Mini Chocolate Cake
Serves 8
10 mins prep
45 mins cook
55 mins total
This mini chocolate cake is perfect for a small birthday party or easy dessert for a family. It's incredibly moist, rich and full of chocolate flavor. Gluten free and dairy free friendly! Makes a 6 inch two layer small chocolate cake.
Wet
Dry
Frosting
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Preheat the oven to 350 degrees Fahrenheit.
Line two 6 inch cake pans with parchment paper and set aside. I like to use these parchment rounds!
Whisk together all wet ingredients aside from the coffee and whisk together until smooth.
Whisk in the dry ingredients, making to spoon and level the flour.
Whisk in the coffee.
Add to the prepared pans and bake for 40-50 minutes or until a toothpick comes out clean. I have tested this recipe in two different ovens and the cook time varied by about 10 minutes, so be sure to keep an eye on yours.
Remove from the oven and let cool for 15 minutes in the pan, then flip onto a wire rack to finish cooling.
To make the frosting, beat together the butter and cream cheese for 2 minutes.
beat in the cocoa until well combined.
Beat in the sugar, followed by the vanilla. If it is too thick, add a splash of milk, if it's too thin, add more powdered sugar.
When the cake has completely cooled, frost and enjoy! I suggest about 3/4 cup of frosting between the layers, then the rest for the outside and any decorations.
