Crazy Fudgy Dark Chocolate Mini Cake
Prep time
Cook time
Total time
Recipe type: Baking
Serves: 8 muffin sized cake
  • 250g 70% dark chocolate (I’m using Valrhona 68%)
  • 50g unsalted butter
  • 150g whipping cream
  • 40g Sugar
  • Pinch of salt
  • ½ tsp coffee powder
  • 1 tsp vanilla extract
  • 3 eggs (I’m using pasteurized eggs)
  • 10g cake flour
  1. In a large bowl, add in dark chocolate, unsalted butter, whipping cream and melt over a pot of boiling water. Alternatively, you could melt it in microwave for 1 minute.
  2. Stir well until all the ingredients are dissolved.
  3. Add in salt and sugar and continue to mix well.
  4. Mix in coffee powder and vanilla extract.
  5. Add in room temperature eggs, one at a time, stirring continuously.
  6. Sift in flour and mix.
  7. Divide batter equally into 8 muffin or cupcake holders.
  8. Bake in preheated oven at 170°C for 13 to 14 mins.
  9. While the cake is cooling, the middle of the cake will sink in a little. That is perfectly normal.
  10. Remove from baking tray and allow to cool on wire rack for 10 mins before serving.
Recipe by Bear Naked Food at