Decadent Mini Chocolate Cake: A Perfect Small Batch Recipe for Ultimate Indulgence
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Prepare yourself for the best Mini Chocolate Cake you’ve ever tasted! This adorable 6-inch mini chocolate layer cake is meticulously crafted to be the perfect size for intimate gatherings, whether you’re celebrating a special moment with a loved one or simply craving a rich dessert for 2-4 people without the leftovers of a large cake. Each bite offers a harmonious blend of intensely moist chocolate cake layers, generously sandwiched together with a dreamy, velvety-smooth chocolate buttercream. This combination promises to transport your taste buds straight to dessert paradise, making it an unforgettable sweet escape.
This mini chocolate cake recipe is a true ode to all chocolate aficionados! It features an incredibly soft and exquisitely moist chocolate cake, elevated by a generous coating of rich, creamy, and undeniably delicious chocolate buttercream. Unlike many chocolate cakes that can be dry or crumbly, this recipe ensures a tender crumb that melts in your mouth, providing a truly luxurious experience.
This chocolate layer cake is absolutely destined to steal your heart from the very first glance and leave you yearning for another delightful slice. Its charming size and intense chocolate flavor make it an ideal dessert for a variety of occasions. It’s perfectly suited for a romantic Valentine’s Day celebration, a cozy date night in, an anniversary, or any small gathering where a grand gesture in a smaller package is desired. It’s also excellent for satisfying that persistent chocolate craving without committing to a full-sized dessert.
For those who adore rich, decadent chocolate desserts, you might also enjoy these other delightful recipes. Be sure to try my Nutella Cake, a luscious treat combining hazelnut and chocolate, my intensely rich Chocolate Fudge Cake, or the wonderfully balanced Chocolate Cake with Cream Cheese Frosting for a tangier counterpoint to the sweetness.
WHY THIS MINI CHOCOLATE CAKE RECIPE WORKS SO WELL
There are numerous reasons why this particular mini chocolate cake recipe stands out and guarantees a perfect result every time. From its convenient size to its foolproof preparation, every aspect has been designed for deliciousness and ease.
- Perfect Small Cake Size: Utilizing two 6-inch baking pans, this recipe yields a cake that’s ideal for serving just a few people. This small size eliminates waste, makes portion control easier, and is perfect for intimate celebrations, date nights, or when you simply want a fresh cake without the commitment of a large one. It’s also incredibly cute and visually appealing, making it a wonderful centerpiece for smaller tables.
- Remarkably Easy to Make: This mini chocolate cake is designed to be a no-fuss, straightforward recipe. It’s incredibly simple and easy to prepare, even for novice bakers. The mixing requires minimal effort, and the assembly of the cake layers and frosting takes very little time, allowing you to enjoy a homemade gourmet dessert without any stress or complicated techniques.
- Incredibly Moist Chocolate Cake Layers: The cake layers are the heart of this dessert, and they are nothing short of spectacular. They are consistently soft, tender, and intensely moist, ensuring a delightful texture in every bite. Best of all, these luxurious chocolate cake layers are surprisingly easy to make, requiring no electric mixer – just a simple whisk and two bowls. This simplicity means less cleanup and more enjoyment!
- Velvety Chocolate Buttercream: No chocolate cake is complete without the perfect frosting, and this smooth, rich buttercream is precisely that. It’s incredibly easy to whip up and perfectly complements the chocolate cake layers. Its velvety texture and deep chocolate flavor provide the ideal balance, ensuring the cake is both decadent and not overly sweet.
ESSENTIAL INGREDIENT NOTES FOR BEST RESULTS
Using high-quality ingredients and understanding their roles is key to achieving a truly exceptional mini chocolate cake. Here are some detailed notes on the key components of this recipe. For a complete list of quantities, please refer to the comprehensive recipe card provided below.
- All-Purpose Flour: This forms the foundational structure of our cake. I recommend using a good quality all-purpose flour with a protein content between 10-11%. This range typically provides the perfect balance of strength and tenderness, ensuring a light, airy, yet sturdy cake crumb.
- Cornstarch: A secret weapon for a truly tender cake! Cornstarch, when added to flour, helps to weaken the gluten development, resulting in an incredibly light and soft texture, mimicking the qualities of cake flour without needing a separate ingredient.
- Sugars (Granulated and Brown): The combination of two sugars is deliberate. Granulated sugar provides the primary sweetness and contributes significantly to the cake’s moisture content, helping it stay fresh longer. Brown sugar, on the other hand, adds a wonderful depth of flavor with its subtle molasses notes, giving the chocolate cake an extra layer of richness and a hint of toffee-like complexity.
- Baking Powder and Baking Soda: These are our essential leavening agents. Baking powder provides initial lift, while baking soda reacts with the acidic ingredients (like cocoa powder and sour cream) to create carbon dioxide, ensuring the cake rises beautifully and achieves a light, fluffy, and open texture. Ensure they are fresh for optimal results.
- Salt: Often overlooked, salt is crucial in baking. It doesn’t just add salinity; it profoundly enhances and balances the rich flavors of the chocolate and sugars, preventing the cake from tasting bland or overly sweet.
- Egg: For best results, allow your egg to come to room temperature for 1-2 hours before you begin baking. Room temperature eggs emulsify more effectively with other ingredients, creating a smoother, more uniform batter and contributing to a lighter, more tender cake structure. The exact time depends on your kitchen’s ambient temperature.
- Coffee (Warm): This is a game-changer for chocolate cake! Using freshly brewed warm coffee doesn’t make the cake taste like coffee; instead, it dramatically deepens and amplifies the chocolate flavor, making it taste richer and more intense. If you prefer not to use coffee, or don’t have it on hand, hot water can be used as a neutral substitute. For instant coffee, a teaspoon of instant espresso powder dissolved in hot water works perfectly.
- Oil (Flavor Neutral): Vegetable oil, such as canola oil, is preferred because it’s flavor-neutral and contributes to an incredibly moist cake. Unlike butter, oil is liquid at room temperature, which helps create a tender crumb that stays moist for longer periods.
- Sour Cream: A true superstar for moisture and structure. Sour cream provides a significant amount of moisture, making the cake exceptionally tender. Its slight acidity also reacts with the baking soda, aiding in leavening, and its fat content contributes to a rich flavor and a beautifully structured cake. Full-fat Greek yogurt can be a 1:1 substitute if needed.
- Unsweetened Cocoa Powder: For the most profound chocolate flavor, I highly recommend using high-quality Dutch-process cocoa powder. Brands like Valrhona or Callebaut are excellent choices. Dutch-process cocoa is alkalized, giving it a darker color and a smoother, less bitter chocolate flavor compared to natural cocoa.
- Semi-Sweet Chocolate Chips: Essential for the luscious chocolate buttercream. Choose good quality semi-sweet chocolate chips or a finely chopped semi-sweet chocolate bar. Better quality chocolate will yield a smoother, richer, and more delicious buttercream.
- Butter (for Buttercream): For the buttercream, ensure your unsalted butter is at true room temperature. This means it should be soft enough to indent easily with your finger but still cool to the touch. This consistency is vital for achieving a light, fluffy, and perfectly emulsified buttercream.
STEP-BY-STEP INSTRUCTIONS: CRAFTING YOUR MOIST CHOCOLATE CAKE LAYERS
Follow these detailed steps to create the perfectly moist and tender cake layers for your Mini Chocolate Cake. While this recipe is straightforward, precision ensures the best results. You will need a stand mixer with a paddle attachment, or a reliable hand mixer. Additionally, ensure you have two 15 cm (6-inch) cake pans, each properly lined with parchment paper.
The comprehensive recipe with precise measurements can be found below in the recipe card.
Preparation First: Before you begin mixing, preheat your oven to 170ºC (340ºF) for a conventional oven. Thoroughly prepare your two 15 cm (6-inch) cake pans by greasing them and lining the bottoms with parchment paper. This crucial step prevents sticking and ensures easy removal of your delicate cake layers.
