This Mini Chocolate Cake is a small but decadent treat, perfect for when you want a rich, moist chocolate cake without making a huge batch. It’s a two-layer cake with a fluffy chocolate cream cheese frosting that adds a tangy sweetness to the intense chocolate flavor. This recipe is ideal for intimate celebrations, small gatherings, or when you’re simply craving a luscious homemade dessert. The warm buttermilk and hot water in the batter ensure a super moist cake, while the chocolate cream cheese frosting brings a velvety richness to every bite.
Ingredients:
For the Chocolate Cake:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup white granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup canola or vegetable oil
- 1 teaspoon pure vanilla extract
- 2 large eggs, room temperature
- ½ cup buttermilk, room temperature
- ½ cup hot water, steaming
For the Chocolate Cream Cheese Frosting:
- ¾ cup unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 2 ½ cups powdered sugar, sifted
- ½ cup unsweetened cocoa powder, sifted
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Instructions:
For the Chocolate Cake:
- Preheat the oven to 350°F. Grease two 6-inch cake pans with nonstick spray, line with parchment paper, and spray again.
- In a large bowl, sift together the flour and cocoa powder. Stir in the sugar, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the oil, vanilla, eggs, and buttermilk. Gradually pour in the steaming hot water, whisking continuously.
- Combine the wet and dry ingredients, mixing just until no lumps remain.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Chocolate Cream Cheese Frosting:
- In a large bowl, sift together the powdered sugar and cocoa powder, and set aside.
- Using a mixer, beat the butter and cream cheese on high speed for 2 minutes until light and fluffy.
- Gradually add in the powdered sugar and cocoa powder mixture on low speed. Once combined, increase the speed to high and beat until smooth.
- Add the vanilla and salt, and beat again until the frosting is fluffy and well-mixed.
Assembling the Cake:
- Place the first cake layer on your serving plate and spread about ¾ cup of frosting evenly over the top.
- Add the second cake layer and frost the top and sides with the remaining frosting.
- For a smooth finish, use an offset spatula or butter knife to level the frosting.
Description and Tips:
This Mini Chocolate Cake delivers all the flavors of a classic chocolate cake but in a smaller, more manageable size. It’s perfect for small gatherings or when you simply want a smaller treat. The buttermilk gives the cake a tender crumb, while the combination of oil and hot water keeps it moist and rich. The frosting, a combination of cream cheese and cocoa, adds a tangy-sweet balance to the deep chocolate flavor.
Tips:
- Room Temperature Ingredients: Ensure the eggs, butter, cream cheese, and buttermilk are at room temperature for the best texture.
- Parchment Lining: Lining your pans with parchment paper ensures the cakes won’t stick, making it easier to remove them.
- Frosting Consistency: For a fluffier frosting, beat the butter and cream cheese longer, and don’t overdo the powdered sugar, or it may become too sweet.
This cake is perfect for when you want a delicious homemade dessert without the fuss of a full-sized cake!
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