This mini chocolate cake recipe is a beautiful small cake, that’s perfect for a small amount of people. This recipe makes either 2, 2-tiered cakes or 4, 1-layer cakes, (your choice!) this chocolate cake is the perfect dessert for a romantic date night, easy cake recipe for the weekend, or for making for a birthday party!
If you love chocolate cake as much as we do, then you’re also going to want to make this hot fudge cake, this wacky cake recipe, and this Milky Way cake, the second you get the chance! Or, this no-bake chocolate cake is fun to make and enjoy!
Or, if you love baking for one, don’t forget about the fun mug cakes like this vanilla mug cake and this Oreo mug cake!
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Why You’ll Love This Recipe
- Small serving: If you’re baking for only two, this small chocolate cake recipe is the perfect size to satisfy that sweet tooth. It feeds 2, with a small amount of leftovers for the next day, or 4 people for single-servings.
- Big flavor: Even though this is a small cake recipe, it has big flavor, with coffee and yogurt being the key factors in making this cake full of flavor.
- Impressive: This mini cake is absolutely stunning, with the beautiful chocolate ganache and whipped frosting.
Ingredients Needed
I’ve highlighted a couple of ingredients below with some relevant notes. Aside from this, the ingredients needed are pretty basic.
- Coffee: For best results, you’ll want to use hot coffee so the cocoa powder blooms easily in the liquid. You can substitute hot water for coffee if you want to omit caffeine.
- Oil: We like to bake with avocado oil as it’s a nice neutral flavored oil. You can substitute any neutral-flavored oil if you do not have avocado oil. (See substitutions below.)
- Yogurt: I used Greek yogurt in this recipe, any plain yogurt or sour cream can be substituted. We have not tested using nonfat or low-fat yogurt.
Substitutions
Sometimes substitutions are necessary because of ingredients that are unavailable or needed for dietary restrictions. Here are some suggestions that can help:
- Oil – if you prefer, you can use other neutral oils like vegetable or canola.
- Yogurt – Full-fat Greek Yogurt was used; you can substitute plain yogurt or sour cream. Avoid using flavored yogurt as it will affect the flavor of the cake and may be too sweet.
- Coffee – We used coffee to bloom the cocoa powder. You can use hot water, or even hot black tea as a substitute.
Equipment
You will need the following for this recipe:
- 4 ramekins
- Spatula
- Whisk
- Mixing bowls
- Electric mixer
How to Make Mini Chocolate Cakes
Although this is an impressive cake, it’s really easy to make and simple to decorate! We’ll walk you through how to make your own.
This Mini Chocolate Cake is broken into 3 components:
- making the small chocolate cakes
- mixing the chocolate ganache
- decorating the cake
This cake doesn’t take a lot of active time to make but it is recommended to make with a few hours notice so the cake has time to cool, so you will not feel rushed.
*Be sure to see the recipe card below for the full ingredients list & instructions!*
For the Cake
Preheat the oven to 350 degrees.
Spray 4 ramekins with baking spray, place them on a baking sheet, and set aside.
STEP 1. Coffee & Cocoa. In a medium small sized bowl combine the coffee and cocoa powder. Set aside. **For best results you want your coffee to be hot. (Image 1).
STEP 2. Mix batter. In a mixing bowl combine the greek yogurt, oil, sugar and brown sugar. Using a whisk or an electric mixer, mix until the sugars have just dissolved (Image 2).
STEP 3. Add the egg and whisk the mixture until the egg is well incorporated (Image 3).
STEP 4. Combine together. Add the cocoa-coffee mixture and whisk the mixture until the chocolate has been well mixed through (Image 4).
STEP 5. Mix in dry goods. Then add the baking powder, baking soda, salt, and vanilla extract. Using a whisk mix until the ingredients are well incorporated (Image 5).
STEP 6. Add flour. Then slowly add in the flour so the flour becomes well incorporated and the cake batter is smooth (Image 6).
STEP 7. Pour in ramekins. Add the cake batter to the prepared ramekins so they’re evenly distributed between each of the ramekins (Image 7).
STEP 8. Bake at 350 degrees F for 30 minutes or until a toothpick comes out clean in the center (Image 8).
Allow them to cool for 30 minutes before removing them.
Once they’ve cooled for 30 minutes remove them from the ramekins and place the cakes on a cooling rack and allow to cool for 30 more minutes before frosting them.
Ready to eat the cake now? No problem! Frost the tops of the cakes in the ramekins and enjoy with a spoon!
Directions for the Ganache
Note: The ganache will be separated into 2 when frosting the cake. This recipe uses a combination of ganache and whipped ganache.
STEP 9. Heat milk & chips. Fill a saucepan up halfway with water and place it over medium heat. Place a heat safe bowl (like glass) on top. The bowl will want to be large enough so it doesn’t fall into the water but rests nicely over top of the saucepan.
Add the chocolate chips and the heavy cream to the bowl and allow the chocolate to melt, using a spatula stir the mixture to incorporate the cream and chocolate chips together (Image 9).
STEP 10. Stir. Once the chocolate chips have melted, remove from the heat and continue to stir until the ingredients are incorporated (Image 10).
