Dark Chocolate Mini Cake With Buttercream Frosting

Calling all chocolate enthusiasts! Get ready to tantalize your taste buds with this irresistible recipe for a Dark Chocolate Mini Cake with Buttercream Frosting. It’s the perfect treat for any occasion, whether you’re celebrating a special moment or simply craving a sweet and decadent indulgence.

The moist, rich chocolate cake paired with the velvety smooth buttercream frosting creates a symphony of flavors that will leave you wanting more.

So gather your ingredients, preheat your air fryer, and let’s embark on a culinary adventure that will delight your senses!

Ingredients

• 4 large eggs
• 1 cup granulated sugar, divided
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/4 cup chopped walnuts (optional)
• For the frosting:
• 1/2 cup unsalted butter, softened
• 1/2 cup cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup confectioners’ sugar
• 2 tablespoons milk

Instructions

• Begin by preheating your air fryer to 320 degrees Fahrenheit (160 degrees Celsius, ensuring it’s ready for baking. Thoroughly prepare a 6-inch cake pan by coating it with cooking spray. For optimal results, line the bottom of the pan with parchment paper and lightly dust it with flour, tapping out any excess to prevent sticking.
• With your ingredients measured and ready, take two separate bowls. In one, meticulously whisk together the sifted flour, unsweetened cocoa powder, baking powder, baking soda, and salt. In the other, combine the buttermilk, applesauce, vegetable oil, instant espresso powder, and vanilla extract, ensuring they are well combined.
• Grab a third bowl and use an electric mixer on low speed to beat the large egg. Gradually incorporate the granulated sugar, increasing the mixer speed to high until the mixture achieves a thick and pale consistency, typically taking around 2 minutes.
• It’s time to alternate the dry and wet ingredients into the egg mixture. Begin by gently folding in the flour mixture, followed by the buttermilk mixture, repeating this process until all of both mixtures have been incorporated. Finally, fold in the semisweet chocolate chips for an indulgent touch.
• Carefully pour the prepared batter into the prepared cake pan. Position the pan securely in the air fryer basket and set it to cook for approximately 25 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness. Allow the cake to cool in the pan on a wire rack for about 10 minutes before inverting it onto the wire rack to cool completely, ensuring it’s ready for frosting.
• While the cake cools, commence making the delectable buttercream frosting. In a heavy saucepan over medium heat, melt the unsalted butter, stirring occasionally until it turns a beautiful golden brown and releases a tantalizing nutty aroma, which usually takes between 15 to 20 minutes. Swiftly transfer the melted butter into a bowl and allow it to cool for 10 minutes.
• To the cooled melted butter, whisk in the honey and vanilla extract until well combined. Gradually incorporate the confectioners’ sugar, whisking until the mixture is smooth and creamy. If needed, add milk one teaspoon at a time to achieve your desired consistency. You may notice the frosting initially appear separated, but with persistent whisking and gradual addition of water, it will come together beautifully.
• Finally, spread the luscious buttercream frosting over the cooled cake, creating an irresistible finishing touch. For an extra layer of indulgence, consider garnishing it with additional dark chocolate shavings or sprinkles, making it both visually appealing and a delight to savor.
• Slice and serve your tantalizing Dark Chocolate Mini Cake with Buttercream Frosting, sharing the delectable experience with loved ones or indulging in its rich and satisfying flavors all on your own.

Nutrional Value

• Nutritional Value per Serving (1/7th of the recipe:
• Calories: 455
• Total Fat: 26g (40% DV
• Saturated Fat: 15g (75% DV
• Trans Fat: 0g
• Cholesterol: 105mg (35% DV
• Sodium: 190mg (8% DV
• Total Carbohydrates: 50g (17% DV
• Dietary Fiber: 3g (12% DV
• Sugar: 35g
• Protein: 8g
• Vitamins and Minerals:
• Vitamin A: 20% DV
• Vitamin C: 0% DV
• Calcium: 6% DV
• Iron: 4% DV