Mini Chocolate Cake with Fudgy Chocolate Frosting

The sliced open cake, revealing the fudgy insides, with raspberries and chocolate frosting swirls on top.

Mini Chocolate Cake with Fudgy Chocolate Frosting

This rich, moist Mini Chocolate Cake comes together quickly in one bowl, and is topped with the creamiest fudgy chocolate frosting. Dress it up with chocolate ganache and fresh berries, or enjoy it as is. You're sure to fall in love with this chocolate lover's dream cake!

Course Dessert

Cuisine Dessert

Keyword Chocolate Cookies, Easy Dessert Recipes

Prep Time 45

Cook Time 20

Servings slices

Calories 781kcal

Author Stephanie Simmons

Ingredients

For the Cake:

1/3 cup + 1 and 1/2 tbsp unsweetened cocoa powder 42 grams
1/2 cup hot water 118 mL
3/4 cup cake flour, spooned & leveled 83 grams
1/2 cup + 1 tbsp brown sugar, packed 120 grams
1/4 cup granulated sugar 53 grams
3/4 tsp baking soda
1/4 + 1/8 tsp baking powder
1/4 tsp salt
1/4 tsp espresso powder (No this won't make it taste like coffee, it just helps intensify the chocolate flavor!)
1/3 cup + 1 tbsp full fat sour cream, at room temperature 95 grams
2 tbsp vegetable oil 29 grams
1 large egg, at room temperature
1 and 1/2 tsp vanilla extract

For the Frosting:

3/4 cup salted buter, softened at room temperature 1 and 1/2 sticks, 12 tbsp, or 170 grams
3 cups powdered sugar 360 grams
1-2 tsp milk or heavy cream
2 tsp vanilla extract
3/4 cup cocoa powder 75 grams
pinch of salt
4 ounces full-fat cream cheese, softened at room temperature use the block style

Instructions

Prep: Preheat your oven to 350 degrees F. Grease two 6-inch round pans well with shortening (use a paper towel to rub it around), then dust with cocoa powder, tapping and shaking the pan to coat completely. Tap out the excess.
Make the Cake Batter: Bloom the Cocoa Powder. Heat the water in a glass measuring cup in the microwave until hot, then whisk in the cocoa powder until dissolved. Set aside to cool a bit while you make the batter. Whisk together the dry ingredients (including the sugars) in a large mixing bowl. Add the wet ingredients, including the cooled-to-room-temp cocoa water, and mix until just combined. There may be a few small lumps - that's fine. Divide the batter between your prepared pans.
Bake: Bake for 15-17 minutes. A toothpick inserted into the center will come out with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then run a butter knife around the edges, and invert onto a plate, then back onto a cooling rack (this way it will be right side up) to cool completely before frosting.
Make the Frosting: Cream the softened butter in a large mixing bowl until creamy, about 30 seconds. Add half the powdered sugar, and mix until well combined. Repeat with remaining powdered sugar, adding milk as needed to help it come together.. Add the cocoa, salt, and vanilla and mix until combined. Mix in the cream cheese last. Place one cake layer on your cake plate, and spread with 3/4 cup of frosting. Place the top layer on upside down for a flat top, and frost the top and sides of the cake lightly - this is your crumb coat. Refrigerate for 10-20 minutes to set the crumb coat, then apply the remaining frosting. Chill for 10-20 minutes before applying the optional ganache drip (see recipe notes below), or immediately add the piped swirls on top, if desired.
Make-Ahead Tip: Frosting can be made 1-2 days ahead and stored in an airtight container in the fridge. Let it sit out a bit at room temp before using, then run the mixer back through it to make it spreadable again.
Serve + Store: Slice and enjoy with a glass of cold milk or a scoop of vanilla ice cream! Store leftovers, in an airtight container, in the fridge for up to 5-6 days. (The cake does need to be refrigerated because of the frosting).

Notes

Optional Ganache Drip:

Make your ganache by simmering 1/4 cup of heavy cream, then pouring it over 2 ounces of finely chopped semi sweet chocolate in a small bowl. Let sit 5 minutes, then stir until smooth. Let cool at room temp a few minutes until it's a tad thicker (test the drip on the rim of a glass) then apply it to the cake, spreading it evenly across the top, with an offset spatula, and allowing it to drop down the sides. Chill in the fridge 10-20 minutes to set the ganache.

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