It’s kind of hard to go wrong with chocolate cake, but adding chocolate chips and bite size, makes it even better!
This recipe is really moist and that perfect chocolate cake flavor we all long for. Adding the chocolate chips is a bonus and fun to bite into.
While I was creating these cute little mini Bundt cakes I wanted to do something different for my icing. I would normally go for a chocolate ganache or something berry, but this time I made a banana icing and let me tell you… It is DELICIOUS!
It is really simple to make, stores well and I will have many more recipes popping up staring this icing in the future.
Now back to the cake. This will make 2 batches of mini Bundt cakes, 24 cupcakes, or 2 8″ round cakes. To pair with the banana icing I topped these minis with a caramel square and pinch of sea salt. Alternating with extra chocolate chips. You can add both or just do one but I will say the caramel with sea salt is a incredible combo with the cake and icing. Put a cherry on top and its a banana split.
Hmmm now that gives me a new idea.
Ok lets get started!
Chocolate Chip Mini Cakes with Banana Icing!
Ingredients
CAKE
- 2 1/2 cups All Purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 1/2 cups sugar
- 1 tsp vanilla
- 2 eggs
- 1 cup milk
- 1/2 cup cocoa powder i use dark
- 1 cup semi sweet chocolate chips
Banana Icing
- 1 banana, sliced
- 1 egg white
- 1/8 tsp salt
- 1/3 cup sugar
- 1/2 tsp vanilla
- 1 tsp lemon juice
Toppings
- 12 to 24 soft caramel candies, unwrapped
- chocolate chips
- sea salt flakes
Instructions
Cake
- Heat the oven to 350°
- In a large mixing bowl combine the flour, baking soda, baking powder, and salt. Set aside.
- In a kitchen aid mixer or bowl with a hand mixer, add the vegetable oil and sugar. Mix on medium speed, scraping down the bowl when needed. Add vanilla and eggs. Beat until fluffy.
- Now start adding the flour mixture and milk alternating until all mixed in well.
- Add the cocoa, mix well. Scrape down and fill pan. Fill the pan about 3/4 full.
- Bake for 20 minutes or until a toothpick comes clean.
- Let them rest for 5 minutes then move to a cooling rack.
Icing
- In a kitchen aid or using a hand mixer, combine all the icing ingredients. Beat until fluffy. About 3 minutes.
- After the cakes have cooled, dip into the icing about 3/4 of the way and put back onto the rack. Top with desired toppings. Refrigerate for up to 3-4 days.
- ENJOY!
