Chocolate Mini Cakes with Rich Chocolate Fudge Frosting Recipe

If you are searching for a decadent yet charming dessert, this Chocolate Mini Cakes with Rich Chocolate Fudge Frosting Recipe will steal your heart. These dainty cakes deliver an intensely chocolatey experience with a moist crumb, topped generously with a luscious fudge frosting that melts in your mouth. Perfect for gatherings or a cozy night in, this recipe combines simple ingredients to create a dessert that looks as delightful as it tastes.

Ingredients You’ll Need

The magic of this Chocolate Mini Cakes with Rich Chocolate Fudge Frosting Recipe lies in its straightforward and essential ingredients. Each element plays a crucial role in building the perfect balance of moist, tender cake and irresistibly smooth frosting.

• 195 grams plain flour: Provides structure for the tender cake crumb.
• 55 grams Dutch processed cocoa powder: Adds a deep, rich chocolate flavor and dark color.
• 1.75 teaspoons baking powder: Ensures the cakes rise beautifully and stay fluffy.
• 1/2 teaspoon salt: Enhances all the chocolate flavors and balances sweetness.
• 170 grams melted unsalted butter: Brings moistness and a buttery richness.
• 150 grams white granulated sugar: Provides sweetness without heaviness.
• 150 grams packed brown sugar: Adds subtle molasses notes and helps keep the cake moist.
• 3 large eggs: Bind the ingredients and contribute to structure and softness.
• 2 teaspoons vanilla extract: Elevates all the flavors with its warm, aromatic notes.
• 1 cup buttermilk: Adds tenderness and a slight tang to balance the sweetness.
• 180 grams dark chocolate: The star of the frosting—a rich and intense base.
• 115 grams unsalted butter: Gives the frosting its creamy, decadent texture.
• 80 milliliters whole milk: Helps melt the chocolate smoothly and softens the frosting.
• 55 grams Dutch processed cocoa powder: Deepens the chocolate flavor in the frosting.
• Pinch of fine sea salt: Balances the sweetness and heightens the chocolate notes.
• 2 teaspoons vanilla extract: Adds a sweet, fragrant finish to the frosting.
• 325 grams icing sugar: Sweetens and thickens the frosting to the perfect consistency.

How to Make Chocolate Mini Cakes with Rich Chocolate Fudge Frosting Recipe

Step 1: Prepare Your Pan and Preheat the Oven

Start by preheating your oven to 180°C (350°F) and greasing a mini cheesecake pan thoroughly. This ensures your mini cakes come out clean and perfectly shaped without sticking.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together the plain flour, Dutch processed cocoa powder, baking powder, and salt. Combining these dry ingredients upfront guarantees even flavor and texture throughout each tiny cake.

Step 3: Combine the Sugars and Butter

In another bowl, whisk the melted unsalted butter with both the white granulated sugar and packed brown sugar until well incorporated. This mixture is the foundation for a moist and richly flavored cake.

Step 4: Add the Eggs and Vanilla

Beat the eggs into the butter-sugar blend one at a time, making sure each is fully absorbed. Then stir in the vanilla extract to infuse a warm scent that complements the chocolate beautifully.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Gradually add the dry ingredients and buttermilk to the wet mixture, alternating between the two. Mix just until combined to keep your cakes tender and light without overworking the batter.

Step 6: Fill the Pan and Bake

Fill each section of your greased mini cheesecake pan about two-thirds full with batter. Bake for 22 to 25 minutes or until a toothpick inserted in the middle comes out clean. Let them cool completely before frosting to prevent melting the frosting.

Step 7: Make the Chocolate Fudge Frosting

In a saucepan, gently melt the dark chocolate, unsalted butter, whole milk, Dutch processed cocoa powder, and a pinch of fine sea salt together, stirring constantly for a smooth, glossy finish. Remove from heat and let it cool for 10 minutes.

Step 8: Finish the Frosting

Transfer the chocolate mixture to a large bowl and beat in the icing sugar and vanilla extract until fully combined. Allow the frosting to cool and thicken at room temperature for 45 to 60 minutes, until it becomes firm enough to pipe or spread nicely.

Step 9: Assemble Your Chocolate Mini Cakes with Rich Chocolate Fudge Frosting Recipe

Once your cakes are cooled, trim off the rounded tops or slice them in half horizontally for mini layer cakes. Then, generously spread or pipe the rich chocolate fudge frosting onto each mini cake for a stunning finish.

How to Serve Chocolate Mini Cakes with Rich Chocolate Fudge Frosting Recipe

Garnishes

Consider embellishing your mini cakes with fresh raspberries, a sprinkle of dark chocolate shavings, or a dusting of cocoa powder to add texture and a pop of color. A dash of edible gold leaf can elevate them for a special occasion!

Side Dishes

Pair these mini cakes with lightly whipped cream or a scoop of vanilla bean ice cream. Fresh fruit salads with berries or a fruity compote create a delightful contrast to the richness of the chocolate.

Creative Ways to Present

Arrange the mini cakes on a tiered dessert stand for an elegant touch, or place each on a small decorative plate garnished with mint leaves. You can even serve them as individual dessert portions in glass jars layered with extra frosting or mousse.

Make Ahead and Storage

Storing Leftovers

Keep your leftover Chocolate Mini Cakes with Rich Chocolate Fudge Frosting Recipe fresh by storing them in an airtight container at room temperature for up to two days. If you want to preserve their softness, store them in the refrigerator but allow them to come to room temperature before serving.

Freezing

Freeze the cakes without frosting by wrapping them tightly in plastic wrap and placing them in a freezer bag for up to three months. Freeze the frosting separately in an airtight container. Thaw both at room temperature before assembling for best results.

Reheating

When ready to enjoy, gently warm the unfrosted mini cakes in the microwave for 10-15 seconds to revive their softness. If frosted, avoid reheating to maintain the integrity of the fudge topping; instead, serve at room temperature.

FAQs

Can I use regular cocoa powder instead of Dutch processed cocoa powder?

You can substitute regular cocoa powder, but Dutch processed cocoa offers a milder acidity and smoother chocolate flavor. Using regular cocoa might slightly change the taste and texture but your mini cakes will still be delicious.

What if I don’t have buttermilk on hand?

No worries! You can make a quick buttermilk substitute by adding one tablespoon of white vinegar or lemon juice to a cup of regular milk. Let it sit for 5 minutes before using.

Can I make these cakes gluten-free?

To make this recipe gluten-free, substitute the plain flour with a gluten-free all-purpose flour blend that includes xanthan gum. Baking powder should be gluten-free as well, but always double-check packaging.

How do I get the frosting to pipe nicely?

Let the frosting cool and thicken fully at room temperature after mixing. If it’s too soft, refrigerate briefly to firm up before piping. If too stiff, warm slightly and whisk to smoothen.

Can I double this recipe for a larger batch?

Absolutely! Just double all ingredients and bake in multiple pans or batches. Keep an eye on the baking time as mini cakes may cook slightly faster or slower depending on oven and pan size.

Final Thoughts

Making these Chocolate Mini Cakes with Rich Chocolate Fudge Frosting Recipe is truly a joyful experience from start to finish. They bring a special touch to any occasion and are guaranteed to impress family and friends. Once you try this recipe, it might just become your go-to for chocolate cravings—trust me, the rich frosting alone is worth every bite!

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