Mini Chocolate Cakes

Mini Chocolate Cakes are delightful little treats that will bring joy to any occasion. Each bite is rich with chocolate flavor, making them the perfect dessert for chocolate lovers. Whether you’re celebrating a birthday, hosting a party, or simply indulging yourself, these mini cakes are easy to make and fun to eat!

Why Make This Recipe

This recipe for Mini Chocolate Cakes is not only simple but also allows you to create bite-sized desserts that are perfect for sharing. They are great for gatherings, and their small size makes them easy to serve. Plus, who can resist a moist chocolate cake topped with creamy frosting? Making these mini cakes will surely impress your friends and family.

How to Make Mini Chocolate Cakes

Ingredients

1 cup plain flour
1/3 cup cocoa, sifted
3/4 tsp baking powder
3/4 tsp baking soda
1 cup white sugar
1/2 tsp salt
1 large egg
1/2 cup milk
1/4 cup plain oil
1 tsp vanilla extract
1/2 cup boiling water
1 tsp instant coffee powder (optional)
250g unsalted butter
4 cups soft icing sugar
1/2 cup cocoa powder
1 tsp vanilla extract (for frosting)
5 tbsp milk (for frosting)
Dark chocolate shavings (for decoration)
Raspberries (for decoration)
Rosemary sprigs (for decoration)

Directions

Preheat your oven to 180°C. Butter a tray that is 40 x 28.5 x 2.5 cm and line it with baking paper.
In a bowl, sift the flour, cocoa, baking powder, and baking soda together.
Add the sugar and salt, and whisk until combined.
Add the egg, milk, oil, and vanilla extract, and whisk again.
Dissolve the coffee in boiling water, then add it to the batter and whisk until smooth.
Pour the batter into the prepared pan and bake for 13 minutes.
Cool the cakes for 10 minutes, then lift them onto a rack to cool for another 30 minutes.
Refrigerate the cakes for at least 1 hour before cutting.
To assemble, place paper on the sticky side of the cake, flip it upside down, and cut out 21 rounds that are 6 cm each.
Pipe frosting onto three rounds for each cake layer, then pipe frosting on the sides and top to smooth it out.
For the chocolate buttercream: beat the butter for 3 minutes until fluffy. Gradually add the icing sugar in three parts while beating.
Add the cocoa powder, milk, and vanilla extract, and beat for another 3 minutes.
Transfer the frosting to a piping bag.
Decorate the mini cakes with chocolate shards, raspberries, or rosemary as desired.

How to Serve Mini Chocolate Cakes

Mini Chocolate Cakes are best served fresh. You can present them on a pretty plate or a cake stand. For an extra touch, garnish with additional chocolate shavings, fresh raspberries, or a sprig of rosemary to impress your guests.

How to Store Mini Chocolate Cakes

If you have any leftovers, store the Mini Chocolate Cakes in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. If you want to keep them longer, you can freeze them for up to one month. Just make sure to wrap them well to prevent freezer burn.

Tips to Make Mini Chocolate Cakes

Make sure all ingredients are at room temperature before starting for the best results.
Don’t overmix the batter; stir until just combined for a lighter cake.
Use a cookie cutter for perfectly shaped rounds.
Allow the cakes to cool completely before frosting to prevent melting.

Variation

If you want to switch things up, try adding different flavors to the frosting, like mint or orange zest. You can also experiment with various toppings like nuts or berries to create unique flavor combinations.