Mini Chocolate Bliss Cake
This Mini Chocolate Paleo Cake is indeed blissful! Dreamy and decadent, it’s the perfect size for a small gathering, whether it be for a birthday party or romantic evening–serves 2-4 guests.
I love mini cakes, don’t you? A beautiful tasty treat, with half the hassle—that sounds perfect to me!💕
Mini cakes are ideal for small-scale parties. If you’re anything like me— just a few dear friends, music and delicious food is all it takes to celebrate!🌟
Now let’s 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.
Happy Baking!☺️
Mini Chocolate Bliss Cake
- Total Time: 50 min
- Yield: serves 2-4 people 1x
Ingredients
- 1 1/2 cups almond flour (Bob’s Red Mill)
- 2 1/2 tablespoons cocoa powder
- 3/4 teaspoon baking soda
- 1 1/2 ounces Baker’s Chocolate, Unsweetened (6 squares) (Or paleo chocolate, we like Hu Kitchen brand)
- 1/3 cup honey
- 1/2 cup coconut milk (full fat).
- 2 teaspoons vanilla extract
- 1 egg + 1 egg yolk
- 1 tablespoon apple cider vinegar
- FOR THE FROSTING:
- 2 1/2 ounces Baker’s Chocolate, Unsweetened (10 squares)
- 2/3 cup honey
- 2 1/2 tablespoons vanilla
- 1 cup + 2 tbsp ghee, melted
- 1/4 cup egg white powder (Hoosier Hill Farms or any plain Egg White Protein powder will do).
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
Instructions
- preheat oven to 350 degrees.
- In a large bowl, whisk together almond flour, cocoa powder + baking soda.
- In a separate, microwave safe bowl, microwave 6 squares of Baker’s Chocolate in 30 second intervals, stirring in between. When the chocolate is thoroughly melted, slowly pour in the honey, stirring it into the melted chocolate until combined well.
- Then with a whisk, slowly blend in vanilla and coconut milk until smooth.
- Pour your chocolate mixture over your dry mix and combine thoroughly. Add in your egg and the additional egg yolk and finally the apple cider vinegar and blend again.
- Grease or line your two 6 inch cake pans with parchment paper. For a double layer cake, fill two mini cake pans 1/2 way full. For a three layer cake, fill three mini cake pans 1/3 of the way full each. Bake for 20-25 minutes. Check in at 15 minutes (every oven varies slightly). Do not overcook. Layers will be springy to the touch and just a bit soft. Let them cool for 5-10 minutes and then flip them over onto cooling rack to cool completely.
- FOR THE FROSTING:
- While the layers are cooling, go ahead and start on the frosting.
- In a microwave safe bowl, melt the 10 chocolate pieces reserved for the frosting in 30 second intervals (in microwave). When the chocolate is melted, slowly stir in your melted ghee. Then stir in the honey until smooth. Add in vanilla extract, set bowl aside.
- In a separate large bowl, sift then whisk together your egg white powder, cocoa powder and salt.
- Add your chocolate mix into your dry mix and blend until smooth. Icing will be loose at first. Place frosting in the freezer for 15-20 minutes–the ghee will firm, and the chocolate will harden, setting the icing. Remove from freezer and blend the icing on high speed one last time until fluffy. Spread on cake or cookies as desired.
- Trim the top of each layer with a serrated knife to level them out for even stacking. Pipe frosting onto layers and add flourishes as desired. *You can double the frosting recipe if you like to pipe in extra embellishments. Store cake in airtight container. Enjoy!!
- Prep Time: 30 min
- Cook Time: 20 min
What a brilliant recipe! I love mini cakes too so I am looking forward to having fun with this one. They are a great way to celebrate a variety of occasions. By the way, I love your decorating skills, gorgeous!
Thank you so much Noelle for your kind comment, you just made my day!! I hope you enjoy the recipe and I agree, mini cakes are the best!:-)
Hi Catherine,
I’m making this cake for my son’s birthday a day ahead. Should I freeze the cake layers after they cool or will the cake keep overnight in the refrigerator until I can frost it the next day?
Hi, thanks for your comment! I would freeze the layers. They’re easier to frost when frozen and also the layers will retain more moisture when they defrost underneath the icing as the moisture is absorbed internally. Happy Birthday to your son, hope you all love the cake as much as we do!! 😀
Thank you soooo much, Catherine!!! This was by far the BEST allergen free birthday cake I’ve ever made! My teenage son LOVED it! I followed the directions from your book and it was spot on…so easy to make! I made a two layer cake and put the layers in the freezer overnight. I whipped up the frosting the day of birthday and assembled. It’s been awhile since I’ve had devil’s food cake but this has to be as close as it gets! The cake was so moist and delicious and I’m glad I doubled the frosting because it was to die for!!! I can’t wait now to try all the other recipes in your book! Thank you too for your quick reply! My son had an awesome birthday thanks to your recipe!
Awww this makes my whole week to hear this, thank you so very much!! I’m just thrilled you guys enjoyed the cake and so delighted your son had a great birthday!! I hope you enjoy all the recipes, thank you again for your kind words and review!!! 😀
I’ve made this cake several times and it always amazing! So delicious! Everyone I make it for can’t believe the ingredients because it taste so good and has a wonderful texture and crumb!
That is so kind of you, thank you so much!! I’m thrilled you’re enjoying the cake, I hope you enjoy many more to come! 😀