This Chocolate Mini Cake Recipe is perfect for afternoon tea. They are so chocolatey and delicious, and the perfect size for a little bite of something sweet.
They are very moist, making them just the right thing for soaking up all the delicious flavors of your tea.
How to Make Chocolate Mini Cakes
If you are wondering how to make these mini cakes, I recommend a silicone mini muffin pan. Or you can use mini cupcake wrappers, which make them easier to handle and transport. The mini cake above was made in a mini muffin pan – you can see how small it is by the size of the fork next to it. It is the perfect bite size for your afternoon tea.
A Delicious Buttercream Icing
The light chocolate buttercream icing takes this chocolate mini cupcake from ordinary to extraordinary. The rich, creamy flavor of chocolate pairs perfectly with the buttercream, made extra light with the addition of a touch of yogurt. Save it to use as a delicious and decadent topping for any cake.
Perfect for your Afternoon Tea or Christmas Tea Party
For Christmas, you can add some ginger to your chocolate mini cakes to give them a lovely spice and everything nice flavor. Adding just a tiny bit of ginger gives them a lovely warming aroma that is perfect for this time of year. And they make an ideal addition to your Christmas Tea Party!
To make your chocolate mini cakes more festive, decorate your mini cakes with a variety of edible decorations. Blueberries, sliced strawberries, raspberries, edible flowers, edible silver balls and edible glitter all look lovely. Or you can make your own chocolate curls. Just use a vegetable peeler to shave pieces off of a block of chocolate.
The good news is that this is a very versatile recipe – you can also make it as regular cupcakes, in two round tins, or a rectangular baking dish. A definite keeper!
For the Cake
- 125ml sunflower or canola oil
- 125g butter
- 125ml regular cocoa powder
- 250ml water
- 400g light brown sugar
- 300g cake flour
- 1 tsp baking soda
- Pinch salt
- 1 tsp ground ginger (optional)
- 125ml plain yogurt
- 2 large eggs, approximately 56g per egg
- 5ml vanilla essence
For the Icing and Garnishing
- 250g powdered icing sugar
- 2 TBS cocoa powder
- 70g butter, softened
- 2 TBS plain yogurt
- 1/2 tsp ground ginger (optional)
- Silver edible balls
- Edible flowers such as pansies, rose petals, marigolds, or calendula
- Blueberries or any fresh berries of your choice
- Edible glitter
Method for cake
- Place the oil, butter, cocoa, and water in a pan and bring them all to a boil. Turn the heat down as soon as it starts to boil and stir until everything has dissolved.
- In a large bowl, sieve together the flour, sugar, baking soda, ginger, and salt.
- In a second bowl, mix the eggs, yogurt, and vanilla with a whisk.
- Once the chocolate mixture has cooled down, add it with the egg mixture to the bowl of flour and dry ingredients. Stir or whisk until everything has mixed together, but do not overmix the batter.
- Pour the mixture via a jug into your greased mini muffin pans or cook in mini cupcake holders if you want to avoid
- Bake at 180 ºC/356 ºF for 10-15 minutes, depending on the strength of your oven. As a test – the cake mixture should spring back when you press it with a finger, or a knife should come out clean when piercing the center.
- Allow the cakes to cool before decorating them.
Method for icing and decorating
- Sieve the icing sugar and cocoa powder into a bowl.
- Mix all the other ingredients into the icing sugar and chill in the fridge until the mix has thickened slightly. You can mix the icing sugar by hand or with an electric beater.
- Ice the mini cakes. You can do this with a piping dish if you prefer a neat shape or with a knife for a more rustic look.
- Decorate the baby cakes with flowers, berries, silver balls, and glitter. The options are endless.