Gourmet Made Deliciously Simple

Mini Chocolate Layer Cakes

Fudgy, yet light chocolate cake layers, filled with fluffy pistachio buttercream and cut into adorable mini cakes, are irresistible crowd-pleaser.

Fudgy, yet light chocolate cake layers, filled with fluffy pistachio buttercream and cut into adorable mini cakes, are irresistible crowd-pleaser.

Fudgy, yet light chocolate cake layers, filled with fluffy pistachio buttercream and cut into adorable mini cakes, are irresistible crowd-pleaser.

When you’ve got extra pistachio paste on hand, what do you do? Whip up a pistachio buttercream. Then whip up a chocolate cake. Right? There is just no other way around it.

Elegant. Cute. Irresistible. On the outside.

Fudgy. Light. Flavorful. On the inside.

Yes, these little layer cakes are absolutely the best. Inside and out. 

Fudgy, yet light chocolate cake layers, filled with fluffy pistachio buttercream and cut into adorable mini cakes, are irresistible crowd-pleaser.

Perfect cross between fudgy brownies and fluffy cake, this chocolate cake got the best of both worlds. 

Just like brownies, this cake has beautiful thin crust on top, covering slightly fudgy, rich and chocolate-y goodness. But it’s not quite as dense as classic fudgy brownies. Its light and airy texture screams, “I’m a cake!”

And paired with creamy, fluffy pistachio buttercream, this mini cakes are unstoppable.

Fudgy, yet light chocolate cake layers, filled with fluffy pistachio buttercream and cut into adorable mini cakes, are irresistible crowd-pleaser.

To make the chocolate cake, I adapted the recipe for my mini caramel lava cakes and baked into a sheet cake.

Note, it’s so similar to brownie recipe, but with a BIG difference in the method of preparation, which affects the overall texture of the cake. To create light and fluffy cake texture, we need to beat the eggs and sugar for an extended time until it’s thick, white and tripled in size. With my stand mixer, it takes about 5 minutes. If you’re using a handheld electric mixer, it’ll take up to 10 minutes. Be patient, and you’ll be rewarded. 

Another thing to watch is the baking time. Be careful not to over-bake the cake. The batter is spread into a thin layer, so it doesn’t take long to cook. Other than that, it’s pretty straight forward.

As usual, here is the step-by-step photos for those who love visuals, like me. 

Mini chocolate layer cakes- step by step photos

For detailed recipe for pistachio buttercream, check out this post.

And a couple more pictures…

Fudgy, yet light chocolate cake layers, filled with fluffy pistachio buttercream and cut into adorable mini cakes, are irresistible crowd-pleaser.

These beauties are, hands down, one of the best things happened in my kitchen. They were devoured in a flash at the ranch!

Fudgy, yet light chocolate cake layers, filled with fluffy pistachio buttercream and cut into adorable mini cakes, are irresistible crowd-pleaser.

Enjoy!

Mini Chocolate Layer Cakes

Fudgy, yet light chocolate cake layers, filled with fluffy pistachio buttercream and cut into adorable mini cakes, are irresistible crowd-pleaser.

Yield: 17 mini cakes

Ingredients:

For Chocolate Cake:

  • 1/2 cup (60gr) all-purpose flour
  • 1/4 cup (30gr) natural unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (115gr) unsalted butter, cut into small pieces
  • 8oz (225gr) semi-sweet chocolate, broken into small pieces
  • 4 large eggs, at room temperature
  • 2/3 cup (130gr) sugar
  • 2 teaspoons pure vanilla extract

For Pistachio Buttercream:

  • 1/2 cup (115gr) unsalted butter, softened
  • ¼ cup (60gr) pistachio paste*
  • 2 cups (250gr) powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons (15gr) shelled pistachios for decoration, roughly chopped

Directions:

