Bittersweet Mini Chocolate Cake Recipe| Ghirardelli (2024)

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Servings: 36 stacked cakes

Bittersweet Mini Chocolate Cake Recipe| Ghirardelli (19) Ghirardelli Bittersweet 60% Cacao Baking Chips (Case of 12 Bags)

Easy

Ingredients

  • 3/4 cup (5oz) Ghirardelli Dark Chocolate 60% Cacao Baking Chips
  • 2 1/4 cups All-purpose flour
  • 1/2 cup Ghirardelli 100% Unsweetened Ground Cocoa
  • 1 1/4 teaspoons Baking soda
  • 1/2 teaspoon Salt
  • 1 1/4 cup Butter, unsalted, at room temperature
  • 1 1/2 cups Granulated sugar
  • 4 Eggs
  • 1 teaspoon Vanilla Extract, pure
  • 1 1/2 cups Buttermilk
  • 3/4 cup (5oz) Ghirardelli Dark Chocolate 60% Cacao Baking Chips
  • 3/4 cup (5oz) Butter, unsalted, at room temperature
  • 6 cups Powdered sugar, sifted
  • 1/3 cup Milk
  • 1 teaspoon Vanilla Extract, pure
  • 1/2 teaspoon Salt
  • Topping: Ghirardelli Semi-Sweet Chocolate Mini Baking Chips

Directions

  • CAKE: Preheat oven to 350°F and prepare a 15x10 baking pan with pan spray and a piece of parchment paper.
  • In a microwave safe bowl melt 3/4 cup of chocolate chips on 50% power for 30 seconds. Stir and keep melting in 15 second intervals until smooth, should take around 2 minutes.
  • In a medium bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
  • In a stand mixer on medium speed, beat together room temperature butter and granulated sugar for 2 minutes or until lightened in color and fluffy. Gradually add in eggs one at a time. Once Smooth, add in melted chocolate and vanilla extract. Beat on medium until smooth.
  • Add in 1/3 of the dry ingredients and 1/3 of the buttermilk on low speed, repeat until all ingredients are incorporated.
  • Spread into prepared baking pan and bake for 25 minutes or until a toothpick placed in the center comes out with a few moist crumbs.
  • Let cool in pan for 30-45 minutes, then remove from pan and let cool for at least 3 hours or preferably overnight, covered, in the refrigerator.
  • FROSTING: in a microwave safe bowl melt remaining 3/4 cup (5oz) of chocolate chips following same procedure as before. Set aside. In a stand mixer beat together second measurement of softened butter and 2 cups of the powdered sugar until smooth.
  • Beat in the melted chocolate and salt until smooth. Add milk and vanilla and beat until combined. Add in remaining powdered sugar and beat until a smooth and spreadable texture. Add milk by the tablespoon if a thinner consistency is needed.
  • Cut rounds into the cake with a 3-inch round cutter, and then halve mini cakes crosswise to create 2 layers. Spread frosting over both layers and garnish the top layer with semi sweet mini chocolate chips

Ghirardelli Chocolate In This Recipe

  1. Add to Wish List

    Ghirardelli Bittersweet 60% Cacao Baking Chips (Case of 12 Bags)

    $69.95

  2. Add to Wish List

    100% Unsweetened Ground Cocoa Case Pack (6 bags / 8 oz. ea)

    $39.95

  3. Add to Wish List

    Semi-Sweet Chocolate Mini Baking Chips (Case of 12 Bags)

    Email me when available

    $69.95

    Out of stock

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Bittersweet Mini Chocolate Cake Recipe| Ghirardelli (2024)

FAQs

Can I substitute bittersweet for unsweetened chocolate? ›

Substitutes for Unsweetened Chocolate

Chocolate replacement for 1 ounce unsweetened chocolate: 3 tablespoons cocoa powder + 1 tablespoon vegetable oil or melted shortening. 1½ ounces bittersweet or semisweet chocolate (you may want to omit 1 tablespoon of sugar from the rest of the recipe)

What are the ingredients in bittersweet chocolate? ›

There's no legal definition specific to bittersweet chocolate, but as a guideline, bittersweet chocolate is typically 30% cocoa fat, 40% cocoa powder, and 30% sugar.

