mini chocolate cake

Chocolate Mousse Cake

unsalted butter

(100 grams) granulated sugar

+ 2 tablespoons (42 grams) unsweetened cocoa powder

salt

vanilla extract

(30 grams) all-purpose flour

(25 grams) granulated sugar

(240 mL) cold heavy whipping cream, divided use

chocolate (~1/2 cup, not chocolate chips)

First, preheat the oven to 325 and spray...

First, preheat the oven to 325 and spray a 6” round springform pan with cooking spray.

Dice the butter into equal pieces, and place...

Dice the butter into equal pieces, and place in a bowl with the sugar and cocoa powder. Microwave on HIGH for 30 seconds. Stop, stir, and microwave for another 30 seconds.

Carefully remove the bowl from the microwave, and...

Carefully remove the bowl from the microwave, and stir the salt and vanilla in briefly to cool the mixture. Stir the mixture for about a minute to cool off the butter. Then, add the egg and mix well.

Sprinkle the flour on top, and then stir...

Sprinkle the flour on top, and then stir vigorously for 50 strokes, using a wooden spoon. This activates the gluten and makes your brownies so chewy!

Scrape the mixture into the prepared pan, and...

Scrape the mixture into the prepared pan, and bake on a small sheet pan for 24-28 minutes. It’s okay for the brownie to stay a little gooey in the middle.

Let the brownie cool completely; you can make...

Let the brownie cool completely; you can make this a day ahead of time.

Next, make the mousse: beat the egg with...

Next, make the mousse: beat the egg with the sugar for about 2-3 minutes, until it’s pale yellow and foamy.

Beat in 1/2 cup of the heavy cream...

Beat in 1/2 cup of the heavy cream just for a few seconds to combine. Pour everything into a heavy-bottomed saucepan, and place over medium heat.

Stir constantly while the mixture starts to thicken,...

Stir constantly while the mixture starts to thicken, about 3-4 minutes. Do not let it boil or simmer. It will start to coat the back of a spoon when its thickened. Remove from heat.

Add the chopped chocolate to the pan, and...

Add the chopped chocolate to the pan, and cover. Let sit undisturbed for 1 minute.

Remove the lid, and whisk very well to...

Remove the lid, and whisk very well to dissolve the chocolate.

Pour this mixture into a bowl and chill...

Pour this mixture into a bowl and chill it for about an hour. It will start to firm up.

About an hour before you want to serve,...

About an hour before you want to serve, beat the remaining 1/2 cup of cream in a clean bowl until soft peaks are just starting to form.

Remove the chocolate mixture from the fridge, and...

Remove the chocolate mixture from the fridge, and break it up into bite-sized pieces. Begin adding these chocolate mixture pieces to the bowl while beating the cream. After a few minutes, everything should be homogenous and fluffy.

Add the vanilla extract to the mixture, and...

Add the vanilla extract to the mixture, and beat just to combine.

Scrape the mousse on top of the brownie...

Scrape the mousse on top of the brownie in the springform pan and refrigerate for an hour before serving.

When ready to serve, pop open the springform...

When ready to serve, pop open the springform pan, place one hand under the pan and let the rim of the pan fall around your arm.

Slice the cake into 4 to 6 even...

Slice the cake into 4 to 6 even slices, top with shaved chocolate or Godiva G cubes and serve.

Chocolate Cake with chocolate frosting is my ultimate guilty pleasure. But you shouldn’t feel too guilty because this 6-inch mini chocolate cake is just the perfect size to satisfy your sweet tooth without being overly indulgent.

Mini Chocolate Cake

all-purpose flour (130 g)

cocoa powder (dutch-processed

sugar (195 g)

baking powder

baking soda

buttermilk (235 g)

unsalted butter (melted, 2 oz, 57 g)

oil (vegetable

butter

granulated sugar (104 g)

vinegar (or lemon juice)

unsalted butter (226 g, room temperature, cubed)

vanilla

oz dark chocolate (85 g)

dutch-processed cocoa powder

Preheat the oven to 350°F.

Brush melted butter on two 6” round cake pans. Line the bottom of the cake pan with a piece of round parchment paper and brush the parchment paper with butter as well. Set aside.

