Description
This delightful Mini Chocolate Cake is a perfect treat for chocolate lovers, featuring a moist, rich chocolate sponge infused with coffee for enhanced flavor and topped with a luscious dark chocolate buttercream frosting. Baked in small 6-inch pans, it’s ideal for intimate gatherings or special occasions.
Ingredients
Scale
Chocolate Cake
- 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
Chocolate Frosting
- 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
- Preheat and Prepare Pans: Preheat the oven to 170ºC (340ºF) using the conventional oven setting. Line two 15 cm (6 inch) cake pans with parchment paper to ensure easy cake removal.
- Prepare Coffee: Brew the coffee or warm the water and measure out 120 grams, allowing it to cool slightly while you prepare the other ingredients.
- Mix Dry Ingredients: In a large bowl, sift together all dry ingredients: flour, cornstarch, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt. Stir the sifted mixture to combine evenly.
- Mix Wet Ingredients: In a separate bowl, add the warm coffee or water, vegetable oil, sour cream, egg, and vanilla extract. Whisk gently with a hand whisk until combined, taking care not to overbeat and overmix the egg.
- Combine Wet and Dry: Slowly pour the wet ingredients into the dry ingredients, stirring gently until no lumps remain and the batter is smooth.
- Divide and Bake: Evenly divide the batter between the two prepared pans. Bake for 22 to 24 minutes, or until a cake tester inserted in the center comes out clean.
- Cool Cakes: Remove cakes from the oven and let them cool on a rack. After 5 minutes, carefully remove from pans to cool completely.
- Melt Chocolate for Frosting: Gently melt the dark chocolate chips and set aside to cool slightly.
- Prepare Frosting Base: Sift together powdered sugar and Dutch processed cocoa powder. In a mixing bowl fitted with a paddle attachment or using a hand mixer, combine the butter and the powdered sugar mixture on low speed until combined, then increase to medium-high and whip for 3 minutes until light and fluffy.
- Add Melted Chocolate and Vanilla: Scrape down the bowl sides, add the melted dark chocolate and vanilla extract, then mix until fully incorporated and smooth.
- Assemble Cake: Place one cake layer on your serving plate. Spread two generous scoops of buttercream evenly on top using an offset spatula. Place the second cake layer on top.
- Chill: Refrigerate the cake for 15 minutes to allow the buttercream to firm up slightly.
- Frost Cake: Cover the entire cake with the remaining buttercream, smoothing it evenly over the top and sides.
- Decorate: Garnish the edges and top of the cake with sprinkles for a festive touch. The cake is now ready to serve and enjoy.
Notes
- Using warm coffee enhances the chocolate flavor and adds depth to the cake.
- Room temperature eggs and sour cream help create a smoother batter and better texture.
- Be careful not to overmix the wet ingredients to maintain a tender crumb.
- Ensure cakes are completely cooled before frosting to prevent the buttercream from melting.
- Chilling the cake after the initial frosting layer helps the buttercream set for easier final coating.
- Sprinkles are optional but add a fun decorative element.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Mini chocolate cake, chocolate cake recipe, easy chocolate cake, coffee chocolate cake, homemade chocolate cake, chocolate buttercream frosting
