Description
Delight in these moist and rich mini chocolate cakes, perfectly sized for individual servings. These cakes combine a deep chocolate flavor with a creamy cocoa buttercream frosting, topped beautifully with dark chocolate shavings and fresh raspberries for a touch of elegance. Ideal for gatherings, celebrations, or an indulgent treat anytime.
Ingredients
Scale
Cake Ingredients
- 1 cup plain flour / all-purpose flour
- 1/3 cup unsweetened cocoa powder (sifted, not dutch processed)
- 3/4 tsp baking powder
- 3/4 tsp baking soda / bi-carb
- 1 cup white sugar
- 1/2 tsp cooking salt / kosher salt
- 1 large egg (at room temperature)
- 1/2 cup milk (preferably full fat, at room temperature)
- 1/4 cup plain oil (vegetable, canola, or peanut oil)
- 1 tsp vanilla extract
- 1/2 cup boiling water
- 1 tsp instant coffee powder (optional)
Frosting Ingredients
- 250g / 1 cup unsalted butter (softened)
- 4 cups soft icing sugar / powdered sugar (sifted)
- 1/2 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 5 tbsp milk (preferably full fat)
Decoration
- Dark chocolate (finely shaved using a knife; white chocolate also optional)
- Fresh raspberries
- Rosemary sprigs
Instructions
- Preheat Oven: Preheat your oven to 180°C / 350°F (160°C fan-forced) to ensure it reaches the right temperature for baking the cakes uniformly.
- Prepare Baking Pan: Butter a 40 x 28.5 x 2.5 cm tray (approximately a US jelly roll pan) thoroughly, then line it with baking paper (parchment paper) to prevent sticking and help with easy removal.
- Mix Dry Ingredients: In a large bowl, sift together the plain flour, sifted cocoa powder, baking powder, and baking soda. This ensures even distribution of leavening agents and a smooth batter.
- Combine Wet Ingredients: In another bowl, beat the large egg with the white sugar until creamy. Then add milk, oil, and vanilla extract. Mix until well combined.
- Incorporate Dry Into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently after each addition to avoid overmixing. Then carefully add the boiling water mixed with instant coffee powder (if using) to enhance the chocolate flavor, stirring until the batter is smooth and well combined.
- Bake the Batter: Pour the batter evenly into the prepared baking pan and bake in the preheated oven for about 25-30 minutes or until a skewer inserted into the center comes out clean.
- Prepare Frosting: While the cake cools, beat the softened unsalted butter until light and fluffy. Gradually sift in the icing sugar and cocoa powder, adding vanilla extract and milk a tablespoon at a time. Beat until the frosting is smooth and spreadable.
- Assemble Mini Cakes: Once the cake layer has cooled completely, cut it into 7 or 8 mini cake squares. Spread a generous amount of chocolate buttercream frosting on each piece.
- Decorate: Top each mini cake with finely shaved dark chocolate and garnish with fresh raspberries and small rosemary sprigs for a sophisticated touch.
Notes
- Note 1: Use unsweetened cocoa powder that is not dutch processed to maintain a bright chocolate flavor and proper chemical reaction with baking soda.
- Note 2: Baking soda works with acidic ingredients like cocoa and coffee powder to give the leavening effect essential for a light cake texture.
- Note 3: Instant coffee powder is optional but enhances the richness of the chocolate flavor without imparting a coffee taste.
- Allow cakes to cool completely before frosting to prevent melting or sliding of the buttercream.
- Using full-fat milk and butter enriches the moisture and texture of both cake and frosting.
