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    Home » Cakes

    Mini Chocolate Cakes with Chocolate Buttercream Frosting

    Published: Nov 23, 2016 · Modified: Jan 13, 2024 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Mini Chocolate Cakes with Chocolate Buttercream Frosting and Chocolate Ganache is a triple treat for all chocolate lovers. The cake is soft and moist with melt-in-mouth buttercream frosting and gooey ganache in every bite. 

    Mini Chocolate Cakes with Buttercream Frosting and Chocolate ganache - semi naked cake recipe.
    Jump to:
    • Recipe card
    • Small chocolate cakes
    • Ingredients
    • Step-by-step instructions
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    Recipe card

    Mini Chocolate Cakes with buttercream frosting & ganache. Individual-sized desserts for celebration.

    Mini Chocolate Cakes with Chocolate Buttercream Frosting

    Kushi
    Mini Chocolate Cakes with Chocolate Buttercream and Chocolate Ganache is a triple treat for all chocolate lovers. The cake is soft and moist with melt-in-mouth buttercream frosting and gooey ganache in every bite. 
    5 from 18 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 30 minutes mins
    Course Desserts, sweets
    Cuisine American
    Servings 6 mini cakes
    Calories 1321 kcal

    Equipment

    • 9 inch pan

    Ingredients
      

    For chocolate cake

    • 2 cups All purpose flour
    • ¾ cup Unsweetened cocoa powder
    • 1 ½ teaspoon Baking soda
    • 1 1 /2 teaspoon Baking powder
    • 2 cups Sugar
    • 1 teaspoon Salt
    • 2 Eggs room temperature
    • 1 cup Whole milk
    • ½ cup Vegetable oil
    • 2 teaspoon Vanilla extract
    • 1 cup Boiling water
    • 1 teaspoon Instant coffee powder Espresso

    For chocolate buttercream

    • 1 cup Unsalted butter softened to room temperature
    • ¼ teaspoon Salt
    • 3 cups Confectioners sugar or icing sugar
    • 1 teaspoon Vanilla extract
    • ½ cup Chocolate chips
    • 2 to 4 tablespoon Heavy cream

    For chocolate ganache

    • ¾ cup Chocolate chips semisweet
    • ¾ cup Heavy cream
    • Dark chocolates for garnish

    Instructions
     

    How to make chocolate cake?

    • Preheat the oven to 350 degrees F. Grease a 9-inch baking pan with butter or oil and keep this aside.
    • Add the dry ingredients in one bowl (flour, cocoa powder, baking powder, soda, salt, coffee powder, sugar) and whisk.
      2 cups All purpose flour, ¾ cup Unsweetened cocoa powder, 1 ½ teaspoon Baking soda, 1 1 /2 teaspoon Baking powder, 2 cups Sugar, 1 teaspoon Salt
    • Add egg, milk, oil, and vanilla extract and whisk to combine.
      2 Eggs, 1 cup Whole milk, ½ cup Vegetable oil, 2 teaspoon Vanilla extract
    • Dissolve coffee powder in hot water and add this to the batter. Mix until just combined.
      1 cup Boiling water, 1 teaspoon Instant coffee powder
    • Pour the cake batter into a greased pan and bake for 25 to 30 minutes or until the toothpick inserted comes out clean.
    • Let the cake cool in a pan for 5 to 10 minutes. Remove the cake from the pan and let it cool down completely before layering it with buttercream. (Keep the cake in the refrigerator for 30 minutes if needed)

    How to make chocolate buttercream?

    • Add chocolate chips to a microwave-safe bowl and microwave for 30 seconds. Stir and continue heating for another 15 seconds or until the chocolate melts and is smooth. Let the chocolate cool; stir it occasionally.
      ½ cup Chocolate chips
    • In a separate bowl, add butter and, using a held mixer or stand mixer, beat until creamy.
      1 cup Unsalted butter
    • Add salt, confectioner's sugar in increments, vanilla extract, and whisk until combined.
      ¼ teaspoon Salt, 3 cups Confectioners sugar or icing sugar, 1 teaspoon Vanilla extract
    • Now add cooled melted chocolate and whisk until thoroughly combined.
    • Drizzle in heavy cream if needed and continue whisking (for 2 to 3 minutes) until it is stiff and creamy. (Add heavy cream to adjust consistency. Do not add everything at once. Because if frosting becomes thin, it will be difficult to correct it).
      2 to 4 tablespoon Heavy cream
    • Keep it refrigerated until further use. This chocolate buttercream stays well for up to a week when refrigerated in an airtight container.