Add buttermilk, oil, melted butter, eggs, and vanilla extract to a large bowl. Beat with a whisk until combined.

Sift together flour, cocoa powder, baking soda, and baking powder into a medium mixing bowl. Add sugar and salt to the flour mixture, and mix thoroughly with a whisk. Add the flour mixture to the liquid mixture, and whisk until a smooth batter forms.

Divide batter evenly among the two prepared cake pans and bake for 30 - 32 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached. Use a kitchen scale to divide the cake batter if you want to be precise, approximately 390 g of batter per pan. This will also help the cake bake evenly.

Remove from the oven and let cool on a wire rack for 10 - 15 minutes. When you can touch the cake pans, use a butter knife to loosen the sides, flip the pan over to remove the cake from the pan. Peel off the parchment paper, and allow the cakes to cool completely on a wire rack before adding frosting.

Make the cake

Melt the chocolate in a heat proof bowl over a pot of simmering water just until most is melted. Continue to stir as you take it off the heat until all the chocolate is completely melted and smooth. Set aside to cool.

Add egg white and sugar to another heat proof bowl and set it over the pot of simmering water, stirring constantly until all the sugar dissolves, the egg white is frothy and the mixture reaches around 160°F. This will take around 7 - 10 minutes.

Transfer the warm egg mixture to a stand mixer bowl and beat with the balloon whisk attachment on medium low speed until stiff peak forms, stream in the vinegar or lemon juice while beating.

Once the meringue peak is stiff, shiny and smooth, start adding the room temperature cubed butter while stirring, one cube at a time and allow it to incorporate into the meringue.

After all the butter is added, stream in the vanilla extract, increase the mixer to high speed and beat until the buttercream comes together and smooth. This will not take very long, only a few minutes.

Stop the mixer and add the completely cooled melted chocolate and cocoa powder, stir to incorporate, and then beat on high speed until the buttercream is fluffy.

Prepare the frosting

When the cakes are completely cool, place 1 layer on a cake stand or plate. Put a few pieces of parchment paper underneath the cake to cover the cake stand or plate. This is to keep the frosting from smearing everywhere.

Add about ½ cup of frosting on top of the first layer and even it out with an offset spatula. Add the second layer of cake on top.

Frost the side and top with the rest of the frosting or just enough to your liking. If there is any leftover frosting, add piping decoration, or simply add sprinkles. Carefully pull out the pieces of parchment paper underneath the cake.

Refrigerate for at least 30 minutes or until ready to serve.

Assemble and frost

Recipe video above. We make mini chocolate cakes because they&#39;re adorable, there&#39;s an excellent ratio of frosting to cake, and you get the whole thing to yourself! With 3 layers of chocolate cake smothered in fluffy chocolate buttercream frosting, these are the perfect special occasion dessert.No round cutter? Make square layer cakes instead!Makes 7 x 3 layer cakes that are 7cm / 2.8” wide.

Mini chocolate cakes

plain flour / all-purpose flour

cocoa (, sifted (unsweetened,

tsp baking powder

tsp baking soda / bi-carb ((Note 2))

white sugar

tsp cooking salt / kosher salt

egg (, at room temperature)

milk (, preferably full fat, at room temperature)

plain oil (,

tsp vanilla extract

water

coffee powder (, option (Note 3))

unsalted butter (, softened)

icing sugar / powdered sugar (, sifted)

cocoa powder (, unsweetened)

tbsp milk (, preferably full fat)

chocolate chocolate

rosemary

Preheat oven to 180°C / 350°F (160°C fan-forced).

Baking pan - Butter a 40 x 28.5 x 2.5cm cm tray (15.8 x 11.3 x 1&quot; - US standard jelly roll pan) then line with baking paper (parchment paper).

Whisk dry - Sift the flour, cocoa, baking powder and baking soda into a bowl. Add the sugar and salt, then whisk to combine.

Mix in wet - Add the egg, milk, oil and vanilla. Whisk to combine. Dissolve the coffee in the hot water, then add into the batter. Whisk to combine. The batter will be VERY thin!

Bake - Pour into the pan and bake for 13 minutes.

Cool for 10 minutes then use the paper overhang to lift the cake onto a rack and cool for 30 minutes (leave it on the paper). Then refrigerate uncovered for at least 1 hour before cutting rounds (cake is too soft when freshly baked).

