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Mini Chocolate Cakes
Isabella

Mini Chocolate Cakes

These mini chocolate cakes are rich, ultra-moist, and perfectly portioned. Made from a thin chocolate sponge layered with silky chocolate buttercream, they deliver bakery-quality elegance using simple ingredients and foolproof steps.
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Prep Time 35 minutes
Cook Time 13 minutes
Total Time 48 minutes
Servings: 7 mini cakes
Course: Dessert
Cuisine: International
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour, spooned and leveled
  • ⅓ cup unsweetened cocoa powder, sifted
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • 1 cup granulated sugar
  • ½ tsp salt
  • 1 large egg, room temperature
  • ½ cup whole milk, room temperature
  • ¼ cup neutral oil (vegetable, canola, or peanut)
  • 1 tsp pure vanilla extract
  • ½ cup boiling water
  • 1 tsp instant coffee powder (optional)
  • 250 g unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • ½ cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 5 tbsp whole milk
  • finely shaved dark chocolate
  • fresh raspberries
  • rosemary sprigs (optional)

Equipment

  • jelly roll baking tray (40×28.5×2.5 cm)
  • mixing bowls
  • whisk
  • round cutter (6 cm)
  • offset spatula
  • piping bag
  • cooling rack

Method
 

  1. Preheat the oven to 180°C / 350°F (160°C fan). Grease and line a 40 × 28.5 × 2.5 cm baking tray with parchment, leaving overhang for lifting.
  2. Sift flour, cocoa, baking powder, and baking soda into a bowl. Add sugar and salt, then whisk to combine.
  3. Add egg, milk, oil, and vanilla. Whisk until smooth. Dissolve coffee in boiling water and mix into batter. Batter will be thin.
  4. Pour the batter into the pan and spread evenly. Bake for 13 minutes. Cool 10 minutes in the pan, then transfer to a rack and chill for 1 hour.
  5. Flip the cake onto parchment and peel off the original paper. Use a 6 cm round cutter to cut out 21 rounds.
  6. Place a dab of buttercream under each base layer. Pipe buttercream between each of the three layers, then frost the sides and top.
  7. Decorate each mini cake with chocolate shavings, raspberries, and optional rosemary.
  8. Beat softened butter for 3 minutes. Add powdered sugar in three portions. Add cocoa, vanilla, and milk, then beat 3 more minutes until fluffy.

Notes

Chill the baked cake before cutting for perfect clean rounds. If the cutter sticks, dip it in hot water and dry it. Add decorations just before serving for the freshest look.