2tbsp.Toasted Cashews or Graham Crackersfinely crushed
4tbsp.Butterat room temperature
½cupUnsweetened Cocoa Powder
1cupConfectioner’s Sugar “powdered sugar”
You also Need:
NutsSprinkles or Fondant Toppers, to decorate
First, we need to prepare and measure all needed ingredients.
In a large mixing bowl, place 10 pieces Inipit and crushed the sponge cake with a fork until it turns into a soft crumb.
Add in crushed cashews or crushed graham and sweetened condensed milk. Mix with a fork until evenly moistened and a little bit sticky.
Using your desired molder divide the dough evenly and press into the mold. Repeat process until you are done with your cake mixture.
Chill the cake for about 20 minutes to firm and set. Meanwhile, in a small saucepan, over a low heat, melt the butter.
Add in the cocoa powder and stir until melted and smooth. Alternately add the powdered sugar and milk in two batches, stirring constantly to melt and smoothens the ganache. Fire off, add in vanilla extract and stir until well combined.
Let it cool slightly, but still with a pouring consistency. Place chilled mini-cakes into a wire rack with a tray below to catch the ganache drippings.
Pour ganache over each cake to cover completely. Leave the cakes on a wire rack until the ganache sets and cools down.
Decorate with sprinkles or crushed nuts on top, or add fondant toppers is you prefer.
Transfer to a serving plate and let it chill before serving.