Mini Chocolate Cake with Jess

Mini Chocolate Cake
Serves 1-4
I made into a layered tuxedo cake but it is delicious just as a chocolate cake or with your favourite topping or icing.
Bake in small cake pan or cupcake trays.

Chocolate cake:
1/2 cup White sugar
1/2 cup Flour
1/4 cup Cocoa powder
1/2 tsp Baking powder
1/4 tsp Baking soda
1/4 tsp Salt
1 Egg
3 Tbs Milk
2 Tbs Neutral tasting oil
1/2 tsp Vanilla
1/4 cup Hot coffee
-Preheat ovent o 350 degrees
-Grease and flour cake pan (or line cupcake tray)
-Mix together sugar, flour, cocoa, baking powder, baking soda and salt.
-Add in egg, milk, oil and vanilla and mix until well combined.
-Mix in hot coffee until just combined.
-Pour into baking dish and bake for 20-30 minutes, until toothpick comes out clean.
-Cool on wire rack

Use your favourite icing, ice cream or topping or continue to make a layerd tuxedo cake.

Chocolate Mousse
1 Egg, seperated
30 grams Chocolate
-Beat egg white until stiff peaks form
-Melt chocolate in microwave or double broiler
-Stir egg yolk into melted chocolate
-Fold into egg whites
-Chill in fridge

White Chocolate Cream Cheese Layer
50 grams Cream cheese
50 grams White chocolate
-Melt together in microwave or double broiler

Chocolate Buttercream Icing
1/4 cup Soft butter
1 cup Icing sugar
1/4 cup Cocoa powder
1-3 Tbs Milk
-Beat butter until fluffy
-Beat in sugar, cocoa powder and 1Tbs milk.
-Add more milk slowly until desired consistency

Assemble the cake
-Cut cooled cake into layers
-Spread chocolate mousse on bottom half and white chocolate cream cheese on top
-Stack on top and continue for each layer
-Cover in icing and sprinkles

 

Jessica Temple