These little chocolate cakes are seriously dreamy. Soft sponge, light cream, and a glossy chocolate glaze? Yes, please! They're like fancy store-bought treats—but made right in your own kitchen. What I love most is how every layer works together:
the cocoa sponge is fluffy, the cream filling is super light and slightly sweet, and the dark chocolate glaze makes everything feel so indulgent. These are perfect for parties, small gifts, or just treating yourself. Don't let the look fool you—these are easier than you think.
Just follow the steps, chill the layers, and you’ll end up with 10 gorgeous mini cakes that taste like they came from a high-end bakery.
🍫 Ingredients (for 10 mini cakes)
Sponge Cake:- 4 large eggs
- 140g sugar
- 100g all-purpose flour
- 25g dark cocoa powder
- 1 tsp baking powder
- 400ml heavy cream (30% fat)
- 1 pack Dr. Oetker Paradise Cream (or any instant cream stabilizer)
- 50ml sweetened condensed milk
- 400g dark chocolate (around 50% cocoa)
- 75ml neutral oil (like sunflower or canola)
- 50g milk chocolate (for decoration, like eyes or drizzle)
🧁 Instructions
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Prepare the Sponge:
- Preheat your oven to 175°C (top and bottom heat).
- Line just the bottom of a 30x42cm baking pan with parchment paper.
- In a large bowl, beat the eggs and sugar until pale and fluffy.
- Sift in the flour, cocoa powder, and baking powder. Gently fold everything with a spatula until well combined.
- Pour the batter into your pan, spread it evenly, and bake for about 14 minutes. It’s done when a toothpick comes out clean.
- Let the sponge cool completely, then cut it in half to make two layers.
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Make the Cream Filling:
- Lightly whip the cold cream for a few seconds.
- Add the Paradise cream powder and condensed milk.
- Whip everything together until thick and fluffy.
-
Assemble the Cake:
- Place one sponge layer into a pan that fits its size.
- Spread the cream filling evenly on top.
- Add the second sponge layer.
- Chill the whole cake in the fridge for about 2 hours so it firms up.
-
Cut and Glaze:
- Remove the cake from the pan and cut it into 10 equal pieces.
- Chill the pieces in the freezer for about 30 minutes before glazing (this helps the chocolate set better).
-
Make the Glaze:
- Chop the dark chocolate and melt it with the oil until smooth.
- Dip each cake piece in the glaze, covering the sides completely.
- Place them on a wire rack and let them set in the fridge.
-
Decorate:
- Melt the milk chocolate and use it to create eyes or drizzle designs on top.
These mini cakes are a total crowd-pleaser—and totally Instagrammable too. Soft inside, shiny outside, and melt-in-your-mouth delicious. Give them a try and impress everyone with your homemade patisserie skills! Let me know if you'd like this turned into a Pinterest-style pin or blog layout!
