Cream Drop

Recipes

Chocolate Mini Cake

  • time
    1 hour
  • servings
    4-6 servings
  • difficulty
    Challenging

Chocolate Mini Cake

With creamy chocolate frosting between layers of moist sponge cake, this Chocolate Mini Cake will delight the taste buds!

Ingredients:

Chocolate Sponge Cake:

3 pcs
eggs, separated
1/3 cup
sugar
3 tbsp
NESTLÉ® Fresh Milk
1 tsp
vanilla extract
½ cup
all purpose flour
2 tbsp
cocoa powder
¾ tsp
baking powder
2 tbsp
sugar
1 tsp
butter

Buttercream:

1 stick
butter
2 cups
powdered sugar
2 tbsp
cocoa powder
2 tsp
vanilla extract

Topping:

1 cup
preferred chocolate, crushed

Procedure:


  1. Whip egg yolk and 1/3 cup sugar until light. Gradually add NESTLÉ® Fresh Milk and vanilla extract.

  2. Sift flour with cocoa powder and baking powder. Mix in the egg yolk mixture.

  3. Separately whip egg whites with 2 tbsp of sugar until soft peaks. Fold in the egg yolk mixture.

  4. Pour into a 6x2-inch cake pan lined with buttered parchment paper. Bake in a preheated 320°F oven for 20 – 30 minutes or until a toothpick comes out clean when inserted in the cake. Set aside to cool completely.

  5. Remove cake from the pan and discard parchment paper. Cut into 3 equal parts and set aside.

  6. Whip butter until light and mix in powdered sugar and cocoa powder. Add vanilla and NESTLÉ® All Purpose Cream and continue to whip until stiff peaks.

  7. Assemble layers of cake and buttercream. Spread the side and top as well. Top with preferred chocolate.


    Note: Store-bought chiffon or sponge cake may be used.

NESTLÉ All Purpose Cream 125ml