Mini Chocolate Lemon Cake Recipe

Make the best mini cakes with this recipe from M. Patisserie! These mini chocolate lemon cakes are simply the best; coated with chocolate and caramelized almonds and are filled with lemon cream. They’re so delicious and perfect for any occasion! 

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If you’re hosting a party soon, you can make this scrumptious dessert ahead of time. Your guests will surely love these mini cakes and they will still the spotlight. Whether serving it at a gathering or you simply want to satisfy your sweet cravings, this dessert is perfect for you. 

Ingredients:

Chocolate Cake:

• 1.4 oz dark chocolate
• 1/4 cup milk
• 1/8 cup cocoa powder
• 3 eggs
• 1/3 cup cake flour
• 1/4 cup sugar
• caramelized almonds

Lemon Buttercream:

• 1/3 cup lemon curd
• 1/3 cup butter

Chocolate Ganache:

• 3.5 oz dark chocolate
• 3/4 cup whipping cream

Directions:

Step 1

Add 1.4 oz dark chocolate and 1/4 cup milk in a small bowl and microwave until the chocolate melts. After this, whisk together until combined. Next, sift 1/8 cup cocoa powder into the mixture and continue to whisk. Place the bowl in a double boiler, then add 2 egg yolks and one egg. Mix well. Sift 1/3 cup of cake flour, and fold it in the mixture. Set aside. In another bowl, whisk two egg whites using an electric mixer until soft and fluffy. Fold it into the chocolate mixture in batches so it won’t lose too much air. Once done, spread it over a square baking sheet lined with parchment paper. Tap it a few times to remove air bubbles. Bake it in a 300 degrees F oven for 18 minutes. After baking, let it cool completely.

Step 2

In the meantime, make the filling. Combine 1/3 cup lemon curd and 1/3 cup butter in a medium bowl, mix well, and transfer it to a piping bag. Back to the cake, use a big cookie cutter to carve circle shapes. After this, pipe the cream mixture into one of the circle shapes, add some lemon curd in the center, then place another circle on top. Repeat these steps to make more. Once done, freeze the mini lemon cakes for two hours. While waiting, make the ganache by combining 3.5 oz dark chocolate and 3/4 cup whipping cream. Microwave until melted, then whisk. Now, drizzle the ganache over the lemon cakes, making sure they are coated, then coat the sides with caramelized almonds. Serve and enjoy!

Mini Chocolate Lemon Cake Recipe