Name: Mini Chocolate Cakes with Rich Cocoa Buttercream and Decadent Chocolate Garnish Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 45 min
Cuisine: Western
Ingredients: 1 cup plain flour / all-purpose flour; 1/3 cup cocoa powder (unsweetened, sifted, 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); 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 with a knife (white chocolate can also be used); Fresh raspberries; Rosemary sprigs

If you’ve ever dreamed of indulging in a chocolate delight that feels both elegantly petite and utterly satisfying, then this Mini Chocolate Cakes with Rich Cocoa Buttercream and Decadent Chocolate Garnish Recipe is your new best friend in the kitchen. These little cakes bring together a moist, tender crumb with a luxuriously smooth cocoa buttercream that’s whipped to fluffy perfection. The final touch of decadent chocolate shards and a hint of fresh raspberries and rosemary create not just a dessert, but a special moment to savor. Whether you’re baking for a crowd or treating yourself, this recipe promises a joyful chocolate experience that’s as beautiful as it is delicious.

Ingredients You’ll Need

A close-up photo shows a woman's hand holding a round metal cutter pressing down on a dark brown cake layer with a slightly rough texture. The cake covers the whole white marbled background. The scene focuses on the circle being cut out from the cake with visible crumbs around the edges. Photo taken with an iphone --ar 4:5 --v 7

This Mini Chocolate Cakes with Rich Cocoa Buttercream and Decadent Chocolate Garnish Recipe calls for simple yet essential ingredients that come together to create a symphony of flavor and texture. Each item is carefully chosen for its role—providing moisture, structure, or that irresistible chocolate kick that makes these mini cakes unforgettable.

1 cup plain flour (all-purpose flour): The backbone of your cakes, giving structure and tenderness.
1/3 cup cocoa powder (unsweetened, sifted): Adds deep chocolate flavor and a rich hue.
3/4 tsp baking powder: Helps the cakes rise perfectly and achieve a light texture.
3/4 tsp baking soda (bi-carb): Works alongside baking powder to give lift and softness.
1 cup white sugar: Sweetens and warms the flavor profile.
1/2 tsp kosher salt: Balances the sweetness and enhances all the chocolate notes.
1 large egg (room temperature): Binds the ingredients and contributes to the cake’s moist crumb.
1/2 cup full-fat milk (room temperature): Adds moisture and richness.
1/4 cup plain oil (vegetable/canola/peanut): Keeps the cake incredibly tender and soft.
1 tsp vanilla extract: Adds a warm aromatic layer complementing the cocoa.
1/2 cup boiling water: Creates a smooth, thin batter and intensifies the cocoa flavor.
1 tsp instant coffee powder (optional): Subtly enhances the chocolate’s depth.
250g unsalted butter (softened): The base of the silky cocoa buttercream.
4 cups soft icing sugar (sifted): Sweetens and thickens the frosting perfectly.
1/2 cup cocoa powder (unsweetened): Delivers that rich chocolatey finish to the buttercream.
1 tsp vanilla extract: Adds aromatic sweetness to the frosting.
5 tbsp full-fat milk: Ensures the buttercream is luscious and easy to pipe.
Dark chocolate (finely shaved): Adds visual drama and intense chocolate texture as a garnish.
Fresh raspberries and rosemary sprigs (optional): Provide a pop of color and fresh contrast for presentation.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Mini Chocolate Cakes with Rich Cocoa Buttercream and Decadent Chocolate Garnish Recipe

Step 1: Prepare and Preheat

Get your oven ready by preheating it to 180°C (350°F) or 160°C fan-forced. This ensures even baking right from the start. Butter your jelly roll pan and line it with baking paper, which will make removing the delicate cake a breeze after baking.

Step 2: Mix Dry Ingredients

Sift together the flour, cocoa powder, baking powder, and baking soda into a large bowl. Adding the sugar and salt next, whisk them through to blend everything evenly. This step guarantees your mini cakes will be evenly flavored and light in texture.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the egg, milk, oil, and vanilla extract. Then, dissolve the instant coffee powder in boiling water—this little trick enhances the chocolate flavor beautifully. Pour the wet mixture into the dry ingredients and whisk until completely combined; expect a very thin batter, which is the secret to moist, tender cakes.

Step 4: Bake the Cake Base

Pour the thin batter into your prepared pan and bake for just 13 minutes. The short bake time keeps the cakes soft yet fully set. Once out of the oven, let it cool in the pan for 10 minutes before carefully lifting the cake using the parchment paper onto a cooling rack. Cool completely, then refrigerate uncovered for at least an hour to set the texture for easier cutting.

Step 5: Cut and Layer

Cover the cake’s sticky surface with parchment paper, flip it upside down onto a cutting board, and peel the paper off the base. Using a round cutter, press out 21 rounds of about 6 cm (2.4 inches) each. These mini rounds will form the layers of your cakes, giving you elegant individual portions perfect for sharing.

