Mini Chocolate Cake

5 from 1 vote

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!

Prep Time1

Cook Time40

Cooling Time3

Course: Cakes

Cuisine: American

Servings: slices

Calories: 545kcal

Author: Cat Spiller

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

Metric - US Customary

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.

Nutrition