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Mini Chocolate Cakes with Rich Chocolate Buttercream and Decorative Toppings Recipe

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3.9 from 57 reviews

  • Author: Ava
  • Total Time: 45 minutes plus 1 hour chilling
  • Yield: 7 mini cakes (each composed of 3 rounds stacked)
  • Diet: Vegetarian

Description

These mini chocolate cakes are moist, rich, and perfect for individual servings. Made with a thin, delicate chocolate cake base and layered with fluffy chocolate buttercream, they are beautifully finished with chocolate shards, fresh raspberries, and rosemary sprigs. Ideal for special occasions or as a delightful treat, these cakes balance the deep cocoa flavor with a smooth buttery frosting for a decadent dessert experience.

Ingredients

Cake 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)

Buttercream Frosting Ingredients

  • 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)

Decoration

  • Dark chocolate, finely shaved
  • Raspberries
  • Rosemary sprigs

Instructions

  1. Preheat Oven: Preheat the oven to 180°C / 350°F (160°C fan-forced) to prepare for baking the cake layers.
  2. Prepare Baking Pan: Butter a 40 x 28.5 x 2.5 cm (15.8 x 11.3 x 1 inch) jelly roll pan, then line it with baking paper (parchment paper) to prevent sticking.
  3. Mix Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and baking soda into a bowl. Add sugar and salt, then whisk all dry ingredients to combine evenly.
  4. Add Wet Ingredients: Into the dry mixture, add the egg, milk, oil, and vanilla extract. Whisk to form a smooth batter. Dissolve the instant coffee powder in the boiling water and whisk it into the batter. Note that the batter will be very thin.
  5. Bake the Cake: Pour the thin batter into the prepared pan and bake for 13 minutes until set but still moist.
  6. Cool the Cake: Let the cake cool in the pan for 10 minutes. Use the paper overhang to lift the cake onto a wire rack and cool for 30 minutes more, leaving it on the paper. Then refrigerate uncovered for at least 1 hour to firm up the cake before cutting.
  7. Cut Rounds: Cover the sticky cake surface with paper, flip it upside down onto a cutting board (sticky side down), then peel off the paper from the base. Use a round cutter to press out 21 rounds about 6 cm (2.4 inches) in diameter or use desired shapes and sizes.
  8. Prepare Chocolate Buttercream: Beat the softened butter on high speed for 3 minutes until fluffy. Gradually add the icing sugar in three batches, beating slowly at first then increasing the speed to avoid a sugar cloud. Once fully combined with all the sugar, add cocoa powder, milk, and vanilla extract and beat again starting slow then speeding up. Finally, beat on high for 3 minutes for a light and airy frosting.
  9. Assemble the Cakes: Place a cake round on a small piece of paper and secure it with a dab of frosting to prevent sliding. Using a piping bag, pipe coils of frosting on layers, stacking three rounds per mini cake. Pipe frosting around the sides and on top to fully cover the cakes.
  10. Smooth the Frosting: Use a small offset spatula or a knife to gently smooth the frosting, carefully only touching the surface to avoid crumbs mixing into the frosting.
  11. Decorate: Garnish the frosted mini cakes with piles of finely shaved dark chocolate shards, fresh raspberries, and rosemary sprigs for a festive finish.

Notes

  • Use unsweetened cocoa, not Dutch processed, for the best flavor and texture.
  • Baking soda and powder help the cake rise; make sure they are fresh for proper leavening.
  • Instant coffee powder is optional but enhances the chocolate flavor deeply.
  • Flipping the cake upside down before cutting protects the delicate top and keeps surfaces even.
  • Chilling the cake makes cutting rounds easier by firming the delicate texture.
  • Using a piping bag makes frosting application neater and more efficient, but a ziplock bag can work as well.
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western

Find it online: https://quickandsweetrecipes.com/mini-chocolate-cakes-with-rich-chocolate-buttercream-and-decorative-toppings-recipe/