Mini Bittersweet Chocolate Cakes

Servings: 36 stacked cakes




  • CAKE: Preheat oven to 350°F and prepare a 15x10 baking pan with pan spray and a piece of parchment paper.
  • In a microwave safe bowl melt 3/4 cup of chocolate chips on 50% power for 30 seconds. Stir and keep melting in 15 second intervals until smooth, should take around 2 minutes.
  • In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
  • In a stand mixer on medium speed, beat together room temperature butter and granulated sugar for 2 minutes or until lightened in color and fluffy. Gradually add in eggs one at a time. Once Smooth, add in melted chocolate and vanilla extract. Beat on medium until smooth.
  • Add in 1/3 of the dry ingredients and 1/3 of the buttermilk on low speed, repeat until all ingredients are incorporated.
  • Spread into prepared baking pan and bake for 25 minutes or until a toothpick placed in the center comes out with a few moist crumbs.
  • Let cool in pan for 30-45 minutes, then remove from pan and let cool for at least 3 hours or preferably overnight, covered, in the refrigerator.
  • FROSTING: in a microwave safe bowl melt remaining 3/4 cup (5oz) of chocolate chips following same procedure as before. Set aside. In a stand mixer beat together second measurement of softened butter and 2 cups of the powdered sugar until smooth.
  • Beat in the melted chocolate and salt until smooth. Add milk and vanilla and beat until combined. Add in remaining powdered sugar and beat until a smooth and spreadable texture. Add milk by the tablespoon if a thinner consistency is needed.
  • Cut rounds into the cake with a 3-inch round cutter, and then halve mini cakes crosswise to create 2 layers. Spread frosting over both layers and garnish the top layer with semi sweet mini chocolate chips

Ghirardelli Chocolate In This Recipe

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