Mini chocolate cakes! Impress your guests with these cute mini-cakes! A soft vanilla cake with chocolate cream cheese filling, decorated with milk chocolate drip and chocolate-covered cereal balls. The perfect dessert for special occasions!
Prep time: 50mins | Cook time: 12mins | Yield: about 10-12 mini cakes
Step-by-Step Video Recipe:
Written Recipe:
Mini Chocolate Cakes
Yield:
10-12 mini cakes
Prep Time:
50 minutes
Cook Time:
12 minutes
Mini chocolate cakes! Impress your guests with these cute mini-cakes! A soft vanilla cake with chocolate cream cheese filling, decorated with milk chocolate drip and chocolate-covered cereal balls. The perfect dessert for special occasions!Â
Ingredients
For the Vanilla Cake:
- 3/4 cup (90g) All-purpose flour
- 1 tsp (4g) Baking powder
- A pinch of salt
- 3 Tbsp (45g) Plain yogurt at room temperature
- 2 Tbsp (28g) Unsalted butter, melted
- 1/2 tsp Vanilla extract
- 2 large eggs at room temperature
- 1/3 cup (65g) Granulated sugar
For the Filling:
- 1/4 cup (55g) Unsalted butter at room temperature
- 1/2 cup (65g) Powdered sugar (sifted)
- 1/2 tsp Vanilla extract
- 2/3 cup (150g) Full-fat cream cheese at room temperature
- 1/4 cup (22g) Unsweetened cocoa powder
For the Chocolate Drip:
- 1/2 cup (70g) Milk chocolate, chopped or chips
- about 4-5 tsp (25g) Milk at room temperature*
Instructions
For the Vanilla Cake:
- Grease an 8x12in (20x30cm) cake pan with butter and line it with parchment paper. Then, grease the paper with butter to make it easier to unmold the cake. Or you can use a 10x10in (25x25cm) square pan.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Combine the flour, baking powder, and salt in a small bowl. Stir to combine and set it aside.
- Combine the yogurt, melted butter, and vanilla in a different bowl. Whisk to combine the wet ingredients and set it aside.
- Place the eggs and sugar in the bowl of an electric mixer. Beat on medium speed for about 5-7 minutes until light and fluffy.
- Add the wet ingredients mixture and whisk for a few seconds until just combined.
- Sift the dry ingredients over the mixture in two additions, folding gently after each addition. Don’t overmix.
- Spread the batter evenly into the prepared pan and bake for 10-12 minutes. It will bake quickly, as it’s a thin layer of cake.
- Let it cool for about 5 minutes and remove the parchment paper.
For the Filling:
- Combine the butter, powdered sugar, and vanilla in the bowl of an electric mixer. Beat for a few minutes until light and creamy.
- Add the cream cheese and beat until well combined.
- Sift the cocoa powder on top and beat until smooth and creamy.
- Spread the filling evenly over the cake and refrigerate for about 30 minutes.
- Remove from the fridge and cut the cake using a 2in (5cm) round cutter. Stack three cake layers using a small spatula. Repeat the process with the remaining cake.
- Refrigerate the mini cakes for about 30 minutes.
For the Chocolate Drip:
- Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth.
- Add the milk and stir until well combined. Test the drip consistency on the inner side of the bowl. *If using semi-sweet chocolate, you may need to add more milk.
- Make the drip around the cakes using a small piping bag and decorate with chocolate-covered cereal balls.
Notes
Keep the mini cakes refrigerated and remove them from the fridge about 20 minutes before serving.Â
