Melt-In-Your-Mouth Mini Chocolate Cake

If you love sweets, you have to try this melt-in-your-mouth mini chocolate cake by Cookrate – Cakes! The cake is topped with homemade whipped cream and berry filling and then coated with cake crumbs. It is creamy, sweet, chocolatey, and has a melt-in-your-mouth texture – give this recipe a try.

RELATED: Easy Air Fryer Blueberry Yogurt Cake Recipe

This mini cake has four different layers. You will get everything in each bite! The sweetness and tanginess from the berries pair well with the creamy and chocolatey flavors of the cake and whipped cream. It is the perfect dessert after a savory meal. Serve it with a hot cup of coffee or tea.

Here’s another mini cake recipe for you: No-Bake Sweet Potato Mini Cake Recipe

Easy Mini Chocolate Cake Ingredients

• 3 eggs
• 1/4 cup and 2 tablespoons of sugar
• 0.4 oz of vanilla sugar
• 1/2 cup and 2 tablespoons of vegetable oil
• 1/2 cup of milk
• 1 1/4 cups of flour
• 3 tablespoons of cocoa powder
• 2 teaspoons of baking powder
• 0.7 fl oz of orange juice
• 1 1/2 cups and 3 tablespoons of whipping cream
• 1/4 cup and 1 tablespoon of powdered sugar
• 0.4 oz of vanilla sugar

For the berry filling:

• 1 lb of frozen berries
• 1/4 cup and 3 tablespoons of sugar
• 1.4 oz of cornstarch
• 2 tablespoons and 2 teaspoons of water
• 2 teaspoons of lemon juice

How to Make a Mini Chocolate Cake

Step 1:

In a large mixing bowl, add 3 eggs and sugar. Whisk until well combined, then add the vegetable oil and milk. Mix again until just combined.

Step 2:

Gently whisk in the flour, cocoa powder, and baking powder until smooth. Transfer to a baking tray lined with parchment paper. Spread it evenly. Bake in the oven at 356F for about 20 minutes.

Step 3:

Once done baking, get a glass or cookie cutter to cut the cake into circles. Brush orange juice on top of each cake.

Step 4:

In a different bowl, add the whipping cream, powdered sugar, and vanilla sugar. Whisk until foamy.

Step 5:

Add the whipped cream to a piping bag and make a hollow circle on top of each cake.

Step 6:

Make the filling. Add the frozen berries and sugar into a pan over heat. Cook until they are soft. Using a potato masher, mash the strawberries. Combine water and cornstarch in a small bowl, then pour into the mashed berries. Mix well, then add the lemon juice. It should become thick. Once done, let it cool for a few minutes.

Step 7:

Once the filling is cool enough to handle, transfer it to a piping bag, then fill the center of each cake.

Step 8:

Cover the filling with more whipped cream.

Step 9:

Transfer the remaining cake to a food processor to turn it into crumbs.

Step 10:

Cover the whipped cream with the crumbs. Dust with powdered sugar on top then serve.

Melt-In-Your-Mouth Mini Chocolate Cake