Easy Mini Chocolate Cake {So Cute Too!}

Don’t let the petite size fool you. These easy mini chocolate cakes are so chocolatey and decadent! Like the best brownies you’ve ever had. But in cake form. And so darn cute too.

These bite-sized cakes are perfect for Valentine’s Day. Or really, anytime you’re craving a chocolate treat.

Easy Mini Chocolate Cake Recipe

These rich, brownie-like petite chocolate cakes are my take on Thomas Keller’s iconic Bouchon cakes.

They’re super easy to make with only 7 simple ingredients. And they’re insanely delicious. Just give them a light dusting of confections’ sugar for the perfect little dessert.

I’ve stayed pretty true to the original recipe (why mess with perfection!) But I did adapt the ingredients from weight to measurements (since many of you don’t weigh our ingredients).

Ingredient Notes:

Here’s what you’ll need to make this small chocolate cake recipe:

• UNSALTED BUTTER
• UNSWEETENED COCOA POWDER: This recipe calls for natural cocoa powder, not Dutch-processed.
• EGGS
• SUGAR
• VANILLA EXTRACT
• SALT
• CHOCOLATE CHIPS: I used semi-sweet chocolate chips
• CONFECTIONERS’ SUGAR: This is for dusting on top of the baked cakes.

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Recipe Tips:

These easy mini chocolate cakes using cocoa powder are simple to make but there are a few things to know before you start baking.

• THE BUTTER: The original recipe calls for melting half the butter and then mixing it into a bowl with the other half of the butter. I started with room temperature butter, then melted half and mixed it into the other half.
• LET THE CAKE BATTER SIT: Just a heads up. This recipe calls for letting your prepared chocolate cake batter sit in a cool spot (not the refrigerator) for 2 hours before baking. I did as instructed and my cakes turned out perfectly.
• THE PAN: I used a mini popover pan for this recipe. It’s the perfect size for these cakes. And easy to use.
• SERVING: Serve these cakes with just a dusting of confectioners’ sugar. Or dress them up a bit for a special occasion as I did here with a bit of buttercream frosting, crushed freeze-dried raspberries, and heart sprinkles.
• STORAGE: Store unfrosted cakes covered at room temperature for up to 3 days.

Love this easy chocolate cake recipe? You might also like:

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Easy Mini Chocolate Cake

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• Author: Laura | Growing Up Cali
• Total Time: 26 minutes plus 2 hours resting
• Yield: 10–12 cakes 1x

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Description

These easy-to-make chocolate cakes are so chocolatey and decadent! Like the best brownies you’ve ever had. But in cake form. And so cute too! 

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Ingredients

Units USM Scale 1x2x3x

• 10 tablespoons unsalted butter (1.25 sticks) at room temperature
• 1/4 cup plus 1.5 tablespoons all-purpose flour
• 1/2 cup plus 2 tablespoons natural cocoa powder
• 1/8 teaspoon kosher salt
• 1 large egg at room temperature
• 3/4 cup plus 1 tablespoon sugar
• 1/4 teaspoon vanilla paste or extract
• 1/2 cup chocolate chips (I used semi-sweet chocolate chips)
• Confectioners’ sugar for dusting

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Instructions

1. PREP: Grease a Bouchon or mini popover pan with butter or baking spray. Set aside.
2. MIX THE BUTTER: Place half the butter in a medium-sized bowl. Melt the rest of the butter in a small saucepan over medium heat until just melted. You can also melt the butter in the microwave. Add the melted butter into bowl with the toom-temperature butter and stir until combined and creamy looking.
3. COMBINE FLOUR, COCOA POWDER & SALT: In another bowl, whisk together the flour, cocoa powder, and salt. Set aside.
4. WHISK SUGAR, EGG & VANILLA: Combine the sugar, egg, and vanilla in the bowl of a stand mixer fitted with a whisk attachment (or use a hand-held electric mixer) and beat at a medium-low speed until combined. Scrape down the sides of the bowl as needed.
5. ADD IN BUTTER AND FLOUR MIXTURE: Slowly in the butter and flour mixture, alternating between the two mixtures. Combine well, scraping the bowl as needed.
6. STIR IN CHOCOLATE CHIPS: Fold in the chocolate chips by hand.
7. COOL FOR 2 HOURS: Set the batter aside in a cool place (not the refrigerator) for 2 hours. The batter can be made up to 2 days in advance and stored in an airtight container in the refrigerator. But bring it to room temperature before baking.
8. BAKE: Fill the molds to just below the top rim and then bake in an oven preheated to 350 degrees F for 16 minutes, or until a cake tester comes out clean. Let the cakes cool in the pan on a wire cooling rack for 10 minutes before unmolding. 
9. DECORATE & SERVE: When the cakes have cooled to room temperature, add your toppings and serve.

Notes

THE PAN: I used this mini popover pan for this recipe. It’s the perfect size for these cakes. And easy to use. 

SERVING: Serve these cakes with just a dusting of confectioners’ sugar. Or dress them up a bit for a special occasion as I did here with a bit of buttercream frosting, crushed freeze-dried raspberries, and heart sprinkles.

STORAGE: Store unfrosted cakes covered at room temperature for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Category: Dessert
• Method: Bake
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 243
• Sugar: 27.7 g
• Sodium: 21.2 mg
• Fat: 13.2 g
• Carbohydrates: 32.7 g
• Fiber: 1.8 g
• Protein: 2.2 g
• Cholesterol: 40.9 mg

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