Chocolate Hot Fudge Mini Layer Cake
The ultimate comfort food, this Chocolate Hot Fudge Mini Layer Cake is rich, decadent, and perfect for satisfying your sweet tooth. Layers of moist chocolate cake are complemented by thick hot fudge, making this an easy yet impressive dessert. Treat yourself tonight with this delightful recipe that everyone will love!
Equipment
- Frying Pan
- Whisk
- Food Processor
- Oven
- Mixing Bowl
- Baking Sheet
Ingredients
- 1 large Egg
- 1 cup Granulated Sugar
- 6 ounces Greek Yogurt I used 0% fat Vanilla Bean flavor, plain Greek yogurt or sour cream may be substituted noting cake will be slightly less sweet
- ¼ cup Canola or Vegetable Oil
- ½ cup Strongly Brewed Coffee any temperature other than piping hot
- ½ cup Unsweetened Natural Cocoa Powder
- 1 cup All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt or to taste
- 10 ounces Thick Hot Fudge make your own using my 10-Minute Homemade Hot Fudge
- Sprinkles optional and to taste
Instructions
- Preheat your oven to 350°F. Prepare a 9-by-9-inch square baking pan by lining it with aluminum foil, allowing some overhang for easy removal. Lightly spray the foil with cooking spray to prevent sticking.
- In a large mixing bowl, combine the large egg, granulated sugar, Greek yogurt, and canola oil. Whisk these together until the mixture is smooth and well-combined, creating a creamy base.
- Next, incorporate the strongly brewed coffee and unsweetened cocoa powder into the batter. Whisk vigorously to ensure a smooth consistency without lumps. The coffee will amplify the chocolate flavor, making it rich and deep.
- Add the all-purpose flour, baking soda, baking powder, and salt to the mixture. Stir gently until just combined, being careful not to overmix; this will help keep the cake tender.
- Pour the batter into the prepared pan. Use a spatula to smooth the top lightly, ensuring an even baking surface.
- Bake in the preheated oven for about 25 to 29 minutes. You’ll know it’s done when the top is set and a toothpick inserted in the center comes out clean. Baking times may vary, so keep an eye on your cake!
- Allow the cake to cool completely in the pan on a wire rack. This cooling step is crucial for achieving the right texture.
- Once cooled, lift the cake out of the pan using the foil overhang. Place it on a cutting board and use a 3 to 4-inch diameter cookie cutter to cut out rounds. Enjoy nibbling on the edges and scraps!
- For the hot fudge, either prepare your own using a trusted recipe or opt for a thick store-bought version. Avoid thin sauces, as they won’t hold up well on the cake.
- Assemble your cake layers shortly before serving. Place a cake round on a serving platter, top with about 3 tablespoons of hot fudge, and spread it evenly. Repeat this layering until all rounds are stacked. Finish with sprinkles if desired, and enjoy the delicious chaos that follows!
Notes
- Storage: Keep leftovers in an airtight container at room temperature for up to 5 days. The cake can also be refrigerated for longer freshness.
- Freezing: You can freeze the cake layers individually wrapped in plastic wrap. Thaw at room temperature before serving.
- Flavor Variations: Try experimenting with different flavors of yogurt, like lemon or berry, for a unique twist.
- Toppings: Add a dollop of whipped cream or a scoop of ice cream for extra indulgence.
- Serving Size: Instead of circles, cut the cake into squares for a more casual presentation.