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Mini chocolate cake on a white plate. Two layers of chocolate sponge cake with chocolate frosting in the center and chocolate ganache on top dripping to the sides. Colorful sprinkles on top. More mini cakes on the background.

MINI CHOCOLATE CAKES RECIPE: PERFECT PARTY DESSER

5
AuthorMilena M
Fun and festive, these mini chocolate cakes are perfect for any celebration. Made with spongy cake layers and silky cream cheese filling, topped with rich chocolate ganache. Chocolate lovers' dream come true.
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Prep Time10 minutes
Cook Time35 minutes
Servings12 mini cakes

Ingredients
  

Chocolate cake

  • 130 ml Milk,, 1/2 cup
  • 1 tbsp Vinegar
  • 260 g AP Flour,, 2 cups
  • 1 t Baking Powder
  • ½ t Baking Soda
  • ¼ t Salt
  • 50 g Cacao Powder,, 1/2 cup
  • 200 g Raw cane sugar or White sugar,, 1 cup
  • 125 g Sour Cream,, 1/2 cup
  • 2 Eggs
  • 50 ml Olive oil
  • 60 ml Espresso,, double shot
  • 1-2 t Vanilla extract

Cream cheese frosting

  • 200 g Cream cheese
  • 70 g Powder sugar,, 1/2 cup
  • 30 ml Heavy cream,, 2 tbsp
  • 25 g Cacao powder
  • 1 t Vanilla extract

Chocolate ganache

  • 125 g dark chocolate, chopped
  • 60 ml Heavy cream, 4 tbsp
  • 1-2 tbsp Sprinkles,, optional

Instructions

Chocolate cake

  1. Preheat the oven to 325F(160C)
  2. Add vinegar to the milk and let it sit for a few minutes till it gets a bit thicker and become buttermilk, or just use buttermilk instead.
  3. In a bowl sift flour, baking powder, baking soda, salt, and cacao powder. Then add the sugar. Mix together.
  4. In a separate bowl combine sour cream, the milk/vinegar mixture or buttermilk, eggs, olive oil, espresso, and vanilla. Whisk everything well.
  5. Add the dry ingredients to the wet and gently fold. Transfer to an 8x8"(20x20cm) square baking dish lined with parchment paper(or oiled) and bake for 45 min. or till a toothpick comes out clean.
    Note: Every oven is different so start checking after 30 min.
    * If you want to make one round cake I suggest 8"-9" (20-23cm) size springform.
  6. Take out of the oven when ready and let it cool on a cooling rack.

Cream cheese frosting

  1. In a stand mixer with a paddle attachment or a hand-mixer combine cream cheese, powder sugar, heavy cream, cacao powder, and vanilla. Mix till smooth.
  2. When the cake is completely cooled slice it into two layers and add the cream cheese frosting, spreading it evenly. Place the other half on top and gently press. At this point, you can cut it into individual pieces, or add the ganache first and then slice.

Chocolate ganache

  1. Chop the chocolate very fine and add to a heatproof bowl. Place the bowl over a pan of simmering water and let it melt, stirring occasionally till melted.
    Note: Make sure water doesn't get inside the bowl or it will seize the chocolate. To do that, make sure the water doesn't touch the bowl and it's not boiling too hard, but just simmering. The steam from the water is enough to melt the chocolate.
    *For other options on how to make chocolate ganache check the post section above.
    Add the heavy cream to the melted chocolate and whisk it till smooth. Spread it over the cake. If you desire sprinkle shaved chocolate on top, sprinkles, or leave it as it is.
    Enjoy!

For more info check the FAQ section above.