You have to try this Mini Chocolate Cake Recipe! A single layer of moist chocolate cake covered in a fluffy chocolate frosting and decorated with sprinkles. Just too cute and so easy to make! This mini chocolate cake is perfect if you're looking for a small chocolate cake recipe, a mini birthday cake, or a 6-inch chocolate cake for a special occasion.
If you're looking to make a vanilla version of this mini birthday cake, then try out this Mini Vanilla Buttercream Birthday Cake recipe.
Why This Mini Chocolate Cake Recipe Works
- Recipe name: Mini Chocolate Cake
- Ready in: 1hr 40 minutes (plus 3 hours cooling time)
- Serves: 8 slices
- Main ingredients: Cocoa powder, sugar, butter, oil, eggs, flour, coffee, sour cream, chocolate, and icing sugar.
- Perfect for: A small birthday cake, a Valentine's Day cake for two, or a small celebration cake that you can customise.
- Why I love it: This recipe might be for a mini cake, but flavour isn't spared! This cake is super moist and makes the perfect mini chocolate birthday cake for chocolate lovers.
- Calories: 545kcal
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If baking for two is your love language, you need to read this post, Easy Valentine's Day Dessert Recipes for Two, for some delicious romantic recipe ideas.
If you love chocolate cake recipes, then you have to take a look at this Chocolate Nut Bundt Cake recipe, this Chocolate Cake with Chocolate Cream Cheese Frosting, or this recipe for a Chocolate and Caramel Layer Cake.
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Key Ingredients
- Sunflower oil - Using vegetable oil in cakes helps ensure a moist cake that lasts longer! Use neutral-tasting sunflower oil or canola oil.
- Self-raising flour - If you don't have self-raising flour, use a combination of all-purpose cake flour, baking powder, and baking soda. See below for quantities.
- Cocoa powder - Use quality unsweetened cocoa powder.
- Strong brewed coffee - I make a cup of strong coffee using ground espresso beans and a French press. Brewed espresso, or hot water with instant espresso powder, will also work.
See the recipe card for full information on ingredients and quantities.
Variations
This delicious chocolate cake can be decorated with different frostings if you'd prefer! My collection of Simple Buttercream Frostings for Homemade Cakes is full of flavour inspiration. And make sure you don't miss this Nutella Buttercream or this Salted Caramel Cream Cheese Frosting!
How to Make a Mini Chocolate Cake (Easy 6-Inch Chocolate Cake Recipe)
Moist Mini Chocolate Cake
- Step 1: Preheat the oven to 180°C (350°F) and oil and line a 15cm (6 inches) round cake tin with parchment paper. Add the butter, oil, and sugar to a bowl of an electric mixer fitted with a paddle attachment. Beat until light and fluffy.
- Step 2: Add the eggs to the sugar and butter mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.
- Step 3: In a large bowl, sift together the flour, salt, and cocoa powder. In a jug, mix together the cooled coffee, sour cream, milk, and vanilla.
- Step 4: With the mixer's motor running at medium-low speed, add the wet ingredients and the flour mixture to the egg and sugar mixture. Do this by alternating between the two. Starting with the flour and ending with the wet ingredients.
- Step 5: Using a rubber spatula, scrape down the sides of the bowl and mix the cake batter again. Ensuring it is well mixed and lump-free. Pour the chocolate cake batter into the prepared tin.
- Step 6: Bake in a preheated oven for 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in its tin for 30 minutes, then turn it out onto a wire rack to cool completely.
Chocolate Frosting
- Step 1: In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter. Set aside to cool slightly, then add the melted chocolate mixture to a bowl of a stand mixer fitted with a whisk attachment. Add the golden syrup and vanilla extract to the chocolate mixture and mix briefly.
- Step 2: Sift half of the icing sugar over the frosting mixture and whisk to combine.
- Step 3: Add the sour cream and beat until the frosting is well combined and homogeneous. At first, the mixture will look lumpy. Continue beating at medium-high speed. Sift over the remaining icing sugar and beat at medium-high speed until the frosting is fluffy.
- Step 4: With the mixer running at medium-high speed, add the cream and salt, and beat until fluffy. Use a palette knife to spread the frosting over the cake, decorate with sprinkles, slice, serve, and enjoy!
When To Make This Mini Chocolate Cake
This mini chocolate cake is perfect for small celebrations, mini birthday cakes, date nights, or when you need a small chocolate cake without leftovers. This 6-inch chocolate cake recipe is ideal for feeding 2-8 people. If you love mini cakes, don't skip this Mini Vanilla Birthday Cake!
