If you’re a fan of coffee and chocolate, this Mini Mocha Cake is about to become your new favorite dessert. It’s rich, indulgent, and packed with that perfect blend of coffee and chocolate that’ll have you savoring every bite. The best part? This cake is designed to be small and mighty – perfect for those times when you want a decadent treat without making a massive cake.
Whether you’re enjoying it solo or sharing with a fellow chocoholic, this mini cake is your ticket to dessert bliss. Oh, and did we mention it can easily be gluten-free and dairy-free if you want it to be? Yep, it checks all the boxes!
Why You’ll Love This Mini Mocha Cake
This cake is like the best of both worlds: all the deep, rich flavors of mocha in a size that doesn’t feel like a major commitment. The combination of strong brewed coffee and cocoa powder gives it that rich, intense flavor, while the hint of espresso takes it over the top. And let’s not forget about the texture – moist, tender, and topped with creamy frosting and a smooth chocolate ganache. Trust us, this cake might be mini, but it’s packed with major flavor.
Plus, it’s the perfect cake for a special occasion or a cozy night in. It’s a cake that says, “I’m here to treat myself,” without having to bake something that’ll feed a crowd (unless, of course, you want to keep this little gem all to yourself – no judgment here).
How to Enjoy This Mocha Cake
This cake is perfect for any time you need a little indulgence in your life. Here’s how to make the most of your mini mocha cake:
- Coffee Lovers: Pair your slice with a hot cup of coffee or a smooth espresso. The cake’s rich chocolate and coffee notes will enhance every sip.
- After-Dinner Treat: Serve this cake as the ultimate after-dinner dessert. It’s just the right size to end a meal on a sweet note without feeling overly full.
- Cake for Two: If you’re in the mood for romance or just sharing, this mini cake is perfect for two. Cut it in half, grab two forks, and enjoy a little slice of mocha heaven.
Tips for Baking the Perfect Mini Mocha Cake
Because this cake is small and mighty, you’ll want to follow a few tips to make sure it turns out just right:
- Coffee Makes It Better: Don’t skip the coffee! The strong brewed coffee brings out the richness of the cocoa powder, and the hint of espresso gives it a sophisticated, cafe-like flavor. If you really want to amp up the coffee factor, add some instant coffee crystals to the mix.
- Cool Completely Before Frosting: We know it’s tempting to frost right away, but make sure your cake has completely cooled. This keeps the frosting from melting and the ganache from sliding off.
- Small but Fancy: Just because it’s mini doesn’t mean it can’t be dressed up. If you’re feeling extra fancy, top your cake with a sprinkle of espresso powder or a dusting of cocoa powder for that café-style finish.
A Cake You Can Customize
This Mini Mocha Cake is perfect as-is, but you can always play around with the flavors to make it your own. Here are a few ideas to get creative:
- Extra Chocolate: If you can’t get enough chocolate, stir in some mini chocolate chips into the batter for added bursts of chocolate goodness.
- Nutty Twist: Swap the ganache for a chocolate-hazelnut spread or add a layer of nutty frosting between the cake layers for a little crunch.
- Double the Coffee: If you’re a true coffee fanatic, you can use coffee instead of milk in the frosting for an even more intense mocha flavor. I will admit that I have not tried this particular variation, but doesn’t it sound lovely?
So, the next time you’re craving a cake that’s rich, chocolatey, and bursting with coffee flavor, this Mini Mocha Cake is your answer. It’s big enough to satisfy your sweet tooth, but small enough to keep things manageable. And who can resist that gooey ganache topping?
Mini Mocha Cake
Ingredients
For the cake
- 1/2 cup + 1 tablespoon all-purpose flour
- 6 tablespoons granulated sugar
- 4 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons + 1 teaspoon neutral oil
- 7 tablespoons strong brewed coffee
- 1 teaspoon espresso ground coffee optional
For the frosting
- 1/4 cup butter softened
- 1 cup powdered sugar
- 1 tablespoon cocoa powder
- 1 teaspoon espresso ground coffee
For the ganache
- 2 ounces dark chocolate vegan
- 1 tablespoon full-fat coconut milk
Instructions
- Preheat the oven to 350°F. Grease and line the base of a 4½-5 inch round baking tin with parchment paper.
Make the cake
- In a medium bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso if you’re using it. Stir until everything is well combined.
- Create a well in the center and pour in the coffee and oil. Mix until smooth.
- Pour the batter into the prepared baking tin and gently shake to level it out.
- Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the tin for at least 10 minutes before removing it to cool completely on a wire rack.
Make the frosting
- In a bowl, combine the softened butter, powdered sugar, cocoa powder, and espresso.
- Using a hand mixer on low speed, slowly incorporate the powdered sugar. Once combined, increase the speed and beat for 3-5 minutes until the frosting becomes fluffy.
Assemble the cake
- Once the cake is fully cooled, slice it in half horizontally. If the top is domed, trim it off to make it level.
- Spread about one-fifth of the frosting on the bottom half of the cake, then place the top half back on.
- Cover the entire cake with a thin layer of frosting to seal it in, then apply a second, thicker layer, smoothing it out as you go. If desired, reserve a little frosting to pipe decorative accents later.
- Place the cake in the freezer for 15 minutes to firm up the frosting.
Make the ganache
- Finely chop the chocolate and place it in a heatproof bowl with the coconut milk.
- Heat over a pot of simmering water, stirring occasionally, until the chocolate is halfway melted. Alternatively, melt the mixture in the microwave in 10-second intervals, stirring between each one. Be careful not to overheat the chocolate.
- Stir until the chocolate is fully melted and smooth. If needed, add more coconut milk, one teaspoon at a time, until the ganache is pourable. Let it cool slightly before using.
Finish the cake
- Remove the frosted cake from the freezer and place it on a rack. Pour a small amount of ganache on top and let it sit for a few seconds, then add more until it drips down the sides.
- Place the cake in the fridge to let the ganache harden completely.
- Once the ganache is firm, you can pipe any reserved frosting on top or around the base, and dust with espresso powder or cocoa powder if desired.
Notes
- For a stronger coffee flavor, you can add instant coffee crystals.
- If using a smaller baking tin, ensure the sides are at least 2 inches high. Alternatively, you can use a small square or rectangular pan, about 5 x 5 inches.