Mini Chocolate Cakes with Rich Cocoa Buttercream and Decadent Chocolate Garnish Recipe
Delightfully rich and moist mini chocolate cakes featuring layers of tender cake and fluffy chocolate buttercream frosting. These bite-sized cakes are perfect for parties or special occasions, decorated with chocolate shards, fresh raspberries, and rosemary for an elegant touch.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 45 minutes
- Yield: 7 mini cakes (21 rounds, 3 rounds per mini cake)
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Ingredients
Cake Layers
- 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)
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)
Decorations
- Dark chocolate, finely shaved with a knife (white chocolate can also be used)
- Fresh raspberries
- Rosemary sprigs
Instructions
- Preheat Oven: Set your oven to 180°C / 350°F (160°C fan-forced) to ensure it reaches the ideal baking temperature.
- Prepare Baking Pan: Butter a 40 x 28.5 x 2.5cm (15.8 x 11.3 x 1 inch) jelly roll pan and line it with baking paper for easy cake removal.
- Whisk Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and baking soda into a large bowl. Add sugar and salt, then whisk to combine evenly.
- Mix Wet Ingredients: Add egg, milk, oil, and vanilla extract to the dry mix. Whisk until smooth. Dissolve the instant coffee powder in the boiling water, then whisk this into the batter. Expect a very thin batter consistency.
- Bake the Cake: Pour batter evenly into the prepared pan and bake for 13 minutes, until a toothpick comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes. Use the overhanging parchment paper to lift the cake onto a rack and cool completely for 30 minutes. Refrigerate uncovered for at least 1 hour to firm up before cutting.
- Cut Cake Rounds: Cover the sticky cake surface with parchment paper, then flip onto a cutting board so the sticky side is down. Carefully peel off the paper from the base. Using a 6cm (2.4 inch) cutter, press out 21 rounds for assembling.
- Prepare Chocolate Buttercream: Beat softened butter on high for 3 minutes until fluffy. Gradually beat in icing sugar in three additions, starting at low speed to avoid powder clouds. After all sugar is incorporated, add cocoa powder, milk, and vanilla extract. Beat on low speed to combine, then on high for 3 more minutes to create a light, fluffy frosting.
- Assemble Mini Cakes: Place a cake round on a small piece of paper, securing it with a dab of frosting. Pipe coils of frosting on the layers, stacking three rounds per mini cake. Pipe frosting evenly around the sides and top to cover.
- Smooth Frosting: Use a small offset spatula or knife to gently smooth the frosting, being careful to only touch the frosting surface to avoid crumbs.
- Decorate: Garnish with piles of dark chocolate shards, fresh raspberries, and rosemary sprigs to add visual appeal and flavor.
- Serve and Enjoy: These mini chocolate cakes are perfect for special treats or entertaining, enjoyed chilled or at room temperature.
Notes
- Use unsweetened cocoa powder, not Dutch processed, for optimal texture and flavor.
- Baking soda helps the cake rise along with baking powder—ensure both are fresh for best results.
- Instant coffee powder is optional but enhances the chocolate depth.
- Cutting rounds upside down with the sticky side down prevents the top frosting from becoming dislodged.
