Chocolate-Covered Mini Cakes (Ferrero-Style)
Ingredients
For the mini cakes:
1 cup all-purpose flour
½ cup sugar
¼ cup cocoa powder
1 tsp baking powder
¼ tsp salt
½ cup milk
¼ cup vegetable oil
1 egg
1 tsp vanilla extract
For the chocolate coating:
200 g milk or dark chocolate
½ cup finely chopped roasted nuts (hazelnuts, peanuts, or almonds)
1 tbsp vegetable oil or butter
Instructions
1. Make the mini cakes
1. Preheat the oven to 170°C (340°F).
2. In a bowl, mix flour, sugar, cocoa powder, baking powder, and salt.
3. Add milk, oil, egg, and vanilla. Mix until smooth.
4. Pour the batter into small round molds or silicone molds (¾ full).
5. Bake for 12–15 minutes until a toothpick comes out clean.
6. Let the cakes cool completely.
2. Prepare the chocolate coating
1. Melt the chocolate with oil (or butter) using a double boiler or microwave.
2. Stir in the chopped nuts.
3. Coat the cakes
1. Place cooled cakes on a wire rack.
2. Pour or dip each cake into the chocolate-nut mixture.
3. Let excess chocolate drip off.
4. Set the chocolate
Refrigerate for 15–20 minutes until the coating is firm.
Tips
For extra crunch, add crispy wafer pieces to the chocolate.
Store in the fridge for up to 4 days.