Storage
Store any leftover chocolate cake in an airtight container at room temperature for up to 4 days. If it is very hot, choose to store the cake in the fridge.
Expert Tips
- Make sure you are using room-temperature ingredients; this is especially important for the butter in both the batter and the frosting.
- Add the eggs to the batter slowly, one at a time. And beat for at least a minute between each addition.
- Only decorate your cake with frosting once it has cooled completely.
- Be sure to beat the frosting for long enough; it must be light and fluffy.
Mini Chocolate Cake FAQs
This is entirely up to you and how big you'd like to cut each piece. This cake can feed up to eight people when cut into smaller slices.
Yes, for this recipe, you can use 170 grams of all-purpose or cake flour, sifted together with 1 tablespoon of baking powder and ½ teaspoon of baking soda. Continue with the recipe as normal.
Leftover cake can be frozen. Do this by slicing the cake, wrapping each piece in cling film, and placing them in the freezer. Store for up to three months, and defrost before consuming. You can also freeze the undecorated cake if you'd like.
A 15cm (6-inch) round cake pan is perfect for making a mini chocolate cake. This size creates a small chocolate cake ideal for birthdays, date nights, or small celebrations.
This small chocolate cake recipe is actually one of my favourite cake recipes! The sponge and the frosting of this mini chocolate birthday cake are just delicious, and taste just like a classic cake should. If you're expecting more people at this celebration, try this Vanilla Cake with Chocolate Frosting recipe or this Vanilla Raspberry Buttercream Cake.
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at this Vanilla Cake with Chocolate Frosting!
📖 Recipe
Mini Chocolate Cake
Equipment
- 1x 15cm (6-inch) cake pan
Ingredients
Chocolate Cake
- 50 g unsalted butter room temperature
- 50 ml sunflower oil
- 170 g sugar
- 2 eggs
- 170 g self-raising flour
- 20 g cocoa powder
- ½ teaspoon salt
- 80 ml strong brewed coffee
- 60 ml sour cream
- 70 ml whole milk
- 1 tsp vanilla extract
Chocolate Frosting
- 50 g milk chocolate
- 50 g dark chocolate
- 45 g unsalted butter
- 2 teaspoon golden syrup
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 230 g icing sugar
- 45 g sour cream
- 1 tablespoon whipping cream
Instructions
Chocolate Cake
- Preheat the oven to 180°C (350°F) and oil and line a 15cm (6 inches) round cake tin with parchment paper.
- Add the butter, oil, and sugar to a bowl of an electric mixer fitted with a paddle attachment. Beat until light and fluffy.
- Add the eggs to the sugar and butter mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.
- In a large bowl sift together the flour, salt, and cocoa powder.
- In a jug mix together the cooled coffee, the sour cream, and the vanilla.
- With the mixer's motor running at medium-low speed, add the wet ingredients and the flour mixture to the egg and sugar mixture. Do this by alternating between the two. Starting with the flour and ending with the wet ingredients.
- Using a rubber spatula scrape down the sides of the bowl and mix the cake batter again. Ensuring that it is well-mixed and lump free.
- Pour the chocolate cake batter into the prepared tin and bake in a preheated oven for 40 minutes or until a skewer inserted into the center of the cake comes out clean. Allow the cake to cool in its tin for 30 minutes before turning it onto a wire rack to cool completely.
Chocolate Frosting
- In a heatproof bowl set over a pan of simmering water, melt the chocolate and butter. Set aside to cool slightly, then add the melted chocolate mixture to a bowl of a stand mixer fitted with a whisk attachment.
- Add the golden syrup and vanilla extract to the chocolate mixture and mix briefly.
- Sift half of the icing sugar over the frosting mixture and whisk to combine.
- Add the sour cream and beat until the frosting is well combined and homogeneous. At first, the mixture will look lumpy; just continue beating at a medium-high speed.
- Sift over the remaining icing sugar and beat at medium-high speed until the frosting is fluffy.
- With the mixer running at medium-high speed, add the cream and salt and beat until fluffy.
- Use an offset spatula to spread the frosting over the cake, decorate with sprinkles, slice, serve, and enjoy!
Notes
- Ensure the cake has cooled completely before decorating it.
- You can leave the cake as a single layer or split the layer in two and fill the cake with frosting, caramel, or jam, and frost the sides and top with the melted chocolate frosting.
Jen says
Loved the frosting! Great recipe