Mini Chocolate Cakes That Will Melt Your Heart

Mini Chocolate Cakes

Mini chocolate cakes are delightful, bite-sized treats packed with rich chocolate flavor. Perfect for parties, special occasions, or simply as a sweet indulgence, these cakes bring joy to both kids and adults. With their soft texture and creamy frosting, they are sure to be a crowd-pleaser.

Why Make This Recipe

Why should you try making mini chocolate cakes? They are easy to prepare and require simple ingredients that you probably already have in your kitchen. This recipe is not only a treat but also an opportunity to showcase your baking skills. The mini cakes can be customized with various toppings, making them versatile for any celebration or gathering.

How to Make Mini Chocolate Cakes

Ingredients:

1 cup plain flour / all-purpose flour
1/3 cup cocoa (sifted, unsweetened, not Dutch processed)
3/4 tsp baking powder
3/4 tsp baking soda / bi-carb
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, peanut oil)
1 tsp vanilla extract
1/2 cup boiling water
1 tsp instant coffee powder (optional)
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)
Raspberries and rosemary sprigs for decoration

Directions:

Preheat Oven: Preheat your oven to 180°C / 350°F (160°C fan-forced).
Prepare Baking Pan: Butter a 40 x 28.5 x 2.5 cm tray (15.8 x 11.3 x 1") and line it with baking paper.
Whisk Dry Ingredients: Sift the flour, cocoa, baking powder, and baking soda into a bowl. Add the sugar and salt, then whisk to combine.
Mix Wet Ingredients: Add the egg, milk, oil, and vanilla to the dry mixture. Whisk to combine. Dissolve the coffee in the hot water and add it to the batter. Whisk well—the batter will be very thin!
Bake: Pour the batter into the prepared pan and bake for 13 minutes.
Cool the Cake: Let it cool for 10 minutes. Use the paper overhang to lift the cake onto a rack and cool for 30 minutes (keep it on the paper). Refrigerate uncovered for at least 1 hour before cutting.
Cutting Rounds: After cooling, cover the sticky surface with paper and flip it upside down on a cutting board. Peel off the paper and cut out 21 rounds (or your desired shape).
Frosting: Pipe frosting in coils around the layers using 3 rounds for each cake. Smooth the frosting with an offset spatula.
Decorate: Top the cakes with piles of chocolate shards, raspberries, or rosemary sprigs for added flair.

How to Serve Mini Chocolate Cakes

Mini chocolate cakes are best served at room temperature. Arrange them on a beautiful platter and decorate them just before serving. They can be garnished with additional chocolate shavings, fresh berries, or edible flowers to impress your guests.

How to Store Mini Chocolate Cakes

To store your mini chocolate cakes, place them in an airtight container. They can be kept at room temperature for up to three days or refrigerated for up to a week. If you prefer, you can also freeze them for up to a month. Just ensure they are well wrapped to prevent freezer burn.

Tips to Make Mini Chocolate Cakes

Use room temperature ingredients for better mixing.
Sifting the cocoa powder before adding it to the batter helps to create a smoother cake.
Allow the cake layers to cool completely before frosting to prevent melting.

Variation

You can add different flavors to the frosting, such as peppermint or orange zest, to create a unique twist. Alternatively, use different types of chocolate for the frosting or cake layers, such as white or milk chocolate.

FAQs

1. Can I make these cakes ahead of time?
Yes, you can prepare the cake layers a day in advance and frost them just before serving.

2. Can I use gluten-free flour?
Yes, you can replace all-purpose flour with a gluten-free flour blend. Ensure all other ingredients are also gluten-free.

3. What if I don’t have instant coffee?
You can omit the instant coffee powder, but it enhances the chocolate flavor. Alternatively, substitute it with a splash of espresso or strong brewed coffee.

Enjoy making and sharing these mini chocolate cakes for a delightful treat!