Ghirardelli® Mini Bittersweet Chocolate Cakes


Rounds of chocolate cake are split into 2 rounds and layered with rich, chocolate frosting and a sprinkle of mini chocolate chips.

Prep Time:
1 hrs 30 mins
Cook Time:
25 mins
Total Time:
1 hrs 55 mins
14 stacked cakes


  • 1 (10 ounce) package Ghirardelli® Dark Chocolate 60% Cacao Baking Chips, divided

  • 1 teaspoon shortening

  • 2 ¼ cups all-purpose flour

  • ½ cup Ghirardelli® 100% Unsweetened Ground Cocoa Powder

  • 1 ½ teaspoons baking soda

  • 1 teaspoon salt, divided

  • 1 ½ cups unsalted butter, divided, at room temperature

  • 1 ½ cups granulated sugar

  • 4 large eggs

  • 2 teaspoons pure vanilla extract

  • 1 ½ cups buttermilk

  • 8 cups powdered sugar, divided

  • cup milk

  • 2 teaspoons pure vanilla extract

  • ¾ cup Ghirardelli® Semi-Sweet Chocolate Mini Baking Chips


  1. Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan. Line with parchment paper. Grease and flour the paper; set pan aside.

  2. In a small saucepan, place 3/4 cup of the dark chocolate baking chips with the shortening. Heat over low heat until melted and smooth; set aside to cool.

  3. In a medium bowl, stir together the flour, cocoa, baking soda, and 1/2 teaspoon salt; set aside.

  4. In a large bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar and beat 2 minutes more or until fluffy. Add eggs, one at a time, beating on low after each. Beat in chocolate mixture and vanilla. Alternately add flour mixture and buttermilk into butter mixture, beating on low after each addition. Spread batter into the prepared pan.

  5. Bake about 25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack.

  6. Meanwhile for the frosting: Melt the remaining 1 cup dark chocolate baking chips and cool. In a very large mixing bowl, beat 3/4 cup butter with an electric mixer on medium speed for 30 seconds. Beat in melted chocolate, 1/2 teaspoon salt, and 1 cup of the powdered sugar until combined. Beat in milk and vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in enough additional milk until smooth and spreadable.

  7. Cut rounds of the cake using a 3-inch round cutter or heart cutter.* Halve the cakes crosswise to form 2 thin layers. Spread frosting over each round (both layers). Stack one frosted round over the other. Sprinkle with mini baking chips.

    Mini Chocolate Cakes on plates
    Mini Chocolate Cakes on plates .

*Test Kitchen Tip:

Make "cake pops" with leftover cake scraps: Coarsely crumble scraps and combine with the remaining frosting or 1 sixteen-ounce container of chocolate frosting. Scoop into desired-size mounds, chill, insert pop sticks, and dip in melted Ghirardelli(R) Dark Chocolate 60% Cacao Baking Chips.

Nutrition Facts (per serving)

821 Calories
34g Fat
131g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 14
Calories 821
% Daily Value *
Total Fat 34g 43%
Saturated Fat 20g 102%
Cholesterol 107mg 36%
Sodium 355mg 15%
Total Carbohydrate 131g 47%
Dietary Fiber 4g 13%
Total Sugars 102g
Protein 8g
Vitamin C 0mg 2%
Calcium 59mg 5%
Iron 2mg 9%
Potassium 145mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love