Ingredients
For the chocolate cakes:
1 ½ cups all-purpose flour 
1 teaspoon baking powder 
½ teaspoon baking soda 
¼ teaspoon salt
1 cup granulated sugar 
¾ cup unsweetened cocoa powder 
2 large eggs 
1 cup buttermilk 
½ cup unsalted butter, melted 
1 teaspoon vanilla extract 
½ cup boiling water 
For the chocolate ganache:
1 cup heavy cream 
8 oz dark chocolate, chopped
2 tablespoons unsalted butter
For the whipped cream filling:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
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Instructions
Prep the oven:
Preheat the oven to 350°F (175°C). Grease and flour your mini cake pan or line it with parchment paper. 
Prepare the cake batter:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and cocoa powder.
In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth.
Slowly incorporate the wet ingredients into the dry ingredients, mixing just until combined. Add the boiling water and stir until the batter is smooth and thin.
Bake the cakes:
Divide the batter evenly between the mini cake pans, filling them about two-thirds of the way.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans before transferring them to a wire rack. 
Make the ganache:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove from the heat and pour it over the chopped chocolate. Stir until the chocolate melts completely and the ganache is smooth. Stir in the butter, and allow it to cool for a few minutes to thicken.
Whip the cream filling:
In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Assemble the cakes:
Once the cakes have cooled, slice each one horizontally to create two layers.
Spread a generous layer of whipped cream on the bottom half of each cake, then top with the other half.
Spoon the ganache over the top of each mini cake, letting it drizzle down the sides.
Serve and enjoy:
Top with extra whipped cream or chocolate shavings if desired. Serve and enjoy the rich, indulgent flavors of these Chocolate Royale Mini Cakes! 
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This version keeps the process clear while offering a fresh spin on the language. Let me know if you’d like to adjust anything!