For an extra layer of flavor, try adding a hint of espresso powder to the chocolate mixture. Ensure the butter and buttermilk are at room temperature for a smoother batter. Don't overbake the cake; it should be moist and tender. If you don't have buttermilk, you can substitute it with 1.5 tablespoons of white vinegar or lemon juice plus enough milk to measure 1.5 cups. Let it stand for 5 minutes before using.
Ghirardelli® Mini Bittersweet Chocolate Cakes
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PREP TIME1 hrs 30 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 55 mins
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SERVING14 People
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VIEWS28
Indulge in these decadent mini chocolate cakes, each layer a symphony of rich, bittersweet chocolate and creamy frosting, finished with a delightful sprinkle of mini chocolate chips. Perfect for an elegant dessert or a special treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate131 g
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Cholesterol107 mg
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Fiber4 g
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Protein8 g
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Saturated Fat20 g
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Sodium355 mg
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Sugar102 g
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Fat34 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10x1-inch baking pan. Line with parchment paper. Grease and flour the paper; set pan aside. (5 minutes)
02
Step
10 mins
In a small saucepan, place 3/4 cup of the dark chocolate baking chips with the shortening. Heat over low heat until melted and smooth; set aside to cool. (10 minutes)
03
Step
3 mins
In a medium bowl, whisk together the flour, cocoa, baking soda, and 1/2 teaspoon salt; set aside. (3 minutes)
04
Step
15 mins
In a large bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar and beat 2 minutes more or until fluffy. Add eggs, one at a time, beating on low after each. Beat in chocolate mixture and vanilla. Alternately add flour mixture and buttermilk into butter mixture, beating on low after each addition. Spread batter into the prepared pan. (15 minutes)
05
Step
55 mins
Bake about 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack. (25 minutes baking, 30 minutes cooling)
06
Step
10 mins
Meanwhile for the frosting: Melt the remaining 1 cup dark chocolate baking chips and cool. (10 minutes)
07
Step
15 mins
In a very large mixing bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in melted chocolate, 1/2 teaspoon salt, and 1 cup of the powdered sugar until combined. Beat in milk and vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in enough additional milk until smooth and spreadable. (15 minutes)
08
Step
20 mins
Cut rounds of the cake using a 3-inch round cutter or heart cutter. Halve the cakes crosswise to form 2 thin layers. Spread frosting over each round (both layers). Stack one frosted round over the other. Sprinkle with mini baking chips. (20 minutes)
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Annie Walker
Apr 17, 2025These mini cakes are absolutely divine! The bittersweet chocolate is perfectly balanced by the sweet frosting.
Khalid Murray
Apr 13, 2025I made these for a party, and they were a huge hit! Everyone raved about how moist and flavorful they were.
Selmer Murray
Mar 31, 2025The recipe was easy to follow, and the cakes turned out beautifully. I'll definitely be making these again!
Mariela Will
Mar 3, 2025I added a little coffee extract to the frosting and it made them even better! Thanks for the great recipe.