Cake layers

Cutting rounds - Cover the sticky surface with paper. Then flip upside down onto a cutting board (ie sticky side down). (Note 4) Peel the paper off the base. Then press out 21 x 6cm / 2.4&quot; rounds (or other size or shape as you desire).

Pipe frosting - Place a piece of cake on a small piece of paper, using a dab of frosting to stop it from sliding. Pipe coils of frosting on the layers, using 3 rounds for each cake. Pipe frosting around the sides and on the top. (A cake turntable is handy if you&#39;ve got one but not essential.)

Smooth frosting - Smooth the frosting using a small offset spatula or knife, taking care to only touch the surface. Avoid touching the cake because it will dislodge crumbs that will end up in your frosting!

Decorate with piles of chocolate shards. I also used raspberries and rosemary for the photos in the post!

Assembling &amp; frosting:

Beat butter for 3 minutes on high until soft and fluffy. Add icing sugar in 3 lots. Beat it in, starting on low speed then increasing the speed (to avoid a snow storm). Once incorporated, add more icing sugar and repeat.

Beat 3 minutes - Once the icing sugar has all been added, added the cocoa powder, milk and vanilla. Beat again, starting on low speed then increasing the speed gradually. Once the cocoa is incorporated, beat on high for 3 minutes to make it really nice and fluffy.

Piping bags - Transfer to a piping bag for frosting. (This is the fastest and easiest way, trust me on this. Even a ziplock bag will work here).

Chocolate buttercream:

This small chocolate cake with chocolate buttercream is every chocolate lovers dream. A two layer, six inch cake that is so fluffy and moist with a rich chocolate flavor.

Small Chocolate Cake

all-purpose flour

brown sugar

sugar

cocoa powder

eggs (room temperature)

buttermilk (room temperature)

butter (room temperature)

milk

oven

Preheat the oven to 325 F. Spray two 6-inch round cake pans or one square 8-inch with non-stick cooking spray, and then line the bottom of the pans with parchment.

dry ingredients

In a large bowl, sift or stir together flour, both sugars, cocoa powder, baking soda, baking powder, and salt.

mixing together

In a mixing bowl, beat oil, eggs, buttermilk, and vanilla together until completely mixed. About 1 minute. Slowly add dry ingredients into wet ingredients while mixing. Pour in hot water and mix together another minute. It&#39;s ok if the batter seems extra liquidy.

bake

Pour batter evenly into prepared pans. Bake for about 24-30 minutes. When toothpick placed in the center of the cakes comes out clean, you know it is done. If doing cupcakes you will bake in 12 cupcake liners for about 18-22 minutes.

cool

Let the cakes completely cool before taking out of the pans and frosting.

To make the cake:

frosting

In a large mixing bowl, cream together butter and cocoa powder until it comes together. Add in powdered sugar, vanilla, salt and cream. Beat until light and fluffy. You may end up needing to add more powdered sugar or cream to get your desired consistency.

To make the chocolate buttercream:

frosting the two layers

Place one of the cake layers, top side up, on a cake plate or serving stand. Frost with a thin layer of chocolate buttercream frosting. Place the other cake layer, top side down.

crumb coat

Frost the entire cake, top and sides, with a thin crumb coat layer of the chocolate buttercream. Place in the fridge or freezer for about 10-15 minutes to chill.

final coat of buttercream

Pull the chilled cake out, and frost the cake with the remaining chocolate buttercream. Top with chocolate flakes, sprinkles or even mini chocolate chips.

To assemble cake:

OMG! This cake is outrageous! This chocolate buttercream frosting is my new favorite.  I thought it wasn’t going be big enough but it was perfect.  I just love all her recipes.

The most perfect and decadent chocolate cake ever. And the cutest size! Loved it!

Top 4 mini chocolate cake recipes from across the web

The most viewed mini chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Chocolate Mousse Cake

Mini Chocolate Cake

Mini chocolate cakes

Small Chocolate Cake

Top 4 mini chocolate cake recipes from across the web

The most viewed mini chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Mousse Cake

Mini Chocolate Cake

Mini chocolate cakes

Small Chocolate Cake

The most viewed mini chocolate cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine