Rich Chocolate Coffee Mini Cakes

These rich, dark chocolate coffee–infused mini cakes deliver a surprisingly bold taste experience. From the first bite, the richness of the dark chocolate with the coffee acts as a quiet amplifier, enhancing the cocoa’s intensity.

Rich Chocolate Coffee Mini Cakes

Cake Ingredients:

1 & 3/4 cups plain high-grade flour

1 & 1/4 teaspoons of Bicarbonate Soda

3/4 cup brown sugar

1/2 cup darkest cocoa powder

3 Tablespoons hot water

2 teaspoons vanilla essence

1 Tablespoon strong instant coffee

3/4 cup milk

1/2 cup vegetable oil

1 egg

3/4 cup plain unsweetened yoghurt

Icing Ingredients:

3 Tablespoons of melted butter

1 teaspoon instant coffee mixed into 2 tablespoons of hot water

1 cup of confectioners' powdered icing sugar

Preheat the oven to 190°C /374°F.

Oil 2 x 6-hole large muffin pans

Sift flour and soda into a large bowl.

Add brown sugar and mix with a wooden spoon until combined.

Heat the milk until hot, add the coffee and vanilla, stir together and set aside.

In a small cup, mix the cocoa powder to a medium paste with the hot water, and set aside.

Make a well in the centre of the dry ingredients. Add the oil, egg, milk mixture, and coffee mixture.

Beat together with a wooden spoon until smooth.

Pour the cake batter into the muffin pans.

Bake for 20 to 25 minutes.

Cool.

Coffee Icing:

Mix all together and beat until creamy.

Ice the top of each mini cake.

Press a few dark chocolate balls onto the icing.

Best eaten within 2 days of making.

Note: If you like, you can double the icing ingredients for an extra-large amount of icing on the cakes.

Yield: 12 mini cakes

To Serve:

As is, a companion treat with your favourite hot coffee.

Or as a dessert. Serve with a scoop of vanilla ice cream, then drizzle store-bought caramel topping over the top of the cakes and ice cream.