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Chocolate cake on a light blue plate, with garden flowers in the background.
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5 from 1 vote

Mini Chocolate Cake

An indulgent mini chocolate cake with whipped cream filling and a thick ganache frosting, perfect for sharing
Course Baking
Cuisine British
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 1390kcal


For the ganache:

  • 75 g dark chocolate

    I used 72%
 cocoa dark chocolate,

  • 150 ml double cream


  • Melt the butter and stir the sugar into it until it is dissolved.

  • Sift together the flour, baking powder and cocoa powder.

  • Beat the eggs and add them to the butter and sugar mixture. Then add the milk and whisk until smooth.

  • Fold in the flour mixture, without over mixing.

  • Pour into the tins and bake for approx 25 mins at 180 degrees, or until a skewer comes out clean.
  • Meanwhile, make the ganache: heat the cream until about to boil, then pour over the broken up chocolate in a bowl.
Leave for a few minutes then mix until smooth. Allow it to cool completely and then whisk until thick.
  • Once the cakes are baked, leave them to cool completely.

  • Level the bottom layer so your cake is flat.
  • Pour the cream to be used in the cake into a bowl and whisk until thick. Use a spatula to spread it on the bottom layer.
  • Add the second layer on top, then spread the ganache on top.
  • Serve in mini slices, and don't feel too guilty!
    This cake can serve two as a generous dessert, or you can cut smaller slices for 3-4 people.


This recipe is adapted from the recipe for my slow cooker chocolate mint aero cake base, reduced in size for the small pans.


Calories: 1390kcal | Carbohydrates: 147g | Protein: 21g | Fat: 85g | Saturated Fat: 51g | Cholesterol: 360mg | Sodium: 436mg | Potassium: 1103mg | Fiber: 11g | Sugar: 81g | Vitamin A: 2437IU | Vitamin C: 1mg | Calcium: 373mg | Iron: 11mg