The Mini Chocolate Cake
Directions
- 1In a bowl, mix hot water, instant espresso powder, and cocoa powder. This step is blooming the cocoa powder, to release and intensify flavors.
- 2In a bowl, mix hot water, instant espresso powder, and cocoa powder. This step is blooming the cocoa powder, to release and intensify flavors.
- 3In a bowl, mix hot water, instant espresso powder, and cocoa powder. This step is blooming the cocoa powder, to release and intensify flavors.
- 4Add milk and flavourless oil to the chocolate mixture and whisk until combined.
- 5Add milk and flavourless oil to the chocolate mixture and whisk until combined.
- 6Add milk and flavourless oil to the chocolate mixture and whisk until combined.
- 7In another bowl, mix all purpose flour, cornstarch, baking soda, baking powder, and salt.
- 8In another bowl, mix all purpose flour, cornstarch, baking soda, baking powder, and salt.
- 9In another bowl, mix all purpose flour, cornstarch, baking soda, baking powder, and salt.
- 10In a third bowl, whisk an egg and white granulated sugar together until slightly fluffy.
- 11In a third bowl, whisk an egg and white granulated sugar together until slightly fluffy.
- 12In a third bowl, whisk an egg and white granulated sugar together until slightly fluffy.
- 13Add the wet ingredients to the egg mixture, and whisk.
- 14Add the wet ingredients to the egg mixture, and whisk.
- 15Add the wet ingredients to the egg mixture, and whisk.
- 16Add the dry ingredients into the wet ingredients and whisk until smooth.
- 17Add the dry ingredients into the wet ingredients and whisk until smooth.
- 18Add the dry ingredients into the wet ingredients and whisk until smooth.
- 19Pour the batter into 4" cake pans lined with parchment paper, or greased, and bake in a preheated oven at 340°F/170°C for 25 minutes.
- 20Pour the batter into 4" cake pans lined with parchment paper, or greased, and bake in a preheated oven at 340°F/170°C for 25 minutes.
- 21Pour the batter into 4" cake pans lined with parchment paper, or greased, and bake in a preheated oven at 340°F/170°C for 25 minutes.
- 22Once baked, let them cool for a bit and run a butter knife along the sides. This is to release the cakes from the pans.
- 23Once baked, let them cool for a bit and run a butter knife along the sides. This is to release the cakes from the pans.
- 24Once baked, let them cool for a bit and run a butter knife along the sides. This is to release the cakes from the pans.
- 25Cut each cake in half horizontally to have four layers.
- 26Cut each cake in half horizontally to have four layers.
- 27Cut each cake in half horizontally to have four layers.
- 28Prepare the frosting by mixing dutch processed cocoa powder and white granulated sugar together.
- 29Prepare the frosting by mixing dutch processed cocoa powder and white granulated sugar together.
- 30Prepare the frosting by mixing dutch processed cocoa powder and white granulated sugar together.
- 31Add the cocoa-sugar mixture to the whipping cream and beat until fluffy.
- 32Add the cocoa-sugar mixture to the whipping cream and beat until fluffy.
- 33Add the cocoa-sugar mixture to the whipping cream and beat until fluffy.
- 34Frost the layers and assemble the cakes.
- 35Frost the layers and assemble the cakes.
- 36Frost the layers and assemble the cakes.
- 37Decorate the mini cakes with fig slices and almond slices.
- 38Decorate the mini cakes with fig slices and almond slices.
- 39Decorate the mini cakes with fig slices and almond slices.
Ingredients
- 50 g hot water
- 50 g hot water
- 50 g hot water
- 1.5 tsp instant espresso powder
- 1.5 tsp instant espresso powder
- 1.5 tsp instant espresso powder
- 15 g dutch processed cocoa powder
- 15 g dutch processed cocoa powder
- 15 g dutch processed cocoa powder
- 50 g milk
- 50 g milk
- 50 g milk
- 30 g flavourless oil
- 30 g flavourless oil
- 30 g flavourless oil
- 55 g all purpose flour
- 55 g all purpose flour
- 55 g all purpose flour
- 10 g cornstarch
- 10 g cornstarch
- 10 g cornstarch
- 0.25 tsp baking soda
- 0.25 tsp baking soda
- 0.25 tsp baking soda
- 0.25 tsp baking powder
- 0.25 tsp baking powder
- 0.25 tsp baking powder
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 large egg
- 1 large egg
- 1 large egg
- 50 g white granulated sugar
- 50 g white granulated sugar
- 50 g white granulated sugar
- 100 g whipping cream
- 100 g whipping cream
- 100 g whipping cream
- 1.5 tbsp dutch processed cocoa powder
- 1.5 tbsp dutch processed cocoa powder
- 1.5 tbsp dutch processed cocoa powder
- 30 g white granulated sugar
- 30 g white granulated sugar
- 30 g white granulated sugar
- 6 fresh figs
- 6 fresh figs
- 6 fresh figs
- 10 almond slices
- 10 almond slices
- 10 almond slices
Equipment
whiskoven4" cake panscake stripsscaleknifespatulahand mixer