Mini chocolate cakes are an easy way to use up left over chocolate cake or cupcake batter. Once you have nailed the chocolate cake layers, you can decorate and spice it up with different flavours. My favourite combination includes chantilly cream, fresh raspberries and mint. Cream adds the perfect moisture to the chocolate cake.
3/4 cup all-purpose flour
1/2 cup cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs
1/2 cup granulated sugar
1/2 cup brown sugar
1/3 canola or vegetable oil
2 tsps pure vanilla extract
1/2 cup buttermilk or 1/2 Tbsp lemon juice + milk to fill 1/2 cup
1 cup heavy cream
1 tsp vanilla extract
A few mint leaves
Preheat oven to 350°. Line a 9 x 13 or larger baking sheet with parchment paper and grease.
In a large bowl, whisk together eggs, both sugars, oil and vanilla until blended. Mix in the dry ingredients and the buttermilk. Mix only until combined.
Pour batter onto prepared baking sheets and spread until the batter is about 1.5cm thick. It will rise while baking a bit.
Bake for 10-12 minutes until a toothpick comes out clean or when the cake bounces back when you tap it with your finger.
Using a circular cookie cutter about 3 inches wide or similar size, cut the batter into multiple circles.
Beat the heavy cream and vanilla extract until you get whipped cream.
Using 3 pieces of cake at a time, layer with cream + raspberries (cut in half) + a few mint leaves. Add the next layer on top and repeat. Upon adding the third layer, decorate with additional cream. I’ve added a few edible flowers in my cake and on top.