Description
This Mini Chocolate Cake is rich, moist, and packed with deep chocolate flavor in the perfect small-sized dessert. Topped with smooth chocolate frosting and finished with chocolate sprinkles, this easy recipe is ideal for birthdays, date nights, small celebrations, or satisfying chocolate cravings without making a large cake. The soft texture and creamy frosting create a bakery-style dessert that feels indulgent yet simple to prepare at home. If you are looking for quick dessert ideas, easy chocolate cake recipes, small-batch desserts, or homemade cake recipes for beginners, this Mini Chocolate Cake is the perfect choice. It bakes quickly, uses simple pantry ingredients, and delivers a decadent chocolate experience every time.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon instant coffee powder
1 large egg
1/2 cup whole milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup hot brewed coffee
1/2 cup unsalted butter softened
1 1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 pinch salt
Chocolate sprinkles for garnish
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 6-inch or 7-inch round cake pan. Line the bottom with parchment paper.
2. Whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and instant coffee powder.
3. Whisk the egg, milk, vegetable oil, and vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients gradually.
5. Slowly add the hot brewed coffee and mix until smooth without overmixing.
6. Pour the batter into the prepared cake pan and smooth the top evenly.
7. Bake for 28 to 35 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the cake in the pan for 10 minutes before transferring to a cooling rack.
9. Beat the softened butter until creamy for the frosting.
10. Add powdered sugar and cocoa powder gradually.
11. Mix in heavy cream, vanilla extract, and salt until fluffy and smooth.
12. Spread frosting evenly over the cooled cake.
13. Top with chocolate sprinkles, slice, and serve.
Notes
Use room-temperature ingredients for a smoother batter and softer cake texture.
Hot coffee enhances the chocolate flavor without making the cake taste like coffee.
Allow the cake to cool completely before frosting to prevent the frosting from melting.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
Keywords: mini chocolate cake, easy chocolate cake, small batch dessert, homemade chocolate cake, chocolate dessert recipe, easy dessert ideas, chocolate frosting cake