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Chocolate Mini Cakes with Fudge Frosting Recipe

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These Chocolate Mini Cakes are delightful individual-sized treats featuring rich cocoa-flavored cake topped with a creamy chocolate fudge frosting. Perfectly moist with a tender crumb, these cakes are ideal for parties or special occasions and come together with simple ingredients and straightforward baking techniques.

Ingredients

Cake Ingredients

  • 195 g plain flour (all purpose flour) (~7oz / 1 ½ cups)
  • 55 g Dutched processed cocoa powder (or unsweetened cocoa powder) (½ cup / ~2oz)
  • 1 ¾ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter, melted and cooled (170g / 1 ½ sticks)
  • ¾ cup white granulated sugar (150g / 5.3oz)
  • ¾ cup packed brown sugar (150g / 5.3oz)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk (250ml)

Chocolate Fudge Frosting Ingredients

  • 180 g dark chocolate (50-70% cocoa solids) (~6 ½ oz)
  • 115 g unsalted butter (4oz / 1 stick / ½ cup)
  • ⅓ cup whole milk (80ml)
  • ½ cup Dutch cocoa powder (or unsweetened cocoa powder) (55g / 2oz)
  • Pinch fine sea salt
  • 2 teaspoons vanilla extract
  • 2 ½ cups icing sugar (powdered sugar) (325g / 11 ½ oz)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 180°C (160°C fan) / 350°F. Grease 9 holes of a mini cheesecake pan with removable bases thoroughly with butter, or alternatively, use a muffin pan greased on all 12 holes.
  2. Mix Dry Ingredients: In a bowl, sift together the plain flour, Dutched cocoa powder, baking powder, and salt. Stir well to combine evenly.
  3. Combine Butter and Sugars: In a separate bowl, use a balloon whisk to blend the melted butter with white and brown sugars until combined smoothly. Add eggs one at a time, beating well after each addition and scraping down the sides to ensure full incorporation. Beat in vanilla extract until smooth.
  4. Combine Wet and Dry Ingredients: Gradually add one-third of the flour mixture to the wet ingredients, stirring gently until just combined. Then add half of the buttermilk, mixing gently. Repeat this alternating method with the remaining flour and buttermilk until all are just combined. Take care not to overmix the batter to maintain a light texture.
  5. Fill Pans and Bake: Spoon the batter into the prepared pan holes, filling them about two-thirds full. Bake for 22-25 minutes, rotating the pan halfway through baking to ensure even cooking. Test doneness by inserting a toothpick, which should come out with a few moist crumbs but no wet batter.
  6. Cool Cakes: Remove cakes from the oven and let cool in the pan until you can handle it comfortably. Loosen cakes by pressing from underneath the pan bases and run a knife around the sides if needed. Transfer cakes to a wire rack and let cool completely before frosting.
  7. Prepare Frosting Base: In a medium saucepan over low-medium heat, combine dark chocolate, butter, milk, cocoa powder, and a pinch of salt. Stir gently and continuously until the mixture melts and becomes mostly smooth.
  8. Cool Frosting Mixture: Pour the chocolate mixture into a large mixing bowl or stand mixer bowl and set aside for 10 minutes to cool slightly.
  9. Add Icing Sugar to Frosting: Add the icing sugar and beat on low speed until combined. Continue beating on low for another 60 seconds. Avoid overbeating to prevent air incorporation, as the frosting should remain soft and not pipeable yet.
  10. Set Frosting: Cover the bowl and let the frosting cool at room temperature for 45-60 minutes, or until it stiffens enough to pipe. Before using, briefly beat the frosting again on low. Adjust consistency if needed by adding more icing sugar (for thickness) or a splash of milk (for softness).
  11. Slice Cakes: Using a serrated knife, carefully slice off the domed top of each cake. Optionally, slice each cake in half horizontally to create mini layer cakes.
  12. Frost and Decorate: Spread or pipe the prepared chocolate fudge frosting onto each mini cake. Optionally, garnish with chocolate shavings and fresh berries.
  13. Enjoy and Share: Serve and enjoy these delightful mini chocolate cakes. Remember to leave a comment and rating to share your experience with others.

Notes

  • Ensure all eggs are at room temperature for better mixing and texture.
  • Do not overmix the batter as it can make the cakes dense and tough.
  • Rotate the baking pan halfway through baking to ensure even cooking of the mini cakes.
  • The frosting needs adequate cooling time to achieve a pipeable consistency; patience is key for best results.
  • If frosting is too soft, add a little more powdered sugar; if too stiff, add a splash of milk to adjust texture.
  • For a different flavor twist, consider adding espresso powder to the frosting mixture to enhance the chocolate flavor.
  • Mini layer cakes can be made by slicing each cake in half horizontally.

Find it online: https://cookedbygrace.com/chocolate-mini-cakes-with-fudge-frosting-recipe/