Why add instant coffee to chocolate cake? ›

Coffee is made for baking. Its rich, bittersweet flavour adds depth to cakes, cheesecakes, pies, cookies, muffins, loaves, and soufflés. It boosts the chocolatey appeal of Fudge Layer Cake with Chocolate Avocado Icing, Coffee Brownies and soft, fudgy Coffee Chocolate Crinkle Cookies.

How is bittersweet chocolate made? ›

Sugar: Sugar is added to balance the intense, bitter flavour of the cocoa. The amount of sugar in bittersweet chocolate is less than that in other types of chocolate, such as milk or semi-sweet chocolate. Cocoa Butter: Additional cocoa butter may be added to give the chocolate a smoother texture and better mouthfeel.

What is the closest to bittersweet chocolate? ›

Semisweet chocolate has a cacao content of around 60%, and can be used interchangeably with bittersweet chocolate. It's frequently found in the form of baking chips, but we prefer buying it in bar or block form. It's a great all-purpose option to have on hand, as it plays well with other ingredients.

Is bittersweet chocolate good for baking? ›

Bittersweet chocolate contains 70% cacao and has less sugar, where semisweet chocolate has 60% cacao. However, both of these chocolates can be interchangeable when used in baking, although bittersweet has a deeper flavor.

Is bittersweet chocolate just dark chocolate? ›

Semisweet and bittersweet chocolate are both considered types of dark chocolate. Yet semisweet chocolate contains less cacao than bittersweet, making it taste sweeter than bittersweet chocolate. When purchasing bittersweet chocolate, you might notice that it has a higher cocao percentage and less sugar.

What is the difference between baking chocolate and bittersweet chocolate? ›

Most bittersweet chocolate baking bars fall between 60% and 72% chocolate. Unlike unsweetened or plain baking chocolate, bittersweet chocolate can contain flavors like vanilla and emulsifiers like soy lecithin.

Is bittersweet chocolate the same as unsweetened chocolate for baking? ›

Bittersweet chocolate contains sugar, whereas unsweetened chocolate does not. If you're substituting bittersweet chocolate for unsweetened chocolate, you may need to reduce the amount of sugar in the recipe to maintain the desired level of sweetness.

Can I use coffee instead of water in a chocolate cake mix? ›

You can substitute brewed coffee for some of the water in recipes like this Chocolate Blackout Cake. To avoid overpowering the other flavors in the recipe, substitute no more than half of the water with coffee.

Can I use ground coffee instead of instant in cake? ›

No matter how you approach it, using coffee grounds in your baking will indeed work as a sufficient fill-in for instant espresso, and they will give your dessert the coffee-like flavor it deserves.

Can I add instant coffee to box cake mix? ›

You can add either a teaspoon or more of instant coffee, depending on how strong you want the coffee flavor to be, or you can brew some very strong coffee and substitute it for some or all of the liquid the mix calls for.

What's another name for bittersweet chocolate? ›

Both bittersweet and semi-sweet chocolate must contain at least 35 percent chocolate liquor, but bittersweet usually contains at least 50 percent cacao. Chocolates in this range are often referred to as dark chocolate.

What flavor is bittersweet chocolate? ›

Bittersweet chocolate refers to chocolate made with the highest percentage of cacao. As the name implies, the taste is bitter with subtle fruity flavor notes. This chocolate is most appreciated by chocolate connoisseurs who are acquainted with the sophisticated flavor.

What is the flavor profile of bittersweet chocolate? ›

Bittersweet Chocolate is very dark, with high chocolate liquor content, but ideally maintains a well-balanced flavor of strong chocolate and pleasant sweetness. Bittersweet Chocolate is a blend of chocolate liquor, cocoa butter, a minimal amount of sugar, and usually vanilla and lecithin.

What is a substitute for 4 oz unsweetened chocolate? ›

Substitute for unsweetened chocolate (1 oz.): 3 Tbsp. unsweetened cocoa powder plus 1 Tbsp. cooking oil or shortening, melted. Substitute for chocolate, sweet baking (4 oz.): ¼ cup unsweetened cocoa powder plus ⅓ cup sugar and 3 Tbsp.

Can you make bittersweet chocolate sweeter? ›

In other words, if you want to sweeten chocolate, do so by mixing it with other chocolate that's sweeter than what you're looking for. That way, you're essentially adding sugar, but it's sugar that's already been mixed with chocolate and put through the conching process.

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