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Calling all coffee lovers and dessert enthusiasts! I have a recipe that will take your taste buds on a delicious journey. The Petite Mocha Cakes recipe is one that combines the rich, smooth taste of chocolate with the invigorating flavor of mocha for a dessert that is both indulgent and satisfying.

Picture this: moist and fluffy petite cakes infused with subtle notes of instant coffee, cinnamon, and vanilla, topped with a luscious layer of bittersweet chocolate ganache. These mini mocha cakes are perfect for small gatherings or as a sweet indulgence after dinner.

Whether you are in the mood for something sweet after a long day at work, or want to impress your guests with a delightful miniature dessert, the Petite Mocha Cakes recipe has got you covered. So, grab your apron and let’s get baking!

Why You’ll Love This Recipe

Petite Mocha Cakes
Petite Mocha Cakes

There are countless reasons to love this Petite Mocha Cakes recipe, but I’ll give you just a few compelling ones.

First, let’s talk about the flavor. Who doesn’t love the rich, indulgent taste of chocolate and coffee combined? These petite mocha cakes deliver that perfect blend of sweet and bitter, creating a taste sensation that will leave you wanting more.

Second, the texture of these cakes is absolutely divine. They’re perfectly moist and rich, without being too heavy or dense. With a tender crumb that practically melts in your mouth, these petite mocha cakes are nothing short of heavenly.

But perhaps the best thing about this recipe is its versatility. Whether you’re looking for a simple dessert to enjoy with your morning coffee or an elegant bite-sized treat for a special occasion, these petite mocha cakes fit the bill. You can dress them up or down depending on the occasion – top them with chocolate ganache and whipped cream for an extra fancy touch, or keep things simple with a dusting of powdered sugar.

And if you have dietary restrictions like gluten intolerance or dairy allergies, fear not – this recipe can easily be adapted to suit your needs. With just a few simple substitutions, you can create a version that’s just as delicious and satisfying.

So whether you’re a seasoned baker or just starting out in the kitchen, there’s every reason to fall in love with this Petite Mocha Cakes recipe. Give it a try and see for yourself!

Ingredient List

Sure! Here are 11 unique photo captions for the recipe for Petite Mocha Cakes:
Sure! Here are 11 unique photo captions for the recipe for Petite Mocha Cakes:

Ingredients for Petite Mocha Cakes Recipe

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2/3 cups flour
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp instant coffee, dissolved in 1/4 cup hot water

For the Chocolate Glaze:

  • 4 oz. bittersweet chocolate, chopped
  • 1/4 cup unsalted butter, cut into pieces
  • 3/4 cup powdered sugar
  • 3 tbsp. milk

Ingredient Notes

This recipe uses standard baking ingredients like butter, sugar, and eggs. We recommend using room temperature eggs and butter as they will cream together more easily. Instant coffee is used to add a beautiful mocha flavor that adds depth to the chocolatey cake. Don’t forget to dissolve the instant coffee in hot water before adding it to the batter.

The chocolate glaze is what really gives these Petite Mocha Cakes their shine! You can use any type of chocolate you like – semisweet or dark chocolate would work nicely too!

The Recipe How-To

Once you have gathered all the ingredients, it’s time to start making these Petite Mocha Cakes. Here is a step-by-step guide on how to make them.

Step 1: Preheat the Oven and Prepare the Baking Tin

Preheat your oven to 350°F. Grease and flour a 9×13 inch baking tin or line it with parchment paper.

Step 2: Make the Mocha Cake Batter

In a medium bowl, mix together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, a pinch of ground cinnamon and a pinch of salt. In another mixing bowl, beat 6 tablespoons of unsalted butter and 3/4 cup of granulated sugar until creamy using an electric mixer.

Add 2 eggs at room temperature one at a time, beating well after each addition. Add 1 teaspoon of vanilla extract and mix well.

In a small bowl, mix together 1 tablespoon of instant coffee and 2 tablespoons hot water until the coffee is dissolved. Add it to the butter mixture and stir well.

Gradually add in the dry ingredients mixture to the butter mixture, alternating with 3/4 cup of buttermilk, stirring gently just until everything is combined.

Step 3: Bake the Cakes

Pour the batter into the prepared baking tin and smooth it out evenly. Bake for 20-25 minutes or until a toothpick comes out clean from the center. Allow it to cool completely before moving on to the next step.

Step 4: Cut Out Petite Cakes

Using a small round cookie cutter or a shot glass, cut out small circles from the cake. Make sure that they’re all roughly the same size for even results.

