Mini Cake Domes
These decadent mini cake domes are a great way to use up cake scraps or leftovers! Inside the smooth outer chocolate shell is a delicious cake and buttercream mixture, stuffed with some gooey ganache (or jam!), and layered on top of a crisp cookie base. These are super easy and fun to personalize with any flavors or fillings you like!
Servings 6
Ingredients
Leftover Components
- 1½ cups cake, crumbled
- ½ cup buttercream frosting
- 6 tbsp leftover ganache or jam (or, make more ganache by doubling the recipe below)
- 3 tbsp sprinkles, luster duster, cookie crumbles, or other decorative elements (optional)
Chocolate Outer Shell
- 1 cup white, milk, or dark chocolate chips
- ⅔ cup heavy cream
Chocolate Ganache Drizzle
- ½ cup white, milk, or dark chocolate chips
- ¼ cup heavy whipping cream
Instructions
Prep Your Chocolate Outer Shell & Ganache Drizzle
- Begin by melting the chocolate for your outer shell in a microwave-safe bowl. Heat it on half-power (or the defrost setting) in thirty-second intervals, stirring in between until fully melted. Set aside for a few minutes to cool and thicken.
- In a heat-proof bowl, set the chocolate for your ganache. Then, in a microwave-safe cup, heat the heavy cream until it starts to bubble and scald. This should take 30 seconds to one minute - watch it carefully so it doesn't bubble over. Immediately pour the heavy cream over the chocolate, and let it sit untouched for one minute. Then, slowly begin to stir the ganache together, starting from the center, until it all comes together. Set aside for a few minutes to cool and thicken.
Cake Dome Assembly
- Coat the wells of your silicone mold with a few tablespoons each of melted chocolate. Use the back of the spoon to help smooth the chocolate up around the sides and edges. This works best if the chocolate is relatively thick (close to room temperature.)Set the filled mold(s) in the freezer for 10-15 minutes to chill and harden the shell.
- In a mixing bowl, combine your cake crumbles and the buttercream. Use a small spatula to thoroughly mix the two components together. Once the chocolate shells are solid to the touch, scoop about a ¼ cup of the cake/buttercream mixture into each. Use the back of the spoon to press down in the center, spreading the cake evenly around the edges, creating a well in the center.
- To the small well in each center of the cakes, spoon some of your ganache or jam. Then, press a cookie on top, flattening it into the cake mixture, level with the edges of the dome. If cake begins to bulge past the edges of the molds, simply scrape away the excess to create a flat bottom. Place the domes into the refrigerator to chill for 10-15 more minutes. This helps you remove them easily from the mold.
- Remove your cake domes, one by one, from the silicone molds. It helps to pull the edges of the mold away from the domes, first, and then gently press on the bottom to invert the mold while pulling the cake out.
- Place the domes, cookie-side down, on a serving platter or plate. Spoon out or drizzle your cooled ganache over top. Add sprinkles or other types of decoration for an elegant finishing touch. Refrigerate until you're ready to serve. At that time, you can let them warm up to room temperature if you prefer.