Mini Chocolate Cake with White Chocolate Frosting
Here’s my next offering in my series of recipes for mini cakes.
It’s a Mini Chocolate Cake with White Chocolate Frosting. It’s the perfect small chocolate cake for four (with a few leftovers that freeze well, but not so many leftovers that you’re eating the same dessert forever).
I’ve forgotten how great white chocolate can be, especially when it contrasts dark chocolate. If you need a refresher, make this cake!
It’s basically Six-Inch One-Bowl Chocolate Cake, but with this amazing (and shockingly easy) white chocolate frosting that sends it into pastry-chef realm.
I know. White chocolate can be boring, especially on its own. But when combined with butter, powdered sugar, and a little whipping cream, it’s a magical icing for cakes. Also, I used a gourmet white chocolate bar — the kind of chocolate bar you find in the fancy candy aisle (not the baking aisle) of the supermarket. I think it made a difference. You definitely do not want to use white candy coating.
Specifically, I used this Lindt White Chocolate Bar, and it worked splendidly.
How to make white chocolate frosting? Use a white chocolate bar like this Lindt bar, which is found in the candy aisles of supermarkets.
Here’s the recipe:
Six Inch Chocolate Cake with White Chocolate Frosting.
Mini Chocolate Cake
With White Chocolate Frosting
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: Four+
Tip: While your cake is cooling, set aside 1/4 cup butter to soften at room temperature for the frosting.
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup unsweetened cocoa powder (Dutch process, if you have it!)
• 1/4 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup plus 2 tablespoons milk
• 2 tablespoons plus 2 teaspoons cooking oil
• 1/2 teaspoon vanilla
• 1 small egg or 2 tablespoons beaten egg (from a larger egg)
• White Chocolate Frosting (see below)
1. Preheat oven to 350°F. Grease and flour a 6x2-inch cake pan; set pan aside.
2. In a medium mixing bowl, stir together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add milk, oil, and vanilla (mixture may seem thick, but that's OK). Beat on low speed of an electric mixer until combined. Beat on medium speed for 2 minutes, scraping bowl occasionally. Add egg; beat 2 minutes more. Spread into prepared pan.
3. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes; remove cake from pan. Cool thoroughly on the rack. Frost cooled cake. Store frosted cake in the refrigerator.
For White Chocolate Frosting: Set aside 1/4 cup butter to soften at room temperature. In a small saucepan, melt 2 ounces of white chocolate bar. Set aside to cool. In a small mixing bowl, beat the 1/4 cup softened butter for 30 seconds. Add 1/2 cup plus 2 tablespoons powdered sugar; beat until combined (mixture will be dry and may see crumbly). Add white chocolate and 1 tablespoon heavy (whipping) cream. Beat until mixture reaches spreading consistency. If mixture seems to thick, beat in more whipping cream, a drop at a time, until desired consistency.
P.S.: A few things you should know:
1. To make a small cake, you’re going to need a six-inch cake pan. There’s no way around it, I’m afraid. I’ve had great luck with this Fat Daddio 6-Inch Cake Pan that I recently purchased on Amazon.
2. The original One-Bowl Chocolate Cake (on which this recipe is based) called for one egg. How do you divide one egg? You can either crack a large egg, beat it, and measure out 2 tablespoons; or, use a small egg, which is about 2 tablespoons. I just bought a dozen small eggs from a local farmer and plan on using these for my baking-for-two projects.
3. The cake will dome up a bit as it bakes. If you want a flat-topped cake, simply slice the dome off horizontally with a long serrated knife. Invert the cake on the plate so that the cut side is down (this makes it much easier to frost!).
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