150 g (5 oz) dark chocolate, chopped
100 ml (½ cup) heavy cream
1 tbsp butter (for shine)
For the crunchy topping:
½ cup crushed chocolate cookies (like Oreos, without cream)
2 tbsp cocoa nibs or finely chopped dark chocolate
For garnish:
Fresh raspberries
Instructions
1. Bake the Cake Base
Preheat oven to 180°C (350°F).
In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix buttermilk, egg, melted butter, and vanilla.
Combine wet and dry ingredients until smooth.
Pour batter into greased mini cake molds or a doughnut pan.
Bake for 15–18 minutes, until golden and springy to the touch. Cool completely.
2. Make the Ganache Glaze
