Dark Chocolate Mini Cake With Buttercream Frosting

Rich, decadent, and utterly irresistible, these Dark Chocolate Mini Cakes with Buttercream Frosting are the perfect treat for any chocolate lover. With intense, velvety chocolate flavor and a smooth, creamy frosting, these bite-sized cakes are sure to satisfy your sweet tooth and leave you wanting more.

Ready Time

1 hrs 30 mins

Yields

7 servings

Ingredients

For the cake:
7 large eggs
1 1/2 cups (190g) granulated sugar
1/2 cup (115g) all-purpose flour
1/2 cup (115g) unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (115g) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
For the buttercream frosting:
1 1/2 cups (190g) unsalted butter, at room temperature
3 3/4 cups (450g) confectioners’ sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons milk or heavy cream
1 teaspoon pure vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease seven mini cake pans or a single 9×13-inch baking dish. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

In another bowl, whisk together the eggs, butter, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, whisking until smooth. Divide the batter evenly among the mini cake pans or pour into the 9×13-inch baking dish.

Bake for 12-15 minutes for mini cakes or 25-30 minutes for a single large cake.

Let the cakes cool completely in the pans before frosting. To make the buttercream frosting, cream the butter in a large mixing bowl until light and fluffy.

Gradually add the confectioners’ sugar to the butter, beating until smooth and creamy.

Add the cocoa powder, milk, and vanilla extract, beating until well combined. Once the cakes are completely cool, frost each mini cake with a generous amount of buttercream frosting and serve.

Notes

Make sure to use room temperature butter for both the cake and buttercream frosting, as this will ensure a smooth and creamy texture. Use high-quality cocoa powder for the best chocolate flavor.

If using mini cake pans, make sure to grease them well to prevent the cakes from sticking.

Don’t overmix the batter, as this can result in dense cakes. For a more intense chocolate flavor, use dark cocoa powder or add a teaspoon of instant coffee powder to the batter.

To ensure the buttercream frosting is smooth and creamy, make sure to beat the butter until it’s light and fluffy before adding the confectioners’ sugar.

You can customize the buttercream frosting by adding different flavor extracts, such as almond or coconut, for a unique twist. Let the cakes cool completely in the pans to prevent them from breaking apart.

You can also make the buttercream frosting ahead of time and store it in an airtight container in the refrigerator for up to 3 days.