Mini Chocolate Cakes With Chocolate Sauce

If you’re looking for a dessert that’s effortlessly delicious and perfect for parties, these Super Easy Mini Chocolate Cakes with Decadent Chocolate Sauce are your answer. This recipe combines simple wet and dry ingredients, enhanced by the addition of hot water for an irresistibly moist and rich chocolatey texture. Topped with a luscious chocolate sauce, these mini cakes are not only adorable but also guaranteed to satisfy any chocolate lover’s cravings.

Why You’ll Love This Recipe

This Mini Chocolate Cakes with Decadent Chocolate Sauce recipe is a keeper for several reasons:

1. Easy Preparation: With a straightforward method of mixing wet and dry ingredients, this recipe is accessible even for novice bakers.

2. Super Moist Texture: The addition of hot water ensures the cakes are incredibly moist and tender, making each bite a delight.

3. Rich and Decadent Flavor: Loaded with cocoa powder and complemented by a luxurious chocolate sauce, these mini cakes offer a truly indulgent chocolate experience.

4. Quick to Make: From start to finish, these mini cakes are ready in no time, perfect for satisfying spontaneous chocolate cravings or last-minute dessert plans.

5. One Recipe for All Occasions: Whether you’re hosting a party, celebrating a special occasion, or simply craving a sweet treat, this versatile recipe is all you need to impress your guests or pamper yourself with a delightful dessert.

Try it once, and it’ll become your go-to chocolate cake recipe for every occasion!

The secret to rich, decadent moist mini cakes

What makes this Mini Chocolate Cakes recipe truly awesome are a few key elements that elevate its flavor and texture:

1. Hot Water for Moisture and Richness:
   • Adding hot water to the batter helps to dissolve the cocoa powder more thoroughly and promotes a moist, tender crumb in the cakes. This results in a cake that’s not only rich in chocolate flavor but also incredibly moist and enjoyable.
2. Coffee for Flavor Enhancement:
   • Incorporating instant coffee into the batter enhances the chocolate flavor without making the cake taste like coffee itself. Coffee has the ability to intensify chocolate’s depth and richness, making the chocolate flavor more robust and satisfying.
3. Pinch of Chili Powder for a Kick:
   • The addition of a pinch of chili powder might sound unconventional, but it adds a subtle, warming spice that complements the chocolate flavor beautifully. It doesn’t make the cake spicy per se but rather enhances the complexity of the chocolate taste by providing a hint of warmth and depth.

Mini Chocolate Cakes Recipe

Mini Chocolate Cakes: Dry Ingredients

• 130g all-purpose flour
• 45g cocoa powder
• 180g sugar
• 1 tsp baking soda
• 1/2 tsp salt
• Pinch of chili powder (optional)
• 1/2 tbsp instant coffee

Mini Chocolate Cakes: Wet Ingredients

• 1 large egg
• 1/2 cup (120ml) oil
• 1/2 cup (120ml) milk + 1/2 tbsp vinegar (mixed and left to sit for 5 minutes)
• 1/2 tsp vanilla extract
• 1/2 cup (120ml) hot water

Mini Chocolate Cakes: Chocolate Sauce Topping

• 100g dark chocolate, chopped
• 1 can (160g) thick cream (e.g., Puck or equivalent)
• 1 tsp instant coffee
• Pinch of salt

How To Make Mini Chocolate Cakes In Muffin Tray

1. Preheat your oven to 180°C (350°F). Grease and flour a muffin tray or line with cupcake liners.
2. Prepare the Chocolate Sauce:
   • In a small saucepan, heat the thick cream over medium heat until it starts to simmer (do not boil).
   • Remove from heat and stir in the chopped dark chocolate, instant coffee, and a pinch of salt. Stir until smooth and glossy. Set aside to cool slightly.
3. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, salt, and chili powder (if using). Set aside.
4. Mix Wet Ingredients:
   • In a large mixing bowl, beat the egg until frothy. Add the oil, milk and vinegar mixture, and vanilla extract. Mix until well combined.
5. Combine Batter:
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Pour in the hot water and mix on low speed until the batter is smooth and well combined. The batter will be thin.
6. Bake:
   • Divide the batter evenly among the prepared muffin cups, filling each about 1/2 full.
   • Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center of a cake comes out clean or with a few moist crumbs attached.

Recommended Baking Pan Options

You have several options for baking this Mini Chocolate Cakes recipe, depending on your preference and the presentation you desire:

Cupcake Tray (Muffin Pan):

• This is ideal if you prefer individual servings. Fill each cupcake liner about 2/3 full to yield approximately 16 standard-sized cupcakes. This size is perfect for individual portions and serving at parties or gatherings.

8-Inch Cake Pan (One Layer Cake):

• If you prefer a single-layer cake that can be sliced and served, use an 8-inch round cake pan. Grease and flour the pan before pouring in the batter. Bake as directed until a toothpick inserted into the center comes out clean. This option is great for a simpler presentation or for smaller gatherings.

Muffin Tray (Mini Cake Shape):

• As you’ve already done, using a muffin tray allows you to create mini cakes with a flat-ish shape, similar to what you described. Fill each muffin cup halfway to achieve this shape. This presentation is perfect for a more petite and elegant serving size, great for individual servings at parties or for a unique twist on traditional cupcakes.

