These mini double chocolate fudge cakes are rich, indulgent and very cute. Who doesn’t LOVE chocolate fudge cake!?
Each mini cake has three layers of chocolate fudge sponge and is decorated with milk chocolate and white chocolate buttercream. They’re finished with a scattering of cuteeeee Zillionaire sprinkles from Cake Angels. I made these cakes for my husband’s birthday this year, so decided to add a candle in each as well!
Chocolate fudge cake ingredients
There are a few surprising ingredients in the cake mixture. You might read them at first and think surely not that can’t be right! Well, let me explain…
Using sunflower oil instead of butter – chocolate fudge cakes are meant to be super moist and well…fudgy! The 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.
Adding espresso powder – will not taste the coffee, promise! Adding a bit of espresso powder which enhance the chocolate flavour, making the cake more rich and intense.
Adding 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 chocolate fudge cake
Making a chocolate fudge cake has never been easier! You’ll just need one large bowl, an electric mixer and a measuring jug.
- First, stir the dry ingredients together.
- Then add the wet ingredients into the dry and mix.
- Pour in the boiling water, and continue to mix.
- Then mix on high speed for about a 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.
Baking the cakes
You’ll need two 12-hole baking tins for these mini-cakes. I used Lakeland’s loose-based baking tin, it’s non-stick and works like a dream.
Divide the mixture equally between the baking tins. 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.
Then pop the cakes in the oven for roughly 30-35 minutes. They most likely will dome and rise a little unevenly, but that’s okay. Once they’re cool just slice the tops off so that you have nice flat top cakes. Plus you get to eat the leftovers!
How to decorate the cakes and create a “two-tone” effect
These mini chocolate fudge cakes sandwiched together with milk chocolate buttercream AND white chocolate buttercream. These dream combo!
The cakes are layered with alternative buttercream flavours. On the top, I decided to pipe “two-tone” buttercream dots around the edge. You don’t need any fancy divided piping bags to create a “two-tone” buttercream effect. I would suggest using the largest piping bag you can find to make it a little easier though.
Easy steps to create the “two-tone” effect
- Fill one side of the piping bag with one buttercream, being careful not to touch the other side.
- Fill the other side with the other buttercream
- Push the buttercream down the piping bag using your hands, so that you remove all the air bubbles and the buttercream has started to come through the nozzle.
- Test the buttercream on a piece of greaseproof first. You may need to pipe a few dots until both buttercream types start to show through.
Mini Chocolate Fudge Cake Recipe (makes 8 mini cakes)
For the sponge cakes:
250g self-raising flour
300g golden caster sugar
80g cocoa powder
2 teaspoons baking powder
2 teaspoons espresso powder
2 teaspoons vanilla extract
250ml semi-skimmed milk, at room temperature
2 large eggs, at room temperature
100ml sunflower oil
250ml boiling water
For the chocolate buttercream:
200g unsalted butter, at room temperature
200g icing sugar
50g milk chocolate
20g cocoa powder
50g white chocolate
For the decoration:
Cute chocolate sprinkles – I used Cake Angels Zillionaire Sprinkles, they’re super cute and also have salted fudge pieces in them… YUM!
Preheat the oven to 180ºC, and lightly grease two 12 hole mini cake baking tins. I used Lakeland’s loose-based baking tin, it’s non-stick and works like a dream!
Start by making the cakes.
- In a large bowl combine the dry ingredients: flour, sugar, cocoa, baking powder and espresso powder. Use a whisk or fork to stir the ingredients together until well combined.
- Now add the wet ingredients into the bowl: vanilla extract, milk, eggs 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 the speed up to high and beat for 1 minute to add air to the mixture (little bubbles should start to form on top!).
- Spoon the mixture evenly between the baking tins. 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.
Once the cakes are cool, make the buttercream.
- Melt the white chocolate and milk chocolate in separate bowls in the microwave until smooth. Set aside and leave to cool.
- Beat the butter with an electric mixer until soft, pale and free of any lumps. Sieve the icing sugar into the bowl and beat again until you have a smooth plain buttercream.
- Spoon half of the plain buttercream into the bowl with the cooled, melted milk chocolate. Now add the cocoa powder and beat together until you have smooth milk chocolate buttercream.
- Spoon the remaining plain buttercream into the bowl with the cooled, melted white chocolate and beat together until smooth.
Now it’s time to decorate!
- If the cakes have domed or risen unevenly, use a sharp knife to slice off the tops so that you have flat cakes to stack and decorate.
- Take one of the cakes and spread a layer of milk chocolate buttercream on top. Place a second cake on top and spread a layer of white chocolate buttercream on top. Now place a third cake on top and spread a thin layer of milk chocolate buttercream on top.
- Repeat for the remaining 7 cakes. You should have 8 mini three-layer cakes in total.
- Fit a piping bag with a star nozzle. Carefully spoon the leftover milk chocolate buttercream into one side of the piping bag. Now spoon the leftover white chocolate buttercream into the other side of the piping bag. Use your hands to push the buttercream down the piping bag.
- Holding the piping bag upright, pipe dots of buttercream on top of the cakes. The buttercream should be “two-tone” meaning both buttercream flavours and colours show through.
- 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. Enjoy!
Store the cakes at room temperature in an airtight container for up to 5 days.