Mini Chocolate Cake
This mini chocolate cake recipe yields two fluffy and chocolatey 6 inch cake layers that sit between a silky chocolate buttercream. This cake is perfect for any celebratory occasion!
Ingredients
Chocolate Cake
- 1 ¼ cups (157 grams) all purpose flour spooned and leveled
- ½ cup (40 grams) dark cocoa powder (dutch processed cocoa powder)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (57 grams) unsalted butter room temperature
- ¼ cup (50 mL) vegetable oil
- 1 cup (200 grams) granulated sugar
- 2 eggs room temperature
- ½ tablespoon vanilla extract
- ¼ cup (60 mL) whole milk room temperature
- ¼ cup (60 mL) strongly brewed coffee room temperature
- 2 tablespoons (30 grams) yogurt room temperature, greek or regular works!
Chocolate Buttercream
- ¾ cup (170 grams) unsalted butter room temperature
- 2 ½ cups (300 grams) powdered sugar
- ⅓ cup (25 grams) dark cocoa powder (dutch processed cocoa powder)
- 1 pinch of salt
- 2-3 tablespoons milk/heavy cream
Instructions
Chocolate Cake
- Preheat oven to 325F (163C) and line two 6 inch cake pans with parchment paper.
- In a medium-sized bowl, whisk together the flour, dark cocoa powder, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a medium-sized bowl if using a handheld mixer, beat the butter and oil together until combined and completely homogeneous - this will only happen if the butter is completely at room temperature. About 2-3 minutes on high speed.
- With the mixer on low, slowly stream in the granulated sugar, then turn it up to medium-high speed and beat until light and fluffy. About 1-2 minutes, scraping down the sides and bottom of the bowl as necessary.
- Then, with the mixer on low, add the eggs in, one at a time, scraping down the sides and bottom of the bowl and mixing well in between each addition. Add the vanilla extract and mix on low until combined.
- Add half of the dry ingredients and mix on low until just combined. Add half of the milk, half of the coffee, and half of the yogurt and mix on low until just combined. Repeat this with the remaining halves of dry ingredients, milk, coffee and yogurt. Do not over-mix!
- Separate the batter equally between the prepared pans and spread it into an even layer. Bake the cakes for 33-36 minutes until a toothpick inserted into the center of the cake comes out clean. The cake will be slightly pulling away from the edges of the pan. Let the cakes sit in the pan for 5-10 minutes, then remove them onto a cooling rack to cool completely.
Chocolate Buttercream
- While the cakes are baking and cooling, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, or a medium-sized bowl if using a handheld mixer, beat the butter by itself until it is light and fluffy. On high speed for 5-8 minutes.
- Add the powdered sugar, dark cocoa powder, salt, and milk/heavy cream and mix on low speed for 30 seconds and then on high speed until completely combined.
- You may need to add more powdered sugar (to thicken) or more milk (to thin) depending on the desired consistency.
Assemble
- Once the cakes are completely cool, level the cakes using a cake leveler or serrated knife if they have a dome.
- Take one half of the buttercream and spread it into a thick layer on top of the first cake layer.
- Place the second cake layer on top then take the other half of the buttercream and spread it into a thick layer, while frosting the top and sides of the cake. Enjoy!
- Store the cake in an airtight container in the fridge.
Notes
- I like to scrape down the bottoms and sides of the bowl every time after I add a new ingredient, this will ensure the cake is properly mixed.
- If you do not want to use brewed coffee, replace the ¼ cup (60 mL) of coffee with ¼ cup (60 mL) of milk.
Tried this recipe?Let us know how it was!