Name: Mini Chocolate Cake with Rich Chocolate Frosting and Sprinkles Recipe
Prep time: 15 min
Cook time: 24 min
Total time: 54 min
Cuisine: American
Ingredients: 120 g warm coffee or water (for instant coffee use 1 teaspoon of instant coffee); 120 g all-purpose flour; 2 tsp cornstarch; 100 g granulated sugar; 50 g brown sugar; 25 g unsweetened cocoa powder; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 55 g vegetable oil; 90 g sour cream (14-18%, room temperature); 1 large egg (room temperature); 1 tsp vanilla extract; 115 g butter (room temperature); 115 g powdered sugar; 2 tsp dutch processed cocoa powder; 115 g dark chocolate chips; 1/2 tsp vanilla extract; Sprinkles (for decoration)

Ingredients

120 g warm coffee or water (for instant coffee use 1 teaspoon of instant coffee)

120 g all-purpose flour

2 tsp cornstarch

100 g granulated sugar

50 g brown sugar

25 g unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

55 g vegetable oil

90 g sour cream (14-18%, room temperature)

1 large egg (room temperature)

1 tsp vanilla extract

115 g butter (room temperature)

115 g powdered sugar

2 tsp Dutch processed cocoa powder

115 g dark chocolate chips

1/2 tsp vanilla extract

Sprinkles (for decoration)

Instructions

Step 1: Preheat the oven to 170ºC (340ºF) in a conventional setting. Line two 15 cm (6 inch) baking pans with parchment paper.

Step 2: Prepare the coffee or warm water and set aside to cool slightly while gathering other ingredients.

Step 3: In a bowl, sift together all the dry ingredients: flour, cornstarch, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine.

Step 4: In a separate bowl, whisk the wet ingredients—vegetable oil, sour cream, egg, vanilla extract, and coffee—gently until combined. Avoid vigorous mixing to keep the egg texture light.

Step 5: Gradually pour the wet mixture into the dry ingredients, stirring gently until the batter is smooth and lump-free.

Step 6: Divide the batter evenly between the prepared pans. Bake for 22–24 minutes or until a tester inserted in the center comes out clean.

Step 7: Let the cakes cool in the pans for 5 minutes, then carefully remove and transfer to a cooling rack to cool completely.

Step 8: For the frosting, melt the dark chocolate chips and set aside to cool.

Step 9: Sift the powdered sugar and cocoa powder. In a mixing bowl, beat the butter with the sugar and cocoa mixture on low speed until combined. Increase speed to medium-high and beat for 3 minutes until light and fluffy.

Step 10: Add the cooled melted chocolate and vanilla extract to the buttercream. Mix until fully incorporated, scraping down the sides as needed.

Step 11: To assemble, place one cake layer on a serving plate. Spread two generous scoops of frosting evenly over the top. Add the second cake layer.

Step 12: Chill the assembled cake in the fridge for 15 minutes to firm the frosting.

Step 13: Cover the entire cake with the remaining frosting and smooth it out. Decorate the edges with sprinkles as desired.

Step 14: Serve and enjoy your delicious mini chocolate cake!

Tips & Variations

Using coffee enhances the chocolate flavor without making the cake taste like coffee; substitute with warm water if preferred.

Room temperature ingredients help the batter mix more smoothly and evenly.

For an extra touch, add a pinch of cinnamon or espresso powder to the batter.

Try different sprinkles or add fresh berries on top for decoration and flavor variation.

Use a serrated knife to level the cake layers for easier frosting application.

Storage

Store the cake in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving for the best texture and flavor. Leftover frosting can be refrigerated and softened slightly before use. This cake does not freeze well due to the sour cream in the batter.

FAQs

Can I substitute the coffee with something else?

Yes, you can use warm water if you prefer to avoid coffee. The coffee boosts the chocolate flavor but won’t make the cake taste like coffee itself.

What if I don’t have Dutch-processed cocoa powder?

You can use natural cocoa powder instead, though the flavor and color may be slightly different. Dutch-processed cocoa is less acidic and has a milder flavor.