Mini Chocolate Cakes

4.80 (9)
⏱ 45 mins 🍽 7, 7 mini cakes 🏷 Baking

These charming mini chocolate cakes offer a wonderful frosting-to-cake ratio, and each person gets their own complete dessert. They feature three layers of chocolate cake covered in a light chocolate buttercream. The recipe yields seven small cakes, each about 7cm wide, making them ideal for celebrations. If you don't have a round cutter, you can easily create square or rectangular layer cakes instead.

Mini Chocolate Cakes

Ingredients

  • 1 cup plain flour / all-purpose flour
  • 1/3 cup cocoa (, 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, peanut oil)
  • 1 tsp vanilla extract
  • 1/2 cup boiling water
  • 1 tsp instant coffee powder (, option (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

Method

  1. Set your oven to heat to 180°C / 350°F (160°C fan-forced).
  2. Prepare a 40 x 28.5 x 2.5cm tray (a 15.8 x 11.3 x 1 inch US standard jelly roll pan) by buttering it and lining it with baking paper.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryBaking