Description
These mini chocolate cakes are rich, moist, and packed with deep cocoa flavor. Perfect for parties or an elegant dessert, they bake quickly and deliver a soft, chocolatey center.
Ingredients
200 g dark chocolate
120 g unsalted butter
1/2 cup (100 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup (35 g) all-purpose flour
1/4 cup (25 g) cocoa powder
1/4 teaspoon salt
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a muffin tin or small cake molds.
- Melt the dark chocolate and butter together using a double boiler or microwave, stirring until smooth.
- In a separate bowl, whisk the sugar, eggs, and vanilla extract until slightly thickened.
- Gradually pour the melted chocolate mixture into the egg mixture while stirring continuously.
- Sift in the flour, cocoa powder, and salt. Fold gently until just combined.
- Divide the batter evenly among the prepared molds.
- Bake for 12–15 minutes, until the edges are set and the centers remain slightly soft.
- Let the cakes cool in the pan for a few minutes before transferring to a wire rack.
- Serve warm or at room temperature with powdered sugar, whipped cream, berries, or ice cream if desired.
Notes
Add chocolate chips for extra richness.
A pinch of espresso powder enhances the chocolate flavor.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Freeze in a sealed container for up to 2 months and thaw before reheating.
Reheat in the microwave for 10–15 seconds until warm and soft.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 75 mg
