Mini Chocolate Cakes

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    416
based on 2 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 May 29, 2024

Ingredients

  • Butter icon
    Butter
    30 g
  • Water icon
    Water
    50 g
  • Ground almonds icon
    Ground almonds
    60 g
  • Cocoa powder icon
    Cocoa powder
    30 g
  • Egg white icon
    Egg white
    120 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 Spatula
  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Microwave
  • kCook icon Chef Patissier XL
  • kCook icon Swiss roll pan - large
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Easywarm 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
  3. Add butter to a clean medium bowl
  4. Heat until melted then set aside
  5. Sift ground almonds and cocoa powder into a clean medium bowl then set aside
  6. Attach Whisk
  7. Add egg white to the Kenwood Bowl
  8. Mix until soft peaks form - 1 min, Speed Max
  9. Add caster sugar to the Kenwood Bowl gradually while machine is running
  10. Mix until stiff peaks form - 3 min, Speed Max
  11. Transfer content of medium bowl to Kenwood Bowl and fold in
  12. Transfer half of dry ingredients to Kenwood Bowl and fold in
  13. Transfer the rest of dry ingredients to Kenwood Bowl and fold in
  14. Transfer dough to swiss roll pan
  15. Spread until level
  16. Bake - 8 min, 160°C
  17. Remove from oven and let cool
  18. Remove parchment paper from the chocoloate sponge and set aside
  19. Add caster sugar and egg white to the EasyWarm Bowl
  20. Heat with splashguard fitted until combined - 3 min, 9, Speed 1
  21. Mix with splashguard fitted until foamy - 30 sec, Speed Max
  22. Add butter to the EasyWarm Bowl gradually while machine is running
  23. Mix with splashguard fitted until combined - 3 min, Speed Max
  24. Add dark chocolate to the medium bowl
  25. Heat in microwave until melted
  26. Transfer chocolate to EasyWarm Bowl
  27. Mix with splashguard fitted until combined then set aside - 1 min, Speed Max
  28. Add water and caster sugar to a clean small bowl
  29. Mix until smooth
  30. Transfer sugar mixture to sponge
  31. Transfer half of buttercream to sponge
  32. Smooth out the edges
  33. Cut the sponge into 3 rectangles of equal size
  34. Stack the portions of cake on top of each other to create three layers of sponge and buttercream
  35. Place in fridge - 10 min
  36. Add dark chocolate and canola oil to the medium bowl
  37. Heat in microwave until melted
  38. Transfer glaze to jug
  39. Remove the cake from the fridge
  40. Transfer cake to cooling rack
  41. Pour the glaze evenly all over the cake
  42. Place in fridge until set - 10 min
  43. Remove from fridge
  44. Transfer cake to cutting board
  45. Cut into 4 x 5 cm portions
  46. Fit a clean piping bag with a small star nozzle
  47. Transfer the rest of buttercream to piping bag
  48. Pipe a rosette along each cake
  49. Serve
Open in app

With the Kenwood World app and a connected kCook Multi, you can create this dish in your own kitchen with ease.

Find out more Open in app