Mini chocolate cakes are the perfect sweet treat for any occasion! These bite-sized delights are rich, moist, and chocolatey, making them a favorite among chocolate lovers. Whether you’re celebrating a birthday, hosting a tea party, or just craving something sweet, these mini cakes will surely satisfy your taste buds.
Why Make This Recipe
Making mini chocolate cakes is not only fun, but they also allow you to enjoy a delicious dessert without too much guilt. They are easy to make, perfect for sharing, and can be dressed up for any celebration. Plus, the combination of chocolate and coffee brings out a deeper flavor that is simply irresistible!
How to Make Mini Chocolate Cakes
Ingredients:
- 1 cup plain flour / all-purpose flour
- 1/3 cup cocoa powder (sifted, unsweetened, not Dutch processed – Note 1)
- 3/4 tsp baking powder
- 3/4 tsp baking soda / bi-carb (Note 2)
- 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 (like vegetable, canola, or peanut oil)
- 1 tsp vanilla extract
- 1/2 cup boiling water
- 1 tsp instant coffee powder (optional – Note 3)
- 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)
- Dark chocolate (finely shaved using a knife; white chocolate is also pretty)
- Raspberries
- Rosemary sprigs
Directions:
- Preheat the oven to 180°C / 350°F (160°C if fan-forced).
- Butter a 40 x 28.5 x 2.5 cm tray (15.8 x 11.3 x 1″ – US standard jelly roll pan) and line it with baking paper (parchment paper).
- For the Cake Layers:
- In a large bowl, mix the plain flour, cocoa powder, baking powder, baking soda, sugar, and salt.
- Add the egg, milk, oil, and vanilla extract. Mix until smooth.
- Carefully stir in the boiling water and optional coffee powder. The batter will be thin.
- Pour the batter into the prepared pan and bake for about 20-25 minutes or until a toothpick comes out clean.
- Assembling & Frosting:
- Let the cakes cool completely before removing them from the pan.
- In another bowl, beat the softened butter until fluffy. Gradually add the sifted icing sugar and cocoa powder, then mix in the vanilla and milk until smooth.
- Frost the cooled cakes with chocolate buttercream.
- How to Serve:
- Top with finely shaved dark chocolate, fresh raspberries, and rosemary sprigs for garnish.
How to Store Mini Chocolate Cakes
Store the mini chocolate cakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week. For longer storage, consider freezing them. Wrap each cake in plastic wrap and store in a freezer-safe container for up to 2 months.
Tips to Make Mini Chocolate Cakes
- Ensure all your ingredients are at room temperature for better mixing and texture.
- Sift the cocoa powder and icing sugar to avoid lumps in your frosting.
- For a richer flavor, add a little more coffee powder to the cake batter.
- Experiment with different toppings, like sprinkles or fresh fruits.
Variations
You can customize this recipe by adding flavors such as peppermint extract for a minty version or a hint of orange zest for a citrus twist. You can also substitute the butter with a dairy-free option to make these cakes suitable for vegan diets.
FAQs
1. Can I make these cakes in advance?
Yes! You can bake the cakes ahead of time and store them wrapped in plastic wrap in the fridge or freezer. Frost them just before serving for the best taste and texture.
2. What can I use instead of eggs?
You can substitute eggs with flaxseed meal mixed with water or unsweetened applesauce. Generally, 1/4 cup of applesauce or 1 tablespoon of flaxseed meal with 2.5 tablespoons of water can replace one egg.
3. How do I know when the cakes are done baking?
You can insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cakes are done!
Enjoy making and sharing these delicious mini chocolate cakes!
Mini Chocolate Cakes
Ingredients
For the Cake Layers
- 1 cup plain flour / all-purpose flour
- ⅓ cup cocoa powder (sifted, unsweetened, not Dutch processed) Note 1
- ¾ tsp baking powder
- ¾ tsp baking soda / bi-carb Note 2
- 1 cup white sugar
- ½ tsp cooking salt / kosher salt
- 1 large egg (at room temperature)
- ½ cup milk (preferably full fat, at room temperature)
- ¼ cup plain oil (like vegetable, canola, or peanut oil)
- 1 tsp vanilla extract
- ½ cup boiling water
- 1 tsp instant coffee powder (optional) Note 3
For the Frosting
- 250 g unsalted butter (softened)
- 4 cups soft icing sugar / powdered sugar (sifted)
- ½ cup cocoa powder (unsweetened)
- 1 tsp vanilla extract
- 5 tbsp milk (preferably full fat)
For Garnish
- Dark chocolate (finely shaved using a knife; white chocolate is also pretty)
- Raspberries
- Rosemary sprigs
Instructions
Preparation
- Preheat the oven to 180°C / 350°F (160°C if fan-forced).
- Butter a 40 x 28.5 x 2.5 cm tray and line it with baking paper.
- In a large bowl, mix the plain flour, cocoa powder, baking powder, baking soda, sugar, and salt.
- Add the egg, milk, oil, and vanilla extract. Mix until smooth.
- Carefully stir in the boiling water and optional coffee powder. The batter will be thin.
Baking
- Pour the batter into the prepared pan and bake for about 20-25 minutes or until a toothpick comes out clean.
Assembling & Frosting
- Let the cakes cool completely before removing them from the pan.
- In another bowl, beat the softened butter until fluffy. Gradually add the sifted icing sugar and cocoa powder, then mix in the vanilla and milk until smooth.
- Frost the cooled cakes with chocolate buttercream.
Serving
- Top with finely shaved dark chocolate, fresh raspberries, and rosemary sprigs for garnish.