  1. Preheat the oven to 375°F (190°C). Line 17x11in (43x28cm) deep baking sheet with a parchment paper and spray cooking spray all over the parchment paper and on the sides.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
  3. In a mixing bowl with whisk attachment, place eggs, sugar and vanilla extract. Beat on medium high for 5 minutes, or until the mixture is thick, white and tripled in size. (Alternatively, you can beat the mixture with handheld electric mixer, but it’ll take slightly longer about 8 minutes.)
  4. Meanwhile, in a medium heatproof bowl, combine butter and chocolate and melt in double boiler over simmering water. Remove from heat and cool slightly. Then using a rubber spatula, gently fold in the melted chocolate mixture into the egg mixture. Add the flour mixture and gently mix until just combined. Pour the batter into the prepared baking sheet and tap a few times to get rid of bubbles. Bake for 10-12 minutes, or until inserted toothpick comes out clean.
  5. Transfer onto a cooling rack to cool for 5 minutes. Then place a wire rack on top of the cake and invert. Remove the baking sheet and peel off the parchment paper. Now place another wire rack on the cake and then invert it again so that the top of the cake is up. Cool completely.
  6. While the cake is cooling, prepare pistachio buttercream frosting. In large mixing bowl with paddle attachment, or using a handheld electric mixer, beat the butter and pistachio paste until fluffy, about 2 minutes. Add the powdered sugar, heavy cream and vanilla extract and beat until smooth and fluffy, about 2 minutes. Transfer the frosting into a piping bag with a round tip (I used Wilton 1A decorating tip).
  7. Once the cake is cooled completely, cut out 2-inch circles using a round cookie, or biscuit cutter. You will get about 35 circles. Place the cut out cake circles on wire rack. Pipe about heaping tablespoon of frosting on half of the cake circles. Using an offset spatula lightly spread the frosting and top with remaining plain cake circles. Replace the round tip with star tip (I used Wilton 1M decorating tip) and frost the second layer. Sprinkle some chopped pistachio, if desired.

You can mix the leftover cake scrapes and buttercream frosting in the mixing bowl with paddle attachment, or using a handheld electric mixer, and make cake pops.

*Pistachio Paste- You can use either store-bought one, or make it yourself. I shared how to make homemade pistachio paste here. It's super easy!

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45 comments

  1. I LOVE this recipe! Could u make another mini cake recipe, maybe one for the winter holidays. (My cousin is allergic to pistachios and a want her to be able to enjoy dessert with us)

  2. How much sugar goes in the dry ingredients and how much in the eggs?
    You didn’t specify?!?!

    • Hi, Madi. Sorry for confusion. It’s a typo, no sugar in dry ingredients. All the sugar goes into the eggs. (Just updated the recipe.) Thanks for asking.

  3. So cute! Pinned. I wanted to let you know that I’m featuring this post tonight at the Create & Share Link Party (7:00 PM MST)! Congratulations!!! Can’t wait to see what you share with us this week. 🙂

  4. That pistachio buttercream has my name all over it! Thanks for linking up with What’s Cookin’ Wednesday!

  5. This looks amazing! You are so talented. Pinned and tweeted. Thanks for being a part of our party. I hope to see you on Monday at 7 pm. Happy Easter! Lou Lou Girls

  6. These are just beautiful!! And pistachio buttercream…yum!! I’m beyond thrilled that you shared them with us at #FoodieFriDIY…pinning and sending lots of other foodie love your way! 

  7. What gorgeous little cakes! I bet they taste even better than they look! Thanks for sharing at Best of the Weekend … Pinned!

  8. Oh my pistachio buttercream sounds amazing!!! I have to try it! 🙂

    Stopping by from the Party Bunch linky 😀

  9. This recipe looks absolutely delicious. Can’t wait to try it and see if it is a hit with my boys. Stopping by from the Create Link Inspire Party!
    Amanda

  10. These are lovely!!  I’m just stopping by from Treasure Box Tuesday and your pistachio chocolate cakes caught my eye.  Thanks for sharing!  I’m looking for a pistachio buttercream… I think I may have to try yours out.  I’ll let you know how it goes 🙂
    ~LIz (Project Pastry Love)

  11. Your little mini cakes look absolutely beautiful! So beautifully baked and decorated!!! The perfect mini dessert!!!

  12. These look absolutely delicious! Thank you so much for sharing at Project Inspire{d} ~ pinning these beauties.  

  13. love this recipe looks absolutely yummy pinned and following thanks for sharing

  14. i have been dying for a recipe like this for months. Yum!!

  15. Aw I love these!! They look perfectly beautiful and delicious! 🙂 Pinned!

  16. Hi there! Stopping by from Best of the Weekend. These are so cute and your photos are great! Thanks for sharing your recipe too!

  17. These look amazing!!!  Pinning and sharing the luv! 🙂

  18. Okay, these cakes look PERFECT. And that frosting!! Totally needed. Pinned!

  19. what kind and where did you buy the pistachio paste?

  20. This looks so yummy and lovely. I love the small bite size dessert. 

  21. I love that the filling is pistachio flavored! So yum! That cake is walking the best fine line ever between brownie and cake with its fudginess and I love it!!!! Such a great recipe 🙂

  22. Shinee these are beautiful! And so dainty too.. I can imagine they would be such a treat to make for easter time.

  23. Shinee, this looks too pretty to eat.

    Who are we kidding, I’d faceplant that after photographing it. 

  24. These looks so beautiful. I love the flecks of pistachio in the butter cream.

    Such a gorgeous blog you have and your food styling is perfection.

  25. Love this!!! The cakes are so cute!!! 

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