These decadent mini chocolate cakes are made with two layers of rich, moist chocolate sponge filled with creamy chocolate mousse and topped with swirls of vanilla buttercream. Finished with chocolate shavings for an elegant touch, they’re the perfect indulgent dessert for any special occasion, from birthday parties to intimate celebrations.
Why You’ll Love This Recipe
Mini Chocolate Layer Cakes with Chocolate Mousse & Vanilla Buttercream combine the richness of chocolate cake with the lightness of whipped mousse and the sweetness of classic buttercream frosting. Each individual cake offers a perfect bite-sized indulgence that’s easy to serve, stunning to look at, and incredibly satisfying. These cakes are made from scratch with simple pantry staples and are ideal for entertaining or gifting.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chocolate Cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup hot water
For the Chocolate Mousse Filling:
- 1 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
For the Vanilla Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
For Garnish:
- Chocolate shavings or curls
Directions
- Preheat oven to 350°F (175°C). Grease and line a large baking sheet or a 9×13-inch cake pan with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until a smooth batter forms.
- Stir in the hot water last to thin the batter. Mix until fully incorporated.
- Pour the batter into the prepared pan and bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- While the cake cools, prepare the chocolate mousse: melt the chocolate chips until smooth. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract to stiff peaks. Gently fold in the melted chocolate. Chill the mousse in the refrigerator until set.
- For the vanilla buttercream, beat softened butter until fluffy. Gradually add powdered sugar, milk, and vanilla extract, and beat until smooth and pipeable.
- Use a round cutter (about 2–2.5 inches in diameter) to cut out circles from the cooled chocolate cake.
- Pipe or spread chocolate mousse onto half of the cake rounds, then top with the remaining rounds to form mini sandwiches.
- Pipe vanilla buttercream swirls on top of each mini cake and finish with chocolate shavings or curls for garnish.
Servings and timing
This recipe makes approximately 10–12 mini layer cakes, depending on the size of your cutter.
Prep time: 25 minutes
Cook time: 20 minutes
Cooling and assembly time: 40 minutes
Total time: About 1 hour and 25 minutes
Variations
- Flavor twist: Add a hint of espresso powder to the cake batter or mousse for a mocha variation.
- Fruity addition: Include a layer of raspberry or cherry jam beneath the mousse for a chocolate-fruit combination.
- Different frosting: Swap vanilla buttercream with chocolate ganache or cream cheese frosting for a richer or tangier finish.
- Mini cupcakes: Turn this recipe into filled mini cupcakes using a piping bag to fill each with mousse before frosting.
- Decorative topping: Add sprinkles, gold leaf, or edible glitter for a festive presentation.
Storage/Reheating
Store the mini cakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature for 15–20 minutes before serving for best texture and flavor.
These cakes are not ideal for freezing once assembled due to the mousse filling, but the cake layers can be baked ahead and frozen (unfrosted) for up to 2 months. Thaw fully before assembling.
FAQs
Can I make the components ahead of time?
Yes, you can bake the cake and prepare both the mousse and buttercream a day in advance. Store them separately and assemble the cakes before serving.
What can I use instead of buttermilk?
If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.
How do I get evenly sized mini cakes?
Use a round cookie cutter for uniform shapes. Press straight down without twisting to ensure clean edges.
Can I use boxed cake mix?
Yes, you can use a chocolate boxed cake mix for convenience. Bake it as directed, then proceed with the mousse and buttercream.
What kind of chocolate is best for the mousse?
Semi-sweet chocolate chips or chopped chocolate bars work best. Avoid using milk chocolate, as it may make the mousse too sweet.
Can I flavor the buttercream differently?
Absolutely. Try almond, peppermint, or orange extract in place of vanilla for a unique twist.
How do I keep the mousse from deflating?
Fold the whipped cream and melted chocolate together gently with a spatula to maintain the mousse’s airy texture.
Do I need to chill the cakes before serving?
It’s recommended to chill them briefly to help set the mousse and buttercream, but let them sit at room temperature for 15 minutes before serving for the best flavor.
Can I double the recipe for a larger batch?
