Chocolate Covered Cherry Mini Cakes: An Easy Romantic Dessert
Servings 6
Calories
Ingredients
- Chocolate cake batter prepare according to box directions or use the Chocolate Cherry Cake batter recipe below
- 1 can of cherry pie filling
Easy Chocolate Ganache
- 1 cup bitter or semi- sweet chocolate chopped or chips
- 2 tbs butter
- 1 tbs milk
- **optional whipped cream
Instructions
- Preheat oven to 350 degrees. Grease & flour a mini-bundt pan.
- Prepare cake batter, and fill the pan cavities ¾ full.
- Bake for 18-20 minutes, until pick pulls clean. Then cool a few minutes & remove to rack to finish cooling.
- Fill each mini-bundt cake with cherry pie filling. Focus on getting some cherries in and gently press down, a little will absorb into cake giving you a bit more room to fit more. Fill right up to the top.
- Prepare ganache in microwave: Place the ingredients in microwave safe bowl and zap for 20 seconds, stir. Repeat until smooth but not completely soupy.
- Spoon over each cake, and gently swirl spoon to ensure the whole top is covered.
- Allow to cool a minute or two before serving, or do ahead of time.
- Top with whipped cream & leftover cherry filling if you like.
Notes
*a box of cake mix is fine if you prefer. The recipe makes just the right amount for my Nordic ware Mini-Bundt pan (6 mini-bundts)