Mini Chocolate Cake Bites are delightful treats that perfectly capture the rich, velvety essence of classic chocolate cake in a bite-sized form. These mini delights are layered with fluffy chocolate buttercream and garnished with dark chocolate shards, fresh raspberries, and aromatic rosemary. They are not just visually appealing but also incredibly delicious, making them ideal for any occasion. Whether it’s a birthday celebration, a party, or simply a sweet indulgence at home, these mini chocolate cake bites will surely impress anyone who tastes them.

Why You’ll Love This Mini Chocolate Cake Bites

There are countless reasons to love these Mini Chocolate Cake Bites. Firstly, they are incredibly easy to make, making them perfect for both novice and experienced bakers. Secondly, their bite-sized nature allows for portion control, so you can enjoy a sweet treat without overindulging. Thirdly, they are versatile; you can customize them for different occasions like birthdays or parties with fun decorations. Additionally, they can be made gluten-free or vegan, catering to various dietary preferences. Finally, the rich chocolate flavor combined with a hint of coffee creates a deep taste experience that chocolate lovers will adore. These features make them a standout choice among mini chocolate dessert bites.

Ingredients for Mini Chocolate Cake Bites

Gather these items:

1 cup plain flour / all-purpose flour
1/3 cup cocoa powder, sifted (unsweetened, not Dutch processed)
3/4 tsp baking powder
3/4 tsp baking soda / bi-carb
1 cup white sugar
1/2 tsp cooking salt / kosher salt
1 large egg, at room temperature

1/2 cup milk, preferably full fat, at room temperature
1/4 cup plain oil (vegetable, canola, peanut oil)
1 tsp vanilla extract
1/2 cup boiling water
1 tsp instant coffee powder (optional)
250g / 1 cup unsalted butter, softened
4 cups soft icing sugar / powdered sugar, sifted
1/2 cup cocoa powder, unsweetened

5 tbsp milk, preferably full fat
Dark chocolate, finely shaved using a knife (white chocolate also acceptable)
Raspberries
Rosemary sprigs

How to Make Mini Chocolate Cake Bites Step-by-Step

Step 1: Preheat your oven to 180°C (350°F) or 160°C fan-forced to ensure an even bake.
Step 2: Butter a 40 x 28.5 x 2.5 cm (15.8 x 11.3 x 1 inch) jelly roll pan, then line it with parchment paper for easy removal.
Step 3: Sift together flour, cocoa powder, baking powder, and baking soda into a bowl. Add sugar and salt, then whisk thoroughly to combine all dry ingredients evenly.

Step 4: Add the egg, milk, oil, and vanilla extract to the dry mix. Whisk to combine until smooth. Dissolve coffee powder in boiling water, then whisk it into the batter; note the batter will be very thin.
Step 5: Pour the thin batter into the prepared pan and bake in the preheated oven for 13 minutes until set.
Step 6: Let the cake cool for 10 minutes in the pan, then lift using paper overhang onto a rack and cool completely for 30 minutes. Refrigerate uncovered for at least 1 hour to firm up for cutting.
Step 7: Place a piece of paper over the sticky surface, flip the cake upside down onto a cutting board (sticky side down), peel off the base paper, then cut 21 rounds of 6 cm (2.4 inches) diameter using a cutter.

Step 8: Place a cake round on a small piece of paper with a dab of frosting to stabilize. Use a piping bag to pipe coils of frosting between layers, stacking three rounds per mini cake. Pipe additional frosting around sides and on top.
Step 9: Using a small offset spatula or knife, carefully smooth the frosting surface without touching the cake directly to avoid crumb incorporation.
Step 10: Garnish with piles of finely shaved dark chocolate shards, raspberries, and rosemary sprigs for an elegant finish.
Step 11: Beat softened butter for 3 minutes on high speed until fluffy. Gradually beat in icing sugar in three additions, starting on low speed to avoid dust clouds, then raise speed as incorporated.

Step 12: Add cocoa powder, milk, and vanilla extract to the buttercream. Beat starting on low speed, gradually increasing, then beat on high for 3 minutes until light and airy.
Step 13: Transfer the buttercream to a piping bag (even a ziplock bag works) for easy application to the cakes.

Pro Tips for the Perfect Mini Chocolate Cake Bites

Keep these in mind:

Ensure all ingredients are at room temperature for better mixing.
Chill the cake before cutting for cleaner edges and neater layers.

Consider using a piping bag for the frosting to achieve a professional look.
Feel free to experiment with different toppings like sprinkles, nuts, or fruit.

Best Ways to Serve Mini Chocolate Cake Bites

These delightful bites can be served in various ways. For parties, consider arranging them on a decorative platter with fresh berries for a pop of color. They also work wonderfully as chocolate cake pop bites when placed on sticks and dipped in chocolate. For an elegant touch, serve them with a dollop of whipped cream and a sprig of mint.

How to Store and Reheat Mini Chocolate Cake Bites

To keep your mini chocolate cake bites fresh, store them in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week. If you’ve made a larger batch, consider freezing them. To serve, simply thaw at room temperature or gently reheat in the oven for a few minutes.

Frequently Asked Questions About Mini Chocolate Cake Bites

What’s the secret to perfect Mini Chocolate Cake Bites?

The secret lies in the balance of ingredients and the baking time. Ensure that you do not overmix the batter to keep the cakes fluffy. Using fresh ingredients and following the recipe closely will yield the best results.

Can I make Mini Chocolate Cake Bites ahead of time?

Absolutely! You can prepare the cakes a day in advance and store them in the fridge. Frosting them just before serving ensures they taste fresh and delicious.

How do I avoid common mistakes with Mini Chocolate Cake Bites?

To avoid mistakes, read through the recipe thoroughly before starting. Make sure to measure your ingredients accurately and pay attention to baking times to prevent overbaking.

Variations of Mini Chocolate Cake Bites You Can Try

Feel free to get creative with your mini chocolate cake bites. You can make gluten-free mini chocolate cake bites by substituting the all-purpose flour with a gluten-free blend. For a vegan option, replace the egg with flaxseed meal mixed with water and use plant-based milk and butter. You can also experiment with different fillings, like fruit jams or flavored creams, for a unique twist on this classic.

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