Yes, you can easily double all components to make 20–24 mini cakes. Just be sure to bake in multiple pans or batches as needed.
What’s the best way to transport these mini cakes?
Place each cake in a cupcake liner or small paper case, and use a cake box with dividers or a cupcake carrier to keep them from tipping over.
Conclusion
Mini Chocolate Layer Cakes with Chocolate Mousse & Vanilla Buttercream are an elegant and indulgent dessert perfect for any celebration. With layers of rich chocolate cake, airy mousse, and smooth buttercream, these individual treats offer a luxurious bite every time. Whether you’re hosting a party or surprising someone special, these mini cakes are sure to impress.
Print
Mini Chocolate Layer Cakes with Chocolate Mousse & Vanilla Buttercream
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 mini cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Ces mini-gâteaux au chocolat décadents sont composés de deux couches de génoise au chocolat riche et moelleuse, fourrées d’une mousse au chocolat onctueuse et surmontées de volutes de crème au beurre à la vanille. Rehaussés de copeaux de chocolat pour une touche d’élégance, ils constituent le dessert gourmand idéal pour toutes les occasions spéciales.
Ingredients
- Pour le gâteau au chocolat :
- 1 tasse de farine tout usage
- 1/2 tasse de poudre de cacao non sucrée
- 1 tasse de sucre granulé
- 1 cuillère à café de bicarbonate de soude
- 1/2 cuillère à café de levure chimique
- 1/2 cuillère à café de sel
- 1/2 tasse de babeurre
- 1/3 tasse d’huile végétale
- 2 œufs
- 1 cuillère à café d’extrait de vanille
- 1/2 tasse d’eau chaude
- Pour la garniture à la mousse au chocolat :
- 1 tasse de crème épaisse
- 1/2 tasse de pépites de chocolat mi-sucré
- 2 cuillères à soupe de sucre en poudre
- 1/2 cuillère à café d’extrait de vanille
- Pour la crème au beurre à la vanille :
- 1/2 tasse de beurre non salé, ramolli
- 2 tasses de sucre en poudre
- 2 cuillères à soupe de lait
- 1 cuillère à café d’extrait de vanille
- Pour la garniture :
- Copeaux ou copeaux de chocolat
Instructions
- Préchauffer le four à 175 °C. Graisser et chemiser une plaque à pâtisserie ou un moule à gâteau.
- Dans un grand bol, fouettez ensemble la farine, la poudre de cacao, le sucre, le bicarbonate de soude, la levure chimique et le sel.
- Ajoutez le babeurre, l’huile, les œufs et la vanille. Mélangez jusqu’à obtenir une consistance lisse. Ajoutez l’eau chaude en dernier, jusqu’à ce que la pâte soit liquide et homogène.
- Versez dans le moule préparé et enfournez pour 18 à 22 minutes, ou jusqu’à ce qu’un cure-dent en ressorte propre. Laissez refroidir complètement.
- Préparez la mousse au chocolat : faites fondre les pépites de chocolat. Montez la crème avec le sucre glace et la vanille en chantilly. Incorporez le chocolat fondu en pliant délicatement. Laissez refroidir.
- Préparez la crème au beurre : battez le beurre jusqu’à ce qu’il soit mousseux, puis ajoutez progressivement le sucre glace, le lait et la vanille. Battez jusqu’à obtenir une consistance lisse et facile à pocher.
- À l’aide d’un emporte-pièce rond, découpez des mini-cercles à partir de la couche de gâteau refroidie. Déposez de la mousse au chocolat sur la moitié d’entre eux, puis recouvrez d’une autre couche de gâteau.
- Déposez un généreux tourbillon de crème au beurre à la vanille sur le dessus et décorez de copeaux de chocolat.
Notes
- Laissez refroidir la mousse avant de l’assembler pour qu’elle conserve sa forme.
- Vous pouvez fabriquer les composants un jour à l’avance pour un assemblage facile.
- Utilisez une poche à douille pour une présentation plus propre et plus décorative.
Nutrition
- Serving Size: 1 mini cake
- Calories: 430
- Sugar: 38g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
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