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–+ servings

Mini Chocolate Cake

This cute 6-inch Mini Chocolate Cake is a perfect size if you want to enjoy a chocolate cake for 2-4 people. It has delicious layers of moist chocolate cake sandwiched together with velvety-smooth chocolate buttercream that will send you straight to dessert paradise.
5 fra 1 stemme
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Prep Time 30 minutes
Cook Time 24 minutes
Total Time 54 minutes
Course Dessert
Cuisine American
Servings 6 slices
Calories 621 kcal

Equipment

Ingredients
 
 

CHOCOLATE CAKE

  • 120 g warm coffee or water (for instant coffee use 1 teaspoon of instant coffee)
  • 120 g all-purpose flour
  • 2 teaspoon cornstarch
  • 100 g granulated sugar
  • 50 g brown sugar
  • 25 g unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 55 g vegetable oil
  • 90 g sour cream room temperature
  • 1 large eggs room temperature
  • 1 teaspoon vanilla extract

CHOCOLATE FROSTING

  • 115 g butter room temperature
  • 115 g powdered sugar
  • 2 teaspoon dutch processed cocoa powder
  • 115 g dark chocolate chips
  • ½ teaspoon vanilla extract
  • Sprinkles

Instructions
 

CHOCOLATE CAKE

  • Preheat the oven at 170ºC/340ºF conventional oven and line 2x 15 cm/6 inch baking pans with parchment paper.
  • Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients.
    120 g warm coffee or water
  • In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.
    120 g all-purpose flour, 2 teaspoon cornstarch, 100 g granulated sugar, 50 g brown sugar, 25 g unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • In another mixing bowl add all of the wet ingredients, including coffee, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
    55 g vegetable oil, 90 g sour cream, 1 large eggs, 1 teaspoon vanilla extract
  • Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
  • Divide the cake batter into the two prepared baking tins and bake them for 22-24 minutes or until a cake tester comes out clean.
  • Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.

CHOCOLATE FROSTING

  • Melt the chocolate and set it aside.
    115 g dark chocolate chips
  • Sift together the powdered sugar and cocoa powder. Add the butter and powdered sugar/cocoa powder to a bowl of a stand mixer with the paddle attachment or use a hand mixer. On low speed mix it together. Once the butter and powdered sugar has combined, mix it together for 3 minutes on medium/high speed, until light and fluffy.
    115 g butter, 115 g powdered sugar, 2 teaspoon dutch processed cocoa powder
  • Scrape down the sides of the bowl and add the melted and cooled dark chocolate and vanilla extract and mix it in until combined. Scrape down the sides of the bowl and add the vanilla extract. Give the buttercream a final mix so everything has been incorporated.
    ½ teaspoon vanilla extract

ASSEMBLING

  • Place the first cake layer on your serving dish. Then add 2 big scoops of buttercream and with an offset spatula, even it out. Then add the other cake layer on top. Place it in the fridge for 15 minutes for the buttercream to firm up a bit. Then afterwards cover the whole cake with the remaining buttercream, and even it out over the cake. Decorate with the sprinkles around the edge of the cake. It’s ready to be enjoyed.
    Sprinkles

Nutrition

Calories: 621kcalCarbohydrates: 74gProtein: 6gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 2gCholesterol: 78mgSodium: 484mgPotassium: 268mgFiber: 3gSugar: 51gVitamin A: 614IUVitamin C: 0.2mgCalcium: 118mgIron: 2mg
Keyword chocolate buttercream, chocolate cake, mini cake
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