Mini Mint Chocolate Chip Cake
A 4 inch mini cake and 6 cupcakes are the perfect amount for a small birthday party! Chocolate cake with mint chocolate chip frosting are a fan favorite.
Servings 10 Servings
Calories 487kcal
Ingredients
Vegan Chocolate Cake
- 1 cup all- purpose flour (4.5 oz)
- 1/2 cup cake flour (2 oz)
- 1 cup sugar (7 oz)
- 1 tsp baking soda
- 1/2 tsp salt
- 3 Tbsps cocoa powder (½ oz)
- 1 cup hot black coffee
- 1 tsp white vinegar
- 1 tsp vanilla
- 5 Tbsps canola oil (2 oz)
Mint Chocolate Chip American Buttercream
- 1/2 lb unsalted butter room temperature
- 1 lb powdered sugar sifted
- 1/4 tsp peppermint extract
- 1- 3 Tbsps cream
- Pinch of salt
- Gel food color
- 2 oz semi-sweet chocolate finely chopped
Chocolate Ganache
- 2 oz cream
- 2 oz semi-sweet chocolate chopped
Instructions
Vegan Chocolate Cake
- Preheat oven to 350℉. Spray two 4 inch cake pans with baking spray and line with parchment rounds. Line a cupcake tin with 6 paper liners Set aside.
- Sift flours, sugar, baking soda, and salt into a medium or large bowl. Set aside. Sift cocoa powder into a medium bowl and add hot coffee. Stir until combined. Add vinegar, vanilla, and oil and stir again until combined.
- Pour the chocolate mixture into the bowl of dry ingredients. Gently stir until combined. Fill the cake pans roughly halfway, about 6 ounces in each. Use a scoop to dispense the remaining batter evenly in the 6 cupcake cavities. Bake the 4 inch cakes for about 30 minutes. Bake the cupcakes for 18- 20 minutes, or until the tops spring back when touched. (Both cupcakes and cake pans must go in the oven at the same time.)
- Cool in the pan for 5- 10 minutes before removing to a cooling rack. Allow the cakes to cool completely before frosting.
Mint Chocolate Chip American Buttercream
- Beat the butter on medium speed until pale and fluffy, about 5- 10 minutes. Scrape the bowl down as needed.
- Add a third of the powdered sugar to the bowl. Beat on low until combined, then on medium until creamy, about 1- 2 minutes. Scrape the bowl down. Add another third of the sugar and a tablespoon of cream to the bowl. Beat on low until combined, then on medium until creamy, about 1- 2 minutes. Scrape the bowl down.
- Add the remaining sugar and a pinch of salt to the bowl. Beat on low until combined, then on medium until creamy, about 1- 2 minutes. Scrape the bowl down. Add the peppermint and gel food color and beat until combined.
- Add cream a little bit at a time, beating between additions, until the frosting reaches the right consistency. Add the very finely chopped chocolate to the bowl and fold to evenly combine.
Chocolate Ganache
- Heat the cream in the microwave or on the stove until hot, but not boiling. Pour over the chopped chocolate. Let it sit for 2 minutes, then stir until smooth.
Assembly
- Place a layer of the 4 inch cake on a cake circle. Top with mint chocolate chip frosting and smooth. Add the second layer of cake.
- Cover the cake in a thin coat of frosting and chill for 20 minutes (crumb coat & chill). Remove from the fridge and add a final coat of frosting. Chill for 30 minutes.
- Once the ganache has cooled down, but is still loose, use a spoon or piping bag to create a drizzle around the cake. Fill in the top with ganache. Add any finishing touches and enjoy!
Notes
- I made a double batch of the frosting and added 2 drops of green and 1 drop of blue to get this color.