Mini Chocolate Cakes
Serves: 12
 
Ingredients
  • 1¼ cups all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup whole buttermilk
  • ½ cup hot coffee
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Italian Buttercream (recipe follows)
  • 12 fresh blackberries
Instructions
  1. Preheat oven to 350°. Line a 18×13-inch rimmed baking sheet with parchment paper. Spray sides of pan with baking spray with flour.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together buttermilk, hot coffee, oil, egg, and vanilla extract. Fold buttermilk mixture into flour mixture until fully combined. Pour batter onto prepared baking sheet.
  4. Bake until a wooden pick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  5. Using a 2-inch round cutter, cut 24 circles from cooled cake.
  6. Place Italian Buttercream in a piping bag fitted with a large open star tip (Wilton #4B). Pipe Italian Buttercream onto 12 cake circles. Top each with a remaining cake circle. Pipe remaining Italian Buttercream on top of cake circles. Top each cake with a blackberry.
Notes
MAKE-AHEAD TIP: Cakes can be prepared and assembled several hours in advance, stored in an airtight container, and refrigerated. Let come to room temperature before serving.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mini-chocolate-cakes/