Mini Cocoa Cakes with Hazelnut Cream
Mini Cocoa Cakes with Hazelnut Cream are the perfect combination of rich chocolate and smooth hazelnut cream. These indulgent mini cakes are soft, moist, and topped with a velvety hazelnut cream filling, creating a delightful dessert that's perfect for any occasion. Treat yourself to this luxurious, bite-sized delight that will satisfy your sweet tooth and elevate any gathering.
Mini Cocoa Cakes with Hazelnut Cream are a delightful treat that perfectly blends rich cocoa and the smooth, nutty flavor of hazelnuts. These little cakes are made with a soft, moist chocolate base that’s infused with the deep taste of cocoa. Topped with a velvety hazelnut cream filling, they offer a luxurious and indulgent bite in every mouthful. Whether enjoyed as a dessert after a meal or as a sweet snack with a cup of coffee, these mini cocoa cakes are sure to impress with their perfect balance of flavors and their irresistibly creamy topping. Ideal for any occasion, they are the epitome of comfort and sophistication in one bite-sized delight.
Ingredients
- 2 medium eggs
- 125 g sugar
- 75 g oil
- 100 ml milk
- 1 tbsp vanilla
- A pinch of salt
- 2 tbsp cocoa powder
- About 200 g flour
- 10 g baking powder (dessert yeast)
- Hazelnut cream or Nutella
- Powdered sugar (for sprinkling)
Nutritional Information
- Calories: 300
- Protein: 4g
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Fiber: 3g
- Sodium: 60mg
- Sugar: 25g
- Carbohydrates: 35g
- Cholesterol: 35mg
Directions
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In a large mixing bowl, whisk together 2 eggs, 125 g sugar, and 1 tbsp vanilla until light and fluffy. Gradually add 75 g oil, 100 ml milk, and 2 tbsp cocoa powder, mixing until well combined. Add 200 g flour, 10 g baking powder, and a pinch of salt. Mix until the batter is smooth and free of lumps.
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Preheat the oven to 180°C (356°F). Pour the batter evenly into mini cake molds, filling them about 2/3 full.Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
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Let the cakes cool slightly before removing them from the molds. Sprinkle powdered sugar on top for a decorative finish. Using a paper cone or piping bag, add hazelnut cream or Nutella to the center of each cake.
