These mini chocolate cakes are a quiet reminder of why chocolate remains such a timeless favorite in the bakery.

Baked in individual hamburger bun pans, these mini chocolate cakes create a shape that lends itself beautifully to the showcase. From there, each cake is infused into the showcase using different techniques.

In true Baking Evolution fashion, the focus isn’t just on the recipe, it’s on application. By keeping the base consistent and varying the finish, we explore how one formula can travel across café service, plated desserts, and retail presentation. The bun pans format keeps them the portions approachable while offering a professional, bakery-ready look that invites the eye without overwhelming it.

These mini chocolate cakes are about finding your pastry crossroads. Let the cake guide you, and let the showcase tell the story.

Ingredients

Chocolate Cake Batter

Yield: 20, 50 to 55-gram pucks (6 per 3.5”x 9.5” x 13” bun tray)

180 grams (1 1/2 cups) unbleached all-purpose flour
120 milliliters (1/2 cup) whole milk
100 grams (1/2 cup) granulated sugar
100 grams (2 large) eggs
65 milliliters (1/4 cup) vegetable oil
45 grams (1/4 cup) chocolate chunks
28 grams (2 tablespoons) unsalted butter (melted)
15 grams (1 tablespoon) baking powder
5 milliliters (1 teaspoon) vanilla extract
5 grams (1 tablespoon) cocoa powder
3 grams (1/2 teaspoons) salt
2 grams (1 teaspoon) black cocoa

Total batter weight: 665 grams

There are two variations for topping the cakes. Either topping with streusel or chocolate icing. Or you can try both.

Chocolate Icing Recipe

36 grams (1/4 cup) powdered sugar
240 milliliters (1 cup) water (~120˚F)
35 grams (1/3 cup) cocoa powder
10 grams (2 teaspoons) corn syrup
5 milliliters (1 teaspoon) vanilla extract
10 milliliters (2 teaspoons) unsalted butter
1.5 grams (1/4 teaspoon) salt

Chocolate Streusel Recipe

Yield: 6, 25-gram pucks (6 per 3.5”x 9.5” x 13” bun tray)

45 grams (1/3 cup) all-purpose flour
30 grams (2 tablespoons) unsalted butter
30 grams (2 1/2 tablespoons) dark brown sugar
10 grams (1 1/4 tablespoons) cocoa powder
3 grams (1/2 teaspoon) salt

Total dough weight: 165 grams

Additional Toppings

If opting for the icing, fresh berries like raspberries, blueberries, and blackberries can be used to decorate the cakes.
Powdered sugar can be used to powder the top of the cakes to finish, following adding the icing and fresh berries to the cakes, or baking the cakes with the streusel topping.

Equipment

6-quart electric stand mixer with wire whip attachment (hand mixer can be used)
Handheld wire whisk
Two rubber spatulas (plus an offset spatula to remove the cakes from the pan)
2-ounce portion scoop
2, 2-quart mixing bowls
Fine mesh colander
2, 1/4 sheet hamburger bun baking trays
2, 1/4 sheet cooling screens

Chocolate Streusel Procedure

Start by pouring the flour, dark brown sugar, cocoa powder, cinnamon, and salt into a 2-quart bowl, and mix using a wire whisk.
Add the remaining ingredients and mix by hand.
Cut in cold butter until coarse crumbs form.
Fold in chocolate chips. Keep the streusel refrigerated until ready to use.

Chocolate Icing Procedure

Whisk the cocoa powder with the hot water (120°F / 49°C) until smooth.
Let the mixture sit to “bloom” for 2–3 minutes. Don’t skip this step! This brings out a deeper flavor for the cocoa and creates a smoother texture for the final glaze.
In a 2-quart bowl, whisk together the powdered sugar, corn syrup, vanilla extract, and salt.
Gradually whisk in the bloomed cocoa mixture until the icing is smooth and free of lumps.
Add the unsalted butter last, whisking to fully incorporate it. The icing should be smooth and glossy at this point.
Use the icing immediately while it’s still slightly warm for glazing the pastelitos de chocolate (mini chocolate cakes).

Batter Mixing Procedure

Preheat the oven to 350ºF/180ºC.
Using the large stainless-steel bowl, start by pouring the baking powder, both cocoa powders, and salt over the flour and mix by hand using the wire whisk (mix thoroughly). Set the bowl aside.
Add the sugar, oil, and butter to the bowl of the stand mixer, and using the wire whip, cream at 4th speed for 2 minutes.
Increase the speed to 6th speed for 2 minutes.
Continue to mix on 6th speed and add the eggs in increments, mixing for approximately 1 minute.
Scrape the bowl and continue to mix at 6th speed for 1 minute
Reduce to 2nd speed and add vanilla, mixing for 1 minute.
Reduce to 2nd speed and add the flour mixture gradually, mixing for 1 minute.
Scrape the bowl and continue mixing at 2nd speed and add the milk, mixing for approximately 1 minute.
Continue to mix at 6th speed for an additional minute.
Remove the wire whip attachment, removing any excess batter.
Fold in the chocolate chunks using the rubber spatula.
Using the portion scoop, deposit 50 to 55 grams of batter into each chamber of the bun pan.
Using a spoon, spread the batter evenly in each well of the pan.
Sprinkle the six chambers with chocolate streusel.
Bake for 12-15 minutes or until the mini cakes look golden brown. Be sure to switch the position of the pans from top to bottom and front to back halfway through baking. Baking times will vary based on oven and capacity.

Finishing & Decorating

There are two variations for topping the cakes. Either topping with streusel prior to baking or applying a glaze with the prepared chocolate icing.

For cakes you plan to finish with streusel, allow the cakes to cool slightly after unmolding, then dust lightly with powdered sugar just before serving.

For berry-topped cakes, it is recommended to let the cakes cool completely after baking. Once unmolded, invert the cakes onto cooling screens and allow them to set before glazing. Apply the chocolate icing while it is still slightly warm, allowing it to flow naturally over the surface.
While the icing remains tacky, decorate the cakes with fresh berries, using the icing as a natural adhesive. For a lighter finish, the berry-topped cakes may also be dusted with powdered sugar just before serving.