STEP 1: Combine Dry Ingredients. In a large mixing bowl, carefully sift together all of your dry ingredients: all-purpose flour, cornstarch, granulated sugar, brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Sifting helps to eliminate any lumps and ensures a well-aerated mixture, which contributes to a light cake texture. Once sifted, give the mixture a good stir with a whisk to ensure everything is thoroughly combined and evenly distributed.
STEP 2: Whisk Wet Ingredients. In a separate, medium-sized mixing bowl, add all of your wet ingredients: the warm coffee (or hot water), vegetable oil, room temperature sour cream, large egg (also at room temperature), and vanilla extract. Using a hand whisk, gently whisk these ingredients together until they are well combined and smooth. Be mindful not to whisk too vigorously, as over-mixing the egg can incorporate too much air, which can sometimes lead to a tougher cake.
STEP 3: Incorporate Wet into Dry & Bake. Gradually pour the whisked wet ingredients into the bowl containing your dry ingredients. While pouring, gently stir the mixture with your hand whisk or a spatula until everything is just combined. The key here is to mix until no lumps of dry flour remain, but avoid overmixing, as this can develop gluten excessively and result in a dense cake. The batter should be smooth and cohesive. Evenly divide the cake batter between your two prepared cake pans. Bake for approximately 22-24 minutes, or until a cake tester or toothpick inserted into the center of the cakes comes out clean, indicating they are fully baked. Once baked, remove the pans from the oven and let the cakes cool on a wire rack for about 5 minutes. This brief cooling period helps them firm up. After 5 minutes, gently invert the cakes onto the wire rack, carefully remove them from their tins, and allow them to cool down completely to room temperature before frosting. Cooling completely is essential to prevent the frosting from melting.
STEP-BY-STEP INSTRUCTIONS: PREPARING THE BUTTERCREAM AND ASSEMBLING YOUR CAKE
Now that your cake layers are perfectly baked and cooled, it’s time to create the luxurious chocolate buttercream and assemble your masterpiece. This part is where the cake truly comes to life!
STEP 4: Prepare the Buttercream Base. Begin by melting your dark chocolate chips using a double boiler or in the microwave in short intervals, stirring until smooth. Set the melted chocolate aside to cool slightly; it should be lukewarm, not hot, when added to the butter. In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), sift together the powdered sugar and Dutch-processed cocoa powder. This step is crucial for a smooth, lump-free buttercream. Add the room temperature butter to the sifted sugar and cocoa. Start mixing on low speed until the butter and powdered sugar are just combined and no dry pockets remain. Once combined, increase the speed to medium-high and beat for a full 3 minutes. This aeration process will make the buttercream incredibly light, fluffy, and pale in color, significantly improving its texture.
STEP 5: Add Flavorings to Buttercream. Stop the mixer and use a spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are fully incorporated. Add the cooled (but still liquid) melted dark chocolate and the vanilla extract to the butter mixture. Mix on low speed until just combined. Scrape down the bowl once more and give the buttercream a final mix on medium speed for about 30 seconds to ensure everything is thoroughly incorporated and the buttercream is perfectly smooth and velvety.
STEP 6: Assemble and Decorate Your Mini Cake. Carefully place the first cooled cake layer onto your chosen serving plate or cake stand. Using an offset spatula or the back of a spoon, add about two large scoops of your freshly made chocolate buttercream on top of the first layer. Gently spread the buttercream evenly across the surface, extending slightly to the edges. Carefully place the second cake layer directly on top, aligning it as best as possible. For a firmer frosting layer, you can chill the cake in the fridge for about 15 minutes at this point. After chilling (or if skipping the chill), cover the entire cake – top and sides – with the remaining chocolate buttercream. Use your offset spatula to smooth out the frosting for a clean, professional finish. For a playful touch, generously decorate the edges of the cake with your favorite sprinkles. Your stunning Mini Chocolate Cake is now ready to be proudly served and enjoyed!
EXPERT BAKING TIPS FOR CAKE PERFECTION
Achieving baking perfection often comes down to a few key techniques and understandings. These expert tips will help ensure your mini chocolate cake turns out beautifully every single time, from mixing to baking and beyond.
