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Mini Chocolate Cakes

Mini Chocolate Cakes
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Mini Chocolate Cakes are perfectly portioned, rich, and moist chocolate treats that deliver intense flavor and a tender crumb. Quick to bake and versatile in flavor, these petite cakes are perfect for any occasion, from casual gatherings to special celebrations. Customize with nuts, spices, fruit, or vegan and gluten-free alternatives for an irresistible chocolate fix everyone can enjoy.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (or almond flour/gluten-free baking mix for gluten-free)
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup sugar
  • 1/2 cup butter, softened (or oil for dairy-free)
  • 2 large eggs (or 2 flax eggs for vegan version)
  • 3/4 cup milk or buttermilk (or plant-based milk for vegan version)
  • 1 teaspoon vanilla extract

Optional Add-ins

  • Chopped walnuts or pecans (for nutty delight)
  • 1/2 teaspoon cinnamon or a pinch of cayenne pepper (for spicy kick)
  • Fresh raspberries or 2 tablespoons melted cherry jam (for fruity twist)

Instructions

  1. Prep Your Ingredients and Oven: Gather all ingredients and preheat your oven to 350°F (175°C). Grease mini cake pans or line muffin tins with paper liners to prevent sticking.
  2. Mix Dry Ingredients: Sift together flour, cocoa powder, baking powder, baking soda, and salt in a bowl. This ensures even combination and helps cakes rise beautifully.
  3. Cream Butter and Sugar: Using a mixer, beat the softened butter and sugar until fluffy and light, incorporating air for a tender crumb.
  4. Add Wet Ingredients: Beat in eggs one at a time, then mix in vanilla extract. Alternate adding dry ingredients and milk in batches, starting and ending with dry mixture, keeping the batter smooth and balanced.
  5. Fill and Bake: Pour batter evenly into prepared pans, filling each about two-thirds full. Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool and Decorate: Let cakes cool in the pan for 5 minutes before transferring to a wire rack. Once cooled, frost or dust with cocoa powder or powdered sugar for a finishing touch.

Notes

  • Use room temperature ingredients for better mixing and uniform batter.
  • Don’t overmix the batter to prevent dense, tough cakes.
  • Check cake doneness a few minutes before timer ends to avoid overbaking as ovens vary.
  • Use quality unsweetened natural or Dutch-processed cocoa powder for best flavor.
  • Line baking pans for ease of removal and flawless cakes.

Nutrition

Keywords: mini chocolate cakes, chocolate dessert, easy chocolate cake, gluten-free chocolate cake, vegan chocolate cake option, bite-sized chocolate desserts

Find it online: https://recipesemilly.com/mini-chocolate-cakes/