Allow the ganache to cool in the fridge for 10 minutes.
STEP 11. Divide. Divide the mixture into 2 bowls. Place 1 of the bowls back in the fridge for the time being. Then using an electric mixer, beat 1 of the halves of ganache until it’s doubled in volume and is whipped nicely (Image 11).
To Frost the Cake:
STEP 12. Frosting with Ganache. Add both chocolate ganaches to a piping bag. Use a star tip for the whipped ganache and a fine tip top for the original ganache.
Take 1 of the cooled cakes and place it on a small plate then pipe a layer of whipped ganache to the first layer. Using an offset spatula, smooth out the ganache so it’s evenly distributed and smoothed out. Then add a cake on top of the frosted layer. Pipe another layer of whipped ganache then using an offset spatula smooth out the ganache so it’s evenly distributed and smoothed out.
STEP 13. Liquid ganache. Add a good layer of the original ganache on top of the cake so it slightly drips off the sides.
Add piped dollops of the whipped ganache over the top for a little decoration.
Repeat this process for both cakes (Image 13).
Recipe Pro Tips
- Original, liquid ganache: The original ganache will want to stay at room temperature so it will make the drips. If it’s too cold it will firm up.
- Whipped ganache: You will want to work with cold whipped ganache. It helps hold the shape when it’s piped out of the piping bag.
Recipe FAQs
When made in ramekins, they’re 4 inches in width.
This recipe makes 2, two-tiered cakes (where two cakes serve 4 people) or 4, one-layer cakes (where four cakes serve 4 people).
Bake these mini cakes at 350 degrees for 30 minutes.
Storage
Leftovers: If you have any leftovers, you’ll want to cover the decorated cake with plastic wrap so it’s airtight, or in an airtight container. Store in the fridge for 3 days.
To Freeze: Wrap the unfrosted cake in plastic wrap and place that in a freezer bag. They can be stored for up to 3 months. To use, allow the cakes to thaw completely before decorating or serving.
More Cake Recipes You’ll Love
If you love cake recipes, we think you’re really going to love these favorites:
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Mini Chocolate Cake
Ingredients
For the Cake
- ⅓ cup Cocoa Powder
- ½ cup Black Coffee
- ⅓ cup Greek Yogurt
- ¼ cup oil We used avocado but you can use vegetable, canola, etc.
- ½ cup sugar
- ¼ cup brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
For the Chocolate Ganache
- 1½ cups chocolate chips semi sweet or milk chocolate
- 1½ cups heavy cream
Instructions
For the Cake
- Preheat the oven to 350 degrees.
- Spray 4 ramekins with baking spray, place them on a baking sheet, and set aside.
- In a medium small sized bowl combine the coffee and cocoa powder. Set aside. **For best results you want your coffee to be hot.
- In a mixing bowl combine the greek yogurt, oil, sugar and brown sugar. Using a whisk or an electric mixer, mix until the sugars have just dissolved.
- Add the egg and whisk the mixture until the egg is well incorporated.
- Add the cocoa-coffee mixture and whisk the mixture until the chocolate has been well mixed through.
- Then add the baking powder, baking soda, salt, and vanilla extract. Using a whisk mix until the ingredients are well incorporated.
- Then slowly add in the flour so the flour becomes well incorporated and the cake batter is smooth.
- Add the cake batter to the prepared ramekins so they’re evenly distributed between each of the ramekins.
- Bake at 350 degrees F for 30 minutes or until a toothpick comes out clean in the center.
- Allow them to cool for 30 minutes before removing them.
- Once they’ve cooled for 30 minutes remove them from the ramekins and place the cakes on a cooling rack and allow to cool for 30 more minutes before frosting them.
Ganache Instructions
- The ganache will be separated into 2 when frosting the cake. This recipe uses a combination of ganache and whipped ganache.
- Fill a saucepan up halfway with water and place it over medium heat. Place a heat safe bowl (like glass) on top. The bowl will want to be large enough so it doesn’t fall into the water but rests nicely over top of the saucepan.
- Add the chocolate chips and the heavy cream to the bowl and allow the chocolate to melt, using a spatula stir the mixture to incorporate the cream and chocolate chips together.
- Once the chocolate chips have melted, remove from the heat and continue to stir until the ingredients are incorporated.
- Allow the ganache to cool in the fridge for 10 minutes.
- Divide the mixture into 2 bowls. Place 1 of the bowls back in the fridge for the time being. Then using an electric mixer, beat 1 of the halves of ganache until it’s doubled in volume and is whipped nicely.
Frosting the Cake
- Add both chocolate ganaches to a piping bag. Use a star tip for the whipped ganache and a fine tip top for the original ganache.
- Take 1 of the cooled cakes and place it on a small plate then pipe a layer of whipped ganache to the first layer. Using an offset spatula, smooth out the ganache so it’s evenly distributed and smoothed out. Then add a cake on top of the frosted layer. Pipe another layer of whipped ganache then using an offset spatula smooth out the ganache so it’s evenly distributed and smoothed out.
- Add a good layer of the original ganache on top of the cake so it slightly drips off the sides.
- Add piped dollops of the whipped ganache over the top for a little decoration.
- Repeat this process for both cakes.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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