Name: Mini Chocolate Cakes with Rich Chocolate Buttercream and Decorative Toppings Recipe
Prep time: 15 min
Cook time: 13 min
Total time: PT-491781H22M27S
Cuisine: Western
Ingredients: 1 cup plain flour / all-purpose flour; 1/3 cup cocoa (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); 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); Dark chocolate, finely shaved; Raspberries; Rosemary sprigs

Jump to Recipe· 3.9 from 57 reviews

If you’re a chocolate lover searching for the perfect indulgent treat, look no further than this Mini Chocolate Cakes with Rich Chocolate Buttercream and Decorative Toppings Recipe. These petite delights pack an extraordinary chocolate punch in every bite, featuring a moist, tender cake layered with luxuriously fluffy buttercream. The decorative toppings, from dark chocolate shards to fresh raspberries and sprigs of rosemary, add an elegant flourish that makes these mini cakes as stunning as they are delicious. Whether you’re aiming to impress guests or treat yourself to a decadent dessert, this recipe is guaranteed to become a beloved favorite in your baking repertoire.

Ingredients You’ll Need

The image shows four steps of making a chocolate cake. In the first step, a woman's hand is whisking a dry mix of light brown powder and white flour in a clear glass bowl on a white marbled surface. The second step shows a woman's hand adding liquid to the same bowl while whisking the mixture, which turns into a thicker light brown batter. The third step has a woman's hand pouring thick, smooth, dark brown chocolate batter from a clear bowl into a silver baking tray placed on a white marbled table. In the last step, a person is sliding the silver baking tray with the chocolate batter into a black oven. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Mini Chocolate Cakes with Rich Chocolate Buttercream and Decorative Toppings Recipe is in its simplicity. Every ingredient serves a vital purpose, from creating the perfect crumb to enriching the flavor and achieving that velvety buttercream you’ll want to savor time and again.

1 cup plain flour / all-purpose flour: The foundation for a tender and light cake texture.
1/3 cup cocoa powder (unsweetened, sifted): Adds deep, natural chocolate flavor without bitterness.
3/4 tsp baking powder: Helps the cake rise just enough to stay fluffy and soft.
3/4 tsp baking soda / bi-carb: Works with the acidic cocoa and coffee for a perfect crumb.
1 cup white sugar: Sweetens the batter and balances the cocoa’s richness.
1/2 tsp cooking salt / kosher salt: Enhances the chocolate flavor and rounds out the sweetness.
1 large egg (room temperature): Binds ingredients and adds moisture for richness.
1/2 cup milk (preferably full fat, room temperature): Ensures a soft crumb and tender texture.
1/4 cup plain oil (vegetable, canola, or peanut): Keeps the cake moist without overpowering the flavor.
1 tsp vanilla extract: Adds warmth and depth to the chocolate notes.
1/2 cup boiling water: Intensifies chocolate flavor and thins the batter for an even bake.
1 tsp instant coffee powder (optional): Enhances the cocoa’s richness, without obvious coffee taste.
250g / 1 cup unsalted butter (softened): The star ingredient in the buttercream for a rich, creamy finish.
4 cups soft icing sugar / powdered sugar (sifted): Sweetens and thickens the buttercream to perfection.
1/2 cup cocoa powder (unsweetened): Brings that classic chocolate intensity to the frosting.
1 tsp vanilla extract: Flavors the buttercream with subtle aromatic notes.
5 tbsp milk (preferably full fat): Lightens and smooths the buttercream for easy piping.
Dark chocolate (finely shaved): For decorative chocolate shards that add texture and drama.
Raspberries and rosemary sprigs: Fresh, colorful embellishments that make every mini cake a showstopper.

How to Make Mini Chocolate Cakes with Rich Chocolate Buttercream and Decorative Toppings Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 180°C (350°F) or 160°C if you’re using a fan-forced oven. Get a jelly roll pan ready by greasing it with butter and lining it carefully with baking paper. This sets the stage for an even bake and effortless cake removal later on.

Step 2: Combine Dry Ingredients

In a bowl, sift together the plain flour, unsweetened cocoa powder, baking powder, and baking soda. Adding sugar and salt and whisking everything thoroughly not only melds the flavors but also prevents lumps, ensuring a smooth batter when you add the wet ingredients.

Step 3: Mix Wet Ingredients and Create Batter

Whisk the egg, milk, oil, and vanilla extract into your dry mix. Next, dissolve the instant coffee powder into the boiling water and pour it into the batter. Don’t be surprised—the batter will be very thin, but that’s exactly what makes the final cake so tender.

Step 4: Bake the Cake Sheet

Pour the thin batter evenly into your prepared pan and pop it into the oven for about 13 minutes. The cake is done when a toothpick inserted comes out clean. Let it cool briefly before transferring it onto a wire rack using the parchment overhang.

Step 5: Cool and Chill

After lifting the cake off the pan, allow it to cool on the rack for 30 minutes still on the paper, then refrigerate uncovered for at least one hour. This chilling step firms up the delicate cake, making it easier to cut neat rounds without crumbling.

