Mini chocolate cakes

Name: Mini chocolate cakes
Prep time: 45 min
Total time: 45 min
Yield: 7 porsi
Cuisine: Indonesian
Ingredients: 1 cup plain flour / all-purpose flour; 1/3 cup cocoa (, sifted (unsweetened, not dutch processed - Note 1)); 3/4 tsp baking powder; 3/4 tsp baking soda / bi-carb ((Note 2)); 1 cup white sugar; 1/2 tsp cooking salt / kosher salt; 1 large egg (, at room temperature); 1/2 cup milk (, preferably full fat, at room temperature); 1/4 cup plain oil (, like vegetable, canola, peanut oil); 1 tsp vanilla extract; 1/2 cup boiling water; 1 tsp instant coffee powder (, option (Note 3)); 250 g / 1 cup unsalted butter (, softened); 4 cups soft icing sugar / powdered sugar (, sifted); 1/2 cup cocoa powder (, unsweetened); 1 tsp vanilla extract; 5 tbsp milk (, preferably full fat); Dark chocolate (, finely shaved using a knife (white chocolate is also pretty)); Raspberries, rosemary sprigs

Recipe video above. We make mini chocolate cakes because they're adorable, there's an excellent ratio of frosting to cake, and you get the whole thing to yourself! With 3 layers of chocolate cake smothered in fluffy chocolate buttercream frosting, these are the perfect special occasion desse

⏱️ 45 min 🔪 Prep: 45 min 📊 Medium ⭐ 4.8 (12) 👁️ 1 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

7 servings

1 cup plain flour / all-purpose flour
1/3 cup cocoa (, sifted (unsweetened, not dutch processed - Note 1))
3/4 tsp baking powder
3/4 tsp baking soda / bi-carb ((Note 2))
1 cup white sugar
1/2 tsp cooking salt / kosher salt
1 large egg (, at room temperature)
1/2 cup milk (, preferably full fat, at room temperature)
1/4 cup plain oil (, like vegetable, canola, peanut oil)
1 tsp vanilla extract
1/2 cup boiling water
1 tsp instant coffee powder (, option (Note 3))
250 g / 1 cup unsalted butter (, softened)
4 cups soft icing sugar / powdered sugar (, sifted)
1/2 cup cocoa powder (, unsweetened)
1 tsp vanilla extract
5 tbsp milk (, preferably full fat)
Dark chocolate (, finely shaved using a knife (white chocolate is also pretty))
Raspberries, rosemary sprigs

Steps

Preheat oven to 180°C / 350°F (160°C fan-forced).
Baking pan - Butter a 40 x 28.5 x 2.5cm cm tray (15.8 x 11.3 x 1" - US standard jelly roll pan) then line with baking paper (parchment paper).
Whisk dry - Sift the flour, cocoa, baking powder and baking soda into a bowl. Add the sugar and salt, then whisk to combine.
Mix in wet - Add the egg, milk, oil and vanilla. Whisk to combine. Dissolve the coffee in the hot water, then add into the batter. Whisk to combine. The batter will be VERY thin!
Bake - Pour into the pan and bake for 13 minutes.
Cool for 10 minutes then use the paper overhang to lift the cake onto a rack and cool for 30 minutes (leave it on the paper). Then refrigerate uncovered for at least 1 hour before cutting rounds (cake is too soft when freshly baked).
Cutting rounds - Cover the sticky surface with paper. Then flip upside down onto a cutting board (ie sticky side down). (Note 4) Peel the paper off the base. Then press out 21 x 6cm / 2.4" rounds (or other size or shape as you desire).
Pipe frosting - Place a piece of cake on a small piece of paper, using a dab of frosting to stop it from sliding. Pipe coils of frosting on the layers, using 3 rounds for each cake. Pipe frosting around the sides and on the top. (A cake turntable is handy if you've got one but not essential.)
Smooth frosting - Smooth the frosting using a small offset spatula or knife, taking care to only touch the surface. Avoid touching the cake because it will dislodge crumbs that will end up in your frosting!
Decorate with piles of chocolate shards. I also used raspberries and rosemary for the photos in the post!
Beat butter for 3 minutes on high until soft and fluffy. Add icing sugar in 3 lots. Beat it in, starting on low speed then increasing the speed (to avoid a snow storm). Once incorporated, add more icing sugar and repeat.
Beat 3 minutes - Once the icing sugar has all been added, added the cocoa powder, milk and vanilla. Beat again, starting on low speed then increasing the speed gradually. Once the cocoa is incorporated, beat on high for 3 minutes to make it really nice and fluffy.
Piping bags - Transfer to a piping bag for frosting. (This is the fastest and easiest way, trust me on this. Even a ziplock bag will work here).

💰 Cost Estimate

Total Ingredients Rp 42.286

Per Serving Rp 6.041/serving

🏠 Save ~Rp 84.572 compared to buying!

📋 Price Breakdown (26% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
plain flour / all-purpose flour	1 cup	-	-
cocoa	0.3333333333333333 cup	-	-
baking powder	0.75 tsp	Rp 8.000/100g	Rp 300
baking soda / bi-carb	0.75 tsp	Rp 8.000/100g	Rp 300
white sugar	1 cup	-	-
cooking salt / kosher salt	0.5 tsp	-	-
large egg	1	-	-
milk	0.5 cup	-	-
plain oil	0.25 cup	-	-
vanilla extract	1 tsp	-	-
boiling water	0.5 cup	-	-
instant coffee powder	1 tsp	Rp 3.500/bungkus	Rp 206
/ 1 cup unsalted butter	250 g	-	-
soft icing sugar / powdered sugar	4 cups	Rp 8.000/100g	Rp 32.000
cocoa powder	0.5 cup	Rp 8.000/100g	Rp 9.480
vanilla extract	1 tsp	-	-
milk	5 tbsp	-	-
Dark chocolate	-	-	-
Raspberries	-	-	-