Description
This Mini Mocha Espresso Cake is a chocolate lover’s dream! Made with rich chocolate cake, creamy espresso frosting, and topped with chocolate shavings and coffee beans, this mini dessert is perfect for coffee enthusiasts and special occasions.
Ingredients
Units
Scale
For the Chocolate Cake:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup brewed espresso (cooled)
- 1/2 cup buttermilk
For the Mocha Frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons espresso (cooled)
- 2 tablespoons heavy cream
For Garnish:
- Chocolate-covered coffee beans
- Chocolate shavings
- Cocoa powder (for dusting)
Instructions
-
- Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and line mini cake pans.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat sugar, oil, and eggs until smooth. Add vanilla, espresso, and buttermilk.
- Gradually mix in dry ingredients until combined.
- Bake the Cakes:
- Divide batter evenly into mini cake pans.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely before frosting.
- Prepare the Mocha Frosting:
- Beat butter until creamy.
- Gradually add powdered sugar and cocoa powder, mixing well.
- Stir in vanilla, espresso, and heavy cream. Beat until fluffy.
- Assemble and Decorate:
- Frost each cake with mocha frosting.
- Sprinkle with chocolate shavings and cocoa powder.
- Top with chocolate-covered coffee beans for a bold espresso touch.
- Prepare the Cake Batter:
Notes
- For an extra mocha kick, add a shot of espresso to the batter.
- Store cakes in an airtight container for up to 3 days.
- Serve chilled or at room temperature.
