Description
Delight in these rich and moist Chocolate Mini Cakes, perfect for individual servings. These mini cakes feature a tender chocolate base made with Dutch processed cocoa and buttermilk, topped with a luscious homemade chocolate fudge frosting. Ideal for parties, celebrations, or a decadent personal treat, each cake combines the 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
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F) and grease a mini cheesecake pan to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk together the plain flour, Dutch processed cocoa powder, baking powder, and salt until well combined.
- Combine Wet Ingredients – Part 1: In a separate large bowl, whisk the melted unsalted butter with the white granulated sugar and brown sugar until smooth and creamy.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the butter and sugar mixture, ensuring thorough incorporation after each addition, then add the vanilla extract and mix well.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients alternately with the buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently just until the batter is combined without overmixing to keep the cake tender.
- Fill the Pan: Spoon 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. Check doneness by inserting a toothpick into the center; it should come out clean. Let the cakes cool completely before frosting.
- Prepare the Chocolate Fudge Frosting: In a saucepan over low heat, melt together the dark chocolate, unsalted butter, whole milk, Dutch processed cocoa powder, and a pinch of fine sea salt, stirring continuously until smooth and fully combined.
- Cool Chocolate Mixture: Pour the melted chocolate mixture into a bowl and allow it to cool for 10 minutes to reduce heat before adding sugar.
- Add Icing Sugar: Beat in the icing sugar gradually until fully incorporated, creating a smooth, creamy frosting.
- Set the Frosting: Let the frosting cool and firm up at room temperature for 45-60 minutes, or until it is thick enough to pipe without losing shape.
- Assemble the Mini Cakes: Once the cakes have cooled, slice off the domes or carefully slice each cake in half to create mini layer cakes.
- Frost the Cakes: Spread or pipe the chocolate fudge frosting generously over the cakes, decorating as desired. Serve and enjoy!
Notes
- Using Dutch processed cocoa powder gives the cakes a smoother, less acidic chocolate flavor.
- Ensure all ingredients are at room temperature for better mixing and texture.
- To make the cakes extra moist, do not overbake; check for doneness starting at 22 minutes.
- If buttermilk is unavailable, substitute with milk plus 1 tablespoon lemon juice or vinegar per cup.
- The frosting sets better at room temperature; avoid chilling as it can harden too much.
- Mini cheesecake pans allow for uniform small cakes, but muffin tins can be used as an alternative.
