Mini Chocolate Birthday Cake

Name: Mini Chocolate Birthday Cake
Yield: One mini cake
Cuisine: Oats

Celebrate Mornflake’s 350th birthday with a delightful Mini Chocolate Birthday Cake! Perfectly portioned and bursting with rich chocolate flavour, this cake is a sweet way to mark a special occasion. Made with love and wholesome ingredients, it’s a treat that honours our long-standing tradition of quality and taste. Let’s bake some joy together!

Cooking Time 30 minutes

Skill Level Medium

Serves One mini cake

Preparation Time 15 minutes

Ingredients

THE CAKE

60g oat flour (Mornflake Superfast Oats blitzed)

60g plain white flour

30g natural cocoa powder

125g granulated sugar

1 teaspoon bicarbonate of soda

1/2 teaspoon baking powder

1/2 teaspoon salt

60ml vegetable oil

1 room-temperature egg

1 teaspoon vanilla extract

100g yoghurt

50ml milk

100ml brewed coffee

THE BUTTERCREAM

150g unsalted butter at room temperature

210g icing sugar

30g unsweetened cocoa powder

1-3 Tablespoons double cream at room temperature

Pinch of salt

1/2 tsp vanilla extract

Shop the ingredients

Creamy Superfast Oats

12 x 500g pack

Other pack sizes are available

Add to cart £13.80

Method

Grease two mini cake tins with butter and parchment, set aside.
Preheat your oven to 180°C.
For the cake, whisk the flours, cocoa powder, sugar, salt and raising agents in a medium mixing bowl.
In a separate bowl or jug, whisk together your oil, eggs, vanilla, buttermilk and milk.
Pour the wet ingredients into the dry ingredients, mixing until you have a smooth, thin batter.
Divide your batter between the two small cake tins, baking for 25-30 minutes, until risen and springy and a toothpick comes out clean.
Remove the cakes from the oven and leave to cool completely.
For the buttercream, beat your butter on medium speed in a stand mixer for about two minutes until creamy.
Add your icing sugar, cocoa powder, 2 tbsp double cream, salt and vanilla extract.
Beat on low speed for 20 seconds, then turn to high heat and whip until combined. If too thick, add another tbsp of double cream.
Place your cakes, one on top of the other, sandwiching together with icing, then coating in icing.
If the icing is too thick, and is ripping up the cake batter, microwave for 10 seconds before using.
Once your icing is smooth, top with your candles/ any other decorations and serve up.

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