Description
These mini chocolate cakes are rich, moist, and perfect for any chocolate lover. Made with cocoa, coffee powder for depth, and a luscious chocolate buttercream frosting, these bite-sized treats are beautifully decorated with shaved dark chocolate, fresh raspberries, and rosemary sprigs. Great for parties or a decadent dessert snack, they strike the perfect balance between chocolatey intensity and sweet creaminess.
Ingredients
Scale
Dry Ingredients
- 1 cup plain flour (all-purpose flour)
- 1/3 cup cocoa powder (unsweetened, 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)
Wet Ingredients
- 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 cocoa powder (unsweetened)
- 1 tsp vanilla extract
- 5 tbsp milk (preferably full fat)
Decorations
- Dark chocolate (finely shaved using a knife, white chocolate can also be used)
- Fresh raspberries
- Rosemary sprigs
Instructions
- Preheat the oven. Set your oven to 180°C (350°F) or 160°C if using a fan-forced oven to ensure even baking.
- Prepare the baking pan. Butter a 40 x 28.5 x 2.5 cm (15.8 x 11.3 x 1 inch) jelly roll pan or similar tray. Then, line it with parchment or baking paper to prevent sticking and ease cake removal.
- Mix dry ingredients. In a large bowl, sift together the plain flour, cocoa powder, baking powder, baking soda, sugar, and salt to create a uniform cake base mix.
- Combine wet ingredients. In a separate bowl, whisk the egg, milk, oil, and vanilla extract until smooth. Slowly add the wet mixture to the dry ingredients, combining until just blended. Then, stir in the boiling water mixed with instant coffee powder (if using) to enhance chocolate flavor and add moisture.
- Bake the cake batter. Pour the batter into the prepared tray and bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Then allow the cake to cool completely on a wire rack before frosting.
- Prepare the frosting. In a mixing bowl, beat the softened unsalted butter until fluffy. Gradually add the sifted icing sugar and cocoa powder, mixing well. Add the vanilla extract and milk, beating until the frosting is smooth, creamy, and spreadable.
- Assemble the mini cakes. Once the cake is cooled, cut it into 7 equal mini cakes or squares. Spread a generous layer of chocolate buttercream frosting over each mini cake evenly.
- Decorate. Garnish each frosted mini cake with finely shaved dark chocolate, a fresh raspberry on top, and a small rosemary sprig for a fresh, aromatic touch.
Notes
- Note 1: Use unsweetened cocoa powder, not Dutch processed to achieve the authentic chocolate flavor.
- Note 2: Baking soda and baking powder work together to give the cake perfect rise and texture.
- Note 3: Instant coffee powder is optional but recommended to deepen the chocolate taste without making the cake coffee-flavored.
- Make sure all wet ingredients are at room temperature to ensure even mixing and optimal cake texture.
- The cake batter is quite loose due to boiling water incorporation — this helps create a moist, tender crumb.