Mini Chocolate Cake with Chocolate Whipped Cream

Ingredients

• 2 tablespoons Hot Water (heated)
• 1 teaspoon Instant Espresso Powder (for depth of flavor)
• 2 tablespoons Unsweetened Cocoa Powder (bloomed with water and espresso)
• 3 tablespoons Milk (whole or 2%)
• 2 tablespoons Flavorless Oil (vegetable or canola oil)
• 0.5 cup All-Purpose Flour (sifted if desired)
• 1 tablespoon Cornstarch (helps keep cake tender)
• 0.25 teaspoon Baking Soda
• 0.5 teaspoon Baking Powder
• 0.25 teaspoon Salt
• 1 Large Egg (room temperature)
• 0.5 cup Heavy Whipping Cream (cold)
• 2 tablespoons Granulated Sugar (white)
• 1 tablespoon Unsweetened Cocoa Powder (for frosting)
• 0.25 teaspoon Vanilla Extract (optional)

Instructions

1. Bloom Cocoa

   Combine hot water, instant espresso powder and cocoa powder in a small bowl; stir until fully dissolved (this blooms the cocoa).

   Time: PT2M

2. Add Milk and Oil

   Stir in the milk and flavorless oil; mix until the mixture is smooth and slightly cooled.

   Time: PT1M

3. Whisk Egg Separately

   In a separate bowl, whisk the egg lightly until uniform.

   Time: PT1M

4. Combine Egg with Cocoa Mixture

   Slowly pour the whisked egg into the cocoa‑milk mixture, stirring gently so the egg doesn’t scramble.

   Time: PT1M

5. Prepare Dry Ingredients

   In another bowl, whisk together all‑purpose flour, cornstarch, baking soda, baking powder and salt. Sift if you prefer a lighter texture.

   Time: PT2M

6. Incorporate Dry Ingredients

   Add the dry mixture to the wet batter and whisk vigorously until no dry lumps remain. Do not over‑mix.

   Time: PT2M

7. Prepare Cake Pans

   Divide the batter evenly between two 4‑inch round pans (use a scale for precision). Tap pans on the counter to release air bubbles and attach baking strips if using.

   Time: PT2M

8. Bake the Cakes

   Place the pans on the middle rack and bake at 170°C (340°F) for about 25 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT25M

   Temperature: 170°C

9. Cool in Pans

   Allow the cakes to cool in their pans for 5 minutes, then run a butter knife around the edges and gently release them onto a cooling rack to cool completely.

   Time: PT5M

10. Make Chocolate Whipped Cream

    In a bowl, whisk together granulated sugar and cocoa powder, then add the cold heavy cream. Whip with a hand mixer or whisk until soft peaks form.

    Time: PT5M

11. Slice Cakes Horizontally

    Using a long serrated knife, slice each cooled cake layer in half horizontally, yielding four thin layers total.

    Time: PT5M

12. Assemble and Frost

    Place one cake layer on a plate, spread a generous dollop of chocolate whipped cream, repeat with remaining layers, and finish with a swirl of whipped cream on top.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

38 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Instant Espresso Powder: instant coffee
• Instead of Unsweetened Cocoa Powder: cacao powder
• Instead of Milk: almond milk
• Instead of Flavorless Oil: canola oil
• Instead of All-Purpose Flour: cake flour
• Instead of Cornstarch: potato starch
• Instead of Large Egg: egg substitute
• Instead of Heavy Whipping Cream: coconut cream (non‑dairy)
• Instead of Granulated Sugar: caster sugar
• Instead of Vanilla Extract: almond extract

Equipment Needed

• Digital Scale
• Two 4‑inch Round Cake Pans
• Baking Strips (optional)
• Mixing Bowls (3)
• Whisk or Hand Mixer
• Rubber Spatula
• Oven
• Toothpick
• Cooling Rack
• Butter Knife
• Piping Bag or Spoon (optional)

Critical Steps — Do Not Skip

• Blooming the cocoa powder with hot water and espresso to unlock flavor and prevent lumps
• Cooling the cocoa mixture before adding the egg to avoid scrambling
• Using baking strips or trimming the dome to keep layers even
• Testing doneness with a toothpick before removing from oven

Chef Tips from the Video

• Weigh the batter for each pan to guarantee perfectly even layers.
• For extra coffee flavor, increase espresso powder to 1½ tsp.
• A pinch of espresso powder in the whipped cream deepens chocolate taste without adding bitterness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Best enjoyed same day; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Whipped cream can be made up to 24 hours ahead and kept chilled.
• Cake layers can be baked a day ahead; store wrapped in the fridge and bring to room temperature before assembling.