Description
These rich and decadent Chocolate Mini Cakes are perfect for any chocolate lover. Featuring moist chocolate cakes topped with a smooth and creamy chocolate fudge frosting, these mini treats are ideal for parties or a special dessert. Made with Dutch processed cocoa powder and layered with a luscious homemade fudge frosting, these cakes offer a perfect balance of sweetness and intense chocolate flavor.
Ingredients
Scale
For the Chocolate Cakes
- 195 grams plain flour
- 55 grams Dutch processed cocoa powder
- 1.75 teaspoons baking powder
- 1/2 teaspoon salt
- 170 grams melted unsalted butter
- 150 grams white granulated sugar
- 150 grams packed brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
For the Chocolate Fudge Frosting
- 180 grams dark chocolate
- 115 grams unsalted butter
- 80 milliliters whole milk
- 55 grams Dutch processed cocoa powder
- Pinch of fine sea salt
- 2 teaspoons vanilla extract
- 325 grams icing sugar
Instructions
- Prepare the oven and pan: Preheat your oven to 180°C (350°F) and grease a mini cheesecake pan to prevent the cakes from sticking.
- Mix dry ingredients: In a large bowl, whisk together the plain flour, Dutch processed cocoa powder, baking powder, and salt until evenly combined.
- Combine wet ingredients – Part 1: In a separate bowl, whisk together melted unsalted butter, white granulated sugar, and packed brown sugar until smooth and well blended.
- Add eggs and vanilla: Beat the eggs into the wet mixture one at a time to ensure proper incorporation, followed by the vanilla extract for flavor.
- Combine dry and wet ingredients: Gradually add the dry ingredients alternately with the buttermilk to the wet mixture, mixing gently until just combined to maintain a tender crumb.
- Fill the cake pan: Pour the batter into the greased mini cheesecake pan, filling each cavity about two-thirds full to allow room for rising.
- Bake the cakes: Place the pan in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, allow the cakes to cool completely before frosting.
- Make the chocolate fudge frosting: In a saucepan, melt together the dark chocolate, unsalted butter, whole milk, cocoa powder, and a pinch of fine sea salt over low heat until smooth and well combined.
- Cool the frosting mixture: Pour the melted chocolate mixture into a bowl and let it cool for 10 minutes to slightly thicken.
- Add icing sugar: Beat in the icing sugar and vanilla extract until the frosting is smooth and fully combined.
- Let the frosting set: Allow the frosting to cool and set at room temperature for 45-60 minutes, or until it reaches a consistency stiff enough to pipe.
- Assemble the mini cakes: Slice off the domes from the cooled mini cakes or split them in half to create mini layer cakes.
- Frost the cakes: Spread or pipe the chocolate fudge frosting generously over the cakes, decorating as desired before serving.
Notes
- Ensure the cakes are completely cooled to prevent the frosting from melting.
- Use Dutch processed cocoa for a smoother, less acidic chocolate flavor.
- For a gluten-free version, substitute the plain flour with a gluten-free flour blend.
- The frosting can be stored in the refrigerator; bring it to room temperature and re-whip before using.
- Mini cheesecake pans are ideal for creating uniform mini cakes, but muffin tins can be used as an alternative.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