- Utilize a Kitchen Scale for Precision: My recipes, including this one, are typically developed using metric measurements (grams) as the default. A kitchen scale is the most accurate and precise tool for measuring ingredients. Unlike volume measurements (cups), which can vary significantly depending on how ingredients are packed, weighing ensures you use the exact amounts required for the recipe. This precision is critical for consistent and successful baking, resulting in a perfectly balanced and textured cake.
- Avoid Overmixing Your Batter: Once you combine the wet and dry ingredients, mix only until just combined and no streaks of dry flour remain. Overmixing develops the gluten in the flour excessively, leading to a tough, chewy, and dense cake. For a tender crumb, stop mixing as soon as the ingredients are incorporated. I always finish with a gentle fold using a spatula after the initial mixing, just to ensure nothing has settled at the bottom of the bowl.
- Understand Light vs. Dark Baking Pans: The type of baking pan you use significantly impacts the final result. For the best outcome with cakes, I recommend using an aluminum baking pan, which is typically light in color. Light-colored pans reflect heat, allowing the cake to bake more gently and evenly, preventing the edges from over-baking and drying out before the center is done. This results in a softer, moister cake. Conversely, dark-colored pans absorb more heat, which can lead to a darker, tougher crust and a potentially dryer cake. Always grease and line your pans with parchment paper for easy release.
- Ensure Ingredients are at Room Temperature: As mentioned for eggs and sour cream, having all cold ingredients (like butter, eggs, and sour cream) at room temperature is vital. Room temperature ingredients emulsify much better, creating a smoother, more uniform batter and a finer crumb structure in your cake. Cold ingredients can cause the batter to curdle or become lumpy.
- Cool Cakes Completely Before Frosting: Patience is a virtue in cake decorating! It is absolutely essential to allow your cake layers to cool completely to room temperature before attempting to frost them. If you frost warm cakes, the buttercream will melt, slide off, and create a messy, unappealing result. You can even wrap cooled cakes in plastic wrap and chill them in the refrigerator for 30 minutes to an hour for easier handling and frosting.
FREQUENTLY ASKED QUESTIONS ABOUT MINI CHOCOLATE CAKE
Absolutely, this recipe is perfect for advance preparation! You can prepare both the chocolate cake layers and the chocolate buttercream frosting a day in advance. This allows you to break up the baking process and simply assemble the cake on the day you plan to serve it. To store the cake layers, wrap them tightly in plastic wrap (once completely cooled) and leave them on the kitchen counter, away from direct sunlight. For the buttercream, transfer it to an airtight container and store it in the refrigerator. Before using the buttercream, take it out of the fridge approximately 30-60 minutes ahead of time (depending on your kitchen’s warmth) to allow it to come back to room temperature. Then, give it a quick whip in your stand mixer until it’s smooth and fluffy again, and it will be ready for assembly.
The most reliable method to determine if your cake layers are done is to use a cake tester or a simple wooden toothpick. Once the recommended baking time (22-24 minutes for this recipe) has elapsed, carefully insert the cake tester into the very center of one of the cakes. If it comes out clean, with no wet batter clinging to it, then your cake is perfectly baked. If you see wet batter, continue baking for a few more minutes and test again. Be careful not to overbake, as this can lead to a dry cake.
Yes, you can successfully substitute sour cream in this recipe. The best alternative is full-fat Greek yogurt. It has a similar thick consistency and acidity level to sour cream, which contributes to the cake’s moisture and tender crumb. You can replace sour cream with Greek yogurt in a 1:1 ratio without any noticeable difference in the final product’s texture or flavor.
Yes, you can freeze both the unfrosted cake layers and the frosted cake. For unfrosted layers, once completely cooled, wrap each layer tightly in plastic wrap, then an additional layer of aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before frosting. For a frosted cake, freeze it uncovered until the frosting is firm (about 1-2 hours), then wrap it tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the refrigerator, then bring to room temperature before serving.
