Mini Chocolate Bliss Cake 💕 (Paleo-Friendly)
I love mini cakes, don’t you? They’re just the right size for a romantic dessert for two and can be stretched to accommodate a dinner party of four. A beautiful tasty treat, with half the hassle—that sounds perfect to me!
Mini cakes are also ideal for small-scale birthday parties. If you’re anything like me— just a few dear friends, music and delicious food is all it takes to celebrate!🌟
Now lets talk taste—this cake is a chocoholic’s fantasy. Rich, moist devil’s food cake layers dressed in heavenly chocolate frosting. I guarantee this cake won’t make it past dessert, they’ll be no leftovers with this tempting confection!
Just a few tips for today:
-I use these round mini cake pans. I prefer this brand because they are straight and not angled; this way, they stack evenly. (Some mini cake pans have a narrow bottom and grow wider at the top, making it necessary to trim the sides of the layer in order to stack them evenly).
-After blending your frosting together, if you find you would like it creamier for even easier spreadability, blend in 1 tbsp of full fat coconut milk right before you frost the cake.
-If you want to add a little flare to your cake without adding sugar, I sometimes use these adorable edible glitter hearts and stars. They make for a happy, festive cake!
-And full disclosure, Unsweetened Baker’s Chocolate does have a small amount of soy lecithin. But I find Baker’s is a wonderful base for naturally sweetened chocolate, but wanted to mention it for those strictly avoiding all soy products.