Name: Mini Chocolate Cakes
Prep time: 45 min
Cook time: 13 min
Total time: PT-488060H14M42S
Cuisine: American
Ingredients: For the Cake; 1 cup plain flour (all-purpose flour); 1/3 cup cocoa powder (unsweetened, not Dutch-processed); 3/4 tsp baking powder; 3/4 tsp baking soda (bi-carb soda); 1 cup white sugar; 1/2 tsp cooking salt / kosher salt; 1 large egg, at room temperature; 1/2 cup milk (preferably full fat), at room temperature; 1/4 cup plain oil (vegetable, canola, or peanut oil); 1 tsp vanilla extract; 1/2 cup boiling water; 1 tsp instant coffee powder (optional); For the Chocolate Buttercream; 250g / 1 cup unsalted butter, softened; 4 cups soft icing sugar / powdered sugar, sifted; 1/2 cup cocoa powder (unsweetened); 1 tsp vanilla extract; 5 tbsp milk (preferably full fat); For Decoration; Dark chocolate, finely shaved using a knife (white chocolate works too); Raspberries; Rosemary sprigs

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Short description
These Mini Chocolate Cakes are indulgent little desserts that feature soft, moist cake layers, rich chocolate buttercream, and elegant decorations. Perfect for special occasions or as a personal treat, these mini cakes are packed with chocolate flavor and topped with a swirl of creamy frosting, making them irresistible to any chocolate lover.

Why You’ll Love This Recipe

These Mini Chocolate Cakes are the ideal treat for any occasion. The moist cake layers are balanced perfectly with a luscious chocolate buttercream that’s both creamy and light. They are fun to make and even more fun to eat, with a decorative touch of dark chocolate shards, fresh raspberries, and rosemary sprigs for an elegant finish. Whether you’re hosting a party or just craving a sweet indulgence, these cakes are guaranteed to impress.

Ingredients

For the Cake

1 cup plain flour (all-purpose flour)
1/3 cup cocoa powder (unsweetened, not Dutch-processed)
3/4 tsp baking powder
3/4 tsp baking soda (bi-carb soda)
1 cup white sugar
1/2 tsp cooking salt / kosher salt
1 large egg, at room temperature
1/2 cup milk (preferably full fat), at room temperature
1/4 cup plain oil (vegetable, canola, or peanut oil)
1 tsp vanilla extract
1/2 cup boiling water
1 tsp instant coffee powder (optional)

For the Chocolate Buttercream

250g / 1 cup unsalted butter, softened
4 cups soft icing sugar / powdered sugar, sifted
1/2 cup cocoa powder (unsweetened)
1 tsp vanilla extract
5 tbsp milk (preferably full fat)

For Decoration

Dark chocolate, finely shaved using a knife (white chocolate works too)
Raspberries
Rosemary sprigs

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

Preheat the Oven: Preheat your oven to 180°C / 350°F (160°C fan-forced). Grease a 40 x 28.5 x 2.5 cm (15.8 x 11.3 x 1 inch) tray or jelly roll pan, then line with baking paper.
Whisk the Dry Ingredients: Sift the flour, cocoa powder, baking powder, baking soda, sugar, and salt into a large mixing bowl. Whisk to combine.
Mix in Wet Ingredients: Add the egg, milk, oil, and vanilla extract to the dry ingredients. Whisk to combine. Dissolve the coffee powder in the boiling water, then add it to the mixture. Whisk until smooth. The batter will be very thin!
Bake the Cake: Pour the batter into the prepared pan and bake for 13 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool for 10 minutes in the pan. Then, use the overhanging baking paper to lift the cake out of the pan and transfer it to a cooling rack. Let it cool completely (about 30 minutes), then refrigerate uncovered for at least 1 hour before cutting. This helps firm up the cake for easier handling.

Assembling & Frosting:

Cut the Cake: Once the cake has cooled and chilled, flip it over onto a cutting board (with the sticky side down) and peel off the baking paper. Cut out 21 rounds using a 2.4-inch (6 cm) round cutter (or any shape/size you prefer).
Pipe the Frosting: Place a piece of cake on a small piece of paper or plate (this keeps it from sliding around). Pipe a swirl of frosting onto each cake layer, stacking 3 layers for each mini cake. Frost the top and sides.
Smooth the Frosting: Use a small offset spatula or knife to smooth the frosting. Be careful not to touch the cake too much, as crumbs may mix into the frosting.
Decorate: Decorate the mini cakes with finely shaved chocolate shards, fresh raspberries, and rosemary sprigs for an elegant touch.

For the Chocolate Buttercream:

Beat the Butter: Beat the softened butter on high speed for about 3 minutes until it’s light and fluffy.
Add the Icing Sugar: Gradually add the sifted icing sugar in 3 batches, mixing on low speed at first to avoid a mess. Once all the sugar is incorporated, continue to beat until smooth.
Add Cocoa and Liquid: Add the cocoa powder, milk, and vanilla extract to the buttercream. Beat again on low speed to combine, then increase the speed and beat for another 3 minutes until the frosting is fluffy and light.
Pipe the Frosting: Transfer the frosting to a piping bag or a ziplock bag with the tip cut off for easy frosting application.

Servings and Timing

This recipe makes 21 mini chocolate cakes and takes approximately 1.5 to 2 hours to prepare and assemble, including baking and cooling time.

Variations

Flavor Additions: Add a splash of flavored liqueur, such as Baileys or Amaretto, to the buttercream for a unique twist.
Fruit Garnishes: Replace the raspberries with other berries like strawberries or blueberries, or add edible flowers for a colorful decoration.
Cake Flavor: Experiment with adding a dash of cinnamon or orange zest to the cake for a spiced or citrusy flavor.

Storage/Reheating

Storage: Store any leftover mini cakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Reheating: These cakes are best served at room temperature. To reheat, remove from the fridge and let them sit for 15-20 minutes before serving.

FAQs

Can I make these cakes ahead of time?

Yes, you can make the cake layers and frosting in advance. Store the cake layers in an airtight container at room temperature, and refrigerate the frosting for up to 3 days. Assemble the cakes just before serving.

Can I freeze the mini cakes?

Yes, you can freeze the individual cake layers (before frosting) for up to 2 months. Allow them to cool completely, wrap them tightly in plastic wrap, and freeze. Thaw at room temperature before frosting and assembling.

What can I use instead of instant coffee powder?

If you don’t want to use coffee, you can omit it entirely or substitute it with a teaspoon of hot water or milk to maintain the cake’s moisture.

Can I use a different type of frosting?

Yes! You can use a different frosting, like whipped cream, cream cheese frosting, or even a ganache topping for a different texture and flavor.

Can I make a larger cake instead of mini cakes?

Absolutely! Instead of making mini cakes, you can bake the batter in a round cake pan (8-9 inches) and frost it as a single large cake. Adjust the baking time to about 25-30 minutes, or until a toothpick comes out clean.

Conclusion

These Mini Chocolate Cakes are a chocolate lover’s dream. With rich, moist cake layers and fluffy chocolate buttercream, they are perfect for celebrating any occasion or enjoying as an indulgent treat. The elegant decorations with chocolate, raspberries, and rosemary make these mini cakes a showstopper, while the simple yet decadent flavor profile ensures everyone will be reaching for seconds. Enjoy these delightful treats!

Mini Chocolate Cakes

Why You’ll Love This Recipe

Ingredients