Mini Chocolate Cakes

By RecipeTin Eats · 60 min

Ingredients

Instructions

1. Preheat the oven to 180°C / 350°F (160°C fan-forced). Butter a 40 x 28.5 x 2.5 cm (15.8 x 11.3 x 1 inch) tray and line it with baking paper.
2. Sift the flour, cocoa, baking powder and baking soda into a bowl. Add the sugar and salt and whisk to combine.
3. Add the egg, milk, oil and vanilla and whisk. Dissolve the coffee in the hot water, add to the batter and whisk. The batter will be very thin.
4. Pour into the pan and bake for 13 minutes.
5. Cool for 10 minutes, then lift the cake on its paper onto a rack and cool for 30 minutes. Refrigerate uncovered for at least 1 hour before cutting.
6. Place the cake sticky side down on a cutting board, peel off the paper, and press out 21 rounds of 6 cm (2.4 inch).
7. Pipe 3 coils of frosting onto each round, then pipe frosting around the sides and on top. Smooth gently with a small offset spatula or knife, touching the surface only.
8. Decorate with chocolate shards, raspberries and rosemary as desired.
9. For the chocolate buttercream, beat the butter on high for 3 minutes until soft and fluffy. Add the icing sugar in 3 lots, beating on low then increasing speed after each addition, and repeat until added.
10. Once all the icing sugar is in, add the cocoa powder, milk and vanilla and beat on low, increasing speed gradually. Then beat on high for 3 minutes until fluffy. Transfer to a piping bag.

Summarized from RecipeTin Eats's video. Watch it for the details.

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