Mini Chocolate Cake (Printable)
Rich, moist individual chocolate cakes ready in under 30 minutes. Perfect for celebrations or special treats.
# What's Needed:
→ Dry Ingredients
01 - 1/3 cup all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - 1/4 tsp baking powder
04 - 1/8 tsp salt
05 - 2 tbsp granulated sugar
→ Wet Ingredients
06 - 1 large egg
07 - 2 tbsp milk
08 - 2 tbsp unsalted butter, melted
09 - 1/4 tsp vanilla extract
→ Optional Add-Ins & Toppings
10 - 1 oz semi-sweet chocolate chips
11 - Powdered sugar for dusting
# How to Make It:
01 - Preheat oven to 350°F. Lightly grease two 4-inch ramekins or mini cake pans with butter or cooking spray.
02 - In a small bowl, whisk together flour, cocoa powder, baking powder, salt, and sugar until well blended.
03 - In a separate bowl, whisk egg, milk, melted butter, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir gently until just combined—do not overmix. Fold in chocolate chips if desired.
05 - Divide batter evenly between the prepared ramekins, filling each about three-quarters full.
06 - Bake for 16-18 minutes until a toothpick inserted into the center comes out with a few moist crumbs.
07 - Let cakes cool in ramekins for 5 minutes before unmolding. Dust with powdered sugar or serve with berries and whipped cream.
# Tips for Success:
01 -
- Everything mixes in one bowl and bakes in under 20 minutes
- Perfectly portioned so you get that rich cake experience without a full-sized cake sitting around for days
02 -
- Overbaking is the enemy here, those extra two minutes transform moist cake into something dry
- The toothpick should come out with some moist crumbs attached, not completely clean
03 -
- Melt your butter slowly in the microwave at 50% power to keep it from separating
- Sprinkle a few extra chocolate chips on top before baking for a prettier finish