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!
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.
Notes
Store your mini cakes at room temperature in an airtight container for up to 4 days.