Small cake recipe for chocolate lovers that is so easy! It produces the best, perfectly-sized, moist mini chocolate cake for two, and its small-batch fluffy chocolate buttercream frosting is to die for!
Gradually add in powdered sugar and cocoa powder, followed by vanilla and beat until smooth.
1 ¾ cup powdered sugar, 1 ½ teaspoon pure vanilla extract, ¼ cup unsweetened cocoa powder
Add cream a little at a time and beat until you have the desired consistency. Spread over cooled cake.
2 tablespoon heavy cream
Buttermilk substitute: If you don’t have buttermilk, you can substitute ⅓ cup of whole milk with 1 teaspoon of the milk replaced with vinegar.Frosting: You might have frosting left over depending on how you choose to frost your mini chocolate cake. Sounds good to me!Storage: This mini chocolate cake stores well in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. You can also freeze it, well wrapped, for up to 2 months.