Ghirardelli Mini Bittersweet Chocolate Cakes Recipe

Name: Ghirardelli Mini Bittersweet Chocolate Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 ounce) package Ghirardelli(R) Dark Chocolate 60% Cacao Baking Chips, divided; 1 teaspoon shortening; 2 1/4 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt, divided; 1 1/2 cups unsalted butter, divided, at room temperature; 1 1/2 cups granulated sugar; 4 eggs; 2 teaspoons pure vanilla extract; 1 1/2 cups buttermilk; 8 cups powdered sugar, divided; 1/3 cup milk; 2 teaspoons pure vanilla extract; 3/4 cup Ghirardelli(R) Semi-Sweet Chocolate Mini Baking Chips

Servings: persons

1 (10 ounce) package Ghirardelli(R) Dark Chocolate 60% Cacao Baking Chips, divided
1 teaspoon shortening
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt, divided
1 1/2 cups unsalted butter, divided, at room temperature
1 1/2 cups granulated sugar
4 eggs
2 teaspoons pure vanilla extract
1 1/2 cups buttermilk
8 cups powdered sugar, divided
1/3 cup milk
2 teaspoons pure vanilla extract
3/4 cup Ghirardelli(R) Semi-Sweet Chocolate Mini Baking Chips

1
Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan. Line with parchment paper. Grease and flour the paper; set pan aside.
2
In a small saucepan, place 3/4 cup of the dark chocolate baking chips with the shortening. Heat over low heat until melted and smooth; set aside to cool.
3
In a medium bowl, stir together the flour, cocoa, baking soda, and 1/2 teaspoon salt; set aside.
4
In a large bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar and beat 2 minutes more or until fluffy. Add eggs, one at a time, beating on low after each. Beat in chocolate mixture and vanilla. Alternately add flour mixture and buttermilk into butter mixture, beating on low after each addition. Spread batter into the prepared pan.
5
Bake about 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.
6
Meanwhile for the frosting: Melt the remaining 1 cup dark chocolate baking chips and cool. In a very large mixing bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in melted chocolate, 1/2 teaspoon salt, and 1 cup of the powdered sugar until combined. Beat in milk and vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in enough additional milk until smooth and spreadable.
7
Cut rounds of the cake using a 3-inch round cutter or heart cutter.* Halve the cakes crosswise to form 2 thin layers. Spread frosting over each round (both layers). Stack one frosted round over the other. Sprinkle with mini baking chips.

3262

kcal

Calories

172

Fat

419

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (10 ounce) package Ghirardelli(R) Dark Chocolate 60% Cacao Baking Chips, divided, 1 teaspoon shortening, 2 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, and more.

Yes, Ghirardelli Mini Bittersweet Chocolate Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ghirardelli Mini Bittersweet Chocolate Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions