Best 6 Mini Chocolate Cake Recipes

MINI CHOCOLATE CAKE

Steps:

• Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
• For the cake: Lightly grease the bottom and sides of a 6-inch round cake pan with 2-inch sides with oil then line the bottom with parchment paper.
• Whisk together the flour, cocoa powder and baking soda in a medium bowl; set aside. Whisk together the egg, sugar, oil, sour cream, coffee and vanilla in a small bowl. Add the wet ingredients to the dry and mix until just combined.
• Pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides, 29 to 32 minutes. If you under bake the cake, it will slightly sink, so check it!
• Remove the cake from the pan by carefully running a paring knife along the edge to loosen, then tilting it into one hand and peeling off the parchment from the bottom; place it on a small cake stand.
• For the ganache: Combine the chocolate, cream and corn syrup if using, in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. Stir over medium heat until melted and smooth, about 3 minutes. (Alternatively, you can melt the chocolate and cream in the microwave on low in 25-second intervals, stirring between each.)
• Pour the ganache over the cake, and garnish with the pomegranate arils.

MINI (4-INCH) CHOCOLATE CAKE RECIPE - (3.9/5)

Steps:

• 1. Preheat oven to 350º F. Spray a 4" x 2" round cake pan with baking spray. In a small mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. 2. Whisk together water, oil, vinegar, and vanilla in a cup. Add to dry ingredients and whisk just until combined. 3. Bake 18 - 20 minutes or until a tester comes out clean. Allow to cool completely before frosting. (I frosted the cake with cream cheese icing.)

MINI MORSEL CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10 inches tube/bundt pan or 1-2 loaf pans.
• In a small bowl, combine the flour, baking powder and salt.set aside.
• In mixer, beat the sugar and butter until creamy, then add the vanilla.
• Beat in eggs, one at a time, until each one is incorporated.
• Gradually mix in the flour mixture, alternating with milk.
• Stir in the chocolate chips.
• Pour into floured pan/pans.
• Bake 70-80 minute or until toothpick, when inserted, comes out clean.
• Cool 10 min., loosen sides and invert onto cake plate, cover with lid until cake is room temperature. (this will make for a moist cake). When there is no more moisture on top of cake, dust it with the confectioner sugar.

WARM DELIGHTS MINI'S MOLTEN CHOCOLATE CAKE COPYCAT

Steps:

• 1. in a microwave safe bowl (very small) put water and cake mix. mix well. top with chocolate fudge and mic for 30 seconds.
• 2. other ones I have tried. yellow cake with caramel ice cream topping chocolate cake with cherry pie filling Chocolate cake with caramel topping yellow cake with apple pie filling

TEXAS CHOCOLATE MINI CAKE BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins generously with cooking spray.
• Combine devil's food cake mix, eggs, chocolate pudding mix, vegetable oil, and 1/4 cup water in a large bowl. Mix with a wooden spoon until batter is thick and smooth.
• Pour batter into the prepared mini muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 9 to 10 minutes.
• Let mini cakes cool in the tins for 1 to 2 minutes. Transfer to a wire rack.
• Stir confectioners' sugar, 1/4 cup water, and cocoa powder together in a bowl to make glaze.
• Dip tops of the mini cakes in glaze and place on a large sheet of waxed paper. Cool completely before serving, about 10 minutes.

LOW CARB-ONE MINUTE CHOCOLATE MINI-CAKE FOR ONE!

Steps:

• In a small bowl, beat egg with fork and add in the rest of the ingredients until.
• a smooth batter is formed.
• Pour into a cup which will hold 8 ounces. You could use a coffee mug.I Pammed it.Microwave for one minute.
• The carb count would depend on the sweetener. You could use Davinici syrup.I don't think it would affect the texture of the cake.But, without the sweetener, you would have .7 carb for the egg and 2 NET carbs for the cocoa powder.About 3 net carbs in all.then add the sweetener carbs.