A simple, yet decadent chocolate cake, made extra rich with a *secret* ingredient.
Don’t miss the recipe video at the end!
How festive do these mini-cakes look, all dressed up for the holidays? Powdered sugar is a must with rich chocolate desserts. And these cakes are rich. So decadent they had to come in a mini size.
They would make quite the statement served individually on fancy plates at holiday dinner party. Or more casually, with a cup of coffee and your favorite Christmas album playing in the background. Doesn’t that sound nice? Let’s make time for that.
For absolute chocolate overload, I used cocoa powder, chocolate chunks, and chocolate frosting… but you know what really makes it more rich than your average chocolate cake?
That’s right, coffee. A cup of instant coffee, to be exact.
I simply added some instant coffee to my classic chocolate cake batter and upped the chocolate flavor all the way into 2016.
Ok, maybe that’s a bit dramatic. But I’m letting you in on a big secret to chocolate desserts- add coffee! It doesn’t make your cake taste like coffee, I promise. It just adds a richness that your guests will notice. Who knew you could change up basic chocolate cake with just a simple trick like that?
I also love the idea of making mini-cakes as a fun way to serve cake. Looks special, feels special. Everyone loves a dessert made just for them. Simply pour the cake batter into a muffin tin, and lop off the tops.
Flip them over and frost. I then rolled the tops in plenty of chocolate.
A little powdered sugar finishes it off. Just try not to smile when you dig in. So. Good. Holiday celebrations call for over-the-top desserts, and this is one. Better stock up on chocolate chips, it’s going to be a sweet holiday.
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- ¾ cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1 packet, instant coffee, mixed with 1 cup of hot water
- ½ cup vegetable oil
- 12 oz. semi sweet chocolate chips, finely chopped
- 1 cup heavy whipping cream
- 1 stick butter
- 12 oz. milk chocolate chips
- 12 oz. milk chocolate chunks
- 1/4 cup, powdered sugar
- Preheat oven to 350.
- Spray one muffin tin with cooking spray.
- In a large mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt.
- Add eggs, milk, coffee, and oil.
- Using an electric mixer, beat on medium speed for about 3 minutes.
- Scoop batter by the tablespoon into the muffin tin, filling each cup about 3/4 full.
- Bake for 15-20 minutes, or until toothpick inserted in center comes out clean.
- Cool 10 minutes; remove cakes from muffin tin to wire racks.
- Cool completely, then cut off tops. (serrated knife works best)
- Flip the mini cakes upside down (cut side down) , and they are ready to frost.
- To prepare the frosting, place chopped chocolate in a medium mixing bowl; set aside.
- Place whipping cream and butter in saucepan and cook over medium heat to just a boil.
- Pour cream mixture over chocolate; whisk vigorously until chocolate is melted and smooth.
- Cover and refrigerate for an hour.
- Remove from fridge and stir; refrigerate about 1 more hour or until spreading consistency.
- Spread about a 1/4 cup of frosting onto each mini cake.
- Pour chocolate chunks and chips into a medium-sized bowl.
- Roll each cake top into the bowl of chocolate pieces, covering evenly.
- Top with a dusting of powdered sugar and serve!