Cakes

Mini Double Chocolate Fudge Cakes

Name: Mini Double Chocolate Fudge Cakes
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: 125 g Self-raising flour; 150 g Golden caster sugar; 40 g Cocoa powder; 1 tsp Baking powder; 1 tsp Espresso powder; 1 tsp Vanilla extract; 125 ml Milk; 1 large Egg (At room temperature); 50 ml Sunflower oil; 100 ml Boiling water; 50 g Unsalted butter (At room temperature); 50 g Icing sugar; 25 g Milk chocolate; 10 g Cocoa powder; 50 g Unsalted butter (At room temperature); 50 g Icing sugar; 25 g White chocolate

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These mini double chocolate fudge cakes are rich, indulgent and fun to bake. Each mini cake has 3 layers of chocolate fudge cake, sandwiched together with milk and white chocolate buttercream. They’re perfect for a birthday celebration or a delicious afternoon treat!

Chocolate fudge cake ingredients

There are a few surprising ingredients in these mini double chocolate fudge cakes. You might read them at first and think surely not that can’t be right! But let me explain…

Sunflower oil
Chocolate fudge cakes are meant to be super moist and well…fudgy! Using sunflower oil will help to keep the cake moist, which is particularly important as the cake uses quite a bit of cocoa powder, which can dry cakes out.
Espresso powder
You will not taste the coffee, promise! Adding a bit of espresso powder which enhance the chocolate flavour, making the cake more rich and intense.
Boiling water
The boiling water will help dissolve the cocoa powder and technically talking this will help it “bloom”. Blooming helps to bring out as much flavour as possible from the cocoa.

How to make these Mini Chocolate Fudge Cakes

This one-bowl recipe couldn’t be easier.

First, stir the dry ingredients together.
Then add the wet ingredients into the dry and mix.
Pour in the boiling water and mix on high speed for 1 minute until all ingredients are combined and the mixture is smooth.

Don’t panic if the mixture is very runny and thin. It’s meant to be this way! Check out the photo below 👇🏼

How to create a “two-tone” chocolate buttercream effect

These mini chocolate fudge cakes are sandwiched together with milk and white chocolate buttercream. On top, I decided to pipe “two-tone” buttercream dots around the edge. You don’t need a fancy piping bags to create a “two-tone” buttercream effect, just follow these simple steps:

Spoon milk chocolate buttercream into one side of a large piping bag, being careful not to touch the other side.
Spoon white chocolate buttercream into the other side.
Twist the top of the piping bag and push the buttercream down towards the nozzle, removing any air bubbles.
Test the buttercream on a piece of greaseproof first. You may need to pipe a few dots before both buttercream types start to show through.

Mini Double Chocolate Fudge Cakes

These mini double chocolate fudge cakes are rich, indulgent and fun to bake. Each mini cake has 3 layers of chocolate fudge cake, sandwiched together with milk and white chocolate buttercream. They're perfect for a birthday celebration or a delicious afternoon treat!

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Prep Time 40 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine Baking

Servings 4 Mini Cakes

Ingredients

Chocolate fudge cake

125 g Self-raising flour
150 g Golden caster sugar
40 g Cocoa powder
1 tsp Baking powder
1 tsp Espresso powder
1 tsp Vanilla extract
125 ml Milk
1 large Egg At room temperature
50 ml Sunflower oil
100 ml Boiling water

Milk Chocolate buttercream

50 g Unsalted butter At room temperature
50 g Icing sugar
25 g Milk chocolate
10 g Cocoa powder

White Chocolate buttercream

50 g Unsalted butter At room temperature
50 g Icing sugar
25 g White chocolate

Instructions

Start by making the chocolate sponge

Preheat the oven to 180ºC / 350ºF / gas mark 4.
Lightly grease a 12-hole mini cake tin. I used Lakeland’s Mini Sandwich Tin, it’s non-stick and works like a dream.
In a large bowl stir together the dry ingredients: flour, sugar, cocoa, baking powder and espresso powder.
Now add the wet ingredients into the bowl: vanilla extract, milk, egg and sunflower oil.
Use an electric mixer set to medium speed to beat all ingredients together until smooth.
Reduce the speed and carefully pour in the boiling water bit by bit. Don’t worry if the mixture looks very runny, once baked the cake will be super fudgy and moist.
Once all the boiling water has been added, turn up to high speed and mix for 1 minute to add air into the mixture (little bubbles should start to form on top).
Divide the mixture evenly between the mini cake holes. You’ll need to do this quickly, as the mixture is so thin that it might leak out the bottom. To be safe, place the baking tins on a piece of greaseproof paper to protect your worktop.
Bake for 18-20 minutes until the cakes have risen and are no longer shiny on top. Leave the cakes to cool.

Make the milk chocolate buttercream

Melt the milk chocolate in the microwave until smooth. Set aside and leave to cool.
Beat the butter until soft, pale and free of any lumps.
Sieve the icing sugar into the bowl and add the cocoa powder, and beat again until smooth.
Pour in the melted milk chocolate and mix together until smooth.

Make the white chocolate buttercream

Melt the white chocolate in the microwave until smooth. Set aside and leave to cool.
Beat the butter until soft, pale and free of any lumps.
Sieve the icing sugar into the bowl and and beat again until smooth.
Now pour in the melted white chocolate and mix together until smooth.

Time to decorate

Top one of the mini cakes with milk chocolate buttercream.
Place a second mini cake on top and decorate with white chocolate buttercream.
Now place a third mini cake on top and decorate with milk chocolate buttercream.
Repeat for the remaining 3 cakes. You should have 4 three-layer mini cakes in total.
Finish the cakes with a scattering of chocolate sprinkles, and if you’re celebrating a special occasion, push a candle into the middle of each cake.