Step 5: Make Chocolate Ganache

Chop 4 oz of bittersweet chocolate and place it in a medium heatproof bowl. Heat up 1/2 cup of heavy cream until steaming, then pour it over the chocolate. Stir gently and continuously until the chocolate is melted and the mixture is smooth.

Step 6: Assemble the Petit Fours

Dip each petite cake in the chocolate ganache, letting any excess drip off. Place them on a wire rack to set for several minutes.

Optional: Sprinkle with powdered sugar, espresso powder, or cocoa powder for an extra touch.

Step 7: Chill and Serve

Place the petit fours in the fridge for 15-20 minutes or until the chocolate has completely set. Once done, serve them on a platter with some coffee or tea.

Enjoy your delightful Petite Mocha Cakes!

Substitutions and Variations

 Experience a little slice of paradise with these petite mocha cakes.
Experience a little slice of paradise with these petite mocha cakes.

One of the beauty of cooking is that it allows for creativity and personal preferences. Here are some substitutions and variations to help personalize your petite mocha cakes recipe:

– Flour: If you want to make this recipe gluten-free, you can use a gluten-free flour blend instead of all-purpose flour. You might need to adjust the amount of liquid in the recipe, so the batter isn’t too thick or too thin.

– Chocolate: Instead of bittersweet chocolate, you can use dark chocolate, white chocolate, or milk chocolate. Just make sure to adjust the sweetness based on the type of chocolate used.

– Coffee: If you prefer a stronger coffee flavor, you can use more instant coffee granules than what is called for in the recipe. Alternatively, you can mix in some espresso powder for a richer coffee flavor.

– Butter: Instead of unsalted butter, you can use salted butter. Just be sure to adjust the amount of salt in the recipe accordingly.

– Sugar: If you want to reduce the sugar content, you can try using a sugar substitute like stevia or erythritol. Keep in mind that these substitutes might affect the overall texture and taste of the cake.

– Dairy-free variation: For a dairy-free version, you can replace the butter with vegan butter or coconut oil and use almond milk or oat milk instead of regular milk.

– Peppermint Mocha variation: To make a festive peppermint mocha version, add 1/2 teaspoon of peppermint extract to the cake batter and sprinkle crushed candy cane on top before serving.

With these substitutions and variations, you can get creative with the Petite Mocha Cakes Recipe and tailor it based on your personal taste preferences!

Serving and Pairing

 Let these mini cakes transport you to a cozy café on a rainy day.
Let these mini cakes transport you to a cozy café on a rainy day.

When it comes to serving and pairing these delectable Petite Mocha Cakes, the possibilities are endless! These petit fours are packed with rich mocha flavor and decadent chocolate notes, making them the perfect accompaniment to a hot cup of coffee or tea.

For a classic pairing, try serving these petite mocha cakes with a piping hot cappuccino or latte. The smooth, frothy milk pairs perfectly with the deep, bold flavors of the mocha cake. If you prefer tea, an Earl Grey or Darjeeling would be ideal.

If you’re looking for something a little stronger to pair these petite mocha cakes with, a glass of red wine such as Pinot Noir or Merlot will complement the chocolate and mocha flavors beautifully. You could also try a sweet dessert wine such as a port or sherry.

For those who like to mix things up a bit, why not try serving these petite mocha cakes with a rich and creamy hot chocolate? The combination of chocolate and mocha is a match made in heaven!

If you plan on serving these petite mocha cakes as part of dessert after a meal, consider pairing them with fresh berries or whipped cream for an extra indulgent treat. Alternatively, you could also serve them alongside some vanilla ice cream for an irresistible dessert plate.

Overall, these Petite Mocha Cakes are incredibly versatile when it comes to pairing options. So don’t hold back – experiment with different flavors and textures until you find your perfect match!

Make-Ahead, Storing and Reheating

 Enjoy the perfect balance of chocolate and coffee in every bite.
Enjoy the perfect balance of chocolate and coffee in every bite.

One of the great things about petite mocha cakes is that they can be made ahead of time without compromising their taste or texture. If you plan to make these cakes in advance, simply bake them and let them cool completely before storing. You can either store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. When ready to serve, bring the cakes to room temperature, so they are not too cold.

To reheat your petite mocha cakes, there are a few simple options. You can warm them up in the oven at 350°F (175°C) for 5-10 minutes or until they are warmed through. Alternatively, you can heat them up in the microwave for 20-30 seconds at high power. Just be careful not to overheat them since microwaves have a tendency to dry out baked goods.

