Mini Chocolate Cake: The Perfect Sweet Treat for Two

This Mini Chocolate Cake is a delightful treat for 2-4 people, perfect for special occasions and quick to prepare.

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Prep Time 15

Cook Time 24

Cooling Time 5

Total Time 44

Servings: 4 slices

Course: Desserts

Cuisine: American

Calories: 275

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

120 g Warm Coffee or Water Enhances the chocolate flavor; brewed coffee gives an extra depth.
120 g All-Purpose Flour Provides structure; no direct substitutions recommended for best results.
2 tsp Cornstarch Lightens the cake texture; can omit for a denser cake.
100 g Granulated Sugar Sweetens and enhances moisture; brown sugar can be swapped in for a richer flavor.
50 g Brown Sugar Adds moisture and richness; can replace with more granulated sugar if needed.
25 g Unsweetened Cocoa Powder Imparts a deep chocolate flavor; Dutch-processed can alter the taste.
0.5 tsp Baking Powder A leavening agent that helps the cake rise.
0.5 tsp Baking Soda Works with acid (sour cream) to give leavening.
0.5 tsp Salt Balances sweetness, enhancing the flavor overall.
55 g Vegetable Oil Adds moisture and tenderness; melted coconut oil is a great substitute.
90 g Sour Cream Provides moisture and tang; can be replaced 1:1 with full-fat Greek yogurt.
1 large Egg Binds the ingredients; essential for the cake's structure.
1 tsp Vanilla Extract Deepens the flavor; using pure vanilla will elevate the taste.

For the Frosting

115 g Room Temperature Butter Ensures a creamy frosting consistency; soft butter is key.
115 g Powdered Sugar Sweetens and thickens the frosting; essential for the ideal texture.
2 tsp Dutch Processed Cocoa Powder Deepens the chocolate flavor in the frosting.
115 g Dark Chocolate Chips Melts into the frosting for richness; semi-sweet or bittersweet works best.
0.5 tsp Vanilla Extract Enhances the frosting's flavor.

For Decoration

Sprinkles Adds a pop of color and fun visual appeal.

Equipment

6-inch cake pans
Mixing bowls
spatula
Whisk
Oven
Wire rack

Method

Step‑by‑Step Instructions

Preheat your oven to 170ºC (340ºF) and line two 6-inch cake pans with parchment paper.
In a mixing bowl, sift together the flour, cornstarch, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk together the warm coffee or water, vegetable oil, sour cream, egg, and vanilla extract until fully combined.
Gradually pour the wet ingredients into the dry ingredients and mix until smooth, being careful not to overmix.
Divide the batter between the prepared cake pans and bake for 22-24 minutes, or until a toothpick comes out clean.
Allow the cakes to cool in the pans for about 5 minutes before transferring them to a wire rack to cool completely.
To make the frosting, melt the dark chocolate chips and mix with sifted powdered sugar, cocoa powder, softened butter, and vanilla extract.
Once the cakes are cool, layer the first cake on a serving plate, spread frosting on top, and add the second layer.
Decorate with sprinkles for a festive touch and enjoy your Mini Chocolate Cake!

Nutrition

Serving: 1sliceCalories: 275kcalCarbohydrates: 36gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 250IUCalcium: 20mgIron: 1.5mg

Notes

Ensure all ingredients are at room temperature for optimal mixing. Avoid overmixing the batter for a lighter cake.

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