    Chocolate ganache

    • Melt chocolate chips and cream together on a double boiler, stirring until smooth and silky. Keep this aside.
      ¾ cup Chocolate chips, ¾ cup Heavy cream

    Assemble the mini chocolate cakes.

    • Level the top of the cake using a knife to create a flat surface if required.
    • Using a 3-inch cookie cutter, form 6 mini cakes. Slice each mini cake into thirds using a sharp knife.
    • Add a large scoop of chocolate buttercream to the bottom third of the cake to assemble. Spread lightly with a spatula. Place the middle third of the cake and gently press until it levels.
    • Add another large scoop of chocolate buttercream over the middle third. Spread lightly using a spatula as before, and place the top third of the cake and gently press it.
    • Using a straight edge of a spatula, remove excess cream that has squeezed out between the layers and simultaneously fill any gaps (crumb-coat). Transfer this to a wire rack.
    • Repeat the process for the remaining five mini cakes. Now, you can optionally transfer the cakes to the freezer for about 10 minutes. This helps solidify the buttercream slightly and provides the cakes with some strength.
    • Next, pour the chocolate ganache over the mini cakes and give the desired finish. I have gone for a rustic semi-naked finish.
    • Garnish it with some shavings of dark chocolate. You can make these mini-cakes ahead of time and refrigerate them until you are ready to serve.
      Dark chocolates for garnish

    Notes

    • For an eggless version - substitute eggs with an additional ¼ cup of oil and ⅓ cup of sour cream or yogurt.
    • The cake will be soft and moist if it is not overbaked. 
    • Leftover cake can be stored in an airtight container at room temperature for one day and in a refrigerator for five days. 

    Nutrition

    Calories: 1321kcalCarbohydrates: 134gProtein: 14gFat: 85gSaturated Fat: 43gPolyunsaturated Fat: 13gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 183mgSodium: 960mgPotassium: 621mgFiber: 9gSugar: 88gVitamin A: 1627IUVitamin C: 0.2mgCalcium: 222mgIron: 7mg
    Tried this recipe?Let us know how it was!

    Small chocolate cakes

    These mini chocolate cakes are beautiful and look very pretty on your dessert table for small and special occasions like romantic date nights, Valentine's Day, birthday celebrations, Father's Day, Mother's Day, etc. You do not have to deal with the mess of cutting large cakes and distributing them.

    The cake is topped with buttercream frosting and chocolate ganache. Serve it after a few hours so that it develops flavor very well.

    Ingredients

    For chocolate cake

    • Flour: Use plain all-purpose flour so that the cake remains soft. 
    • Cocoa powder: Just plain unsweetened cocoa powder. 
    • Baking powder and soda: Make the cake soft and fluffy.
    • Sugar: Plain granulated sugar or caster sugar will work. 
    • Eggs: Use room-temperature eggs. 
    • Milk: Full-fat milk must be used for best results. 
    • Oil: Keeps the cake moist. 
    • Coffee: Enhances the taste of the cake. 

    For buttercream frosting

    • Butter: This forms the base of the frosting. Softened but still firmer so that the buttercream frosting is firm. 
    • Chocolate chip: Semisweet, dark, or milk chocolate chips or compound.
    • Heavy cream: adjust the consistency of the frosting.  
    Mini Chocolate Cakes with Buttercream Frosting and Chocolate ganache - soft and moist cake recipe.

    Step-by-step instructions

    How to make chocolate cake?

