Our mini chocolate cakes are heaven on earth! With all seriousness….that statement is completely true! These cakes are moist, fluffy, light, and scream chocolate goodness. And the addition of the chocolate frosting puts these little delights over the moon!
With Valentine’s Day just around the corner….we think these mini cakes will end the night on a good note!
Who wants cake? Because we do!
Which Cocoa Powder?
This a very common question when it comes to baking cakes that contain chocolate. There’s two main types of unsweetened cocoa powder: Dutch process and natural cocoa powder.
But, first why is it even called Dutch Process? Well…the process of making Dutch cocoa powder was developed in the 19th century by a Dutch chocolate maker.
Now that we solved that….lets dive into the main differences of Dutch and natural cocoa powder.
Dutch Cocoa Powder
The process of Dutch cocoa powder starts off with the cocoa beans being washed in an alkaline solution of potassium carbonate (K2CO3). During the wash, the acid in the cocoa powder becomes neutralized. Simply meaning Dutch-process cocoa powder has a neutral pH level. So, baking soda is not able to react with this particular cocoa powder and Dutch-process is often paired with baking powder, but not always. Alkaline cocoa has a darker hue and smooth mellow flavor.
Our favorite Dutch process brand is the Equal Exchange Organic Baking Cocoa
Natural Cocoa Powder
Natural cocoa is simply that natural from roasted cocoa beans. This particular powder is acidic and a tad bitter (very concentrated chocolate). Since, natural cocoa powder is acidic, baking soda (a base) is often used as the leaven agent. The reaction between these two help the baked goods rise.
Our favorite natural cocoa powder is Hersey.
This one….Or That one….
- If baking soda or baking powder is not required in the recipe, use either Dutch-processed or natural cocoa powder. Examples include: hot cocoa, sauces, frostings, brownies, ice cream, macarons, and pudding.
- But, if a leaving agent is required. It’s important to pay close attention because using the wrong agent can cause a sunken and bitter soapy taste hot mess! If a recipe strictly calls for natural cocoa powder, please don’t substitute it for Dutch-processed. More than likely the recipe needs that acidity to rise during baking.
Making the Mini Chocolate Cakes
Alright….enough science lets bake these cute mini chocolate cakes!
First measure out and sift the flour, salt, baking powder, baking soda, and natural cocoa powder (into a large bowl). Whisk in the granulated sugar. In a measuring cup add the buttermilk, vegetable oil, hot coffee, one egg, and vanilla extract. Whisk well. Now start to whisk the wet ingredients into the dry ingredients. Whisk until the batter no longer appears lumpy.
Spray (4) ramekins or (4) cute Le Creuset mini cocotte with baking spray. Divide the batter evenly into the ramekins (roughly 3 tablespoons). Bake at 350 degrees F for 15 to 20 minutes or until inserted toothpick comes out clean. Enjoy with chocolate frosting.
Happy Valentines Day!
Looking for more little bites? Check out the links below or place an order with us!
- Caramel Frappuccino Mini Cupcakes
- Blue Velvet Macarons
- Raspberry Macrons
- Mini Cupcakes 3 Ways
- If you’ll like to place an order with us, click here. We will be glad to help.
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Mini Chocolate Cakes
Ingredients
Mini Chocolate Cakes:
- ½ cup All purpose Flour sifted
- ½ cup Granulated sugar
- 1 Egg room temperature
- ¼ tsp Kosher salt
- ¼ tsp Baking powder sifted
- ½ tsp Baking soda sifted
- ¼ cup Unsweetened Cocoa Powder sifted
- ¼ cup Vegetable oil
- ¼ cup Coffee hot
- ½ tsp Vanilla extract
- ¼ cup Buttermilk
Chocolate Frosting:
- 5 tbsp. Unsalted butter melted
- 3 tbsp. Whole milk
- 1 tsp Vanilla extract
- ¼ cup Unsweetened cocoa powder
- ½ cup Powdered sugar sifted
Instructions
- Preheat the oven to 350 degrees F. Spray (4) mini round cocotte with baking spray. Set aside.
- Add the sifted dry ingredients into a large bowl. Whisk in the granulated sugar and kosher salt. In a measuring cup add the vanilla extract, buttermilk, egg, and vegetable oil. Pour the mixture into the bowl and whisk well. Lastly, add in the hot coffee and whisk until the batter appears smooth.
- Divide the batter evenly into the prepared mini cocotte (approx. 3.5 tablespoons). Bake for 15-20 minutes or until inserted toothpick comes out clean. Transfer the mini cocotte to a cooling rack.
- In a small saucepan, melt the unsalted butter on medium-low heat. Whisk in the cocoa powder and allow to cook for 1-2 minutes (make sure the mixture is not boiling). Remove from the heat and add in the sifted powdered sugar. If too thick, add whole milk (one tablespoon at a time) until it appears smooth and shiny, Whisk in the vanilla extract and immediately pour over each of the mini cakes. Enjoy!