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Mini Chocolate Cakes with Rich Chocolate Buttercream and Raspberry Garnish Recipe

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4.1 from 4 reviews

These Mini Chocolate Cakes are decadent, moist, and perfect bite-sized treats that combine rich chocolate layers with a fluffy chocolate buttercream frosting. Baked in a large tray and cut into rounds, these elegant little cakes are ideal for parties or special occasions. The recipe features an easy batter infused with coffee for enhanced chocolate flavor and a creamy buttercream that’s smooth and luscious, decorated with chocolate shards, fresh raspberries, and rosemary sprigs.

Ingredients

Cake Ingredients

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

Chocolate Buttercream Frosting

  • 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

Decoration

  • Dark chocolate, finely shaved using a knife (white chocolate can also be used)
  • Fresh raspberries
  • Rosemary sprigs

Instructions

  1. Preheat Oven: Preheat your oven to 180°C / 350°F (160°C fan-forced) to get it ready for baking the cake layers.
  2. Prepare Baking Pan: Butter a 40 x 28.5 x 2.5 cm (15.8 x 11.3 x 1 inch) jelly roll pan. Then line it with baking paper (parchment paper) ensuring there is an overhang for easy cake removal later.
  3. Mix Dry Ingredients: Sift the plain flour, sifted cocoa powder, baking powder, and baking soda into a large bowl. Add the white sugar and salt, then whisk everything together to combine evenly.
  4. Add Wet Ingredients: Into the dry mixture, add the egg, milk, oil, and vanilla extract. Whisk thoroughly until fully combined.
  5. Dissolve Coffee: Dissolve the instant coffee powder in boiling water, then add this hot coffee-water mixture to the batter. Whisk again. Note that the batter will be very thin, which is expected for this recipe.
  6. Bake the Cake: Pour the batter into your prepared pan and bake in the preheated oven for 13 minutes, or until a skewer inserted comes out mostly clean.
  7. Cool Cake: Allow the cake to cool in the pan for 10 minutes. Then lift the cake out using the paper overhang and transfer to a wire rack, leaving it on the paper. Cool for 30 minutes at room temperature. Afterward, refrigerate the cake uncovered for at least 1 hour to firm up before cutting.
  8. Prepare Frosting: Beat the softened butter on high speed for 3 minutes until soft and fluffy. Gradually add the sifted icing sugar in three parts, starting on low speed and increasing to avoid powder clouds. Once icing sugar is incorporated, add cocoa powder, milk, and vanilla extract. Beat on low speed initially, then on high for 3 minutes until fluffy.
  9. Cut Cake Rounds: Place a sheet of paper over the sticky surface of the chilled cake. Flip it upside down onto a cutting board so the sticky side is down. Peel off the baking paper from the base carefully. Using a 6 cm (2.4 inch) round cutter or desired shape, press out 21 rounds from the cake.
  10. Assemble Cakes: Place one cake round on a small piece of paper and secure it with a dab of frosting to prevent sliding. Pipe coils of chocolate buttercream frosting between three rounds to form each mini cake. Pipe frosting evenly around the sides and on top for a smooth finish.
  11. Smooth Frosting: Smooth the frosting gently using a small offset spatula or knife, being careful to avoid disturbing the cake crumbs so the frosting remains clean and tidy.
  12. Decorate: Pile on finely shaved dark or white chocolate shards on top, and garnish with fresh raspberries and sprigs of rosemary for a beautiful presentation.

Notes

  • Use unsweetened cocoa powder (not Dutch processed) for best flavor and texture in the cake.
  • The batter is very thin, which is normal for this recipe and results in a moist, tender cake.
  • Instant coffee powder is optional but enhances the chocolate flavor beautifully.
  • Refrigerating the cake before cutting is essential to firm up the texture and prevent crumbling when cutting rounds.
  • A cake turntable can be helpful for frosting but is not essential.
  • If you don’t have a piping bag, a ziplock bag with a corner cut off works well for piping frosting.

Find it online: https://bitezly.com/mini-chocolate-cakes-with-rich-chocolate-buttercream-and-raspberry-garnish-recipe/