Mini Chocolate Cake

A decadent and moist Mini Chocolate Cake that is easy to prep and bake, covered in a delicious chocolate frosting.

Valentine's Day is just around the corner, so it's time to break out the small-batch baking for your loved ones! This Mini Chocolate Cake with Chocolate Frosting will wow your significant other, and make them fall in love with you! The small chocolate cake is made with two 6 inch chocolate cake layers, then covered in a buttercream flavored with cream cheese, cocoa powder, and melted chocolate. It's rich, decadent, and a total show stopper!

Ingredients in Mini Chocolate Cake

• All-Purpose Flour: This recipe is best used with all-purpose flour for the best structure.
• Dutch Process Cocoa powder: I like using Dutch Process cocoa powder instead of natural because it gives a deeper and more intense chocolate flavor, but if all you have is natural, then you can use that.
• Baking powder & Baking Soda: Using leavening agents will help the cake rise and give a tender crumb and help with structure.
• Salt: The salt enhances the flavors and sweetness.
• Granulated Sugar: Adds the sweetness in the cake.
• Espresso powder & Coffee: Both will intensify the chocolate flavor. If you’re not a coffee drinker, no worries because you won’t taste it. But if you have issues with coffee, leave out the espresso powder and sub the coffee with water.
• Sour cream: Sour cream in cakes makes it extra moist! You can use yogurt or even milk if you don’t have sour cream.
• Vegetable oil: Oil instead of butter in chocolate cake is one of the key ingredients that creates a moist and tender cake. Use any neutral oil. I’ve even had good results using olive oil.
• Eggs: They help bind the cake and give it structure.
• Vanilla extract: Adds even more flavor!

Chocolate Buttercream

• Unsalted butter: As with all buttercreams, we start by creaming butter. I like unsalted because I can control the amount of salt.
• Cream Cheese: I love adding cream cheese to my chocolate frosting. It's a very small amount in this recipe, but if you don't like it, you can leave it out.
• Cocoa Powder: I like using dutch process cocoa powder for the deep flavor.
• Melted Chocolate: Adding a little melted chocolate enhances the chocolate flavor of the buttercream.
• Powdered sugar: to sweeten and create fluffiness and structure.
• Heavy whipping cream: Used to thin out the buttercream if it becomes too thick to work with.
• Salt: adding salt enhances the flavors

How to Make Mini Chocolate Cake

The Cake

• In a bowl, add flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, whisk and set aside.
• In another bowl, add the sour cream, vegetable oil, 2 eggs, and vanilla, and mix until completely combined. Add the dry ingredients and then mix with a whisk until combined. The mixture will be a little thick.
• Slowly add the hot coffee until completely mixed together and smooth.
• Pour the batter evenly into prepared pans and bake for about 35 minutes until toothpick inserted comes out clean.
• Cool for at least 10 min in the pan before inverting on a cooling rack.
• Let cool completely before frosting.

Chocolate Buttercream

• In a stand mixer fitted with a paddle attachment (you could use a hand mixer), beat the butter and cream cheese until smooth and light in color, about 5 minutes.
• Add the cocoa powder, then powdered sugar one cup at a time until completely combined. Add the melted chocolate and beat another minute.
• If the buttercream is too thick, add heavy cream one tablespoon at a time until the buttercream is smooth. Beat an extra 5 minutes until it's a fluffy and a smooth consistency.

Assembly

• Level the cakes using a knife.
• Place one cake layer on a cake stand or serving plate and add half the buttercream and smooth using an offset spatula. Place the second layer on top, then add the remaining buttercream and smooth.
• Add fruit, sprinkles, or any other desired toppings.

Tips to Make the Best Mini Chocolate Cake

• Use a Kitchen Scale: The best way to get the best results in baking is to use a kitchen scale so that you’re sure you’re not over or under measuring your ingredients!
• Don’t Over mix: Since this cake recipe does not use a mixer, the chances of overmixing is slim, but once the wet and dry ingredients are combined, it is best to stop mixing.
• Grease and line baking pans: It's important that you grease the pans and line with parchment paper so that they don't stick.

Frequently Asked Questions (FAQs)

Can I Make the Mini Chocolate Cake Ahead?

Yes, absolutely. You can make the cake about a day ahead of time. More than that and you’ll want to properly store the layers in the freezer to keep the freshness.

How Long Will the Assembled Chocolate Cake Last?

The small chocolate cake will last about 3 days, beyond that it will lose its freshness. If you’d like to keep it longer, wrap well and freeze.

Can I Make This Recipe Dairy Free?

You definitely can. Instead of using sour cream, you can use a dairy-free milk, or even a dairy-free yogurt, if you like. For the frosting, use vegan butter and cream cheese, as well as dairy-free milk.

I do have a dairy free chocolate cake on my website that is delicious!

Other Recipes You Might Like:

• Dairy-Free Chocolate Cake
• Flourless Chocolate Cake
• No-Bake Chocolate Ganache Tart
• Mini No-Bake Chocolate Cheesecake For Two
• Kinder Bueno Cupcakes

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