Description
These Chocolate Mini Cakes are rich, moist, and perfectly portioned for a delightful dessert or snack. Made with Dutch processed cocoa powder and a luscious chocolate fudge frosting, they offer an indulgent chocolate experience in every bite. Ideal for chocolate lovers looking for a homemade treat that’s beautifully fudgy and tender.
Ingredients
Scale
For the Chocolate Cakes:
- 195 grams plain flour
- 55 grams Dutch processed cocoa powder
- 1.75 teaspoons baking powder
- 1/2 teaspoon salt
- 170 grams melted unsalted butter
- 150 grams white granulated sugar
- 150 grams packed brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
For the Chocolate Fudge Frosting:
- 180 grams dark chocolate
- 115 grams unsalted butter
- 80 milliliters whole milk
- 55 grams Dutch processed cocoa powder
- Pinch of fine sea salt
- 2 teaspoons vanilla extract
- 325 grams icing sugar
Instructions
- Make the chocolate cakes: Preheat your oven to 180°C (350°F) and grease a mini cheesecake pan to ensure the cakes don’t stick.
- Mix dry ingredients: In a bowl, whisk together the plain flour, Dutch processed cocoa powder, baking powder, and salt until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk together the melted unsalted butter, white granulated sugar, and brown sugar until smooth and combined.
- Add eggs and vanilla: Beat in the eggs one at a time, making sure each is incorporated before adding the next, then stir in the vanilla extract.
- Combine wet and dry: Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, mixing just until combined to keep the batter light and tender.
- Fill cake pan: Spoon the batter into the greased mini cheesecake pan, filling each cavity about two-thirds full to allow room for rising.
- Bake: Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely before frosting.
- Prepare chocolate fudge frosting: In a saucepan, melt together the dark chocolate, unsalted butter, whole milk, Dutch processed cocoa powder, and a pinch of fine sea salt over low heat, stirring until smooth.
- Cool chocolate mixture: Pour the melted chocolate mixture into a bowl and let it cool for about 10 minutes to thicken slightly.
- Add icing sugar: Beat in the icing sugar until fully combined and the frosting is smooth.
- Set frosting: Let the frosting cool and set at room temperature for 45-60 minutes or until stiff enough to pipe without losing shape.
- Assemble mini cakes: Trim off the domed tops of the cooled cakes or slice each cake in half horizontally for mini layer cakes.
- Frost: Spread or pipe the chocolate fudge frosting generously onto each cake portion and serve.
Notes
- Ensure the cakes are completely cool before applying the frosting to prevent it from melting.
- You can store the mini cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a more intense chocolate flavor, use high-quality Dutch processed cocoa powder and dark chocolate with at least 70% cocoa.
- If buttermilk is unavailable, substitute with 1 cup milk mixed with 1 tablespoon lemon juice or white vinegar left to sit for 5 minutes.
- Use a toothpick or cake tester to check doneness without overbaking, which can dry out the mini cakes.
- Let the frosting come to room temperature before piping to achieve the best texture.
