Description
These Mini Chocolate Cakes are rich, moist, and absolutely adorable — three layers of soft chocolate cake stacked with fluffy chocolate buttercream, topped with shaved chocolate and fresh raspberries. Perfect for any special occasion!
Ingredients
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder (not Dutch-processed)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 cup white sugar
- 1/2 teaspoon kosher salt
- 1 large egg, room temperature
- 1/2 cup whole milk, room temperature
- 1/4 cup neutral oil (vegetable, canola, or peanut)
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
- 1 teaspoon instant coffee powder (optional)
- 1 cup (250g) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 5 tablespoons whole milk
- Shaved dark chocolate (or white chocolate)
- Fresh raspberries
- Rosemary sprigs (optional)
Instructions
- Preheat oven to 350°F (180°C). Grease and line a 15.8 x 11.3 x 1-inch jelly roll pan.
- In a bowl, sift together flour, cocoa, baking powder, and baking soda. Add sugar and salt; whisk to combine.
- Whisk in egg, milk, oil, and vanilla. Dissolve coffee in boiling water, then stir into batter (it will be thin).
- Pour into prepared pan and bake for 13 minutes. Cool for 10 minutes, then transfer to a wire rack to cool completely. Chill for at least 1 hour before cutting.
- For buttercream, beat butter for 3 minutes until fluffy. Add powdered sugar in 3 batches, mixing after each.
- Add cocoa powder, milk, and vanilla. Beat on low until combined, then on high for 3 minutes until fluffy.
- Cut out 21 cake rounds (about 2.4 inches each).
- Layer 3 rounds per mini cake, piping buttercream between layers and around the outside. Smooth with a spatula.
- Decorate with shaved chocolate, fresh raspberries, and rosemary if desired.
Notes
- Chilling the cake helps make cleaner cuts for stacking.
- Use a cookie cutter for uniform cake rounds.
- Store assembled cakes in the fridge and bring to room temperature before serving.
Nutrition
- Serving Size: 1 mini cake
- Calories: 420
- Sugar: 42g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 60mg
