Chocolate Mini Cake

A rich, moist, and decadent chocolate mini cake made from scratch. Perfect for celebrations or just a sweet treat in individual portions.

Yields: 6-8 mini cakes
Prep Time: 10 minutes
Cook Time: 18-23 minutes
Special Equipment: mini muffin tin

Ingredients

• 1 cup all-purpose flour

• 1 cup sugar

• 6 tablespoons unsweetened cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 large egg

• ½ cup buttermilk

• ½ cup vegetable oil

• 1 ¼ teaspoons vanilla extract

• ½ cup very hot water

Directions

1. Preheat oven to 300°F. Spray mini cake pans with baking spray.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

3. In a separate bowl, whisk the egg, buttermilk, vegetable oil, and vanilla extract until well combined.

4. Pour the wet ingredients into the dry ingredients and mix until combined. The batter will be thick.

5. Add the hot water and mix again until smooth. The batter will now be very thin.

6. Fill each mini cake pan halfway full to allow room for the cakes to rise.

7. Bake for 18–23 minutes, or until a toothpick inserted in the center comes out clean.

8. Let cool in the pans for a few minutes, then remove and cool completely on a wire rack.