Mini Chocolate Cakes

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    416
based on 1 ratings

Delicious, light, and Moorish mini chocolate cakes are a perfect addition to your afternoon tea. Thin layers of light chocolate sponge with smooth chocolate Swiss meringue buttercream and finished with a chocolate glaze. The ultimate treat for any chocolate lover!

recipe updated Nov 27, 2024

Ingredients

  • Butter icon
    Butter
    30 g
  • Water icon
    Water
    50 g
  • Egg white icon
    Egg white
    120 g
  • Ground almonds icon
    Ground almonds
    60 g
  • Cocoa powder icon
    Cocoa powder
    30 g
  • Caster sugar icon
    Caster sugar
    210 g
  • Egg white icon
    Egg white
    2
  • Butter icon
    Butter
    170 g
  • Dark chocolate icon
    Dark chocolate
    220 g
  • Canola oil icon
    Canola oil
    15 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Microwave
  • kCook icon Cooking Chef XL
  • kCook icon Swiss roll pan - large
  • kCook icon Medium bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Jug
  • kCook icon Cooling rack
  • kCook icon Cutting board
  • kCook icon Piping bag

Step preview

  1. Pre-heat oven - 160°C
  2. Grease and line a clean swiss roll pan with parchment paper then set aside
  3. Add butter to a clean medium bowl
  4. Heat in microwave until melted then set aside
  5. Sift ground almonds and cocoa powder into a clean medium bowl then set aside
  6. Attach the Whisk
  7. Add egg white to the Cooking Chef XL Bowl
  8. Lift the Cooking Chef head and fit the heat shield
  9. Mix with splashguard fitted until soft peaks form - 1 min, Speed Max
  10. Add caster sugar to the Cooking Chef XL Bowl gradually while machine is running
  11. Mix with splashguard fitted until stiff peaks form - 3 min, Speed Max
  12. Pour content of medium bowl into Cooking Chef XL Bowl and fold in
  13. Transfer half of dry ingredients to Cooking Chef XL Bowl and fold in
  14. Transfer the rest of dry ingredients to Cooking Chef XL Bowl and fold in
  15. Transfer dough to swiss roll pan
  16. Spread until level
  17. Bake - 8 min, 160°C
  18. Remove from oven and let cool
  19. Remove parchment paper from the chocolate sponge and set aside
  20. Clean Cooking Chef bowl
  21. Attach the Whisk
  22. Add caster sugar and egg white to the Cooking Chef XL Bowl
  23. Heat with splashguard fitted until combined - 1 min, 60°C, Speed 1
  24. Whisk with splashguard fitted until foamy - 30 sec, Speed Max
  25. Add butter to the Cooking Chef XL Bowl gradually while machine is running
  26. Mix with splashguard fitted until combined - 2 min, Speed Max
  27. Add dark chocolate to the medium bowl
  28. Heat in microwave until melted
  29. Pour chocolate into Cooking Chef XL Bowl
  30. Mix with splashguard fitted until combined then set aside - 1 min, Speed Max
  31. Add water and caster sugar to a clean small bowl
  32. Mix until smooth
  33. Spread the sugar syrup all over the chocolate sponge using a pastry brush
  34. Transfer half of buttercream to sponge
  35. Smooth out the edges
  36. Cut the sponge into 3 rectangles of equal size
  37. Stack the portions of cake on top of each other to create three layers of sponge and buttercream
  38. Chill in fridge - 10 min
  39. Add canola oil and dark chocolate to the medium bowl
  40. Heat in microwave until melted
  41. Transfer glaze to jug
  42. Remove the cake from the fridge
  43. Transfer sponge to cooling rack
  44. Pour the glaze evenly all over the cake
  45. Place in fridge until set - 10 min
  46. Remove from fridge
  47. Transfer cake to cutting board
  48. Cut into 4 x 5 cm portions
  49. Fit a clean piping bag with a small star nozzle
  50. Transfer the rest of buttercream to piping bag
  51. Pipe a rosette along each cake
  52. Serve
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