Delight in the richness of this Mini Triple-Layer Chocolate Fudge Cake, crafted to provide a sumptuous experience with every bite. This egg-free wonder features three moist layers of chocolate sponge cake, each filled and frosted with a velvety cream cheese mixture. The entire confection is crowned with a luxurious homemade chocolate fudge sauce, ensuring a chocolate-packed delight from top to bottom.
Why You’ll Love This: Chocolate lovers will rejoice in the dense, fudgy texture combined with the smooth, creamy contrast of the frosting. The flexibility to choose dairy or non-dairy options makes this cake a perfect fit for various dietary preferences, ensuring no one misses out on the indulgence. The mini size adds a special charm, making each slice richly satisfying without being overwhelming.
Perfect Occasion: This cake is an excellent choice for small gatherings, intimate celebrations, or as a sophisticated dessert at dinner parties. Its elegant presentation and delightful size make it ideal for sharing as a thoughtful gift or as the centerpiece of a dessert table at festive occasions.
Decoration Tips: For a stunning visual effect, drizzle the chocolate fudge sauce artistically to create a dripping effect on the sides of the cake. Garnish the top with fresh berries, a sprinkle of edible gold dust, or a few sprigs of mint for a pop of color. Using a piping bag, create swirls or rosettes with the remaining cream cheese frosting to enhance the cake’s aesthetic appeal.
Ingredients:
- Chocolate Sponge Cake:
- 240ml milk (almond or choice)
- 1 tsp vinegar
- 90ml neutral oil
- 175g sugar
- 1 tsp vanilla extract
- 150g all-purpose flour
- 50g cocoa powder
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- Vanilla Cream Cheese Frosting:
- 113g butter (vegan if desired)
- 113g cream cheese (softened, vegan if preferred)
- 1 tsp vanilla extract
- 150g powdered sugar
- Chocolate Fudge Sauce:
- 120ml whipping cream (dairy or non-dairy)
- 140g sugar
- 40g cocoa powder
- A pinch of salt
- 1 tsp vanilla extract
- 64g butter
Instructions:
- Cake Preparation:
- Preheat oven to 350°F. Grease and line three 6-inch cake pans.
- Mix milk and vinegar; let sit to curdle. Add oil, sugar, and vanilla, whisking until smooth.
- Sift in flour, cocoa, baking soda, baking powder, and salt. Mix until just combined and divide among pans. Bake for 18-20 minutes, then cool on racks.
- Frosting Preparation:
- Whip butter and sugar until fluffy. Blend in cream cheese and vanilla until smooth. Use to fill and coat the cake.
- Fudge Sauce Preparation:
- In a saucepan, combine cream, sugar, and cocoa. Bring to boil and stir in butter. Simmer until thickened. Off heat, add vanilla and salt.
- Assembly:
- Layer cakes with frosting between each and coat the outside. Chill for 30 minutes.
- Top with chilled fudge sauce, allowing some to drip down the sides. Decorate as desired.
Enjoy this opulent Mini Chocolate Fudge Cake that pairs perfectly with a good cup of coffee or a glass of dessert wine, making any moment special.
