For best results, always weigh ingredients where a weight is provided
Equipment
mini cheesecake pan
mixing bowls
balloon whisk and spatula
piping bag and star tip
Instructions
FOR THE CHOCOLATE CAKE:Preheat the oven to 180C (160C fan) / 350F. Grease 9 holes of a mini cheesecake pan with removable bases well with butter (or use a muffin pan, greasing all 12 holes).
In a bowl, sift together the flour, cocoa, baking powder and salt. Mix well to combine.
In a separate bowl with a balloon whisk, whisk together the butter and both sugars until combined. Add the eggs one at a time, scraping down the sides of the bowl each time and beating well after each. Add the vanilla and beat to combine.
Add ⅓ of the flour mixture to the wet ingredients. Stir through gently until just combined. Now add half of the buttermilk, Mix gently again. Continue like this until all the flour and buttermilk is combined… just. It is important not to overmix or be too heavy-handed otherwise your cupcakes will turn out dense and tough.
Fill the holes of the pan to about ⅔ full. Bake for around 22-25 minutes, turning the pan around in the oven halfway through to make sure they bake evenly (baking time will depend on the type of pan you use). When a toothpick inserted comes out with just a crumb or two, they are done.
Remove from oven let them cool until you can handle the pan. Press up against the bases to loosen and run a knife around the sides if you need to. Tip the cakes out onto a wire rack then turn them all upright. Let them cool completely before frosting.
FOR THE CHOCOLATE FUDGE FROSTING:Add the chocolate, butter, milk, cocoa and salt to a medium saucepan over low-medium heat. Stir gently but constantly until it’s melted together and mostly smooth.
Pour the chocolate mixture into a large mixing bowl or the bowl of a stand mixer and set aside for 10 minutes to cool slightly.
Add the icing sugar and beat on low until combined. Beat on low for a further 60 seconds. You don't want to overbeat or you'll get too much air in the mix which will make it less smooth. It will still be quite soft and not pipeable at this point.
Cover the bowl and let it cool and set up at room temperature for 45-60 minutes or until stiff enough to pipe. Give it one more quick beat on low and use immediately.If it still seems too soft, you can add in a little more icing sugar or if it feels too stiff beat in a dash of milk.
ASSEMBLING THE MINI CAKES:Using a serrated knife, slice off the domes of the cakes. If you want to make them mini layer cakes, slice each one in half too.
Spread or pipe the frosting onto each cake then sprinkle with chocolate shavings and berries.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Calories: 766kcal
Author: Marie Roffey
Course: Dessert
Cuisine: American
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.