Indulge in the rich and decadent flavors of coffee and chocolate with this Mini Mocha Espresso Cake. Perfectly sized for individual servings, these cakes are ideal for any coffee lover looking for a special treat.
Why You’ll Love This Recipe
- Coffee-Chocolate Harmony: Combines bold espresso with velvety chocolate for a luxurious flavor.
- Perfect Portions: Mini cakes are ideal for individual servings or sharing.
- Elegant Presentation: Beautifully frosted and drizzled with ganache for a professional touch.
- Customizable: Easy to adapt for different flavors or toppings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- all-purpose flour
- granulated sugar
- unsweetened cocoa powder
- baking powder
- baking soda
- salt
- milk
- large egg
- unsalted butter, melted
- brewed espresso (or strong coffee)
- mini chocolate chips or chopped chocolate
For the Frosting:
- unsalted butter, softened
- powdered sugar
- brewed espresso (or coffee)
- unsweetened cocoa powder
- milk (as needed)
For the Ganache:
- heavy cream
- brewed espresso (or coffee)
- semi-sweet chocolate, chopped
Directions
- Preheat oven to 350°F (175°C). Grease and line mini cake pans with parchment paper.
- In a bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix milk, egg, melted butter, and espresso until smooth. Gradually combine with dry ingredients, then fold in chocolate chips.
- Spoon batter into prepared pans and bake for 18–22 minutes. A toothpick inserted in the center should come out clean. Let cool completely.
- For frosting, beat softened butter with powdered sugar, espresso, cocoa powder, and milk until creamy. Adjust consistency as needed.
- For ganache, heat heavy cream and espresso until simmering. Pour over chopped chocolate, stir until smooth, and let cool slightly.
- Slice cakes horizontally. Frost the bottom halves, drizzle with ganache, and top with the other halves. Frost the tops and finish with additional ganache.
Servings and Timing
- Servings: 6 mini cakes
- Prep Time: 20 minutes
- Cooking Time: 22 minutes
- Total Time: 42 minutes
Variations
- Caramel Mocha: Add a drizzle of caramel sauce to each layer.
- Nutty Delight: Sprinkle crushed hazelnuts or almonds on top.
- Vegan Version: Use plant-based milk, butter, and egg substitutes.
- Spicy Twist: Add a pinch of cinnamon or cayenne to the batter.
Storage/Reheating
- Storage: Store cakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual cakes in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheating: Bring to room temperature before serving or warm briefly in the microwave.
FAQs
1. Can I use instant coffee instead of brewed espresso?
Yes, dissolve 1–2 teaspoons of instant coffee in 1/4 cup of hot water as a substitute.
2. Can I make this recipe gluten-free?
Absolutely, just replace all-purpose flour with a gluten-free flour blend.
3. How do I ensure my cakes are moist?
Avoid overmixing the batter and check doneness early with a toothpick.
4. Can I skip the ganache?
Yes, the frosting alone is delicious, but the ganache adds a rich finish.
5. What’s the best way to melt chocolate for ganache?
Use a double boiler or microwave in short bursts, stirring between intervals.
6. Can I use a different type of chocolate?
Sure, try dark, milk, or white chocolate for different flavor profiles.
7. Can I make this as a single cake?
Yes, pour the batter into a small 6-inch cake pan and adjust baking time.
8. How can I adjust the sweetness?
Reduce sugar in the batter or frosting slightly for a less sweet option.
9. What are some topping ideas?
Try chocolate shavings, espresso beans, or a dusting of cocoa powder.
10. Do I need a stand mixer for the frosting?
A hand mixer or even a whisk works fine; just ensure it’s whipped until fluffy.
Conclusion
Mini Mocha Espresso Cakes are the ultimate treat for coffee and chocolate enthusiasts. Whether you’re celebrating a special occasion or indulging in a moment of self-care, these cakes deliver bold flavors and a touch of elegance. Pair with a fresh cup of coffee for an unforgettable experience!
Mini Mocha Espresso Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 6 mini cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
Description
Indulge in a rich and decadent Mini Mocha Espresso Cake—perfect for coffee and chocolate lovers. These individual cakes are layered with luscious mocha frosting and drizzled with a silky ganache, making them an irresistible treat for any occasion.
Ingredients
For the Cake:
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup (60ml) milk
- 1 large egg
- 1/4 cup (60g) unsalted butter, melted
- 1/4 cup (60ml) brewed espresso (or strong coffee)
- 1/4 cup (45g) mini chocolate chips or chopped chocolate
For the Frosting:
- 1/4 cup (60g) unsalted butter, softened
- 1 cup (125g) powdered sugar
- 1 tbsp brewed espresso (or coffee)
- 1/4 cup (30g) unsweetened cocoa powder
- 2 tbsp milk (or more if needed)
For the Ganache:
- 1/4 cup (60ml) heavy cream
- 2 tsp brewed espresso (or coffee)
- 1/4 cup (45g) semi-sweet chocolate, chopped
Instructions
- Prepare Cake Batter:
Preheat oven to 350°F (175°C). Grease and line mini cake pans with parchment paper. In a bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk milk, egg, melted butter, and espresso. Gradually mix wet ingredients into the dry mixture. Fold in chocolate chips. - Bake the Cakes:
Spoon batter into prepared pans and bake for 18-22 minutes. Cool completely before frosting. - Make the Frosting:
Beat butter until creamy. Gradually mix in powdered sugar, espresso, and cocoa powder. Add milk as needed for a smooth, spreadable consistency. - Prepare the Ganache:
Heat heavy cream and espresso until simmering. Pour over chopped chocolate, let sit for 2 minutes, then stir until smooth. Let cool slightly. - Assemble the Cakes:
Slice each cooled cake in half. Spread frosting on the bottom halves, drizzle with ganache, and top with the other halves. Frost the tops and drizzle with additional ganache.
Notes
- Substitute strong coffee for espresso if needed.
- Mini cake pans can be replaced with muffin tins for cupcake-style cakes.
- Ensure cakes are completely cooled before assembling to prevent the frosting from melting.
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