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Mini Chocolate Cakes recipe

These scrumptious glazed mini chocolatecake squares are the chocolatey big brother to petits fours.

Recipe: Mini Chocolate Cakes

Cakes:1/2 cup butter
1/2 cup water
3 tablespoons unsweetened cocoa powder
1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/3 cup sour cream
Cocoa Glaze:1/2 cup water1/4 cup butter1/2 cup unsweetened cocoa powder2 teaspoons vanilla extract

  • Heat oven to 350°F (175°C). Linebottom of 13 x 9 x 2-inch baking pan with parchment or wax paper.
  • For Cakes: In small saucepan, combinebutter, water and cocoa. Cook over medium heat, stirring constantly,until mixture boils; remove from heat.
  • In a medium bowl, combine flour, sugar,baking soda and salt; stir in hot cocoa mixture. Add egg andsour cream; beat on medium speed of mixer until well blended.Pour batter into prepared pan.
  • Bake 20 to 22 minutes or until woodenpick inserted in center comes out clean. Cool 10 minutes. Removefrom pan to wire rack; carefully remove paper. Cool completely.
  • Cut cake into small pieces each about2 x 1 3/4-inches. (Cake will be easier to cut if frozen for severalhours or up to several days.) Place on cooling rack.
  • For Cocoa Glaze In a small saucepan, bringwater and 1/4 cup butter to boil; stir in cocoa and remove fromheat; cool slightly. Gradually stir in powdered sugar and vanilla,stirring with whisk until smooth.
  • Spoon glaze over top of each piece ofcake, allowing glaze to run down sides. Allow glaze to set.
  • Garnish as desired.

    Makes about 24 mini cakes.

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  • Comments

    1 Comment


    I m not about to share a recipe for raspberry marshmallows, and then not give you something boozy and delicious to float them in! I made white hot chocolate the other day, because I ve always loved the white stuff more than the dark stuff. I made a few cups of it, and then finally reached for some booze to jazz it up. My first grab was peppermint schnapps,

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