Description
These delightful mini chocolate cakes are topped with colorful candy leaves, making them a perfect autumn treat for gatherings and family celebrations.
Ingredients
Scale
- 1 cup all-purpose flour (or gluten-free flour)
- 1 cup granulated sugar (or coconut sugar)
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs (or flax eggs for vegan option)
- 1/2 cup whole milk (or almond/oat milk)
- 1/2 cup unsalted butter (or coconut oil)
- 1 tsp vanilla extract
- Candy leaves for decoration
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a mini cake pan or muffin tin with butter or baking spray, and dust with cocoa powder.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and add the sugar, mixing until light and fluffy. Then add the melted butter, milk, and vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Spoon the batter into prepared molds, filling them about two-thirds full.
- Bake for 15-20 minutes, checking for doneness with a toothpick.
- Once baked, cool for 10 minutes before transferring to a wire rack. Top with chocolate ganache and decorate with candy leaves.
- Serve warm or at room temperature with powdered sugar if desired.
Notes
For best results, use room temperature ingredients and handle the batter gently to avoid dense cakes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cake
- Calories: 200
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: mini cakes, chocolate cake, fall dessert, autumn treats, family recipe, festive recipes
