Mini Chocolate Cake Recipe
Mini Chocolate Cake Recipe: As a food lover and a housewife, there’s nothing quite like the sweet and rich aroma of a freshly baked chocolate cake wafting through the kitchen. The thought of biting into a soft, fluffy and gooey chocolate cake is enough to make my taste buds dance with excitement. Baking a chocolate cake is my secret indulgence and I always have the perfect recipe at hand – the Mini Chocolate Cake.
The Mini Chocolate Cake is a bite-sized delight that packs a punch of rich, intense chocolate flavor in every bite. This dessert is perfect for those who want to satisfy their sweet tooth without overindulging. Whether you’re hosting a tea party, a family gathering, or just treating yourself to a sweet pick-me-up, the Mini Chocolate Cake is the perfect addition to any event.
What is Mini Chocolate Cake?
The Mini Chocolate Cake is a small, single-serving dessert that is made with chocolate, butter, sugar, eggs, and flour. The combination of these ingredients creates a soft, moist cake that has a delicate crumb and a rich, chocolatey taste. The cake is typically finished with a smooth and velvety chocolate ganache or frosting, which adds a touch of sweetness and a glossy shine.
This dessert is easy to make and is perfect for a quick snack or a light dessert. The mini size of the cake makes it perfect for portion control, as you can enjoy a little piece of heaven without feeling guilty.
Variations of Mini Chocolate Cake
- Dark Chocolate Mini Cake: For a more intense chocolate flavor, try using dark chocolate in place of semi-sweet chocolate. This variation is perfect for true chocolate lovers.
- Red Velvet Mini Cake: For a pop of color and a tangy twist, add a few drops of red food coloring and a splash of vinegar to the batter. The result is a beautiful red cake with a subtle tangy flavor.
- Mint Chocolate Mini Cake: For a refreshing twist, add a few drops of peppermint extract to the batter. The result is a minty, chocolatey cake that is perfect for summer.
- Peanut Butter Mini Cake: For a nutty twist, add a spoonful of peanut butter to the batter. The result is a rich and creamy cake with a hint of peanut butter flavor.
Nutrition in Mini Chocolate Cake
While the Mini Chocolate Cake is definitely a treat, it can also be enjoyed in moderation as part of a balanced diet. A single serving of the cake provides a good source of carbohydrates, protein, and fats, as well as a small amount of vitamins and minerals. Of course, the exact nutritional value will vary based on the recipe and ingredients used.
Step by Step Mini Chocolate Cake Recipe
Mini Chocolate Cake Recipe
Ingredients
- 8 tbsp all purpose flour / maida
- 7 tbsp sugar
- 6 tbsp Oil
- 6 tbsp milk
- 5 tbsp cocoa powder
- 1 egg
- ¼ tsp salt
- 2 tsp baking powder
- 1 tsp vanilla extract
Instructions
- To begin our Mini Chocolate Cake Recipe, take a mixing bowl and add egg and sugar in it. Mix both ingredients with the help of hand blender till it forms a liquid paste or sugar dissolves.
- Add milk and oil in the bowl and mix with the paste. Now sieve flour, cocoa powder and baking powder in the bowl. Add salt and vanilla extract also.
- Mix all ingredients well with hand blender till it forms a fine paste or mix properly.
- Transfer the paste in the baking bowl (put greased baking sheet on bowl) and tap to remove any air bubble.
- Now, put the bowl in the Air fryer for 25 minutes at 180 degrees.
- For frosting, take a pan and add ½ cup cocoa powder, 1 cup milk, ¼ cup sugar and bring it to boil. Gradually mix the batter to avoid any lumps. Add 1 tbsp butter in the batter. Cook till forms a thick paste.
- Cool it down before putting on the cake. Mini Chocolate Cake Recipe is done!
Notes & Tips
- Baking Time: Baking time for our Mini Chocolate Cake Recipe may vary depending on Air Fryers from 25 minutes to 35 minutes. Use a fork or wooden stick to check before removing the cake from baking bowl, if it is done completely.
- Egg: For our Mini Chocolate Cake Recipe, Use room temperature egg.
- Baking Sheet: If you don’t have baking sheet, you can spray oil or layer it with little melted unsalted butter. The purpose is that the cake will not stick to the bowl while removing it.
- Mixing: Do not over mix the batter for our Mini Chocolate Cake Recipe. Once it’s combined, stop mixing. Otherwise, you will end up with a dense cake.
- Removing from Baking bowl: Let the cake cool completely before trying to remove it from the baking bowl. Otherwise, it will stick, and it will break upon coming out of the bowl.
- Frosting the cake: For our Mini Chocolate Cake Recipe, let the cake completely cool before glazing or frosting the cake for best results.
- Freezing the cake: Yes, you can keep for this Mini Chocolate Cake cake in refrigerator for 2-3 days.
- Flour: You can use gluten free flour instead of all purpose flour.
Nutrition Information (Note: Approximate)
FAQs – Mini Chocolate Cake Recipe
What type of cocoa powder is best for making mini chocolate cakes?
As a chocolate cake expert, I highly recommend using high-quality unsweetened cocoa powder for the richest chocolate flavor. Dutch-process cocoa powder has been treated with an alkalizing agent, which gives it a milder, less bitter taste. Natural cocoa powder has a stronger, more bitter taste and can make your cakes taste more intense. Ultimately, the type of cocoa powder you choose will depend on your personal preference.
Can mini chocolate cakes be made gluten-free?
Yes, mini chocolate cakes can be made gluten-free. You can use a gluten-free all-purpose flour blend in place of regular wheat flour. Just make sure to check the label to ensure the flour blend is safe for those with celiac disease or a gluten intolerance.
What can I use instead of buttermilk in this mini chocolate cake recipe?
If you don’t have buttermilk on hand, you can use plain yogurt or sour cream. Simply mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice, and let it sit for a few minutes until it thickens and curdles. This homemade buttermilk substitute will work just as well in this mini chocolate cake recipe.
Can I use a different type of oil instead of vegetable oil in this recipe?
Yes, you can use a different type of oil, such as canola oil or melted coconut oil. Just keep in mind that using a different type of oil may affect the taste and texture of your mini chocolate cakes.
Can I make mini chocolate cakes without eggs?
Yes, you can make mini chocolate cakes without eggs. A common substitute for eggs in baking is a mixture of unsweetened applesauce and baking powder. Simply mix 1/4 cup of unsweetened applesauce with 1 teaspoon of baking powder for each egg that the recipe calls for.
What is the best way to store mini chocolate cakes?
Mini chocolate cakes can be stored in an airtight container at room temperature for up to 2 days. If you need to store them for longer, wrap them tightly in plastic wrap and place them in the refrigerator for up to 1 week. To refresh the cakes, simply warm them in the oven or microwave before serving.
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