Mini Chocolate Cakes
Decadent and moist individual-sized chocolate cakes with a rich, dark crumb and a silky ganache finish. Perfect for elegant serving and personal indulgence.
Ingredients
Scale
- 1.5 cups All Purpose Flour
- 1 cup Granulated Sugar
- 0.5 cups Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 0.5 teaspoons Salt
- 0.5 cups Vegetable Oil
- 1 large Egg, room temperature
- 0.75 cups Whole Milk
- 0.5 cups Hot Water
- 1 tablespoon Vanilla Extract
Instructions
- Preheat oven to 350°F (175°C) and grease a mini cake pan or jumbo muffin tin.
- In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add the egg, milk, oil, and vanilla; whisk until the batter is smooth and well combined.
- Carefully stir in the hot water by hand until the batter is thin and glossy.
- Pour batter into the prepared tins, filling each about two-thirds full.
- Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Frost with chocolate ganache or buttercream once fully cooled.
Notes
- Do not overmix the batter after adding the flour to keep the texture light.
- The batter will be very thin; this is normal and results in a moist cake.
- Using hot coffee instead of water will enhance the chocolate flavor.
Find it online: https://dishmio.com/mini-chocolate-cakes/