Mini Chocolate Cake

Recipe by Catherine Pla, adapted from PiesandTacos

Makes two 4” cakes

Mini Chocolate Cake

When you need a cute little birthday cake, this is the one!

Cake:

• 1⁄3 c neutral oil, I used avocado

• 1⁄3 c granulated sugar

• 1 egg

• 1 t vanilla

• 2⁄3 c plain yogurt (whole milk) or sour cream

• 1⁄2 c all-purpose flour

• 3 T cocoa powder

• 1⁄2 t baking powder

• 1⁄4 t baking soda

• 1⁄4 t kosher salt

Frosting:

• 1⁄4 c chopped chocolate

• 1⁄2 c cream cheese, room temperature

• 1⁄4 c unsalted butter, room temperature

• 1 1⁄4 c confectioners’ sugar, sifted

• 1⁄4 c cocoa powder, sifted

• 1 t vanilla

Preheat the oven to 350 degrees. Grease 2 4” mini cake pans or springform pans and line the bottom with a circle of parchment. Set aside.

Whisk the oil, sugar, egg, vanilla, and yogurt together in a medium bowl. Add the flour, cocoa, baking powder, baking soda, and salt. Mix to combine. Transfer batter to prepared pans and bake for about 18 minutes, checking doneness by inserting a toothpick or cake tester into the middle of cakes, which should come out mostly clean. Remove from the oven and let cool on a wire rack.

Make frosting by melting chocolate, in the microwave using short bursts of 10 seconds or over a water bath. Let cool slightly. Using a hand mixer, or a stand mixer fitted with the paddle attachment, beat butter and cream cheese until smooth and creamy. Add the melted, cooled chocolate and mix. Slowly add the confectioners’ sugar and cocoa powder, then add the vanilla and mix until smooth. If it’s too thick, add a little milk or water to thin. If too thin, add a little more sugar.

If a tall, 4 layer cake is desired, unmold cooled cakes and carefully slice horizontally through the middle of each to create 4 layers rather than two. Frost cake, adding sprinkles if desired.