Delicious mini chocolate cakes decorated with frosting and sprinkles.

Mini Chocolate Cakes

ByCasey Monroe

why make this recipe

Mini Chocolate Cakes are the perfect treat for any chocolate lover. They are rich, moist, and incredibly satisfying. Their small size makes them ideal for gatherings, parties, or even a casual afternoon snack. Plus, with a soft chocolate buttercream frosting, each bite is full of sweetness. These mini cakes are easy to make and even easier to share!

how to make Mini Chocolate Cakes

Ingredients

  • 1 cup plain flour / all-purpose flour
  • 1/3 cup unsweetened cocoa powder (sifted, 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 unsweetened cocoa powder
  • 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

  1. Preheat your oven to 180°C / 350°F (160°C if using a fan-forced oven).
  2. Prepare your baking pan by buttering a 40 x 28.5 x 2.5 cm (15.8 x 11.3 x 1") tray and then lining it with baking paper.
  3. In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, sugar, and salt together.
  4. Add the egg, milk, oil, and vanilla extract to the dry mixture. Stir until combined.
  5. Carefully mix in the boiling water and instant coffee (if using) until the batter is smooth.
  6. Pour the batter into the prepared pan and bake for about 20 minutes or until a toothpick comes out clean.
  7. Let the cake cool completely before frosting.
  8. For the chocolate buttercream, beat the softened butter in a bowl until creamy. Gradually add in the icing sugar, cocoa powder, vanilla extract, and milk, beating until smooth and fluffy.
  9. Once the cake is cool, spread the chocolate buttercream on top and cut into mini cake portions.
  10. Decorate with dark chocolate shavings, raspberries, and rosemary sprigs if desired.

how to serve Mini Chocolate Cakes

Serve these Mini Chocolate Cakes on a beautiful platter. You can add extra chocolate shavings and fresh fruits for an elegant touch. They are delightful with a cup of coffee or tea and make excellent desserts for celebrations.

how to store Mini Chocolate Cakes

Store any leftover Mini Chocolate Cakes in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can refrigerate them. Just make sure to let them come to room temperature before serving.

tips to make Mini Chocolate Cakes

  • Make sure all your ingredients are at room temperature for the best mixing.
  • Sift the cocoa powder and icing sugar to avoid lumps in your cake and frosting.
  • If you don’t have a baking pan, you can use individual muffin cups for single-serving portions.

variation

You can add nuts like walnuts or pecans to the batter for added texture. Another great option is to use different flavored frostings, such as vanilla or cream cheese, to mix up the flavors.

FAQs

1. Can I make these Mini Chocolate Cakes ahead of time?
Yes, you can bake the cakes a day in advance. Just frost them when you are ready to serve.

2. How do I know when the cakes are done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cakes are done.

3. Can I freeze Mini Chocolate Cakes?
Absolutely! You can freeze them without frosting for up to 2 months. Just wrap them tightly in plastic wrap before freezing.