a minute, then whisk until smooth and glossy.
• Let the ganache cool slightly to thicken before using.
• Assembling the Cakes:
• Once the cakes have cooled, carefully remove them from the pans.
• Place one cake layer on a serving plate and spread a layer of chocolate ganache on top.
• Repeat with the remaining layers, stacking them gently.
• Pour the remaining ganache over the top of the cake, allowing it to drip down the sides for a decadent finish.
• Garnish with fresh berries, mint leaves, or whipped cream, if desired.