Name: Mini Chocolate Cakes with Rich Cocoa Buttercream and Raspberry Garnish Recipe
Prep time: 20 min
Cook time: 13 min
Total time: 2 h 3 min
Cuisine: American
Ingredients: 1 cup plain flour / all-purpose flour; 1/3 cup cocoa powder, sifted (unsweetened, 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 (like vegetable, canola, peanut oil); 1 tsp vanilla extract; 1/2 cup boiling water; 1 tsp instant coffee powder (optional); 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; Dark chocolate, finely shaved using a knife (white chocolate can also be used); Raspberries; Rosemary sprigs

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 kosher salt (cooking 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)

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)

Dark chocolate (finely shaved with a knife)

Raspberries and rosemary sprigs (for decoration)

Instructions

Step 1: Preheat your oven to 180°C (350°F) or 160°C fan-forced.

Step 2: Butter a 40 x 28.5 x 2.5 cm baking tray (jelly roll pan), then line it with baking paper.

Step 3: In a bowl, sift together the flour, cocoa powder, baking powder, and baking soda. Add sugar and salt, then whisk to combine.

Step 4: Add the egg, milk, oil, and vanilla to the dry ingredients and whisk until smooth. Dissolve the coffee powder in the boiling water, then whisk it into the batter. Note that the batter will be very thin.

Step 5: Pour the batter into the prepared pan and bake for 13 minutes.

Step 6: Let the cake cool in the pan for 10 minutes. Then, use the paper overhang to lift it onto a wire rack and cool for 30 minutes, leaving it on the paper. Refrigerate uncovered for at least 1 hour before cutting.

Step 7: For assembly, cover the sticky cake surface with paper. Flip the cake upside down onto a cutting board so the sticky side is down. Peel off the paper from the base, then cut 21 rounds about 6 cm (2.4 inches) in diameter.

Step 8: To make the frosting, beat butter on high for 3 minutes until fluffy. Gradually add the icing sugar in three parts, beating on low then high. Once all sugar is incorporated, add cocoa powder, milk, and vanilla. Beat again starting low, then increase speed, finishing with 3 minutes high speed for a light, fluffy texture.

Step 9: Place a cake round on a small piece of paper and secure with a dab of frosting. Pipe coils of buttercream between three layers for each mini cake. Cover the sides and top with frosting, smoothing carefully to avoid crumbs.

Step 10: Decorate the cakes with finely shaved dark chocolate, raspberries, and rosemary sprigs if desired.

Tips & Variations

Use instant coffee powder to enhance the chocolate flavor without imparting a strong coffee taste.

For a different flavor, substitute vanilla extract with almond or orange extract in the batter and frosting.

If you don’t have a piping bag, use a ziplock bag with the corner snipped off for frosting.

White chocolate shards make a lovely alternative decoration to dark chocolate.

Storage

Store the mini chocolate cakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture. You can also freeze the assembled cakes for up to 1 month; thaw overnight in the refrigerator and allow to warm slightly before eating.

FAQs

Can I make these cakes without coffee powder?

Yes, the coffee powder is optional but it helps deepen the chocolate flavor. You can omit it if you prefer a pure chocolate taste.

How do I prevent the frosting from getting crumbs in it?

When frosting, avoid touching the cake surface with your spatula or knife. Smooth the frosting carefully and pipe directly onto the cake layers to minimize crumbs mixing into the buttercream.