8-Layer Miniature Chocolate Cake

So this 8-layer miniature chocolate cake is my best microwave-baked item so far, and I'm very excited about! I used my normal chocolate cake recipe, but made it smaller, and then turned it into a miniature layered cake. The whole cake is about 2" wide, 2" long, and 7-8" tall (so not miniature in height!). You could also make two shorter cakes with this recipe, up to you!

The frosting isn't as smooth as I like it to be, but it was awkward to frost such a small, narrow cake - so I'll work on that for next time, but the taste was delicious!

First, I made the cake and let it cool completely. Then I made the frosting, and cut and stacked the cake. I'll explain more in detail below.

Ingredients:

CAKE

• 1/2 cup all purpose flour
• 1/2 cup sugar
• 3 tablespoon cocoa powder
• 1/2 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon instant coffee granules (this enhances the chocolate flavor!)
• 1/4 cup milk
• 2 tablespoons vegetable oil
• 1/2 egg (or 1 1/2 tablespoons egg beaters)
• 1/2 teaspoon vanilla extract
• 1/4 cup boiling water

 FROSTING

• 4 tablespoon butter, melted
• 3 tablespoon cocoa powder
• 5/6 cup powdered sugar
• 1 tablespoon + 1 teaspoon milk
• 1/3 teaspoon vanilla
• pinch of instant coffee granules

Instructions:

CAKE

1. Mix the flour, sugar, cocoa powder, baking powder, baking soda, salt, and coffee granules in a bowl until combined.
2. Mix the milk, vegetable oil, egg, vanilla (not water yet!) in a separate bowl
3. Pour the wet ingredients into the dry ingredients and mix until combined. Then add the boiling water, and mix (carefully) until fully incorporated.
4. Prepare a microwave-safe (preferably square) container with vegetable oil (this fits nicely into a 3 1/2 - 4 cup container)
5. Pour cake batter into container, and place in microwave. Bake for 4-6 minutes (watch to make sure it's done). You can open the microwave to check on it, and then keep baking, but let it go for at least 3 minutes so it doesn't deflate too much.
6. Let cool completely. 

Batter's ready!

 
FROSTING

1. Melt butter in a bowl in the microwave. Once melted, add the cocoa powder and mix until combined.
2. Add powdered sugar and mix until incorporated.
3. Add milk, vanilla, and coffee granules. 
4. Mix with whisk until combined and slightly lightens in color (incorporates air and makes frosting lighter and more delicious)

ASSEMBLY

1. Once cool, flip the cake out of the baking container onto a flat surface. 
2. Cut the cake into four equal squares, and then cut each square into two shorter squares (see photo below). You also have the option of just stacking the thicker four slices - I just like a lot of frosting on my cakes!
3. Once you have eight squares (or four - your choice), you are ready for assembly! Place one square on a plate, frost, place the second square on top, frost, and repeat until you reach the last piece (alternating between slices of cake and frosting. 
4. Now place the stack in the fridge and let cool for at least 30 minutes - this is important so it doesn't topple over or fall apart when frosting the outside.
5. Once cooled, frost the outside, and you're done! YUM!

#1 - Flip cake onto flat surface

#2 - 4 squares, and cut each square in half this way (so each square is shorter)

#3 - Assemble Cake (frosting between each cake layer). Then cool (#4) before frosting (#5).