Mini Glazed Cocoa Cakes Recipe

Name: Mini Glazed Cocoa Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKES:; 2 whole Eggs; 7 ounces, weight Sugar; 2 Tablespoons Cocoa Powder; 7 Tablespoons Flour; 7 ounces, weight Sour Cream; 1 teaspoon Baking Soda; FOR THE GLAZE:; 3-5/8 ounces, weight Sugar; 1 Tablespoon Unsalted Butter; 4 Tablespoons Water; 1 Tablespoon Cocoa Powder

Servings: persons

FOR THE CAKES:
2 whole Eggs
7 ounces, weight Sugar
2 Tablespoons Cocoa Powder
7 Tablespoons Flour
7 ounces, weight Sour Cream
1 teaspoon Baking Soda
FOR THE GLAZE:
3-5/8 ounces, weight Sugar
1 Tablespoon Unsalted Butter
4 Tablespoons Water
1 Tablespoon Cocoa Powder

1
For the cakes:
2
Preheat oven to 350u00b0F (180u00b0C). In a large bowl stir together eggs, sugar and cocoa powder. Whisk in flour. In another bowl mix sour cream and baking soda, until you see little bubbles forming on the surface of sour cream. Beat in the flour and egg mixture. Stir until smooth. Pour batter evenly into buttered and floured cake pans. Bake for about 17 minutes, until a wooden stick inserted in the center of the cake comes out only with several crumbs on it.
3
For the glaze:
4
Heat all the ingredients in a little saucepan over a medium heat, stirring constantly, until well incorporated and smooth. Reduce heat and stir until sugar crystals dissolve. Glaze should be too hot for your fingers to touch. Pour glaze onto warm cakes, garnish as desired.
5
Enjoy!

796

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: FOR THE CAKES:, 2 whole Eggs, 7 ounces, weight Sugar, 2 Tablespoons Cocoa Powder, and more.

Yes, Mini Glazed Cocoa Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Glazed Cocoa Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions