Best 4 Super Easy Fudgy Mini Chocolate Cakes Recipes
Indulge in a delightful culinary journey with our exceptional collection of super easy fudgy mini chocolate cakes. These bite-sized treats are not just any ordinary cakes; they are the epitome of decadence, satisfying your sweet cravings with their rich, gooey interiors and irresistibly moist texture. Each recipe in this article has been carefully curated to ensure a foolproof baking experience, allowing you to create these delectable morsels with effortless ease. From classic chocolate cakes to indulgent variations such as peanut butter and salted caramel, our recipes cater to diverse tastes and preferences. Whether you're a seasoned baker or just starting your culinary adventure, these mini chocolate cakes will undoubtedly impress your loved ones with their irresistible charm and exceptional flavors. So, preheat your oven and embark on a delightful baking journey with our super easy fudgy mini chocolate cake recipes!
Here are our top 4 tried and tested recipes!
SUPER EASY FUDGY MINI CHOCOLATE CAKES
Baking has never been easier than this! These little cakes are meant to be served warm. You can put the batter into little cupcake tins earlier in the day and then refrigerate until you are ready to bake them and just pop them in the oven just before you finish you dinner, so you can end the meal with a decadent chocolate dessert. Make sure that the butter, egg and chocolate are at room temperature before you start. Drizzle chocolate or caramel glaze over, whipped cream or anything you desire! You can cut the complete recipe in half for 4 mini cakes.
Provided by Kittencalrecipezazz
Categories Dessert
Time 22m
Yield 8 mini cakes
Number Of Ingredients 6
Steps:
- Set oven to 350 degrees.
- In the microwave or a small saucepan, melt the chocolate with butter, stirring until smooth.
- In a bowl, whisk together egg, sugar and salt until yellow and light.
- Whisk in the melted chocolate batter to combine.
- Add in the flour until thoroughly combined.
- Grease or butter 8 cupcake tins.
- Evenly divide the batter between each tin.
- At this point you can refrigerate and bake later.
- Bake for about 12 minutes, just until the tops crack.
- Remove the cakes from the oven.
- With a tea towel or oven mitts, place foil on top of the cupcake tins and seal on all sides.
- Turn over onto a flat surface and bang the bottom of the cupcake tins.
- Remove the cupcake tins to leave the cakes upside-down on the foil.
- Carefully turn right-side up and place on a plate.
- Serve immediately.
Nutrition Facts : Calories 336.7, Fat 21.9, SaturatedFat 12.9, Cholesterol 109.8, Sodium 130.5, Carbohydrate 36.2, Fiber 1.7, Sugar 32.3, Protein 3.9
MINI FUDGEY CHOCOLATE CAKES
Provided by Dave Lieberman
Categories Cake Chocolate Dessert Bake Kid-Friendly Oscars Back to School Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 cakes
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F.
- Melt the chocolate and butter together in a small saucepan.
- Whisk the egg, sugar, and salt together until yellow and light. Fold in the melted chocolate batter. Mix in the flour until fully incorporated.
- Lightly butter the cupcake tins. Pour the batter into the tins and bake for about about 12 minutes, just until the tops crack.
- Remove the cakes from the oven. Using oven mitts, place aluminum foil on the top of the cupcake tins and seal on all sides. Turn over onto a flat surface and bang the bottom of the cupcake tins. Remove the cupcake tins to leave the cakes upside down on the aluminum foil. Carefully turn right side up and place on the plate. Serve immediately.
EASY CHOCOLATE FUDGE CAKE
Need a guaranteed crowd-pleasing cake that's easy to make? This super-squidgy chocolate fudge cake with smooth icing is an instant baking win
Provided by Member recipe by misskay
Categories Afternoon tea, Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.
- Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.
- Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
- To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.
- Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.
Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 52 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
EXTREME CHOCOLATE CAKE
A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!
Provided by RACH56
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
- Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
- To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
- Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
Nutrition Facts : Calories 654.8 calories, Carbohydrate 111.1 g, Cholesterol 64.2 mg, Fat 24.6 g, Fiber 5.8 g, Protein 7.3 g, SaturatedFat 10.5 g, Sodium 524.3 mg, Sugar 87.6 g
Tips:
- Make sure your butter and eggs are at room temperature before you start baking. This will help the ingredients mix together more easily and create a smoother batter.
- Don't overmix the batter. Overmixing can make the cakes tough.
- Use a toothpick to check if the cakes are done. Insert the toothpick into the center of a cake. If it comes out clean, the cake is done.
- Let the cakes cool completely before frosting them. This will help the frosting set properly.
- Be creative with your frosting. You can use any type of frosting you like, or even make your own. You can also add sprinkles, chopped nuts, or other toppings to the frosting.
Conclusion:
These super easy fudgy mini chocolate cakes are a delicious and decadent treat that are perfect for any occasion. They are easy to make and can be customized to your liking. So next time you are looking for a sweet treat, give these cakes a try. You won't be disappointed!
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