Recipes

Mini Chocolate Cakewiches

1 Mins read
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Introduction

Welcome to the delightful world of Mini Chocolate Cakewiches! These bite-sized treats are not just a feast for your taste buds but also a fantastic way to enjoy chocolate without overindulgence. Perfectly portioned and rich in flavor, they’re ideal for parties, snacks, or even as an elegant dessert option.

Tips for this recipe

For the best results with your Mini Chocolate Cakewiches, ensure all ingredients are at room temperature to achieve a smooth texture. Additionally, carefully monitor baking time as miniature cakes cook faster than their full-sized counterparts.

Why you will love this recipe

The Mini Chocolate Cakewiches offer an unparalleled combination of decadence and control, making them a guiltless pleasure. They’re so small that they become the perfect shareable snack without overshadowing larger desserts on your table.

Ingredients

  • 1/2 cup reduced-fat cream cheese, at room temperature

Adviced equipment

  • Stand Mixer: Essential for mixing batter and dough efficiently.
  • Silicone Baking Mat: Provides even heating and easy cleanup, useful in baking delicate items like mini cakes.
  • Piping Bag Set: Useful for decorative icing or cream filling between layers of the cakewiches.
  • Rubber Spatula: Ideal for mixing, folding ingredients together, or scraping every bit of filling into the prepared layers.
  • Microwave-Safe Bowl: Useful for melting chocolate if using a microwave method in your recipe.
  • Digital Kitchen Scale: Ensures precise measurements which can be crucial in baking, especially when scaling down to mini sizes.
  • Food Processor (optional): Can be used to make the cake mixture or fillings more smoothly if a stand mixer is not available.
  • Baking Pan (if using traditional oven method): Although for mini versions, silicone molds might be more suitable for even heat distribution and ease of handling.

History of the recipe

The concept of ‘Cakewiches’ has evolved over time to cater to various dessert preferences. The Mini Chocolate Cakewiches, in particular, are a modern take on traditional mini-cakes and pastries that began gaining popularity as individuals sought smaller, bite-sized indulgences without compromising flavor or quality.

Fun facts about this recipe

Mini Chocolate Cakewiches are a trendy take on the beloved mini cakes. Their small size allows for unique serving methods, including stacked plates or even as part of a dessert trolley at events. This delightful twist not only satisfies your sweet tooth but also encourages social sharing and interaction.

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Mini Chocolate Cakewiches

Mini Chocolate Cakewiches

amanda

Equipment

  • - Stand Mixer: Essential for mixing batter and dough efficiently.

  • - Silicone Baking Mat: Provides even heating and easy cleanup, useful in baking delicate items like mini cakes.

  • - Piping Bag Set: Useful for decorative icing or cream filling between layers of the cakewiches.

  • - Rubber Spatula: Ideal for mixing, folding ingredients together, or scraping every bit of filling into the prepared layers.

  • - Microwave-Safe Bowl: Useful for melting chocolate if using a microwave method in your recipe.

  • - Digital Kitchen Scale: Ensures precise measurements which can be crucial in baking, especially when scaling down to mini sizes.

  • - Food Processor (optional): Can be used to make the cake mixture or fillings more smoothly if a stand mixer is not available.

  • - Baking Pan (if using traditional oven method): Although for mini versions, silicone molds might be more suitable for even heat distribution and ease of handling.

Ingredients

  • 1/2 cup reduced-fat cream cheese, at room temperature

  • sugar

Instructions

1

Instruction 1

Beat cream cheese and confectioners' sugar in a bowl with an electric mixer on high until smooth.
2

Instruction 2

Add yogurt and vanilla; beat until well combined. Coat 3 baking sheets with cooking spray. Heat oven to 400°F.
3

Instruction 3

Whisk flour, cocoa powder and baking soda in a second bowl. Beat sugar and butter with an electric mixer on high in a third bowl until combined; add egg white and beat until mixture is thick and pale yellow.
4

Instruction 4

Add half the flour mixture to sugar and butter mixture; beat until just combined. Add 1/4 cup milk; beat on low speed until combined. Repeat with remaining flour mixture and remaining 1/4 cup milk. Spoon batter into a large resealable bag; squeeze batter into a corner of the bag and clip 1/4 inch off corner to make a piping bag.
5

Instruction 5

Squeeze 16 lines of batter, 4 inches long and 1 inch apart, onto each baking sheet. Bake until centers spring back to the touch, 5 to 7 minutes.
6

Instruction 6

Cool on a wire rack. Spread half the cakes with cream cheese filling; top with a second cake to make sandwiches and dust with cocoa powder, if desired. Serve immediately, or store in the refrigerator for up to 3 days.
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