Mini Chocolate Cakes
Rich, moist, and chocolatey mini cakes perfect for any occasion.
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.
Notes
Store the mini chocolate cakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for about a week or freeze wrapped for up to 2 months. Tips: Ensure all ingredients are at room temperature, sift cocoa powder and icing sugar, and experiment with toppings.