Description
These Chocolate Mini Cakes are rich, moist, and decadently fudgy, perfect for individual servings. Made with Dutched cocoa and topped with a luscious chocolate fudge frosting, they are ideal for parties, special occasions, or an indulgent treat. The recipe yields nine perfectly sized mini cakes baked in a mini cheesecake pan or muffin tin.
Ingredients
For the Chocolate Cake:
- 195 g plain flour (all purpose flour) (~7oz / 1 ½ cups)
- 55 g Dutched processed cocoa powder (or unsweetened cocoa powder) (½ cup / ~2oz)
- 1 ¾ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and cooled (170 g / 1 1/2 sticks)
- ¾ cup white granulated sugar (150 g / 5.3oz)
- ¾ cup packed brown sugar (150 g / 5.3oz)
- 3 large eggs, room temperature
- 2 teaspoons vanilla bean paste
- 1 cup buttermilk (250 ml)
For the Chocolate Fudge Frosting:
- 180 g dark chocolate, 50-70% cocoa solids (~6 ½ oz)
- 115 g unsalted butter (4 oz / 1 stick / ½ cup)
- ⅓ cup whole milk (80 ml)
- ½ cup Dutched cocoa powder (or unsweetened cocoa powder) (55 g / 2 oz)
- Pinch of fine sea salt
- 2 teaspoons vanilla bean paste
- 2 ½ cups icing sugar (powdered sugar) (325 g / 11 ½ oz)
Instructions
- Preheat and prepare pans: Preheat your oven to 180°C (160°C fan) / 350°F. Grease 9 holes of a mini cheesecake pan with removable bases thoroughly with butter. Alternatively, you can use a muffin pan and grease all 12 holes.
- Mix dry ingredients: In a bowl, sift together the plain flour, Dutched cocoa powder, baking powder, and salt. Stir to combine evenly.
- Cream butter and sugars: In a separate bowl, whisk the melted and cooled unsalted butter with both white and brown sugars until well combined. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Then beat in the vanilla bean paste.
- Combine wet and dry ingredients: Add one third of the flour mixture to the wet ingredients and gently fold until just combined. Pour in half of the buttermilk and fold gently. Repeat the process alternating remaining flour and buttermilk until fully incorporated. Be careful not to overmix to avoid a dense cake.
- Fill pans and bake: Fill each greased hole about two-thirds full with the batter. Bake in the preheated oven for 22-25 minutes. Rotate the pan halfway through baking for even cooking. The cakes are done when a toothpick inserted comes out with a few moist crumbs.
- Cool the cakes: Remove the cakes from the oven and let cool enough to handle the pan. Press the base to loosen the cakes and run a knife around the edges if needed. Transfer to a wire rack and cool completely before frosting.
- Make the chocolate fudge frosting: In a medium saucepan over low-medium heat, combine the dark chocolate, unsalted butter, whole milk, Dutched cocoa powder, and pinch of salt. Stir gently and constantly until melted smoothly and combined.
- Cool frosting base: Pour the melted chocolate mixture into a large bowl or stand mixer bowl and let it rest for 10 minutes to cool slightly.
- Add icing sugar and beat: Add the icing sugar and beat on low until incorporated, then continue beating on low speed for another 60 seconds. Avoid overbeating to keep the frosting smooth and soft.
- Set frosting: Cover the bowl and allow the frosting to rest at room temperature for 45-60 minutes or until it becomes stiff enough to pipe. If needed, adjust consistency by adding more icing sugar or a dash of milk, then beat briefly before use.
- Prepare cakes for assembly: Using a serrated knife, slice off the domed tops of the mini cakes. For mini layered cakes, slice each cake in half horizontally.
- Frost and decorate: Spread or pipe the chocolate fudge frosting onto each cake and decorate with chocolate shavings and fresh berries as desired.
- Enjoy and share feedback: Take a moment to leave a comment and rating to share your experience and help others enjoy this recipe.
Notes
- Be careful not to overmix the batter to keep your cakes light and fluffy rather than dense.
- If the frosting is too soft after setting, add a little more icing sugar; if too stiff, add a dash of milk and beat briefly.
- You can use either a mini cheesecake pan or a muffin pan; baking times may vary slightly.
- Room temperature eggs help the batter blend smoothly and rise well.
- For the best chocolate flavor, use good-quality Dutched cocoa powder and dark chocolate with 50-70% cocoa solids.
- These mini cakes can be frosted and assembled a few hours ahead and stored covered at room temperature or refrigerated for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
