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| © Provided by Delish |
By Makinze Gore, Delish
Turn a 9-inch cake into a mini layered cake perfect for a mini celebration! You might have some cake scraps leftover, but you won't have to buy any special cake pans. Plus, the scraps can be snaked on while you decorate the cake or turned into cake balls with any leftover frosting! A win-win either way.
The chocolate cake is rich and almost brownie-like and goes so well with the tart raspberry cream cheese frosting. Add raspberries between the layers for extra cuteness!
Prep Time: 10 mins
Total Time: 1 hour 45 mins
Makes: 2 - 4 servings
Ingredients
For the cake
- Cooking spray
- 125 g plain flour
- 65 g unsweetened cocoa powder
- 1/2 tsp. bicarbonate of soda
- 1/2 tsp. salt
- 120 ml coffee
- 100 g caster sugar
- 55 g packed brown sugar
- 120 ml vegetable oil
- 60 g sour cream
- 85 g dark chocolate chips
For the frosting
- 4 tbsp.butter, softened
- 50 g cream cheese, softened
- 250 g icing sugar
- 3 tbsp.raspberry jam
- Red food colouring
Read More: Vegan Chocolate Delice
Directions
- Preheat oven to 180°C (160ºC fan). Line a 23cm (9") cake pan with parchment and grease with cooking spray. In a medium bowl, whisk together flour, cocoa powder, bicarbonate soda, and salt.
- In another medium bowl or large glass measuring jug, whisk together coffee and sugars. Add oil and sour cream and whisk to combine. Pour wet ingredients into dry and whisk until just incorporated, then stir in chocolate chips. Pour batter into prepared cake pan and smooth top.
- Bake until a toothpick inserted into the middle comes out clean, about 2o to 25 minutes. Let cool completely.
- Make frosting: In a medium bowl using a hand mixer, beat butter and cream cheese together until smooth. Add icing sugar and beat until no lumps remain. Add jam and beat until incorporated. Depending on consistency of your jam, you may need to add more icing sugar. Frosting should be stiff enough to hold it’s shape. If desired, remove half of the frosting and dye a darker shade of pink with a little red food colouring. Transfer to piping bags with desired tips. It’s best to use a large round tip for the bottom 2 layers, saving the more decorative designs for the top.
- Invert cake onto a cutting board. Use a 9cm round cookie cutter to cut out 3 circles from cake.
- Place one layer on a small plate or serving platter. Pipe frosting using a large round tip, alternating colours as desired, on top of the layer, then gently stack a second layer of cake on top and repeat with more frosting. Add the final cake layer and pipe with desired tips.
