Chocolate Mini Cakes: A Sweet Delight for Any Occasion

Introduction

There’s something truly special about indulging in a mini cake, especially when it’s chocolate! I recently baked a batch of Chocolate Mini Cakes that quickly became a family favorite. The rich chocolate flavor, combined with the decadent fudge frosting, made these little treats an absolute hit. My kids couldn’t resist sneaking bites before dinner, and my husband declared them the best chocolate cakes he’s ever had. These mini cakes are perfect for celebrations, gatherings, or just a sweet treat after a long day. Here’s how to make them!

Ingredients

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

Make the Chocolate Cakes

1. Preheat the Oven: Preheat your oven to 180°C (350°F) and grease a mini cheesecake pan.
2. Combine Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. Cream Butter and Sugars: In a separate bowl, whisk together the melted butter, white granulated sugar, and brown sugar until smooth.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract.
5. Alternate Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix just until combined; do not overmix.
6. Fill Cake Pan: Fill the greased cake pan to about 2/3 full with the batter.
7. Bake: Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.

Make the Chocolate Fudge Frosting

1. Melt Chocolate Mixture: In a saucepan over low heat, melt together the dark chocolate, butter, milk, cocoa powder, and salt, stirring until smooth.
2. Cool Slightly: Pour the melted chocolate mixture into a bowl and let it cool for about 10 minutes.
3. Add Icing Sugar: Beat in the icing sugar until well combined and smooth.
4. Chill: Allow the frosting to cool and set up at room temperature for 45-60 minutes, or until it’s stiff enough to pipe.

Assemble the Mini Cakes

1. Slice Cakes: Carefully slice off the domes of the cooled cakes, or slice them in half for mini layer cakes.
2. Frost Cakes: Spread or pipe the chocolate fudge frosting onto the cakes as desired.
3. Enjoy!: Serve your Chocolate Mini Cakes immediately, or store them in an airtight container at room temperature for up to 3 days.

Nutrition Facts

• Servings: 9 cakes
• Calories per Serving: Approximately 320 calories
• Sugar: 35g
• Sodium: 120mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg

Preparation Time

• Prep Time: 35 minutes
• Cook Time: 24 minutes
• Total Time: 59 minutes

How to Serve

These Chocolate Mini Cakes are versatile and can be served in various ways:

• As Individual Treats: Serve each mini cake on its own for a personal touch.
• With Fresh Berries: Add a side of fresh strawberries or raspberries for a refreshing contrast.
• A Scoop of Ice Cream: Pair with vanilla or chocolate ice cream for a decadent dessert.
• Drizzle of Caramel Sauce: Drizzle with caramel for an extra layer of sweetness.

Additional Tips

1. Room Temperature Ingredients: Ensure that your eggs and buttermilk are at room temperature for better mixing and texture.
2. Sift the Cocoa Powder: Sift the cocoa powder before adding to the dry ingredients to avoid clumps and achieve a smoother batter.
3. Cool Completely: Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
4. Use High-Quality Chocolate: For the best flavor, use high-quality dark chocolate for both the cakes and frosting.
5. Adjust Sweetness: Feel free to adjust the amount of icing sugar in the frosting to suit your taste preferences.

Recipe Variations

• Add Coffee Flavor: Add a teaspoon of instant coffee granules to the batter for a mocha flavor.
• Nutty Twist: Fold in chopped nuts, such as walnuts or pecans, into the batter for added texture.
• Fruit Filling: Incorporate a layer of raspberry or cherry filling between the cake layers for a fruity surprise.
• Gluten-Free Option: Substitute the plain flour with a gluten-free flour blend for a gluten-free version.
• Different Frostings: Experiment with other frostings, like cream cheese or whipped cream, for a different taste.

Serving Suggestions

To make your presentation even more special, consider these serving suggestions:

• Decorative Plating: Serve on a colorful plate with a dusting of cocoa powder or powdered sugar.
• Garnish: Top with a sprig of mint or edible flowers for an elegant touch.
• Chocolate Shavings: Add chocolate shavings or curls on top of the frosting for a gourmet look.

Freezing and Storage

• Storing: Store the mini cakes in an airtight container at room temperature for up to 3 days.
• Freezing: These cakes freeze well! Wrap them individually in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
• Frosting Storage: Any leftover frosting can be stored in the refrigerator for up to a week. Rewhip before using.

FAQ Section

1. Can I use all-purpose flour instead of plain flour?
Yes, all-purpose flour works well in this recipe.

2. Can I make these cakes ahead of time?
Absolutely! You can bake the cakes and store them without frosting for up to a day in advance.

3. What can I use instead of buttermilk?
You can substitute buttermilk with a mixture of regular milk and vinegar (1 cup milk + 1 tablespoon vinegar) or plain yogurt.

4. How do I prevent the cakes from sticking?
Greasing the mini cheesecake pan properly and using parchment paper can help prevent sticking.

5. Can I make these cakes without eggs?
You can substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or use applesauce.

6. What type of dark chocolate should I use?
Use chocolate with a cocoa content of at least 60% for the best flavor.

7. Can I double the recipe?
Yes, you can easily double the ingredients to make a larger batch.

8. How do I know when the cakes are done baking?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cakes are done.

9. Can I use different flavored frostings?
Absolutely! Feel free to experiment with different flavors like cream cheese or vanilla buttercream.

10. How long does the frosting take to set?
The frosting usually takes about 45-60 minutes to cool and stiffen enough to pipe.

Conclusion

These Chocolate Mini Cakes are not just a dessert; they’re an experience! From the rich chocolate flavor to the smooth fudge frosting, every bite is a little piece of heaven. Perfect for any occasion, these cakes are sure to impress friends and family alike. Whether you’re celebrating a special event or simply indulging in a sweet treat, this recipe is a must-try. So roll up your sleeves, gather your ingredients, and enjoy the process of baking these delightful mini cakes!

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