Description

These mini chocolate cakes are moist, rich, and topped with a fluffy chocolate buttercream frosting. Made using a simple batter that includes cocoa and instant coffee for depth, baked in a jelly roll pan, then cooled and cut into rounds. Layered with smooth chocolate buttercream, they are decorated with chocolate shards, fresh raspberries, and rosemary for a stunning finish. Perfect for parties or special occasions.

Ingredients

Scale

Cake 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)

Chocolate Buttercream 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

Decoration Ingredients

Dark chocolate, finely shaved using a knife (white chocolate can also be used)
Raspberries
Rosemary sprigs

Instructions

Preheat Oven: Preheat your oven to 180°C / 350°F (160°C fan-forced) to prepare for baking the cake batter.
Prepare Baking Pan: Butter a 40 x 28.5 x 2.5 cm tray (15.8 x 11.3 x 1 inch jelly roll pan) and line it with baking paper to prevent sticking.
Whisk Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and baking soda into a bowl. Add sugar and salt, then whisk everything to combine evenly.
Add Wet Ingredients: Into the dry mix, add the egg, milk, oil, and vanilla extract. Whisk to combine thoroughly.
Dissolve Coffee: Dissolve the instant coffee powder in boiling water, then add this to the batter. Whisk again; the batter will be very thin.
Bake the Cake: Pour the batter into the prepared pan and bake in the oven for 13 minutes until set.
Cool Cake: 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 another 30 minutes, still on the paper. Refrigerate uncovered for at least 1 hour to firm up before cutting.
Cut Cake Rounds: Cover the sticky cake surface with parchment paper, flip the cake upside down onto a cutting board (sticky side down), remove the base parchment paper, then cut 21 rounds of 6 cm (2.4 inch) diameter or your preferred size and shape.
Prepare Buttercream: Beat the softened butter on high speed for 3 minutes until soft and fluffy. Gradually add the icing sugar in three batches, beating on low then increasing speed to combine fully, avoiding sugar clouds.
Add Cocoa and Flavor: Once all icing sugar is incorporated, add cocoa powder, milk, and vanilla extract. Beat on low increasing to high speed for 3 minutes until the frosting is light and fluffy.
Assemble Cakes: Place one cake round on a small paper square and use a dab of frosting underneath to hold it in place. Pipe coils of chocolate buttercream on each layer, stacking three rounds per mini cake.
Frost the Sides and Top: Pipe frosting around the sides and cover the top layer with a smooth finish. Use a small offset spatula or knife carefully to avoid crumbs.
Decorate: Garnish the top with piles of finely shaved dark chocolate shards, raspberries, and rosemary sprigs for a beautiful presentation.

Notes

Note 1: Use unsweetened cocoa powder, not dutch processed, for optimal chocolate flavor.
Note 2: Bi-carb is the same as baking soda; ensure the quantities are precise for proper leavening.
Note 3: Instant coffee powder is optional but enhances the chocolate flavor depth.
Note 4: Flipping the cake sticky side down allows easier removal of the parchment paper and cleaner cuts.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: mini chocolate cakes, chocolate buttercream, easy chocolate cake, jelly roll cake, party dessert, chocolate frosting