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Mini chocolate cakes

  • 0:20 Prep
  • 0:20 Cook
  • Makes 10


  • Vegetable oil, to grease
  • 100g cream cheese, at room temperature
  • 1 1/2 tablespoons caster sugar
  • 150g (1 cup) self-raising flour
  • 30g (1/4 cup) cocoa powder
  • 100g (1/2 cup) caster sugar, extra
  • Pinch of salt
  • 1 egg
  • 185ml (3/4 cup) milk
  • 80ml (1/3 cup) vegetable oil
  • Thick cream, to serve
  • Cocoa powder, extra, to dust


  • 1
    Preheat oven to 180°C. Brush ten 80ml (1/3-cup) capacity muffin pans with oil to grease.
  • 2
    Use an electric beater to beat the cream cheese and sugar in a small bowl until smooth.
  • 3
    Sift the flour and cocoa into a large bowl. Stir in the extra sugar and salt.
  • 4
    Whisk the egg, milk and oil in a jug. Pour into cocoa mixture. Stir to combine.
  • 5
    Pour half of the cocoa mixture evenly among the greased pans. Place a small dollop of the cream cheese mixture into the centre of each pan. Top with the remaining cocoa mixture. Bake for 15-20 minutes or until the cakes spring back when lightly tapped. Set aside for 5 minutes to cool slightly before turning onto a wire rack to cool completely.
  • 6
    Top each cake with a dollop of cream and dust with extra cocoa powder to serve.

Source: taste.com.au


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