Mini chocolate cakes: perfect party dessert

These cute little mini chocolate cakes are the ideal party dessert. Easy to make, moist, and so perfect for any chocolate lover. You can make them any size you want and have enough for everyone. Rich, spongy chocolate layers with silky cream cheese frosting and more chocolate ganache on top. Decorate with your favorite toppings or leave it as is. Everyone will love them!

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Why make this recipe?

There are many reasons why you should make this recipe. Starting with how delicious it is!

Easy to make.

Perfect individual-size pieces.

It can be made into one two-layer round cake.

It’s perfect for a Birthday or any party. Cut into desired size mini cakes.

How to make mini chocolate cakes?

These mini chocolate cakes are seriously very easy to make. First, I make sure to sift the flour, cacao powder, baking soda, baking powder, and salt. Then I mix in the sugar.

Tip! Sifting might seem like an extra step but it’s very important when working with flour or powdered type of ingredients. Cacao powder especially tends to clump together easily, which can result in lumps of cacao in the batter. Plus, sifting will add more air to the batter, which will create a lighter cake texter when baked.

In a separate bowl, I combine the sour cream, the milk/vinegar mixture or buttermilk, eggs, olive oil, espresso, and vanilla. Whisk it all till smooth.

Then, I add the dry ingredient into the wet mixture, folding gently just till no dry patches remain.

I transfer the batter into a parchment-lined baking pan (8″x8″, or 20x20cm), or if making one round cake, I use 8″ or 9″ (20cm or 23cm) springform.

If you are not using parchment paper, make sure to grease the bottom and sides of the dish with butter or oil.

Bake at 325F or 160C on the middle rack for about 45 minutes, or till a toothpick comes out clean.

Remove the baking dish from the oven and let it rest for a few minutes before transferring to a wired rack to completely cool.

Making the cream cheese chocolate frosting

To make the cream cheese frosting I like to use a stand mixer with the paddle attachment, or you can use a hand mixer instead. To the bowl, I add all the ingredients and beat till smooth and creamy. Make sure to sift the cacao powder and powder sugar to prevent any lumps of either remaining in the frosting.

Assembling the cake

Once the cake has completely cooled cut it in half through the center using a large serrated (bread) knife, or a wire cake cutter. Add the cream cheese frosting to one of the halves and spread evenly. Place the other half on top, pressing slightly.

Make the ganache and spread it over the whole cake or slice the cake first and then add the ganache on top. You can leave it as is, or add extra shaved chocolate on top or sprinkles of your choice.

How to make chocolate ganache?

There are a few ways you can make chocolate ganache. Here is how:

• Option 1 – In a heatproof bowl add the chopped chocolate and place the bowl over simmering (not boiling!) water (the double boiler method). Make sure the water doesn’t touch the bottom of the bowl. Once the chocolate is melted add the heavy cream and mix till smooth.

• Option 2 – Heat the heavy cream. Chop the chocolate very fine, the smaller the pieces the faster it will melt. Pour the hot heavy cream over the chocolate and let it sit for a little bit. Then, stir and mix till smooth and creamy.

• Option 3 – You can melt the chocolate in a microwave, but do it on the lower power so the chocolate doesn’t scorch. Start with 30 seconds intervals, as you scrap the sides of the bowl and mix each time. When it starts to melt more, lower the time interval to 10-15 seconds. Don’t microwave till completely melted, the few remaining solid pieces should melt from the heat of the melted chocolate. If they still don’t melt then place it back in the microwave for 5-10 seconds. Once the chocolate is melted add the heavy cream and stir till smooth.

Tips for making perfect chocolate mini cakes

• Sift the flour and cacao powder! This process helps prevent lumps and it incorporates air into the batter, which makes a light and airy cake.
• Baking at a lower temperature will prevent the cake from forming a dome. 20-30 degrees less can make a big difference.
• For the cream cheese frosting sift the cacao powder and powdered sugar. This will ensure a smooth lumps-free creamy frosting.

How to store mini chocolate cakes?

You can keep them covered at room temperature for the first day. If you need to store them overnight I suggest keeping them covered in the fridge. Just take them out from the fridge at least an hour before serving.

You can also warm them up in the oven for a few minutes, or microwave them.

FAQ

More chocolate recipes!

HOMEMADE CHOCOLATE SPREAD – Get out of the way Nutella!!! This recipe is so much better and healthier, plus super easy to make. You can use it with so many things, spread it on toast, use it in baking, make desserts, or just eat it by a spoonful. Finger-licking good!

CHOCOLATE PANNA COTTA – If you are looking for a lighter dessert, then this baby is for you. Light, chocolaty, and easy to make in no time. Last-minute dinner recipe for a perfect ending!

THE BEST EASY CHOCOLATE BANANA BREAD RECIPE – Can’t go wrong with bananas and chocolate, am I right!? Slice of this soft, moist, and perfectly delicious banana bread is the best, um… any time of the day😉. With a cuppa coffee or tea, sweet craving, or a snack, you will love it and make it often, I promise.

Let’s connect!

I would love to connect with you! Let me know if you try this recipe, and please leave a star review ⭐️⭐️⭐️⭐️⭐️ for others to see. This helps people find the recipe.

You can also tag me on Instagram, I would love to see your creations. Pin this recipe to your Pinterest board so you can always find it, and follow me there for more recipes like this.