    • Preheat the oven to 350 degrees F. Grease a 9-inch baking pan with butter or oil and keep this aside.
    • Add the dry ingredients in one bowl (flour, cocoa powder, baking powder, soda, salt, coffee powder, sugar) and whisk.
    • Add egg, milk, oil, and vanilla extract and whisk to combine. 
    • Dissolve coffee powder in hot water and add this to the batter. Mix until just combined. 
    • Pour the cake batter into a greased pan and bake for 25 to 30 minutes or until the toothpick inserted comes out clean. 
    • Let the cake cool in a pan for 5 to 10 minutes. Remove the cake from the pan and let it cool down completely before layering it with buttercream. (Keep the cake in the refrigerator for 30 minutes if needed) 

    How to make chocolate buttercream?

    • Add chocolate chips to a microwave-safe bowl and microwave for 30 seconds. Stir and continue heating for another 15 seconds or until the chocolate melts and is smooth. Let the chocolate cool; stir it occasionally. 
    • In a separate bowl, add butter and, using a held mixer or stand mixer, beat until creamy. 
    • Add salt, confectioner's sugar in increments, vanilla extract, and whisk until combined. 
    • Now add cooled melted chocolate and whisk until thoroughly combined.
    • Drizzle in heavy cream if needed and continue whisking (for 2 to 3 minutes) until it is stiff and creamy. (Add heavy cream to adjust consistency. Do not add everything at once. Because if frosting becomes thin, it will be difficult to correct it). 
    • Keep it refrigerated until further use. This chocolate buttercream stays well for up to a week when refrigerated in an airtight container.

    Chocolate ganache

    Melt chocolate chips and cream together on a double boiler, stirring until smooth and silky. Keep this aside.

    Best soft and moist small chocolate cake recipe. Chocolate dessert for date night, Valentine Day.

    Assemble the mini chocolate cakes.

    • Level the top of the cake using a knife to create a flat surface if required.
    • Using a 3-inch cookie cutter, form 6 mini cakes. Slice each mini cake into thirds using a sharp knife.
    • Add a large scoop of chocolate buttercream to the bottom third of the cake to assemble. Spread lightly with a spatula. Place the middle third of the cake and gently press until it levels.
    • Add another large scoop of chocolate buttercream over the middle third. Spread lightly using a spatula as before, and place the top third of the cake and gently press it.
    • Using a straight edge of a spatula, remove excess cream that has squeezed out between the layers and simultaneously fill any gaps (crumb-coat). Transfer this to a wire rack.
    • Repeat the process for the remaining five mini cakes. Now, you can optionally transfer the cakes to the freezer for about 10 minutes. This helps solidify the buttercream slightly and provides the cakes with some strength.
    • Next, pour the chocolate ganache over the mini cakes and give the desired finish. I have gone for a rustic semi-naked finish.
    • Garnish it with some shavings of dark chocolate. You can make these mini-cakes ahead of time and refrigerate them until you are ready to serve.
    Individual sized chocolate cake for small celebrations like date night, valentines day, birthday.

    Tips

    • For an eggless version - substitute eggs with an additional ¼ cup of oil and ⅓ cup of sour cream or yogurt.
    • The cake will be soft and moist if it is not overbaked. 
    • Leftover cake can be stored in an airtight container at room temperature for one day and in a refrigerator for five days. 

    More chocolate recipes

    • Best, easy and moist chocolate chip bundt cake and mini cupcakes with chocolate glaze and candle.
      Chocolate Chip Bundt Cake | Easy Chocolate Chip Cupcakes
    • best chocolate zucchini bread with chocolate chip and one moist bread slice.
      Best Chocolate Zucchini Bread
    • NUTELLA STUFFED CHOCOLATE CHIP COOKIES
      NUTELLA STUFFED CHOCOLATE CHIP COOKIES
    • best moist eggless chocolate cake recipe, vegan chocolate cake with buttercream frosting
      Best Eggless Chocolate Cake | Vegan Chocolate Cake

    Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    Note: We originally posted this mini chocolate cakes recipe in Nov 2016. It has now been modified in Jan 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.

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    Reader Interactions

    Comments

    1. Michelle Blackwood

      May 21, 2018 at 4:23 am

      5 stars
      Oh wow, what a guilt-free way to eat the most amazing chocolate cakes, love how moist and decadent they look.

      Reply
    « Older Comments
    5 from 18 votes (1 rating without comment)

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