Mini Chocolate Cake – Small Birthday Cakes – Mini Chocolate Birthday Cake recipe – Mini Cake Recipe – Easy Cake recipe – Chocolate cakes – Cakes & Bakes – The Cake story… ?the day before your kids birthday, your mood be like Vasool raja MBBS, “na eppoveh doctor aaganum”… scratching your head & walking clueless in your kitchen like Dharumi…? ayyo ayyo “cake vettanumey” innikinu parthu namakku oru cake recipe kuda varamatenguthey..kadaiku vera poga mudiyathey … Ootra ?vandiya Google -ku and you literally start crying in front of the search window… Look Google, i need recipe for a small cake, i don’t have this i don’t have that..we are in the middle of a pandemic… pls help & Google be like”ada chi ?polamburatha nirruthu! match found .. here you go Ekkedavathu kettu po” landed me on this page BakeLikeAPro perfect cake for the occasion, turned out awesome!?
Sponge Cake Recipe – Bakery Style Easy Sponge Cake – Pound Cake
Eggless Date & Nut Cake – Eggless Dates Cake
Eggless Cake
Mini Chocolate Cake
A very simple chocolate cake made with everyday pantry ingredients. This recipe makes 2 four inch cakes, just the perfect size to satisfy your sweet tooth without being over indulgent.
Servings: 2 4″ cakes
Ingredients
Ingredients – for cake
- 8 tablespoons Plain Flour / All Purpose
- 4 tablespoons Cocoa powder
- 2 teaspoon Baking powder
- 8 tablespoons Sugar
- 6 tablespoons Milk
- 6 tablespoons Oil canola/vegetable/peanut
- 1 large Egg
- 1/4 teaspoon Vanilla optional
Ingredients – for frosting (good for one 4"inch cake)
- 4 tablespoon Unsalted butter softened
- 1 cup Confectioners / Powdered sugar
- 1/4 cup Cocoa powder
- 2 teaspoon Milk / Heavy Cream
- 3 drops Vanilla extract
- 1 tiny pinch Salt
Instructions
The Cake
- Preheat the oven to 350, and position a rack in the middle of the oven.
- Grease two 4 inch springform pan with little oil and dust with some flour.
- In a medium bowl, whisk together all the dry ingredients – the flour, cocoa powder, and baking soda. Set aside.
- In a small bowl, whisk the eggs and milk until light.
- Add in sugar, oil and vanilla and whisk for 2 minutes until well combined.
- Add in the dry ingredients, mix in to combine avoiding lumps.
- Pour this batter into the baking pan dividing equally between the two pans.
- Bake at 350 F for 20 minutes or until a toothpick inserted into the cake comes out clean.
- Let it cool completely before your frost.
The Frosting
- In a medium bowl, beat softened butter until light and fluffy. You may use a handheld electric mixer or hand whisk.
- Add in confectioners sugar, cocoa powder, salt, vanilla and milk.
- Give it a good whip for at least 2 mins, more if needed. Add a little extra cream or milk if needed to reach the right consistency.
Notes
If the cake batter sinks – it is still under baked, give it few extra minutes to bake or untilt he toothpick inserted comes out clean.
You may use a 6 inch cake pan if making it as one cake but the may have to extend the baking time.
If your frosting looks tight, add in few teaspoons of extra milk and whip until it lightens and gives creamy smooth finish. This will be helpful when you use a piping bag to decorate your cake.
The Cake
Preheat the oven to 350, and position a rack in the middle of the oven.Grease two 4 inch springform pan with little oil and dust with some flour.
In a medium bowl, whisk together all the dry ingredients – the flour, cocoa powder, and baking soda. Set aside.
In a small bowl, whisk the eggs and milk until light.
Add in sugar, oil and vanilla and whisk for 2 minutes until well combined.
Add in the dry ingredients, mix in to combine avoiding lumps.
Pour this batter into the baking pan dividing equally. Place them over a baking sheet pan that way its easy for handling tiny pans. I am using two 4 inch springform pans, greased with oil and dusted with little flour.
Bake at 350 F for 20 minutes or until a toothpick inserted into the cake comes out clean.
The cake should rise without sinking in the center. If it then its under baked and bake for few more extra minutes.
Pop open the latch on the pan which will let air in and loosen the sides of the cake for easy removal.
Let it cool completely. Gently remove the bottom tray of the springform pan.
The Frosting
In a medium bowl, beat softened butter until light and fluffy. You may use a handheld electric mixer or hand whisk.Add in confectioners sugar, cocoa powder, salt, vanilla and milk.Give it a good whip for at least 2 mins, more if needed. Add a little extra cream or milk if needed to reach the right consistency. (no pictures for now)
The Decoration
Decoration is totally upto you! You can frost with buttercream, top with Ready-wip, dust with powdered sugar or coat with warm chocolate ganache. Trim the top mount of the cake to keep it flat and frost it completely with the chocolate buttercream. This frosting recipe is good for only top and sides of one cake plus little mini roses whatever piped through a bag. You may have to double the recipe if you wish to frost both the cakes.
My cake is frosted with buttercream on the top and sides, few mini swirls with chocolate chips. Used a serrated knife for the marks on top and then topped with an yellow M&M.
A simple cake made for Sid’s 18th birthday during corona pandemic, happy lock down party celebrations!
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Amma & Appa are so proud of everything you are and everything you’re going to be? Happy 18th Birthday Siddharth!???
Notes
If the cake batter sinks – it is still under baked, give it few extra minutes to bake or until the toothpick inserted comes out clean.
You may use a 6 inch cake pan if making it as one cake but the may have to extend the baking time.
If your frosting looks tight, add in few teaspoons of extra milk and whip until it lightens and gives creamy smooth finish. This will be helpful when you use a piping bag to decorate your cake.
mmm…mmmm Good!
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