With 3 layers ofchocolate cakesmothered in fluffychocolate buttercream frosting, these are the perfect special occasion dessert.
Right in the spirit of special occasions that Im suggesting you make these for!
So, let me speak frankly.
3 layers = excellent frosting to cake ratio!
Individual portion mini cakes do take more time to decorate than a single chocolate cake.
But they are more special.
They look so great lined up on a platter.
3 layers = excellent frosting to cake ratio!
You dont have to deal with the mess of cutting a giant cake.
And there is a high ratio of frosting to cake.
These mini cakes call for half a batch ofchocolate cakebut a FULL batch of frosting!
Not just because Im being greedy, but simply because mini cakes have more surface area to cover.
Lets make our own!
Ingredients in Mini Chocolate Cakes
Were using my classicchocolate cakebatter here.
The cake wont be as soft using self-raising flour.
Sugar Either superfine / caster sugar or ordinary white sugar (granulated sugar).
They work the same.
Cocoa powder Just ordinary unsweetened cocoa powder.
Not dutch processed, not hot chocolate sweetened cocoa!
Milk Full fat cow milk is best, though low fat works too.
Large egg A 55-60g/2oz egg from a carton labelled large eggs.
More on eggs for bakinghere.
Oilis the fat in this cake which is what keeps this cake incredibly moist for days upon days.
The sponge is drier if you use butter.
Any natural flavoured oil can be used.
Coffee powder Enhances the chocolate flavour, but you cant taste coffee!
Feel free to skip it.
Vanilla For extra flavour!
chocolate buttercream frosting
And heres what you need for the chocolate buttercream frosting.
Unsalted butter Softened to room temperature so it can be whipped into a fluffy frosting.
This is soft enough to whip into creamy fluffiness but firm enough so it doesnt turn frosting into slop.
Soft icing sugar / powdered sugar As noted above, be sure to getsofticing sugar!
If you use pure icing sugar the frosting will not be soft and fluffy, it sets hard.
Cocoa As with the cake, use plain unsweetened cocoa.
Not dutch processed or sweetened.
Pinch of salt To bring out the flavours in the frosting.
How to make Mini Chocolate Cakes
It really is just your favouritechocolate layer cakein mini form.
The cake part (super easy!)
Whisk dry Sift the flour, cocoa, baking powder and baking soda into a bowl.
Add the sugar and salt, then whisk to combine.
Add wet Add the egg, oil, milk and vanilla first, then whisk.
Stir the coffee powder (if using) into the hot water then whisk that into the batter.
It will be VERY thin!
Baking tray Pour into a lined baking tray.
Bakefor 13 minutes at 180C/350C (160C fan-forced).
Coolin the pan for 10 minutes then use the paper to lift it out onto a cooling rack.
Invert Another important step flip the cake upside down before cutting circles!
Then flip it upside down onto a cutting board so the sticky surface of the cake is facedown.
Cutting rounds
Use a 6cm / 2.4 round cutter to cut circles out of the cake.
Cut the circles as close to each other as it’s possible for you to to minimise wastage.
You should have 21 circles.
Feel free to use a different size cutter to make more smaller ones, or less larger ones!
See below for option to not cut rounds.
Prevent screen from sleeping
Prefer not to cut rounds?Or dont have a cutter?
Make square or rectangle cakes.
Cut the cake into 3 equal size rectangles.
Refrigerate to set the frosting (so it doesnt smear when you cut).
Then cut into squares / rectangles, and frost the sides.
This creates volume and makes the frosting fluffy so dont skip it!
Try not to eat too much!
Piping bags Transfer the frosting to a piping bag to apply to the cakes.
This is the fastest and easiest way to frost the cakes!
Without, you will be tearing your hair out and cursing me.
Heres why:
Trust me piping bag is best!
The fastest and easiest way to frost these mini cakes is to use a piping bag.
This is my standard way of frosting cakes these days, mini and full size!
The cake is then refrigerated to set the frosting, then the final layer of frosting is applied.
So, trust me on this.
A piping bag is the way to go!
you’ve got the option to even just use a freezer bag because this frosting is so smooth.
Just something to pipe it on.
You dont need a piping tip.
But its fine if you dont, its easy to use this method on small cakes even without one.
Then a snail on the first layer.No spreading needed.
Layer Place the 2nd cake layer on top, pipe another snail then cover with the 3rd layer.
Surface Pipe a snail on the top which will be the surface.
Sides Then pipe the frosting around the side of the cake, starting at the bottom.
No need to be meticulous here because we will spread it.
Spreading Now, to spread the frosting, use alight touchand spread just the surface.
And the sides are nice when they are left a little rustic!
Voila!Crumb-free frosting mini chocolate cakes, ready for decorating!
CHOCOLATE SHAVINGS FOR DECORATING
Decorate as you just!
Pictured in post are chocolate shavings.
Heres how to do them:
Chocolate blocks Use chocolate of choice.
In the video I use mainly dark chocolate with a bit of white for colour.
Shave Stand the chocolate on a 45 degree angle then use a knife to shave shards.
White chocolateis softer than dark chocolate so you will get nice curls.
Whereas dark chocolate is harder so is more flaky.
Avoid touching the chocolate because it will break / melt easily.
A fork makes transference and pilling easy.
Decoratedand ready to impress!
And of course, so, so impressed.
People will be talking about your mini cakes for days to come.
(I really need to grow up.
Who encourages people to bake things just for the praise? )