Step 6: Make the Rich Cocoa Buttercream

Beat the softened butter on high speed for 3 minutes until it turns soft and fluffy. Gradually add the icing sugar in three batches, mixing slowly at first to avoid clouds of sugar, then speed up. Once the sugar is fully incorporated, mix in the cocoa powder, milk, and vanilla extract. Then beat on high for three more minutes to achieve a fluffy, luscious chocolate buttercream that’s easy to pipe and tastes like pure indulgence.

Step 7: Assemble and Frost

Place a cake round onto a small piece of parchment, securing it with a dab of frosting to prevent sliding. Pipe coils of buttercream between three cake layers, then cover the sides and top with frosting, using an offset spatula to smooth carefully. This frosting technique not only builds height but ensures each bite is a creamy, chocolate dream.

Step 8: Decorate with Decadent Chocolate Garnish

Top your mini cakes with piles of finely shaved dark chocolate for a dramatic, crunchy finish. Add raspberries and rosemary sprigs if you like—they add a lovely fresh contrast in both flavor and color. This final flourish truly elevates your Mini Chocolate Cakes with Rich Cocoa Buttercream and Decadent Chocolate Garnish Recipe to celebration-worthy status.

How to Serve Mini Chocolate Cakes with Rich Cocoa Buttercream and Decadent Chocolate Garnish Recipe

A stack of six thick chocolate pancakes sits on a plain white plate on a white marble surface. The pancakes are a deep brown color with a smooth, slightly glossy texture, showing some light air bubbles on the edges. A woman's hand is holding a metal spatula, gently lifting one pancake from the middle of the stack, creating a small gap that reveals the soft, fluffy inside layers. The lighting softly highlights the rich chocolate tone and the thickness of each pancake. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond the luscious chocolate shards, fresh raspberries bring a tangy sweetness that cuts through the richness, while rosemary sprigs add a subtle herbal aroma that delights the senses. These garnishes make your mini cakes look stunning and add a fresh, lively flavor dimension.

Side Dishes

Serve alongside freshly brewed coffee or a glass of cold milk to complement the chocolate’s depth. For an extra indulgent touch, pair with vanilla ice cream or a dollop of lightly whipped cream. These sides enhance the creaminess and offer a balance to the cakes’ fudgy texture.

Creative Ways to Present

Why not arrange your mini cakes on elegant tiered trays for a tea party or boxed individually in pretty gift boxes for a personal touch? You could even add edible flowers on top to turn these little chocolate marvels into edible works of art. Presentation is part of the fun, and this recipe shines whether casual or celebratory.

Make Ahead and Storage

Storing Leftovers

Keep any leftover mini cakes in an airtight container in the refrigerator for up to 3 days. The buttercream will stay luscious, and the cakes will maintain their moist texture—just let them come to room temperature before serving for the best flavor.

Freezing

You can freeze these mini cakes without garnishes by wrapping them tightly in plastic wrap and placing them in an airtight container. Freeze for up to one month. When ready to enjoy, thaw them overnight in the fridge to preserve their texture and frosting quality.

Reheating

Since these are frosted cakes, avoid microwaving. Instead, allow refrigerated cakes to sit at room temperature for about 30 minutes before enjoying. This method ensures the buttercream softens nicely without melting, preserving the beautiful texture and flavor.

FAQs

Can I use Dutch processed cocoa powder for this recipe?

For this Mini Chocolate Cakes with Rich Cocoa Buttercream and Decadent Chocolate Garnish Recipe, unsweetened, non-Dutch processed cocoa powder is recommended because it reacts properly with the baking soda and gives the right acidity and flavor. Dutch processed cocoa is less acidic and may affect the texture and rise.

Is the coffee powder necessary?

The coffee powder is optional, but it really enhances the chocolate flavor without tasting like coffee. If you want a deeper cocoa richness, it’s worth adding. No coffee fans can easily omit it without compromising the cake’s structure.

How do I prevent crumbs in my buttercream?

When frosting, smooth the buttercream gently with a spatula and avoid touching the cake surface directly to stop crumbs mixing into the frosting. If crumbs do appear, you can do a crumb coat first, chill the cake, then apply a final layer of frosting.

Can I make this recipe dairy-free or vegan?

With some substitutions—like plant-based milk, vegan butter, and egg replacers—you can adapt this recipe. Keep in mind the texture and flavor might vary slightly, especially in the buttercream’s fluffiness and crumb of the cake.

What if I don’t have a piping bag?

No fancy tools needed! A simple ziplock bag with a corner snipped off works perfectly for piping the cocoa buttercream. This recipe is all about making amazing chocolate cakes accessible and fun to make!

Final Thoughts

There is something truly special about this Mini Chocolate Cakes with Rich Cocoa Buttercream and Decadent Chocolate Garnish Recipe. It’s a wonderful way to delight friends and family or treat yourself with a chocolate experience that feels both elegant and comforting. Once you taste the moist cake layers combined with that fluffy, rich cocoa frosting and the satisfying crunch of chocolate garnish, you’ll find yourself reaching for this recipe again and again. So go ahead, grab your ingredients, and start baking these little chocolate treasures—the smiles they bring are simply priceless.