This adorable Mini Chocolate Birthday Cake is perfect for small but special celebrations! The mini cake features two chocolate sponge layers baked in 4-inch tins, decorated with chocolate fudge frosting and birthday sprinkles. It's rich and indulgent in flavour, with a moist and fudgy texture. If you know of a chocolate fanatic with a birthday coming up, bake them this mini cake!
Whisk the vegetable oil, milk, and eggs in a separate bowl. Slowly whisk in the boiling water bit by bit, to avoid cooking the eggs.
50 millilitres Vegetable oil, 80 millilitres Milk, 2 medium Eggs, 1 tablespoon Boiling water
Pour the wet ingredients into the dry and whisk until smooth and combined. The mixture will be very thin.
Divide the cake mixture evenly between the baking tins. Bake for 35-40 minutes until risen and the middle of the sponge springs back when lightly pressed. Leave to cool completely on a wire rack.
Make the chocolate fudge frosting:
Measure all of the ingredients into a medium-sized saucepan and place over a very low heat.
Stir continuously until the butter and chocolate melt and the frosting is smooth and glossy. It's important not to overheat the mixture otherwise the chocolate will start to separate and the frosting will turn oily. As soon as there are no visible lumps of chocolate, remove from the heat and pour into a shallow bowl.
Cover the bowl with clingfilm, patting down the middle so the clingfilm touches the surface of the frosting (this stops it from drying out). Leave to cool for 30 minutes.
Assemble the mini cake:
Unwrap the frosting and give it a good stir. If it appears grainy or split, stir in 2-3 teaspoons of cold milk or condensed milk to bring the frosting back to a smooth and glossy appearance.
Use a knife to trim the domed top off the cakes so they have a flat and level top. I like to call the offcuts 'chef's samples' 😉
Place one sponge layer on a cake stand and spread a thick layer of frosting on top. Sandwich with the other sponge layer and coat the top and sides of the cake with frosting.
Use the leftover frosting to pipe swirls on top and decorate with birthday sprinkles.
Video
Notes
Store in a baking tin at room temperature for up to 4 days.