Mini Chocolate Cake

5 from 7 votes

This mini chocolate cake is baked into three 6 inch cakes. It is filled with chocolate mousse and topped with chocolate ganache frosting.

Prep Time1 35

Cook Time18

Decorating Time40

Total Time2 33

Servings: slices

Calories: 766kcal

Preheat oven to 350°F. Spray three 6 inch cake pans with baking non-stick spray. Line a 6 inch parchment circle on the bottom of the pans. Spray again
In one bowl, sift the flour and cocoa powder together. Then, add in sugar, brown sugar, baking powder, baking soda, and salt. Whisk until combined.
In a separate bowl, mix oil, eggs, egg yolk, vanilla, and buttermilk. Heat the hot water in a sauce pan until steaming. Pour wet ingredients into the dry ingredient in 2 intervals. Use a whisk to mix. Very slowly add in the hot water. Do only a little at a time to not over cook the batter.
Pour the batter evenly between the three cake pans. Use a kitchen scale. Bake for 18-22 minutes. The cakes are done baking when a toothpick inserted comes out clean. Let the cakes sit for 10 minutes in the pan before transferring a cooling rack. Allow cakes to cool completely before decorating.

Place metal bowl and whisk attachment in the freezer for 10 minutes. In a separate bowl, using a hand mixer, beat the cream cheese on high for 1 minute. Add in sifted powdered sugar and cocoa powder. Mix until it starts to clump together.
Add in the vanilla and milk. Beat until it is smooth and creamy.
Pour heavy cream into cold bowl. Beat on high until stiff peaks form. Pour whipped cream into chocolate mixture.
Use a rubber spatula to fold in the whipped cream. This takes a few minute to get it entirely combined and smooth. Keep in the fridge while making the frosting.

Pour chocolate chips into a mixing bowl. Heat heavy cream in a sauce pan over medium heat. Heat until hot and steaming. Pour over chocolate chips. Let it sit for 1 minute and 30 seconds.
Use a rubber spatula to mix until smooth and glossy. Pour the chocolate into 2 smaller bowls. Place in the fridge for 45 minutes. Stir every 15 minutes. The end result should have a frosting texture, almost like pudding.

Place a small amount of frosting on the platter you are decorating the cake on. This will be the glue that holds it in place. Place 1st layer bottom side down.
Place frosting in a piping bag and pipe a circle around the edge of the cake to act as a border. Use about half of the mousse and spread evenly in the middle of the cake.
Repeat with the second layer. Place the last layer bottom side up. Use frosting and pipe into the edges of the cake to seal the gaps. Scrape until smooth. Freeze for 10 minutes.
Apply a light layer of frosting around the cake for the crumb coat. Freeze for 15 minutes. Then, frost the rest of the cake. Top with your favorite chocolate candies.

Cake:

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.

Pull out eggs and buttermilk 2 hours before baking.

Chocolate Mousse:

Pull out cream cheese 2 hours before baking.

Make this right before making the cake. Don't make ahead of time.

Chocolate Ganache Frosting:

This needs to be made right before decorating. If it is out too long, it will be too thick to frost a cake.