Mini Chocolate Cakes

Features: Mini size (7cm/2.75 inches), three-layer chocolate cake with rich chocolate buttercream frosting, perfect for special occasions.

Ingredients

Chocolate Cake Layers

Flour: 1 cup all-purpose flour

Cocoa Powder: 1/3 cup (unsweetened, not alkalized)

Baking Powder: 3/4 teaspoon

Baking Soda/Sodium Bicarbonate: 3/4 teaspoon

Sugar: 1 cup granulated sugar

Salt: 1/2 teaspoon

Egg: 1 (room temperature)

Milk: 1/2 cup (preferably whole milk, room temperature)

Oil: 1/4 cup (vegetable oil, canola oil, or peanut oil)

Vanilla Extract: 1 teaspoon

Boiling Water: 1/2 cup

Instant Coffee Powder: 1 teaspoon (optional) (Optional, for enhancing chocolate flavor)

Chocolate Buttercream

Unsalted Butter: 250g/1 cup (softened at room temperature)

Powdered Sugar/Fudge: 4 cups (sifted)

Cocoa Powder: 1/2 cup (unsweetened)

Vanilla Extract: 1 tsp

Milk: 5 tbsp (preferably whole milk)

Decoration

Dark Chocolate: Chopped for chocolate shavings

Other Decorations: Raspberries, rosemary sprigs, etc.

Instructions

Cake Layer Preparation

Preheat oven to 180°C/350°F (160°C convection oven).

Prepare Baking Pan: Line a 40 x 28.5 x 2.5 cm baking pan with parchment paper.

Mix Dry Ingredients: Sift flour, cocoa powder, baking powder, and baking soda into a bowl. Add sugar and salt, and mix well.

Mix Wet Ingredients: Add eggs, milk, oil, and vanilla extract, and mix well. Dissolve coffee powder in hot water, add to the batter, and mix well (the batter will be very thin). Baking: Pour the batter into a baking pan and bake for 13 minutes. After cooling for 10 minutes, transfer the cake to a wire rack with parchment paper and cool for at least 30 minutes, then refrigerate for 1 to 4 hours.

Cut Cake Layers

Flipping the Cake: Flip the cake over so the sticky side is down and place it on a cutting board.

Cut Circles: Use a 6 cm/2.4-inch round cutter to cut out 21 round cake layers.

Chocolate Buttercream Frosting Preparation

Creaming the Butter: Cream the butter for 3 minutes until fluffy.

Adding Powdered Sugar: Add the powdered sugar in three batches, mixing on low speed until combined, then increase the speed to avoid dusting.

Adding Other Ingredients: Add the cocoa powder, milk, and vanilla extract, mix well, then beat on high speed for 3 minutes until fluffy.

Assembling and Decorating

Assembling the Cake: Place one layer of cake on a small piece of parchment paper, pipe buttercream frosting on top, and repeat for three layers.

Spreading the Buttercream Frosting: Gently spread the buttercream frosting on the surface and sides, avoiding cake crumbs.

Decoration: Sprinkle with chocolate shavings, powdered sugar, or colored sugar sprinkles, or decorate with raspberries and rosemary.

Tips

Cake Cooling: Ensure the cake is completely cooled before cutting, otherwise it will be too soft and crumbly.

Butterfly Frosting Preparation: Use softened butter at room temperature. Gradually add powdered sugar while whipping, and finally whip at high speed to make the butterfliquor fluffy.

Simplified Decoration: Using a piping bag avoids the tedious two-step "crumb coating" process, making cake decoration quicker and neater.

No Round Cutter: You can make square or rectangular cakes. Cut into thirds, stack, refrigerate, then cut into squares or rectangles and spread butterfliquor on the sides.

Storage

Unassembled Cake: After completely cooling, cover the top with paper, then wrap with plastic wrap. Refrigerate for up to 5 days or freeze for up to 3 months.

Assembled Cake: Refrigerate for up to 5 days; the cake retains its freshness well.

This mini chocolate cake recipe is not only suitable for special occasions but also allows you to enjoy the fun of making delicious homemade cakes. Follow the steps and you too can make amazing mini chocolate cakes!