Mini Chocolate Cake (Print Version)
Rich, moist individual chocolate cake with decadent cocoa flavor. Ready in 28 minutes, perfect for celebrations or treating yourself.
# What You Need:
→ Dry Ingredients
01 - 1/3 cup all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - 1/4 tsp baking powder
04 - 1/8 tsp salt
05 - 2 tbsp granulated sugar
→ Wet Ingredients
06 - 1 large egg
07 - 2 tbsp milk
08 - 2 tbsp unsalted butter, melted
09 - 1/4 tsp vanilla extract
→ Optional Add-Ins & Toppings
10 - 1 oz semi-sweet chocolate chips
11 - Powdered sugar, for dusting
# Preparation Steps:
01 - Preheat oven to 350°F. Lightly grease two 4-inch ramekins or mini cake pans with butter or cooking spray.
02 - In a small bowl, whisk together flour, cocoa powder, baking powder, salt, and granulated sugar until well blended.
03 - In a separate bowl, whisk egg, milk, melted butter, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined, being careful not to overmix.
05 - Fold in chocolate chips if using, distributing evenly throughout the batter.
06 - Divide batter evenly between the two prepared ramekins, smoothing tops with a spatula.
07 - Bake for 16-18 minutes, or until a toothpick inserted into center comes out with a few moist crumbs attached.
08 - Let cakes cool in ramekins for 5 minutes before unmolding. Dust with powdered sugar, top with berries or whipped cream if desired.
# Expert Advice:
01 -
- Everything bakes in under twenty minutes which is dangerous and wonderful
- The portion control is built right in so you dont have to exercise any willpower
02 -
- Overbaking by even two minutes turns these from fudgey to dry so watch closely
- The toothpick test should show moist crumbs not come out completely clean
03 -
- Melt the butter in the microwave in twenty second bursts to prevent separating
- Room temperature ingredients blend more easily and create a more uniform crumb