If you love chocolate recipes, you can try my Chocolate Brownie Cupcakes and Fudgy Chocolate Brownies!

Tips for Baking:

• Preparation: Ensure your chosen pan is greased and lightly floured (or use cupcake liners for the cupcake tray) to prevent sticking.
• Filling: For cupcakes or mini cakes, fill the pans only about 2/3 full to allow room for the cakes to rise.
• Baking Time: Adjust baking time accordingly based on the pan size and your oven. Cupcakes and mini cakes may bake faster than a larger cake, so keep an eye on them starting around 15-18 minutes.
• Cooling: Allow the cakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from breaking apart.

Serving Warm Mini Chocolate Cakes

To serve your Mini Chocolate Cakes with Chocolate Sauce warm and maximize their deliciousness, follow these simple steps:

1. Warm the Cakes:
   • As soon as the mini cakes come out of the oven, serve them immediately while they are still warm and fresh. This ensures they are at their best in terms of texture and flavor. You can also warm them in the microwave for some seconds if they are cold.
2. Prepare the Chocolate Sauce:
   • If your chocolate sauce has cooled, warm it gently. You can do this either on the stove over low heat or in short bursts in the microwave, stirring occasionally until it is warm and pourable.
3. Serve:
   • Place each warm mini cake on a serving plate.
   • Drizzle a generous amount of warm chocolate sauce over each cake, allowing it to cascade down the sides. Enjoy! You can also serve with vanilla ice cream!

The combination of warm cakes and gooey chocolate sauce creates a luxurious and indulgent dessert experience.

Storing Mini Chocolate Cakes

1. Room Temperature (Short Term):
   • If you plan to consume the mini chocolate cakes within 1-2 days, you can store them at room temperature in an airtight container. Ensure they are completely cooled before storing to prevent condensation.
2. Refrigerator (Longer Storage):
   • For longer storage, place the cooled mini cakes in an airtight container and store them in the refrigerator. They will stay fresh for up to 4-5 days.
   • Before serving, you can warm the cakes slightly in the microwave for a few seconds if desired, but be careful not to overheat them.

Freezing Mini Chocolate Cakes

Freezing Unfrosted Cakes:

• If you want to freeze the mini cakes without the chocolate sauce, allow them to cool completely.
• Individually wrap each cake tightly in plastic wrap to prevent freezer burn.
• Place the wrapped cakes in a freezer-safe container or zip-top bag, removing as much air as possible before sealing.
• Label the container with the date and contents.
• Mini chocolate cakes can be frozen for up to 3 months.

Thawing and Serving from Frozen:

• To thaw, transfer the wrapped cakes from the freezer to the refrigerator and let them thaw overnight.
• Once thawed, warm the cakes in the microwave for a few seconds until just warmed through, if desired.
• Prepare fresh chocolate sauce and drizzle over the thawed cakes before serving for optimal taste and texture.

Tips for Freezing and Serving:

Quality Maintenance: Freezing may slightly affect the texture of the cakes, but they will still be delicious. Freezing them unfrosted helps maintain their moisture and freshness better.

Frosting/Final Touches: It’s best to add the chocolate sauce after thawing the cakes to ensure the best presentation and flavor.

Portioning: Freezing individual cakes separately allows you to thaw and enjoy them as needed without thawing the entire batch.

By following these storage and freezing instructions, you can enjoy your mini chocolate cakes with chocolate sauce freshly thawed and as delicious as when they were first made.

Tips For Perfect Mini Chocolate Cakes

Here are some additional tips to ensure your Mini Chocolate Cakes turn out perfectly:

Avoid Overbaking:

• Keep a close eye on the baking time and check for doneness a few minutes before the suggested time. Overbaking can lead to dry cakes. The cakes are ready when a toothpick inserted into the center comes out with a few moist crumbs attached.

Avoid Overmixing:

• Overmixing the batter can develop gluten, resulting in tough cakes. Mix the batter just until the ingredients are combined and no streaks of flour remain.

Check Baking Soda Expiry:

• Baking soda is essential for leavening the cakes. Ensure it is not expired to guarantee optimal rise and texture in your cakes.

Accurate Ingredient Measurement:

• Weighing ingredients, especially flour and cocoa powder, ensures accuracy and consistency in your baking. Use a kitchen scale for precise measurements. See why weighing is so important in baking here.

Room Temperature Ingredients:

• For even mixing and better incorporation of ingredients, use ingredients like eggs and milk at room temperature unless otherwise specified in the recipe.

Preheating the Oven:

• Always preheat your oven before baking to the specified temperature. This ensures that the cakes bake evenly from the beginning and rise properly.

Testing for Doneness:

• Use the toothpick test to check for doneness. Insert a toothpick into the center of a cake; it should come out clean or with a few moist crumbs attached, indicating the cakes are baked through.

By following these tips, you’ll enhance your baking process and ensure that your Mini Chocolate Cakes with Chocolate Sauce turn out moist, flavorful, and perfectly delicious every time. Enjoy baking!

Did you try this recipe?

I love hearing from you guys! Leave a comment below and let me know how these mini chocolate cakes turned out for you! 🙂