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Mini Chocolate Birthday Cake

Mini Chocolate Birthday Cake

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!

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Prep: 45 minutes
Cook: 35 minutes
Total: 1 hour 15 minutes
Servings: 4

Ingredients

For the chocolate sponge:

  • 125 grams Golden caster sugar
  • 100 grams Self-raising flour
  • 40 grams Cocoa powder
  • 0.5 teaspoon Espresso powder optional, but helps bring out the chocolate flavour!
  • 50 millilitres Vegetable oil
  • 80 millilitres Milk
  • 2 medium Eggs room temperature
  • 1 tablespoon Boiling water

For the chocolate fudge frosting:

  • 75 grams Unsalted butter
  • 150 grams Dark chocolate
  • 75 grams Icing sugar
  • 200 grams Condensed milk
  • Pinch Salt

Decorations:

  • Sprinkles
  • Birthday candles

Instructions

Start by making the chocolate sponge cakes:

  • Preheat the oven to 160°C fan / 180°C conventional. Grease and line the base and sides of two 4-inch round cake tins with greaseproof paper.
  • In a medium-sized bowl, whisk the sugar, flour, cocoa powder and espresso powder (if using) together.
    125 grams Golden caster sugar, 100 grams Self-raising flour, 40 grams Cocoa powder, 0.5 teaspoon Espresso powder
  • 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.
    75 grams Unsalted butter, 150 grams Dark chocolate, 75 grams Icing sugar, 200 grams Condensed milk
    Chocolate fudge frosting ingredients
  • 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.
    Chocolate fudge frosting
  • 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.
    Chocolate fudge frosting

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.