Can I taste the coffee in the finished cake?

With ordinary brewed coffee, the main flavor is usually cocoa. Hot water works if you prefer to skip coffee. Measure the full cup of hot liquid in either case to keep the batter consistency.

Why is my chocolate cake batter so thin?

The measured hot liquid makes a pourable batter. Once it is smooth, transfer it to the pan. If the center is underdone at the first check, bake a little longer and test again.

Why do my chocolate rounds crumble?

Let the cake cool all the way, then give it a brief freezer chill. Use a cutter with a thin edge and support each round from underneath. A piece that breaks can become the lower layer of a cup.

Can I freeze the cups after adding sprinkles?

The cake can freeze, but the sprinkle colors can run during thawing and the topping can soften. Freeze the frosted cups plain and add the dots once they are thawed.

Which frosting makes the cups taste more like a bakery dot cake?

Choose vanilla buttercream for the look and contrast of the bakery-style chocolate cup. For a stronger cocoa finish, choose fudge frosting and serve after it has softened slightly.

Chocolate Dot Cake Recipe (Vanilla or Fudge Frosting)

Description

Moist chocolate cake cups with cocoa and hot coffee, topped with vanilla buttercream and a crisp rainbow nonpareil crust.

Ingredients

Scale

Chocolate cake batter

2 cups all-purpose flour, spooned and leveled
1 1/2 cups granulated sugar
1/2 cup lightly packed light brown sugar
3/4 cup natural unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk (240 mL), at room temperature
1/2 cup neutral vegetable oil (120 mL)
1/3 cup sour cream, at room temperature
2 large eggs, at room temperature
2 teaspoons vanilla extract or paste
1 cup hot coffee or hot water (240 mL)

Vanilla buttercream and sprinkles

1 cup unsalted butter (226 g), softened
3 1/2 cups powdered sugar
3 tablespoons heavy cream or milk
2 teaspoons vanilla bean paste
1/4 teaspoon fine salt
1 container rainbow nonpareils (4.6 ounces, about 1 cup depending on brand)

Instructions

Heat the oven to 350°F (175°C). Grease the pan and line the bottom with parchment. Whisk the flour, sugars, cocoa, leaveners and kosher salt, breaking up any brown sugar lumps.
Add buttermilk, oil, sour cream, eggs and vanilla. Whisk until the dry mixture is mostly incorporated. Slowly pour in the hot coffee while whisking gently. Scrape the bowl and stop once the batter looks smooth. The batter pours easily by design.
Bake for about 30–35 minutes. The center should spring back gently, and a toothpick can pick up a few moist crumbs. If it comes out coated in wet batter, give the cake another few minutes.
Cool the cake completely and chill it in the freezer for 20–30 minutes. Use a round cutter slightly narrower than the inside of your cup. Lightly oil the cutter if crumbs cling, and wipe it between cuts. The rounds may be about 1½ inches thick, depending on your pan.
Beat the softened butter until creamy. Add the powdered sugar gradually at low speed, then add the cream, vanilla and salt. Beat until spreadable. If the frosting starts to form air pockets, stir it slowly with a spatula before spreading.
Place one round in each cup and leave about ¼–½ inch above it for frosting, or use a shorter cup or a second cake layer if the container is deep. Frost to the rim and level with a spatula. Hold each cup straight upside down over a shallow bed of nonpareils, press once and lift.

Notes

Allow time to cool the cake completely, followed by a 20–30-minute freezer chill for clean cuts. Use natural unsweetened cocoa. Hot water can replace the coffee in the same amount. Refrigerate covered for up to 3 days. For longer storage, freeze the frosted cups without sprinkles and decorate after thawing.

Prep Time: 35 minutes
Cooling and Chilling Time: 55 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate dot cake recipe, chocolate dot cakes, chocolate dot cake copycat