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Irresistibly Rich Mini Chocolate Cake

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A delightful mini chocolate cake layered with deep chocolate flavor, perfect for small gatherings or indulgent treats.

Ingredients

Scale
  • 1 cup (130g) all-purpose flour, spooned and leveled
  • 1/2 cup (40g) unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) dark brown sugar, packed
  • 2 large eggs
  • 1/2 cup (120g) full-fat sour cream
  • 1/4 cup (60mL) vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120mL) boiling water
  • 1/2 teaspoon instant espresso powder (optional)
  • 1 cup (225g) unsalted butter, room temperature
  • 2 cups (260g) powdered sugar, sifted
  • 1/2 cup (40g) unsweetened cocoa powder, sifted
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1-2 tablespoons milk (as needed)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a small round cake pan (6-inch) by greasing it with butter and lining the bottom with parchment paper.
  2. Sift together the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt in a large bowl.
  3. In another bowl, blend the sugars and eggs until light and fluffy.
  4. Incorporate the sour cream, vegetable oil, and vanilla extract, mixing until smooth.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined, then stir in the boiling water until smooth.
  6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean. Allow the cake to cool for 10 minutes before transferring it to a wire rack.
  7. For the frosting, beat the softened butter until creamy then gradually add the powdered sugar and cocoa while mixing on low speed. Add the salt, vanilla, and milk as needed and beat until fluffy.
  8. Frost the cooled cake and serve as desired.

Notes

Serve with fresh berries or a scoop of vanilla ice cream for an enhanced experience.