Step 6: Prepare the Rich Chocolate Buttercream

Cream the softened butter in a mixer on high speed for 3 minutes until light and fluffy. Gradually add icing sugar in three parts, mixing at low speed to avoid sugar clouds, then increase speed to fully incorporate. Add cocoa powder, milk, and vanilla, then beat on high for another 3 minutes to achieve the perfectly smooth, velvety texture that’s a joy to pipe.

Step 7: Cut and Assemble

Invert the chilled cake onto a cutting board with the sticky side down, peel off the parchment underneath, and use a round cutter to press out 21 circles about 6cm wide. Assemble your mini cakes by stacking three cake rounds each with generous coils of chocolate buttercream between them. Use a small dab of frosting as “glue” to keep the cake steady on a paper square.

Step 8: Frost and Decorate

Wrap the assembled cakes in buttercream, smoothing gently with a small offset spatula to keep crumbs out of view. As a grand finale, pile on delicate shards of shaved dark chocolate, fresh raspberries, and sprigs of rosemary for a fresh, vibrant pop of color and texture that feels just as good as it tastes.

How to Serve Mini Chocolate Cakes with Rich Chocolate Buttercream and Decorative Toppings Recipe

The image shows a close-up of a small chocolate cake slice with three dark brown crumb layers separated by two smooth, light brown chocolate cream layers. On top, the cake is covered with the same chocolate cream and decorated with dark chocolate shavings and a fresh red raspberry. The cake slice sits on a wooden board dusted with white powdered sugar and surrounded by other whole cakes with similar decoration. A few bright red raspberries and green leaves are placed around the cakes on a white marbled surface. The texture of the chocolate cream looks soft and fluffy, and the overall lighting highlights the rich colors. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Raspberries bring a lovely tartness that cuts through the rich buttercream, while rosemary lends an unexpected herbal aroma that makes each bite intriguing. Shaved dark chocolate flakes add crunch and amplify the chocolate experience, making these mini cakes ready for any celebration.

Side Dishes

Pair these mini cakes with a scoop of vanilla bean ice cream or a drizzle of raspberry coulis for an extra special touch. A cup of freshly brewed coffee or rich hot chocolate also makes a perfect companion to balance the sweetness and perfect your dessert moment.

Creative Ways to Present

Arrange the mini cakes on a rustic wooden board or a sleek cake stand for a striking display. You might sprinkle edible gold dust over the chocolate shards for glamor or nestle each mini cake in individual cupcake wrappers for fuss-free serving at parties—either way, your presentation will wow your guests.

Make Ahead and Storage

Storing Leftovers

Once assembled, keep the mini cakes refrigerated in an airtight container to preserve freshness. They will stay delicious for 3 to 4 days, making them a fabulous make-ahead treat for busy days or unexpected guests.

Freezing

You can freeze the cooled cake rounds before assembling, wrapped tightly in plastic and foil for up to one month. Buttercream-frosted cakes freeze best when wrapped carefully to avoid freezer burn, allowing you to prepare in advance without sacrificing quality.

Reheating

Because these mini cakes are best served cool, simply thaw frozen cakes overnight in the fridge. If you prefer them a bit warmer, bring to room temperature for 15–20 minutes before serving, but avoid heat to preserve the buttercream’s texture and taste.

FAQs

Can I use Dutch-processed cocoa instead of natural cocoa?

This recipe specifically calls for natural unsweetened cocoa powder because it reacts with baking soda for proper leavening. Using Dutch-processed cocoa might change the cake’s rise and texture, so it’s best to stick with the recommended type.

Is instant coffee powder necessary?

While optional, the coffee powder amplifies the chocolate’s richness without adding a coffee flavor. It’s a small trick that elevates the depth of flavor for those who want a truly decadent cake.

Can I substitute oil with melted butter?

You can, but oil keeps the cake extra moist and tender, while butter has a firmer texture. If using butter, melt and cool it first, then use slightly less than the oil amount to maintain the right moisture balance.

How do I prevent crumbs in my buttercream?

Chilling the cake before assembly is key as it firms up the crumb. When frosting, use an offset spatula and gentle strokes to smooth the buttercream rather than pressing hard, which dislodges crumbs into your frosting.

What’s the best way to pipe the buttercream?

Using a piping bag makes applying the buttercream quick and neat, but if you don’t have one, a ziplock bag with a small cut in the corner works wonderfully. This helps you create beautiful swirls and layers with ease.

Final Thoughts

Making these Mini Chocolate Cakes with Rich Chocolate Buttercream and Decorative Toppings Recipe is like crafting little bites of pure happiness. With each forkful, you’ll enjoy moist cake and fluffy frosting crowned by beautiful garnishes that bring joy not only to your taste buds but also to your eyes. I wholeheartedly encourage you to try this recipe—it’s the kind of sweet treat that turns everyday moments into cherished memories.