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Mini chocolate cakes
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Prep Time
45m
Cook Time
-
Total Time
45m
This delectable recipe for mini chocolate cakes features a rich, moist cake with a hint of coffee flavor, topped with a smooth and creamy chocolate buttercream. The cakes are beautifully decorated with finely shaved dark chocolate, fresh raspberries, and delicate rosemary sprigs for a delightful finishing touch.
Ingredients
Servings:
7
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Chocolate Buttercream
Decorations
Steps
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Notes
1. Cocoa – This recipe calls for ordinary unsweetened cocoa powder, though the pricier dutch processed cocoa powder (which has more intense chocolate colour and flavour) can be used.
2. Baking soda – Can be substituted with 2 1/4 tsp extra baking powder (baking soda is an insurance policy to ensure even rise).
3. Coffee in chocolate is a common practice these days to enhance the chocolate flavour. You can’t taste it. Optional!
4.Flippingupside down is important to help cut out neat rounds because the surface of the cake is sticky so it sticks to the cutter and you end up with rather untidy circles.
5. Square or rectangle mini cakes – Easier to assemble and no cake scraps! Cut the cake into 3 equal rectangles. Frosting the layers to make one large 3 layer cake. Refrigerate for 1 hour to set the frosting (so it cuts neatly). Then cut into square or rectangles. Frost sides as desired (whip frosting again to re-fluff).
6. Storage: If leaving cooked cakes overnight, make sure it’s 100% cool then cover the top with paper (it’s sticky) then cling wrap. Refrigerate until required – you can actually do this 5 days ahead because the cake stays fresh for 5 days. Or freeze for 3 months.
Assembled cakes will stay fresh in the fridge for 5 days – the cake sponge has excellent shelf life!
2. Baking soda – Can be substituted with 2 1/4 tsp extra baking powder (baking soda is an insurance policy to ensure even rise).
3. Coffee in chocolate is a common practice these days to enhance the chocolate flavour. You can’t taste it. Optional!
4.Flippingupside down is important to help cut out neat rounds because the surface of the cake is sticky so it sticks to the cutter and you end up with rather untidy circles.
5. Square or rectangle mini cakes – Easier to assemble and no cake scraps! Cut the cake into 3 equal rectangles. Frosting the layers to make one large 3 layer cake. Refrigerate for 1 hour to set the frosting (so it cuts neatly). Then cut into square or rectangles. Frost sides as desired (whip frosting again to re-fluff).
6. Storage: If leaving cooked cakes overnight, make sure it’s 100% cool then cover the top with paper (it’s sticky) then cling wrap. Refrigerate until required – you can actually do this 5 days ahead because the cake stays fresh for 5 days. Or freeze for 3 months.
Assembled cakes will stay fresh in the fridge for 5 days – the cake sponge has excellent shelf life!
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories731kcal36%
-
Fat30g1%
-
Saturated Fat15g0%
-
Carbohydrates110g5%
-
Fiber3g0%
-
Sugar79g3%
-
Protein5g0%
-
Cholesterol61mg3%
-
Sodium312mg15%
Percent Daily Values are based on a 2,000 calorie diet.