Description
This recipe for Mini Chocolate Cakes delivers moist, tender layers of rich chocolate sponge enhanced by a hint of coffee, all crowned with a fluffy chocolate buttercream frosting and decorated with chocolate shards, fresh raspberries, and rosemary sprigs. Perfect for elegant mini desserts or party treats, these cakes are baked in a jelly roll pan, cut into rounds, and assembled with layers of luscious buttercream for a delightful bite-sized indulgence.
Ingredients
Scale
Cake Layers
- 1 cup plain flour / all-purpose flour
- 1/3 cup cocoa powder (unsweetened, not Dutch processed), sifted
- 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
- 250g / 1 cup unsalted butter, softened
- 4 cups soft icing sugar / powdered sugar, sifted
- 1/2 cup cocoa powder (unsweetened)
- 5 tbsp milk, preferably full fat
- 1 tsp vanilla extract
Decorations
- Dark chocolate, finely shaved using a knife (white chocolate is also an option)
- Fresh raspberries
- Rosemary sprigs
Instructions
- Preheat Oven: Set the oven temperature to 180°C / 350°F (160°C fan-forced) to ensure it is ready for baking.
- 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/parchment paper for easy removal of the cake.
- Whisk Dry Ingredients: Sift together the plain flour, cocoa powder, baking powder, and baking soda into a bowl. Add sugar and salt, then whisk to combine evenly.
- Add Wet Ingredients: Add the egg, milk, oil, and vanilla extract to the dry mixture and whisk well until combined. Dissolve the instant coffee powder in the boiling water, then whisk this into the batter. The batter will be very thin and runny.
- Bake the Cake Layers: Pour the batter evenly into the prepared pan and bake in the preheated oven for 13 minutes until just set.
- Cool the Cake: Let the cake cool in the pan for 10 minutes. Then, lift the cake out using the paper overhang and place it on a wire rack (leave the paper on the cake base). Cool fully for 30 minutes, then refrigerate uncovered for at least 1 hour to firm up the cake before cutting.
- Cut Cake Rounds: Place a piece of parchment paper over the sticky cake surface and flip the cake upside down onto a cutting board (sticky side down). Peel the base paper off, then cut out 21 rounds measuring 6cm (2.4 inches) in diameter or use any preferred shape or size.
- Prepare Chocolate Buttercream: Beat the softened butter on high for 3 minutes until soft and fluffy. Gradually add the sifted icing sugar in three portions, starting on low speed then increasing to avoid powder clouds. After all sugar is incorporated, add the cocoa powder, milk, and vanilla extract, and beat starting on low speed before increasing to high. Beat for an additional 3 minutes to create a light and fluffy frosting.
- Assemble and Frost Cakes: Place a small dab of frosting on a small piece of paper and position a cake round on top to prevent sliding. Pipe coils of buttercream between three cake rounds to create each mini cake. Frost the sides and tops with the remaining buttercream using an offset spatula or knife, smoothing carefully to avoid crumbs.
- Decorate: Garnish each mini chocolate cake with piles of finely shaved dark chocolate, fresh raspberries, and rosemary sprigs as an elegant finishing touch.
Notes
- Cocoa: Use ordinary unsweetened cocoa powder. Dutch-processed cocoa powder can be substituted for a richer chocolate color and flavor.
- Baking Soda: If unavailable, substitute with 2 1/4 teaspoons extra baking powder. Baking soda helps ensure an even rise.
- Coffee: Adding instant coffee powder enhances the chocolate flavor subtly without making the cake taste like coffee. This is optional.
- Cutting Technique: Flipping the cake upside down before cutting helps prevent the sticky surface from sticking to the cutter, resulting in neat, clean rounds.
- Alternate Shapes: For easier assembly and less waste, cut the cake into three equal rectangles and frost layers to create a large cake. Refrigerate to set, then cut into squares or rectangles and refrost sides as desired.
- Storage: If storing baked cake overnight, ensure it is completely cooled, cover the top with paper to prevent sticking, then wrap with cling film. Refrigerate and use within 5 days. Cakes can be frozen for up to 3 months. Assembled mini cakes keep fresh in the fridge for 5 days.
Nutrition
- Serving Size: 1 mini cake
- Calories: 220 kcal
- Sugar: 19 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
