Description
Delightful mini cakes with rich chocolate flavor and creamy filling, perfect for family gatherings.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a mini cake pan or line it with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
- In another bowl, gently beat the eggs. Add buttermilk and vanilla extract, mixing until just combined.
- Slowly add the wet ingredients to the dry ingredients, stirring gently until no dry flour remains.
- Pour the batter into the prepared mini cake pan, filling each section about two-thirds full.
- Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool before transferring them to a wire rack.
- In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and continue to whip until it reaches stiff peaks.
- Once the cakes are cooled completely, take one cake and add whipped cream on top. Place a second cake gently on top.
- Chill the assembled cakes in the fridge for about 30 minutes before serving.
Notes
For gluten-free, use a 1:1 gluten-free baking blend in place of all-purpose flour. You can replace cocoa powder with carob powder and buttermilk with vinegar mixed with regular milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: chocolate, dessert, mini cakes, whipped cream, family recipe