The Mini Chocolate Cake is a small, single-serving dessert that is made with chocolate, butter, sugar, eggs, and flour. The combination of these ingredients creates a soft, moist cake that has a delicate crumb and a rich, chocolatey taste. The cake is typically finished with a smooth and velvety chocolate ganache or frosting, which adds a touch of sweetness and a glossy shine.This dessert is easy to make and is perfect for a quick snack or a light dessert. The mini size of the cake makes it perfect for portion control, as you can enjoy a little piece of heaven without feeling guilty.Indulge in the rich, gooey and delicious Mini Chocolate Cake recipe. Perfect for a sweet pick-me-up, tea parties or family gatherings. Bite-sized and easy to make, with various variations to choose from.
To begin our Mini Chocolate Cake Recipe, take a mixing bowl and add egg and sugar in it. Mix both ingredients with the help of hand blender till it forms a liquid paste or sugar dissolves.
Add milk and oil in the bowl and mix with the paste. Now sieve flour, cocoa powder and baking powder in the bowl. Add salt and vanilla extract also.
Mix all ingredients well with hand blender till it forms a fine paste or mix properly.
Transfer the paste in the baking bowl (put greased baking sheet on bowl) and tap to remove any air bubble.
Now, put the bowl in the Air fryer for 25 minutes at 180 degrees.
For frosting, take a pan and add ½ cup cocoa powder, 1 cup milk, ¼ cup sugar and bring it to boil. Gradually mix the batter to avoid any lumps. Add 1 tbsp butter in the batter. Cook till forms a thick paste.
Cool it down before putting on the cake. Mini Chocolate Cake Recipe is done!
Notes & Tips
Baking Time: Baking time for our Mini Chocolate Cake Recipe may vary depending on Air Fryers from 25 minutes to 35 minutes. Use a fork or wooden stick to check before removing the cake from baking bowl, if it is done completely.
Egg: For our Mini Chocolate Cake Recipe, Use room temperature egg.
Baking Sheet: If you don’t have baking sheet, you can spray oil or layer it with little melted unsalted butter. The purpose is that the cake will not stick to the bowl while removing it.
Mixing: Do not over mix the batter for our Mini Chocolate Cake Recipe. Once it’s combined, stop mixing. Otherwise, you will end up with a dense cake.
Removing from Baking bowl: Let the cake cool completely before trying to remove it from the baking bowl. Otherwise, it will stick, and it will break upon coming out of the bowl.
Frosting the cake: For our Mini Chocolate Cake Recipe, let the cake completely cool before glazing or frosting the cake for best results.
Freezing the cake: Yes, you can keep for this Mini Chocolate Cake cake in refrigerator for 2-3 days.
Flour: You can use gluten free flour instead of all purpose flour.
Nutrition Information (Note: Approximate)
Nutrition Facts
Mini Chocolate Cake Recipe
Amount per Serving
Calories
270
% Daily Value*
Fat
15
g
23
%
Cholesterol
37.4
mg
12
%
Sodium
282
mg
12
%
Potassium
167
mg
5
%
Carbohydrates
32.2
g
11
%
Fiber
0.6
g
3
%
Protein
5.4
g
11
%
Vitamin A
526
IU
11
%
Vitamin C
0.8
mg
1
%
Calcium
109
mg
11
%
Iron
0.9
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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