75g(⅓ cup) softened non dairy spread or unsalted butter
1tspAngostura Cocoa Bitters
2tbspAngostura Rum(or you can use milk)
To decorate
sprinkles, chocolate shavings etc.
Instructions
Make the cake
Preheat the oven to 180C (350F). Line two four inch cake tins with parchment paper and mist with cake release. (See notes for 6 inch version)
Add all the liquid ingredients to a medium bowl and mix together using a balloon whisk.
Add the flour, cocoa powder and bicarbonate of soda. Stir to combine, starting from the middle of the bowl and slowly incorporating the dry ingredients until you have a smooth, glossy batter.
Divide between the prepared cake tins and bake for 25-28 minutes. The cakes are ready when risen and springy to the touch and a toothpick inserted in the centre comes out clean. Leave the cakes to cool in their tins for 10 minutes then carefully turn out onto a wire rack to cool.
MAKE THE CHOCOLATE FROSTING
Put the chocolate chips in a bowl and over a saucepan of barely simmering water, stirring, until the chocolate melts.
Add the icing sugar, cocoa powder and softened butter and start mixing on low speed, simply to combine the ingredients.
Add Angostura Cocoa Bitters and rum and beat together until the frosting holds soft peaks.
ASSEMBLE YOUR MINI CHOCOLATE CAKE
Pipe or spread the frosting over the bottom cake layer and sandwich with the top one. You can either add frosting over the whole cake and smooth it over the sides or make a mini naked cake.
Add sprinkles, chocolate buttons, smarties or leave plain. Enjoy with a loved one!
Video
Notes
Double the recipe to make two 6 inch layers
To make two 6 inch layers
60ml (1/4 cup) vegetable oil
160ml (1/2 cup + 2 tbsp) milk or non dairy milk 1 tbsp cider vinegar 1 tsp vanilla extract _ 120g (1/2 cup + 2 tbsp) sugar 115g (scant 1 cup) plain flour 5 tbsp cocoa powder 1 tsp baking soda