Mini Chocolate Cakes
Rich and indulgent mini chocolate cakes with a creamy chocolate pudding filling and a smooth coconut milk mixture. Perfect for a decadent dessert or special occasion treat.
Assembly Instructions
- Refrigerate the canned coconut milk overnight to separate the solid part from the liquid.
- Prepare and bake the basic chocolate sheet cake according to the recipe.
- Whip the vegan whipping cream until stiff peaks form. Set aside.
- In a bowl, mix the instant chocolate pudding powder, cocoa powder, and soy milk until smooth.
- Scoop out the solid part of the coconut milk and add it to the pudding mixture. Gently fold in the whipped cream.
- Chill the cream mixture in the fridge for at least 30 minutes.
- Using a 5-6 cm round cutter (or the rim of a sturdy cup/glass), cut out circles from the baked chocolate sheet cake.
- Fill a piping bag fitted with your preferred nozzle with the chilled cream. Pipe the cream onto the cake circles.
- Decorate the mini cakes with a light dusting of cocoa powder (optional) or any topping of your choice.
- Store the mini cakes in an airtight container in the fridge for up to a week.
Notes
- Chill the filling before piping so it stays fluffy and holds shape.
- If the cream feels soft, chill longer before assembling.
Equipment Needed
- Mixing Bowl
- Hand Mixer
- Whisk
- Spatula
- Rubber Spatula
- Piping Bag
- Cup
- Knife
- Cutting Board
- Kitchen Scale
- Liquid Measuring Cup
- Food Storage Container
Nutrition Facts
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