Easy Mini Chocolate Cake
Prep time
Cook time
Total time
  • For the cake:
  • 80g unsalted butter
  • 90g dark brown sugar
  • 1 medium free range egg
  • 70g plain flour
  • 25g cocoa powder
  • pinch salt
  • splash vanilla extract or paste
  • large pinch (about a quarter of a tsp) coffee granules (as they come)
  • For the frosting:
  • 50g full fat cream cheese
  • 20g unsalted butter
  • 15g (1 tbsp) cocoa powder
  • 100g icing sugar
  • splash vanilla
  1. Grease your mini cake tins with soft butter and preheat your oven to 160C/gas mark 4.
  2. In a medium bowl, cream the butter and sugar together until combined and fluffy. Beat in the egg, vanilla and salt.
  3. Next, measure the cocoa, flour and coffee into a separate bowl and give it a quick whisk before adding to the wet mixture. Mix until everything is completely incorporated (it's handy to use a rubber spatula at this point!)
  4. For the Frosting
  5. In a mixer or in a large bowl, beat together the butter (it needs to be very soft!) with the icing sugar and cocoa - sieve these both into the bowl together to make sure we don't get any lumps.
  6. Beat that mixture together until its fluffy and smooth (a couple of minutes) and then beat in the cream cheese, vanilla and pinch of salt.
  7. This keeps best at room temperature until you're ready to use it. Chocolate cream cheese frosting is a dream to frost a cake with, so go crazy with artistic swirls, and sprinkles!
Recipe by Kerry Cooks at https://kerrycooks.com/easy-mini-chocolate-cake/