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Mini Chocolate Cake

Mini Chocolate Cake: A Decadent Delight for Sweet Cravings

Mini Chocolate Cake is a delightful treat perfect for intimate celebrations and sweet cravings.
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Prep Time 15 minutes
Cook Time 24 minutes
Cooling Time 10 minutes
Total Time 49 minutes
Servings: 2 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 120 g Warm Coffee or Water Enhances chocolate flavor and moistness; substitute with milk for milder taste.
  • 120 g All-Purpose Flour Ensure it’s spooned and leveled to avoid a dense cake.
  • 2 tsp Cornstarch Lightens the cake’s texture.
  • 100 g Granulated Sugar Brown sugar can boost moisture.
  • 50 g Brown Sugar Can replace with white sugar if needed.
  • 25 g Unsweetened Cocoa Powder Use Dutch-processed cocoa for deeper taste.
  • ½ tsp Baking Powder Ensure it’s fresh for best results.
  • ½ tsp Baking Soda Pairs with acidic ingredients for optimal effect.
  • ½ tsp Salt Balances sweetness.
  • 55 g Vegetable Oil Can substitute with melted butter or applesauce.
  • 90 g Sour Cream Substitute 1:1 with full-fat Greek yogurt.
  • 1 large Egg Use room temperature for best incorporation.
  • 1 tsp Vanilla Extract Opt for pure vanilla for superior taste.
For the Frosting
  • 115 g Butter Use room temperature for easy mixing.
  • 115 g Powdered Sugar Sifting prevents lumps.
  • 2 tsp Dutch Processed Cocoa Powder Regular cocoa can be used if necessary.
  • 115 g Dark Chocolate Chips Semi-sweet is a great alternative.
  • ½ tsp Vanilla Extract Flavor enhancer for the frosting.
  • Sprinkles Optional for decoration.

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Baking Pans
  • Oven
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 170ºC (340ºF) and prepare two 15 cm (6-inch) baking pans by lining with parchment paper and lightly greasing the sides.
  2. In a large mixing bowl, sift together all-purpose flour, cornstarch, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together warm coffee (or water), vegetable oil, sour cream, egg, and vanilla extract until smooth.
  4. Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined.
  5. Divide the cake batter evenly between the two prepared pans and bake for 22-24 minutes.
  6. Once baked, let the cakes cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.
  7. Make the buttercream by melting the dark chocolate and whipping room-temperature butter until light and fluffy, then adding powdered sugar, cocoa powder, and melted chocolate.
  8. Once cooled, place one cake layer on a serving dish, spread chocolate buttercream, add the second layer, and frost the top and sides.
  9. Decorate with sprinkles if desired and chill for about 15 minutes to set the frosting.
  10. Slice and serve the Mini Chocolate Cake, optionally with vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 350mgPotassium: 200mgFiber: 3gSugar: 40gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients, especially eggs and butter, are at room temperature for best results. Don't overmix to maintain a light cake texture.

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