CHOCOLATE BENTO CAKE: TINY INDULGENCE, MASSIVE FLAVOR

Chocolate Bento Cake: Tiny Indulgence, Massive Flavor

Key Info:

Prep Time: 20-30 minutes
Cook Time: 20-30 minutes
Total Time: 1.5-2 hours
Servings: 2-4 mini cakes
Difficulty: Beginner to Intermediate
Dietary: Vegetarian option

Equipment Needed:

– 4-inch round cake pans
– Electric mixer
– Serrated knife
– Offset spatula
– Piping bags (optional)
– Parchment paper

Ingredients:

Cake Base:

– 3/4 cup all-purpose flour
– 1/2 cup granulated sugar
– 2 tbsp cocoa powder
– 1 tsp baking powder
– 1/4 tsp baking soda
– 1-2 eggs
– 3 tbsp vegetable oil
– 1/2 cup milk
– 1 tsp vanilla extract

Chocolate Ganache:

– 1 cup dark chocolate
– 1/2 cup heavy cream
– 2 tbsp butter

Overhead shot of a marble countertop featuring baking ingredients: cocoa powder, fresh eggs, measuring cups of flour in sunlight, geometrically stacked dark chocolate squares, a matte black KitchenAid mixer, and neatly lined cake pans.

Method:
  1. Preheat oven to 350°F. Line cake pan with parchment.
  2. Sift dry ingredients together in a large bowl.
  3. Whisk wet ingredients in separate bowl until smooth.
  4. Combine wet and dry ingredients. Mix until just combined – do not overmix.
  5. Pour batter into prepared pan. Bake 20-25 minutes until toothpick comes out clean.
  6. Cool cake completely before cutting into rounds.
  7. Prepare ganache by melting chocolate with cream. Let cool until spreadable.
  8. Layer cake rounds with ganache between each layer.
  9. Crumb coat and refrigerate for 10 minutes.
  10. Final frosting and decoration.

Close-up of an elegant 4-inch miniature chocolate bento cake with glossy ganache, adorned with chocolate pearls and edible gold leaf, on a black ceramic plate with a fresh raspberry for contrast against a dark moody background.

Crucial Tips:

– Always sift dry ingredients
– Don’t overmix batter
– Chill between frosting layers
– Use room temperature ingredients

Variations:

– Vegan: Use plant milk, flax eggs
– Gluten-free: Swap flour with almond flour
– Add banana or strawberry filling
– Decorate with chocolate pearls

Storage:

– Refrigerate up to 5 days
– Best served room temperature
– Freeze up to 1 month

Common Mistakes:

– Overbaking
– Undermixing
– Warm ganache
– Uneven cake layers

Pro Tips:

– Use digital scale for precise measurements
– Rotate pan midway while baking
– Let ganache cool before spreading
– Smooth sides with hot spatula

Nutrition (per serving):

– Calories: 250-300
– Protein: 4g
– Fat: 15g
– Carbs: 30g

Perfect For:

– Intimate celebrations
– Personal treats
– Gift giving
– Instagram-worthy desserts

Enjoy your miniature chocolate masterpiece!

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