Mini chocolate cakes Recipe: Due to the fact that they are lovely, there is a perfect proportion of frosting to cake, and you get the entire thing to yourself, we manufacture little chocolate cakes. These are the ideal dessert for a variety of special occasions since they consist of three layers of chocolate cake that are topped with a fluffy chocolate buttercream icing.
Mini chocolate cakes Recipe
With a size of 7 centimetres or 2.75 centimetres, these lovely miniature chocolate cakes are designed to be kept to oneself and not shared with family and friends. Exactly in keeping with the spirit of the special occasions that I am recommending that you prepare them for!
Permit me to speak in an open and honest manner. When compared to a single chocolate cake, decorating individual piece tiny cakes does need a greater amount of effort. Nevertheless, they are one of a kind. When they are arranged in a line on a platter, they appear very stunning. There is no need for you to cope with the mess that comes with cutting a massive cake.
Ingredients
- 1 cup plain flour / all-purpose flour
- 1/3 cup cocoa , sifted (unsweetened, not dutch processed – Note 1)
- 3/4 tsp baking powder
- 3/4 tsp baking soda / bi-carb (Note 2)
- 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 , like vegetable, canola, peanut oil
- 1 tsp vanilla extract
- 1/2 cup boiling water
- 1 tsp instant coffee powder , option (Note 3)
CHOCOLATE BUTTERCREAM
- 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 is also pretty)
- Raspberries, rosemary sprigs
Instructions
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Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) (fan-forced to 160 degrees Celsius).
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Baking pan: First, butter a tray that measures 40 centimetres by 28.5 centimetres by 2.5 centimetres (15.8 inches by 11.3 inches – the usual jelly roll pan in the United States), and then line it with baking paper (parchment paper).
CAKE LAYERS
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After sifting the flour, cocoa, baking powder, and baking soda into a bowl, whisk the dry ingredients together. Mix the sugar and salt together using a whisk after adding them.
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Add the egg, milk, oil, and vanilla – Mix in the wet ingredients. Use a whisk to mix the ingredients. After the coffee has been dissolved in the hot water, it should be added to the batter. Use a whisk to mix the ingredients. The batter is going to be really thin!
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Pour the mixture into the pan, and then bake it for thirteen minutes.
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After the cake has cooled for ten minutes, move it onto a rack using the overhang of the paper, and continue to cool it for thirty minutes while it is still on the paper. Before cutting the cake into rounds, place it in the refrigerator for at least an hour without covering it (the cake is too soft when it is freshly baked).
ASSEMBLING & FROSTING:
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The sticky surface should be covered with paper before cutting the circles. Invert the mixture onto a cutting board, making sure that the adhesive side is facing down. Note 4: Remove the paper from the base of the object. After that, press out rounds measuring 21 centimetres by 6 centimetres or 2.4 inches (or any other size or shape you wish).
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Place a piece of cake on a little piece of paper and use a dab of frosting to prevent it from sliding off the paper. This is the process of pipe frosting. Frosting should be piped in coils on the layers, with three rounds being used for each cake. Frosting should be piped around the edges and on top of the cake. It is more convenient to have a cake turntable if you have one, but it is not required.
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Make the frosting smooth by using a small offset spatula or knife to make the frosting smooth, making sure to just touch the surface of the cake. It is best to refrain from touching the cake because doing so will allow crumbs to become dislodged and wind up in your icing.
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Place heaps of chocolate shards as a decorative element. I also used rosemary and raspberries for the photographs that are included in this post!
CHOCOLATE BUTTERCREAM:
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For three minutes on high, beat the butter until it becomes fluffy and soft. The icing sugar should be added in three separate quantities. It is important to beat it in, beginning at a moderate speed and gradually increasing it (in order to avoid a snow storm). As soon as it is combined, add additional icing sugar and continue.
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After the icing sugar has been completely incorporated, add the cocoa powder, milk, and vanilla extract and continue to beat for three minutes. Repeat the process, beginning with a slow speed and gradually increasing it as you keep going. To achieve a truly beautiful and fluffy texture, whip the mixture on high for three minutes after the cocoa has been included.
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Transfer the frosting to a piping bag and use it to decorate the pastries. (I can assure you that this is the quickest and most straightforward method. You can even use a ziplock bag in this situation).
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