Mini Chocolate Cakes!




Introduction: Mini Chocolate Cakes!

Get your tall glasses of chilled milk ready! These mini, rich, and indulgent cakes are a chocoholic's delight! Add these to your baking repertoire for a special / romantic occasion for that extra WOW factor.

Step 1: Gather Cake Ingredients, Tools, and Prep


  • 1/4 cup (56g) (1/2 stick) unsalted butter, room temperature
  • 2/3 cup (150g) golden brown sugar (packed)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (60ml) boiling water
  • 1 ounce semisweet or bittersweet chocolate (no more than 61% cacao), chopped
  • 1/4 cup (20g) natural unsweetened cocoa powder
  • 1/4 cup (60ml) buttermilk
  • 2/3 cup (85g) cake flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt


  • 12in x 16in jelly roll pan
  • 2 medium bowls (1 nonreactive, such as Pyrex)
  • 1 large bowl
  • Whisk
  • Rubber spatula
  • Electric mixer
  • Parchment paper
  • Cooling racks
  • Cookie cutter (2.75" diameter)
  • Cake tester (a toothpick)
  • Measuring cups (or food scale)
  • Measuring spoons
  • Offset spatula
  • Knife
  • Cutting board


  • Set butter out at room temperature for 20 minutes, allowing it to soften
  • Preheat oven to 350°
  • Line pan with parchment paper. Add butter to top of parchment paper
    • Adding a little butter between pan and paper helps keep the paper in place

Step 2: Make the Cake: Cream Mixture


  • Using an electric mixer, beat brown sugar and butter in large bowl until well blended (small, consistent lumps)
  • Add egg and vanilla
  • Beat until light and creamy, set cream mixture aside

Step 3: Make the Cake: Chocolate Mixture


  • Boil water
  • Chop chocolate and combine with cocoa powder in medium, nonreactive bowl
  • Pour boiling water into chocolate and cocoa powder mixture, whisk until smooth
  • Whisk in buttermilk until combined

Step 4: Make the Cake: Final Mixture


  • Pour chocolate mixture into cream mixture. Beat until combined
  • In medium bowl, whisk flour, baking soda, and salt together
  • Add flour mixture to cream and chocolate mixture to complete cake batter. Beat until flour disappears and no lumps exist. Do not overmix (cake will become too dense)

Step 5: Make the Cake: Bake It!


  • Transfer cake batter into prepared pan. Spread with offset spatula
  • Bake cake until cake tester (toothpick) comes out clean (about 10-12 minutes)
  • Cool cake on cooling racks

Step 6: Make the Cream Filling!


  • 1 cup (240ml) heavy whipping cream
  • 1/4 cup (30g) powdered (confectioners) sugar*
  • 1/2 teaspoon vanilla extract

*Note: Powdered sugar features corn starch, which stabilizes the cream (do not substitute granular sugar)


  • Medium bowl
  • Electric mixer
  • Rubber spatula
  • Measuring cups (or food scale)
  • Measuring spoons
  • Piping bag or ziploc bag (quart or larger)
  • Scissors


  1. Optional: Chill whisk beater and medium bowl (helps the cream whip-up faster)
  2. Add cream, sugar, and vanilla into bowl
  3. Beat on medium high speed until cream begins to thicken, then lower to medium speed until stiff peaks form

Step 7: Make the Ganache!


  • 3/4 cup (180ml) heavy whipping cream
  • 1 cup (180g) semisweet or bittersweet chocolate chips


  • Medium bowl (nonreactive, such as Pyrex)
  • Whisk
  • Rubber spatula


  1. Bring heavy whipping cream to a simmer in heavy small saucepan*
  2. Place chocolate chips into medium, nonreactive bowl
  3. Pour simmered cream over chocolate chips and stir gently with whisk until smooth
    • Important: To ensure a smooth finish, do not incorporate air into the ganache
  4. Let ganache cool for about 15 minutes
    • If you wait too long and the ganache is not pourable, simply reheat

*Note: A heavy saucepan transfers heat evenly (less likely to burn cream). Thin pans tend to heat unevenly, which can cause cream to burn.

Step 8: Assemble the Cake!


  • When the cake has completely cooled, use a cookie cutter to cut out cake layers
    • Cookie cutter edges may need to be wiped every 3 cuts to prevent cake from sticking
  • Transfer whipped cream into ziplock bag, then cut off a corner
  • Place cooling rack on top of cookie sheet (the cookie sheet will collect excess ganache)
  • Build the cake layers on cooling rack (cake, pipe on the cream, cake, cream, cake)
  • Using a knife, clean up the whipped cream (making cream flush with edge of cake)
  • Using a knife, spread thin layer of cooled ganache onto the side of the cake
    • The goal here is to trap crumbs (it doesn't need to look beautiful)
  • Let cakes rest for 5-10 minutes, or until ganache is set
  • Pour a generous amount of ganache over the top of cakes
  • Using a knife, gently push some ganache off the top, allowing it to spill over edges
    • Do not use a knife on the sides - Allow ganache to flow down freely to maintain a clean, crisp look
  • To help ganache cover sides of cake, carefully lift and tap cookie sheet down on table surface
  • Let cakes rest for about 20 minutes, ensuring excess ganache has dripped off.
    • Transfer to container or plate, then place in fridge to allow ganache to fully firm

Step 9: Make Decorations: Whipped Ganache


  • Electric mixer
  • Piping bag and tip (Wilton 1M)
  • Rubber spatula


  1. Using an electric mixer, whip the extra room temperature ganache to make it pipable
    • If over-whipped, just warm it up a little, let it cool to room temperature, and re-whip - See picture for reference
  2. Place whipped ganache in piping bag and pipe onto cakes

Step 10: Make Decorations: ​White Chocolate Hearts


  • Parchment paper
  • Microwavable bowl
  • Rubber spatula
  • Offset spatula
  • Heart shaped cookie cutter


  1. Microwave 1/8 cup (25g) white chocolate chips for about 45 seconds or until melted
  2. Spread onto parchment paper using offset spatula
  3. Let cool for 45 seconds. If chocolate cools too long, it may become too brittle
  4. Once the white chocolate hearts have set, place onto cakes

Step 11: Final Touches - Serve & Enjoy!

For an added touch, garnish with fresh strawberries! Om nom!

Thanks for reading my first Instructable! Feedback is welcome :D

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    Penolopy Bulnick
    Penolopy Bulnick

    2 years ago

    I love little individual coated cakes like this! They look so professional and tasty :D


    2 years ago

    They're so pretty! The ganache makes them look so professional :D