Heavenly Mini Soft Cakes (Print Version)

# Ingredients:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup unsweetened cocoa powder
04 - 1 tsp baking powder
05 - 1/2 tsp baking soda
06 - 1/4 tsp salt

→ Wet Ingredients

07 - 1/2 cup buttermilk, at room temperature
08 - 1/4 cup vegetable oil
09 - 1 large egg
10 - 1 tsp vanilla extract
11 - 1/4 cup hot water

→ Optional Additions

12 - 1/2 cup chocolate chips
13 - Powdered sugar for dusting
14 - Fresh berries for garnish (strawberries, blueberries, or raspberries)

# Instructions:

01 - Preheat oven to 175°C (350°F). Grease and flour a mini muffin pan or line with mini cupcake liners.
02 - Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Whisk until well combined.
03 - In a separate bowl, whisk together buttermilk, vegetable oil, egg, and vanilla extract until smooth and fully incorporated.
04 - Pour wet ingredients into dry ingredients. Stir gently to combine, being careful not to overmix. The batter will be thick at this stage.
05 - Slowly incorporate hot water, stirring until the batter is smooth. The consistency will become thinner. If desired, fold in chocolate chips.
06 - Using a small scoop or spoon, fill each muffin cup approximately 2/3 full with batter.
07 - Bake in preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow mini cakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
09 - Dust cooled cakes with powdered sugar and arrange on a serving platter with fresh berries.

# Notes:

01 - These mini chocolate cakes have a delicate, moist texture that makes them perfect for afternoon tea or special occasions.
02 - For best results, ensure all ingredients are at room temperature before mixing.

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