Get ready to transform your kitchen into a Greek dessert haven with these mouthwatering Chocolate Kokakia Mini Chocolate Cream Cakes! Imagine biting into a perfectly moist, rich chocolate mini cake that oozes with decadent chocolate cream filling - a dessert so irresistible, it'll make your taste buds dance with pure joy. These little treats are not just cakes; they're miniature works of culinary art that promise to elevate your dessert game and impress everyone from family gatherings to sophisticated dinner parties!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Greek
Serves: 12 mini cakes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1/2 cup butter
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate cream filling
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup mini muffin tin with paper liners or lightly grease with butter.
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix on low speed until just combined, being careful not to overmix.
- Spoon the batter evenly into the prepared mini muffin tin, filling each cup about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the mini cakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, use a small piping bag or spoon to fill the center of each mini cake with chocolate cream filling.
- Optional: Dust the tops with powdered sugar or drizzle with melted chocolate for decoration.
- Serve at room temperature and enjoy your Chocolate Kokakia Mini Chocolate Cream Cakes!
Tips
- Room Temperature Matters: Ensure your butter, eggs, and milk are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined to keep your mini cakes light and tender.
- Use High-Quality Cocoa: The better the cocoa powder, the richer the chocolate flavor.
- Check for Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Let the cakes cool completely before filling to prevent the cream from melting.
- Piping Hack: Use a squeeze bottle or piping bag for neat, even chocolate cream filling.
- Storage Tip: These mini cakes stay fresh in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 65mg
