I made this mini chocolate cake to celebrate my husband’s birthday last November, and let me tell you, it’s the most delicious thing in the world.
First of all, it’s chocolate, duh! Who doesn’t love chocolate? And second, it’s the best chocolate cake you’ll ever taste, trust me!
The first time I made this cake was for my daughter’s second birthday (you can see a picture here). Of course, it was a larger version, and the frosting I made was my delicious strawberry frosting, but everyone loved it so much that this has been my go‑to recipe ever since when I want a chocolate cake.
I love it because it’s super easy to prepare, has an exquisite consistency, comes out super fluffy, I never have to cut anything to level the cake because it always comes out even, in short, it’s perfect!
However, this time, I didn’t want something so big; because it was just going to be my daughter, my husband, and me, and I didn’t want a ton of leftover cake. Not that we wouldn’t eat it all, quite the opposite—imagine the guilt! Haha. So I decided to make a mini chocolate cake just for the three of us.
The recipe I’m sharing here is enough for a mini three‑layer cake; it may seem small, but it’s more than enough for 4‑6 people.
But if you want to make a medium cake instead of a small one, simply double the ingredients and bake in 6‑inch pans.
Or, you can do what I did: double the ingredients, make two mini cakes, and save the second one for when you have a craving the next day. Yes, I promise you’ll be wanting more, haha.
For the frosting, I used a delicious chocolate buttercream frosting. I’d been having a real battle lately to find a good chocolate buttercream.
I usually use this perfect ganache recipe I learned from my mom, but this time I wanted to try something different. And after a few failed attempts, I came up with this recipe that left me very happy with the result.
I finished it by decorating it with some delicious raspberries, which provide a spectacular flavor contrast. Honestly, if you’re a chocolate lover like me, after trying this cake you’ll be craving more and more.
I’m just looking for excuses to make it again, and honestly, it’s not hard to find them… which reminds me that Mother’s Day is coming up soon! See? Not difficult at all, haha.
Tell me, when are you craving it?
How to Make a MINI CHOCOLATE CAKE?
Preparation time: 40 minutes
Cooking time: 20 minutes
Refrigeration: 2 hours
Total Time: 3 hours
Servings: 6 people
Calories: 394 kcal
Equipment
- 3 molds, 4 inches in diameter {1}
Ingredients
For the cake
| Ingredient | Quantity |
|---|---|
| All‑purpose wheat flour | ½ cup (63 g) |
| Sugar | ½ cup (100 g) |
| Cocoa powder | 3 tablespoons (20 g) |
| Baking powder | ½ teaspoon |
| Baking soda | ¼ teaspoon |
| Sea salt | ¼ teaspoon |
| Milk | ¼ cup |
| Canola oil | 2 tablespoons |
| Small egg | 1 |
| Vanilla | ½ teaspoon |
| Boiling water | ¼ cup |
For the bitumen (frosting)
| Ingredient | Quantity |
|---|---|
| Butter (1 stick of 113g) | ½ cup |
| Powdered sugar | 1 cup (120 g) |
| Cocoa powder | ¼ cup (25 g) |
| Sea salt | ¼ teaspoon |
| Vanilla | 2 teaspoons |
| Milk | 2‑3 tablespoons |
| Fresh raspberries, for garnish | 1 cup |
Instructions
Prepare the cakes
- In a good‑sized bowl or the bowl of a stand mixer, place all the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Using a whisk or the whisk attachment of a stand mixer, mix these ingredients well.
- Add the milk, oil, eggs and vanilla and mix until everything is well combined.
- If you’re using a mixer, reduce the speed and gradually add the boiling water. Mix very well. The mixture will be quite liquid compared to the cake mixes we’re used to.
- Divide the dough into 3 portions of approximately 110 grams each and place them in the 3 greased and floured 4‑inch molds.{1}
- Bake at 180°C (350°F) for 18‑20 minutes.
- Let cool for 20 minutes, unmold and refrigerate for 2 to 24 hours.
Prepare the shoe polish (frosting)
- In the mixer, with the flat attachment, beat the butter until it is smooth, fluffy and light in color.
- Turn off the mixer and sift the powdered sugar and cocoa powder into the bowl. Turn the mixer on to the lowest speed and mix until the ingredients are combined.
- Increase the mixer speed slightly and add the salt and vanilla, then beat until combined.
- Add the milk one tablespoon at a time, until the frosting has a creamy and manageable consistency.
Assemble the cake
- Assemble the cupcakes (the 3 layers) by spreading enough frosting between each cake layer.
- Cover the cake generously with frosting and smooth the edges and surface with a metal spatula.
- Cover the surface with raspberries and, using a small sieve, sprinkle them with icing sugar.
- Refrigerate for at least 30 minutes before serving. Depending on the slice, this cake serves 4‑6 people.
Grades (Notes)
- If you want to make a larger cake, double all the ingredients and bake in 3 6‑inch pans.
Nutritional Facts
| Nutrient | Amount per serving |
|---|---|
| Serving size | 1 slice |
| Calories | 394 kcal |
| Carbohydrates | 50 g |
| Protein | 3 g |
| Fat | 21 g |
| Saturated fat | 4 g |
| Cholesterol | 28 mg |
| Sodium | 468 mg |
| Potassium | 129 mg |
| Fiber | 3 g |
| Sugar | 38 g |
| Vitamin A | 716 IU |
| Vitamin C | 5 mg |
| Calcium | 45 mg |
| Iron | 1 mg |