Mini Chocolate Cake Recipe

Introduction

This Mini Chocolate Cake is a rich and moist treat that’s perfect for individual servings. Made with simple ingredients and a touch of dark chocolate, it offers an indulgent yet easy-to-make dessert.

Ingredients

• 100ml filtered water
• 2 tablespoons coconut oil
• 1 tablespoon flaxseed meal (or chia seeds)
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar
• 1/4 cup all-purpose flour
• 2 tablespoons cacao powder (or cocoa powder)
• 31g 72% dark chocolate, finely chopped (or chocolate of your choice)
• 1/4 cup turbinado sugar*
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• Powdered sugar (for dusting)
• Raspberries (for garnish)
• Blueberries (for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a medium bowl, combine the filtered water, coconut oil, flaxseed meal, vanilla extract, and apple cider vinegar. Mix well and set aside for 10 minutes to allow thickening.
3. Step 3: Prepare your ramekins by lightly oiling the insides, then dusting them with cacao powder. Use a small strainer or add about 1 tablespoon of cacao powder into each ramekin and swirl to coat evenly. Shake off any excess cacao powder.
4. Step 4: Once the wet ingredients have thickened, sift the all-purpose flour and cacao powder into the bowl. Add the turbinado sugar, baking powder, baking soda, salt, and chopped dark chocolate. Whisk gently until the mixture is uniform, noting the batter will be slightly clumpy due to the chocolate pieces.
5. Step 5: Divide the batter evenly into the prepared ramekins. Place them directly on the oven rack and bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Remove the cakes from the oven and allow them to cool for 10 minutes. Run a knife or thin metal spatula around the edges of the ramekins. Invert each ramekin onto a serving plate and gently release the cake. Dust with powdered sugar and garnish with raspberries and blueberries if desired. Serve and enjoy!

Tips & Variations

• For a vegan option, ensure the dark chocolate used is dairy-free and use flaxseed or chia seeds as a substitute for eggs.
• You can swap turbinado sugar with brown sugar or coconut sugar for different flavor nuances.
• Add a pinch of cinnamon or espresso powder to the batter for an extra depth of flavor.
• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.

Storage

Store any leftover mini cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave for 15-20 seconds before serving to bring back warmth and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it includes a binding agent for best results.

What can I use instead of coconut oil?

You can replace coconut oil with melted butter or a neutral oil like vegetable or canola oil if you prefer.

Mini Chocolate Cake Recipe

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★★★★★

4.7 from 82 reviews

• Author: Mariam
• Total Time: 32 minutes
• Yield: 2 mini cakes (depending on ramekin size) 1x
• Diet: Vegetarian

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Description

This Mini Chocolate Cake recipe offers a delightful single-serving dessert that’s rich, moist, and easy to prepare. Made with wholesome ingredients like flaxseed meal and 72% dark chocolate, it combines a deep chocolate flavor with a tender crumb. Perfect for when you want a quick and satisfying treat, this cake is baked in individual ramekins and garnished with fresh berries and powdered sugar for an elegant finish.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 100ml filtered water
• 2 tablespoons coconut oil
• 1 tablespoon flaxseed meal (or chia seeds)
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar

Dry Ingredients

• 1/4 cup all-purpose flour
• 2 tablespoons cacao powder (or cocoa powder)
• 31g 72% dark chocolate, finely chopped (or chocolate of your choice)
• 1/4 cup turbinado sugar
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt

For Garnish

• Powdered sugar
• Raspberries
• Blueberries

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the cakes evenly.
2. Mix Wet Ingredients: In a medium-sized bowl, combine the filtered water, coconut oil, flaxseed meal, vanilla extract, and apple cider vinegar. Stir well and let the mixture sit for 10 minutes, allowing it to thicken and activate the flaxseed meal or chia seeds.
3. Prepare Ramekins: Lightly oil the inside of your ramekins with a small amount of coconut oil. Then, dust the inside with cacao powder by either sifting it through a strainer or adding about a tablespoon directly and swirling it around to coat evenly. Shake out any excess powder.
4. Add Dry Ingredients: After the wet mixture has thickened, sift the all-purpose flour and cacao powder into the bowl using a fine mesh strainer. Add the finely chopped dark chocolate, turbinado sugar, baking powder, baking soda, and salt. Whisk all ingredients together until the batter is uniform; some lumps from the chopped chocolate are expected.
5. Fill Ramekins and Bake: Distribute the batter evenly among the prepared ramekins. Place the ramekins directly on the oven rack and bake for 15 to 17 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
6. Cool and Serve: Remove the ramekins from the oven and allow them to cool for 10 minutes. Run a knife or thin metal spatula around the edges to loosen the cakes. Invert each ramekin onto a serving plate and gently drop the cake out. Dust with powdered sugar and garnish with fresh raspberries and blueberries. Serve immediately and enjoy your mini chocolate cakes!

Notes

• Using flaxseed meal or chia seeds acts as an egg substitute, making this recipe suitable for those avoiding eggs.
• Dusting ramekins with cacao powder instead of flour enhances the chocolate flavor and prevents sticking.
• Allow the wet mixture to rest and thicken, this improves the texture of the cake.
• The chopped dark chocolate pieces create melty pockets of chocolate in the cake; feel free to adjust the type and percentage of chocolate to your preference.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Mini Chocolate Cake, Single Serving Cake, Vegan Chocolate Cake, Eggless Cake, Easy Chocolate Dessert