Chocolate-Covered Lime Mini Cakes - Baking Cherry

Chocolate-Covered Lime Mini Cakes

Cake Recipes, Treats

This delicious dessert has a thin layer of soft cake and a creamy lime filling that only takes two ingredients to make, all topped with white chocolate.

Active time: 40mins | Yield: 15

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Ingredients:
• Cake:
  • 1 cup (140g) All-Purpose Flour
  • 1/3 cup (60g) Caster Sugar
  • 1 tsp Baking Powder
  • A pinch of salt
  • 1 Egg
  • 3 Tbsp Milk
  • 2 Tbsp Fresh Lime Juice
  • 1/4 cup (60ml) Vegetable Oil
• Filling:
  • 10oz (285g) Good Quality White Chocolate
  • 1/2 cup (125ml) Fresh Lime Juice at room temperature
• Coating:
  • 20oz (570g) White Chocolate Couverture (require tempering) or White Candy Coating
Video:





 

• Cake:
  1. Line the bottom of an 8’’x1’’ (20x30cm) baking pan with parchment paper.
  2. Preheat the oven to 350°F (180°C).
  3. In a medium bowl, combine the flour, sugar, baking powder and salt. Whisk.
  4. Add the egg, milk, lime juice, and vegetable oil. Whisk until just combined.
  5. Spread the batter into an even thin layer on the bottom of the prepared baking pan.
  6. Bake for about 15 minutes or until a toothpick inserted in the center of the cake comes out clean. Let it cool completely.
• Filling:
  1. Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 30 seconds, until completely melted.
  2. Add the lime juice at room temperature and whisk. The mixture will look curdled at first, but just keep whisking until smooth.
  3. Refrigerate for 20-30 minutes.
• Coating:
  1. Melt the chocolate according to package instructions.
  2. Dollop one tablespoon of chocolate in the bottom of a silicone cupcake mold and spread evenly up the sides.
  3. Refrigerate for about 5 minutes or until set.
  4. You’ll probably need to coat the molds twice to make a thick layer and fill in any gaps.
• Assembly:
  1. Cut the cake into round disks, using a round cookie cutter based on the diameter of your silicone cupcake mold.
  2. Fill 1/3 of the chocolate cups with the lime filling. Place one cake disk over the filling and top with melted chocolate.
  3. Refrigerate for 10 minutes or until set and unmold them.
  4. Using a small piping bag, drizzle white chocolate on top of the mini cakes to decorate.

Store the mini cakes in an airtight container at room temperature for up to 10 days.

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Chocolate-Covered Lime Mini Cakes. This delicious dessert has a thin layer of soft cake and a creamy lime filling that only takes two ingredients to make, all topped with white chocolate.

Chocolate-Covered Lime Mini Cakes
Prep time:
Total time:
Serves: 15
Chocolate-Covered Lime Mini Cakes. This delicious dessert has a thin layer of soft cake and a creamy lime filling that only takes two ingredients to make, all topped with white chocolate.
Ingredients
  • Cake:
  • 1 cup (140g) All-Purpose Flour
  • 1/3 cup (60g) Caster Sugar
  • 1 tsp Baking Powder
  • A pinch of salt
  • 1 Egg
  • 3 Tbsp Milk
  • 2 Tbsp Fresh Lime Juice
  • 1/4 cup (60ml) Vegetable Oil
  • Filling:
  • 10oz (285g) Good Quality White Chocolate
  • 1/2 cup (125ml) Fresh Lime Juice at room temperature
  • Coating:
  • 20oz (570g) White Chocolate Couverture (require tempering) or White Candy Coating
Instructions
Cake:
  1. Line the bottom of an 8’’x1’’ (20x30cm) baking pan with parchment paper.
  2. Preheat the oven to 350°F (180°C).
  3. In a medium bowl, combine the flour, sugar, baking powder and salt. Whisk.
  4. Add the egg, milk, lime juice, and vegetable oil. Whisk until just combined.
  5. Spread the batter into an even thin layer on the bottom of the prepared baking pan.
  6. Bake for about 15 minutes or until a toothpick inserted in the center of the cake comes out clean. Let it cool completely.
Filling:
  1. Melt the chocolate using a double-boiler or microwave on medium power, stopping to stir every 30 seconds, until completely melted.
  2. Add the lime juice at room temperature and whisk. The mixture will look curdled at first, but just keep whisking until smooth.
  3. Refrigerate for 20-30 minutes.
Coating:
  1. Melt the chocolate according to package instructions.
  2. Dollop one tablespoon of chocolate in the bottom of a silicone cupcake mold and spread evenly up the sides.
  3. Refrigerate for about 5 minutes or until set.
  4. You’ll probably need to coat the molds twice to make a thick layer and fill in any gaps.
Assembly:
  1. Cut the cake into round disks, using a round cookie cutter based on the diameter of your silicone cupcake mold.
  2. Fill 1/3 of the chocolate cups with the lime filling. Place one cake disk over the filling and top with melted chocolate.
  3. Refrigerate for 10 minutes or until set and unmold them.
  4. Using a small piping bag, drizzle white chocolate on top of the mini cakes to decorate.
Notes
Store the mini cakes in an airtight container at room temperature for up to 10 days.