Toaster Oven Mini Chocolate Cake
Craving a chocolate cake but don't want to make a full-sized one? This mini chocolate cake is perfect for a small gathering or a cozy dessert for two, baked right in your toaster oven.
Why This Works in a Toaster Oven
This mini cake is designed to fit perfectly in a toaster oven, using a smaller pan and shorter baking time to achieve a rich and moist chocolate flavor without the need for a full-size oven.
Toaster Oven Setup
- Temperature: 350°F (175°C)
- Setting: Bake
- Convection: No
- Rack Position: Middle
- Pan Size: 6 x 6 in (15 x 15 cm)
- Batch Size: 1 mini cake
- Cook Time: 25-30 minutes
- Rotate Pan: Yes, halfway through
- Ready When: The edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
💡 No convection setting? You're all set — this recipe uses the regular Bake setting, so any toaster oven can make it, with or without a convection button.
Ingredients
Cake
- 1/2 cup (65 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup (60 ml) milk
- 2 tablespoons (30 ml) vegetable oil
- 1 egg
- 1/2 teaspoon vanilla extract
Topping
- 1/4 cup (60 ml) heavy cream
- 1/3 cup (60 g) semi-sweet chocolate chips
Equipment
- Toaster oven
- 6 x 6 in (15 x 15 cm) baking pan
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Cooling rack
- Small saucepan
Instructions
- Preheat your toaster oven to 350°F and grease a 6 x 6 in (15 x 15 cm) baking pan.
- In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the milk, vegetable oil, egg, and vanilla extract to the dry ingredients and mix until just combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake in the toaster oven on the middle rack for 25-30 minutes, rotating the pan halfway through.
- The cake is ready when the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan on a cooling rack.
- For the topping, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Remove from heat and pour over the chocolate chips in a bowl. Let it sit for 2 minutes, then stir until smooth.
- Pour the chocolate topping over the cooled cake, spreading it evenly.
- Enjoy this delightful mini chocolate cake that's perfectly sized for a sweet treat!
How to Know It's Ready
The edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
Troubleshooting
- If the cake is browning too quickly on top, cover it loosely with foil halfway through baking.
- Ensure your toaster oven is preheated to the correct temperature to avoid uneven baking.
- If the cake is too dense, make sure you measured the flour correctly and didn't overmix the batter.
- For a moist cake, do not overbake. Start checking for readiness a few minutes early.
Storage and Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. To reheat, place a slice in the toaster oven at 300°F for about 5 minutes, or until warmed through.
Variations
- Add a teaspoon of instant coffee to the batter for a mocha flavor.
- Stir in a handful of chocolate chips or nuts into the batter before baking.
- Top with fresh berries instead of chocolate ganache for a fruity twist.
- Sprinkle with powdered sugar for a simple finish.
FAQ
Can I use a different type of flour?
Yes, you can use cake flour for a lighter texture. Substitute it in equal amounts.
How do I prevent the cake from sticking to the pan?
Grease the pan well with butter or non-stick spray, and consider lining it with parchment paper.
Can I make this cake without eggs?
Yes, you can substitute the egg with 1/4 cup of unsweetened applesauce or a flax egg.
What if I don't have a 6 x 6 in pan?
You can use a similar-sized pan, like a 7 x 5 in (18 x 13 cm) pan, but adjust the baking time slightly.