Introduction

This Rich Cocoa Buttercream recipe creates decadent, moist mini chocolate cakes layered with creamy, fluffy buttercream. Perfectly balanced with deep cocoa flavor and a hint of coffee, these treats are ideal for special occasions or a luxurious everyday dessert.

The image shows several small, round chocolate mousse cakes each with two layers: a dark chocolate base at the bottom and a lighter, airy chocolate mousse layer on top with a soft, porous texture. The top layer is decorated with thin, dark chocolate shavings arranged loosely in the center, dusted with powdered sugar, and crowned with one bright red raspberry and a small sprig of green mint beside it. The cakes are placed on a wooden serving board with scattered raspberries and a few small green mint leaves around, set on a white marbled surface. In the foreground, there is a gold fork partially visible. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (like 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
1 tsp vanilla extract
5 tbsp milk, preferably full fat
Dark chocolate, finely shaved using a knife (white chocolate can also be used)
Raspberries
Rosemary sprigs

Instructions

Step 1: Preheat your oven to 180°C / 350°F (160°C fan-forced) to prepare for baking the cake batter.
Step 2: Butter a 40 x 28.5 x 2.5 cm tray (15.8 x 11.3 x 1 inch jelly roll pan) and line it with baking paper to prevent sticking.
Step 3: Sift together the flour, cocoa powder, baking powder, and baking soda into a bowl. Add sugar and salt, then whisk everything to combine evenly.
Step 4: Into the dry mix, add the egg, milk, oil, and vanilla extract. Whisk to combine thoroughly.
Step 5: Dissolve the instant coffee powder in boiling water, then add this to the batter. Whisk again; the batter will be very thin.
Step 6: Pour the batter into the prepared pan and bake in the oven for 13 minutes until set.
Step 7: Let the cake cool in the pan for 10 minutes. Then use the paper overhang to lift it onto a wire rack and cool for another 30 minutes, still on the paper. Refrigerate uncovered for at least 1 hour to firm up before cutting.
Step 8: Cover the sticky cake surface with parchment paper, flip the cake upside down onto a cutting board (sticky side down), remove the base parchment paper, then cut 21 rounds of 6 cm (2.4 inch) diameter or your preferred size and shape.
Step 9: Beat the softened butter on high speed for 3 minutes until soft and fluffy. Gradually add the icing sugar in three batches, beating on low then increasing speed to combine fully, avoiding sugar clouds.
Step 10: Once all icing sugar is incorporated, add cocoa powder, milk, and vanilla extract. Beat on low increasing to high speed for 3 minutes until the frosting is light and fluffy.
Step 11: Place one cake round on a small paper square and use a dab of frosting underneath to hold it in place. Pipe coils of chocolate buttercream on each layer, stacking three rounds per mini cake.
Step 12: Pipe frosting around the sides and cover the top layer with a smooth finish. Use a small offset spatula or knife carefully to avoid crumbs.
Step 13: Garnish the top with piles of finely shaved dark chocolate shards, raspberries, and rosemary sprigs for a beautiful presentation.

Tips & Variations

For a richer flavor, use brewed espresso instead of instant coffee powder.
White chocolate shavings add a beautiful contrast when decorating.
Chill the cake rounds well before assembling to make cutting and stacking easier.
Use a piping bag fitted with a star nozzle for decorative buttercream swirls.

Storage

Store the assembled cakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for about 30 minutes before serving to soften the buttercream. Unassembled cake rounds can be kept chilled for up to 2 days.

How to Serve

The image shows a close-up of a three-layer chocolate cake slice on a wooden board. Each layer is made of dark, moist chocolate cake, separated by two thick layers of lighter chocolate cream. The top of the slice is covered with smooth chocolate frosting and decorated with thin, dark chocolate curls. A bright red raspberry sits on the center of the top layer. Powdered sugar is lightly dusted over the cake and the wooden board. A few more raspberries with green leaves are placed around the cake on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the plain flour with a gluten-free all-purpose blend, making sure it contains xanthan gum for structure.

Is the instant coffee necessary?

The instant coffee enhances the chocolate flavor but is optional. You can omit it if preferred or replace it with brewed coffee for a deeper taste.