The choice of sprinkles is entirely up to your personal preference and the occasion! You can use classic rainbow sprinkles for a festive look, chocolate sprinkles for an extra chocolatey touch, or even themed sprinkles for holidays like Valentine’s Day or birthdays. Nonpareils, jimmies, or even edible glitter can all add a wonderful decorative element to your mini cake.
To maintain its incredible freshness and moistness, store this Mini Chocolate Cake at room temperature. It’s best kept covered by a cake dome or in an airtight container to protect it from drying out. While it will still be delicious for a few days, it’s truly at its peak and best enjoyed within 1-2 days of baking.
OTHER DELICIOUS LAYER CAKE RECIPES TO EXPLORE
If you loved baking this mini chocolate cake and are eager to explore more delightful layer cake creations, I have a selection of other recipes that are sure to tantalize your taste buds and impress your guests. Each recipe is designed with flavor and enjoyment in mind, offering a unique twist on classic desserts. From comforting winter flavors to bright, fruity summery treats, there’s something for every occasion and palate:
- Hot Chocolate Layer Cake with Marshmallow Buttercream and Chocolate Fudge Sauce
- Banoffee Cake
- 25 Best Summer Dessert Ideas
- Lemon Raspberry Cake
If you’ve enjoyed creating and tasting this incredibly delicious Mini Chocolate Cake, please make sure to leave a STAR REVIEW in the recipe card below! Your feedback is invaluable and helps others discover fantastic recipes. Don’t forget to share your creations on Instagram and tag me @juliemarieeats so I can see your wonderful baking! For even more culinary inspiration and ideas, make sure to follow me on Pinterest.
Mini Chocolate Cake
Pin Recipe
Equipment
- 15 cm (6 in) baking pan
Ingredients
CHOCOLATE CAKE
- 120 g warm coffee or water (for instant coffee use 1 teaspoon of instant coffee)
- 120 g all-purpose flour
- 2 teaspoon cornstarch
- 100 g granulated sugar
- 50 g brown sugar
- 25 g unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 55 g vegetable oil
- 90 g sour cream 14-18% room temperature
- 1 large eggs room temperature
- 1 teaspoon vanilla extract
CHOCOLATE FROSTING
- 115 g butter room temperature
- 115 g powdered sugar
- 2 teaspoon dutch processed cocoa powder
- 115 g dark chocolate chips
- ½ teaspoon vanilla extract
- Sprinkles
Instructions
CHOCOLATE CAKE
- Preheat the oven at 170ºC/340ºF conventional oven and line 2x 15 cm/6 inch baking pans with parchment paper.
- Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients.120 g warm coffee or water
- In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.120 g all-purpose flour, 2 teaspoon cornstarch, 100 g granulated sugar, 50 g brown sugar, 25 g unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In another mixing bowl add all of the wet ingredients, including coffee, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.55 g vegetable oil, 90 g sour cream 14-18%, 1 large eggs, 1 teaspoon vanilla extract
- Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
- Divide the cake batter into the two prepared baking tins and bake them for 22-24 minutes or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.
CHOCOLATE FROSTING
- Melt the chocolate and set it aside.115 g dark chocolate chips
- Sift together the powdered sugar and cocoa powder. Add the butter and powdered sugar/cocoa powder to a bowl of a stand mixer with the paddle attachment or use a hand mixer. On low speed mix it together. Once the butter and powdered sugar has combined, mix it together for 3 minutes on medium/high speed, until light and fluffy.115 g butter, 115 g powdered sugar, 2 teaspoon dutch processed cocoa powder
- Scrape down the sides of the bowl and add the melted and cooled dark chocolate and vanilla extract and mix it in until combined. Scrape down the sides of the bowl and add the vanilla extract. Give the buttercream a final mix so everything has been incorporated.½ teaspoon vanilla extract
ASSEMBLING
- Place the first cake layer on your serving dish. Then add 2 big scoops of buttercream and with an offset spatula, even it out. Then add the other cake layer on top. Place it in the fridge for 15 minutes for the buttercream to firm up a bit. Then afterwards cover the whole cake with the remaining buttercream, and even it out over the cake. Decorate with the sprinkles around the edge of the cake. It’s ready to be enjoyed.Sprinkles