If you’re planning on making this recipe for entertaining and want to save time during the party, you can easily make these petite cakes in advance and freeze them. Wrap each cake tightly in plastic wrap and store them in an airtight container or ziplock bag for up to 3 months. When ready to serve, allow them to thaw completely before reheating according to your preferred method.

Whether served fresh out of the oven or reheated later, these petite chocolatey treats are sure to impress your guests with their rich mocha flavor and tender texture.

Tips for Perfect Results

 When life gives you chocolate and espresso, make petite mocha cakes!
When life gives you chocolate and espresso, make petite mocha cakes!

When it comes to making the perfect petite mocha cakes, there are certain tips and tricks one can use to ensure the best results. Here are some helpful hints that will guide you in achieving the perfect petite mocha cakes.

Firstly, make sure to measure your ingredients accurately. Baking is a science, and even small variations in measurements can greatly affect the texture and taste of your final product. Use measuring cups and spoons instead of estimating or relying on visual cues.

Secondly, mix your ingredients thoroughly. Beating your eggs and sugar until they are pale and fluffy will create a light and airy texture. Sift your flour, cocoa powder, and baking soda together to avoid any clumps or lumps in your batter.

Thirdly, use quality ingredients to enhance the flavor of your petite mocha cakes. Use real unsalted butter instead of margarine for a richer taste. Choose a high-quality cocoa powder and chocolate for a deeper chocolate flavor.

Fourthly, preheat your oven properly before baking. Preheating helps ensure even heat distribution and oven temperature stability when you put the petite mocha cakes in to bake.

Fifthly, don’t over-bake or under-bake the cakes. Use toothpick test to check if the petite mocha cakes are done baking or not. Insert a toothpick into the center of a petite cake; if it comes out clean, then it’s done.

Sixthly, let the petite mocha cakes cool down completely before decorating them with frosting or glaze. Decorating the cakes while they are still warm may cause the frosting or glaze to melt.

Finally, feel free to experiment with different toppings or flavors for unique variations on this classic dessert. From peppermint mocha to white chocolate mocha, there are plenty of fun and delicious ways to get creative with your petite mocha cakes.

By following these tips, you’ll be well on your way to mastering the art of baking the perfect petite mocha cakes every time.

Bottom Line

In conclusion, these Petite Mocha Cakes are a must-try for any coffee lover and dessert enthusiast. This recipe is perfect for anyone looking to impress their guests during a special occasion, make a delicious treat for themselves or a loved one, or even just to satisfy a sweet craving.

With its rich and decadent flavors of chocolate and coffee, the Petite Mocha Cake is a delightful indulgence that you won’t regret trying. So what are you waiting for? Get baking today and experience the wonderful taste of these delectable treats.

As a barista and coffee enthusiast, I can attest to the fact that these cakes will not disappoint in flavor nor quality of ingredients. So, whether it’s for a birthday party or just because, get ready to enjoy the delightful mocha flavor in every bite!

Petite Mocha Cakes

Petite Mocha Cakes Recipe

I found this lovely little recipe at They are yummy little treats.
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Prep Time 15 mins
Cook Time 8 mins
Course Dessert
Cuisine American
Calories 168.1 kcal


  • 3/4 cup butter, cut into pieces
  • 6 ounces baker's bittersweet baking chocolate (6 squares)
  • 2 tablespoons instant coffee
  • 4 eggs
  • 2/3 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/3 cup flour
  • 1/4 teaspoon ground cinnamon


  • Preheat the oven to 400ºF.
  • Microwave butter, chocolate and coffee in large microwaveable safe bowl on high for 1 min or until butter is melted. Stir until chocolate is completely melted. Freeze until cooled, stirring occasionally.
  • Beat eggs, powdered sugar and vanilla in another bowl with electric mixer on high speed 2-3 min or until well blended.
  • Add chocolate mixture; mix well.
  • Combine flour and cinnamon. Add to chocolate mixture; beat just until blended.
  • Spoon evenly into 12 paper lined muffin cups.
  • Bake 8-10 min or until cakes are slightly puffed and feel firm at edges and soft in center when pressed with fingertips.
  • Cool 5 min; remove paper liners. Serve warm.

Add Your Own Notes


Serving: 41gCalories: 168.1kcalCarbohydrates: 9.9gProtein: 2.7gFat: 13.2gSaturated Fat: 7.8gCholesterol: 101mgSodium: 105.6mgFiber: 0.1gSugar: 6.7g
Keyword < 30 Mins, Dessert
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