Mini Chocolate Cakes

Step 1: Preheat the oven to 180°C / 350°F (160°C fan-forced).

Step 2: Butter a 40 x 28.5 x 2.5 cm tray, then line it with baking paper.

Step 3: Sift the flour, cocoa, baking powder, and baking soda into a bowl. Add the sugar and salt, then whisk to combine.

Step 4: Add the egg, milk, oil, and vanilla, then whisk to combine. Dissolve the coffee in the hot water, add it to the batter, and whisk again. The batter will be very thin.

Tip: The coffee powder is optional.

Step 5: Pour the batter into the prepared pan and bake for 13 minutes.

Step 6: Cool the cake in the pan for 10 minutes. Use the paper overhang to lift it onto a rack, leaving it on the paper, and cool for 30 minutes. Refrigerate uncovered for at least 1 hour before cutting rounds.

Tip: The cake is too soft to cut neatly when freshly baked.

Step 7: Cover the sticky surface of the cake with paper, then flip it onto a cutting board so the sticky side is down. Peel the paper from the base and cut out 21 rounds, each 6 cm / 2.4 inches wide, or use another size or shape.

Tip: Keeping the sticky surface facedown helps prevent it from sticking to the cutter.

Step 8: Place a cake round on a small piece of paper, using a dab of frosting underneath to keep it from sliding. Pipe coils of frosting onto the layers, stacking three rounds for each cake. Pipe frosting around the sides and over the top.

Tip: A cake turntable is handy but not essential.

Step 9: Smooth the frosting with a small offset spatula or knife, touching only the frosting surface. Avoid touching the cake so crumbs don't dislodge into the frosting.

Step 10: Pile chocolate shards on the cakes. Add raspberries and rosemary sprigs if desired.

Step 11: Beat the butter on high for 3 minutes, until soft and fluffy. Add the icing sugar in three batches, beating each in starting on low speed and then increasing the speed. Add the next batch once the previous one is incorporated.

Tip: Starting on low helps keep the icing sugar from scattering.

Step 12: Once all the icing sugar has been added, add the cocoa powder, milk, and vanilla. Beat again, starting on low and gradually increasing the speed. When the cocoa is incorporated, beat on high for 3 minutes until fluffy.

Step 13: Transfer the frosting to a piping bag. A zip-top bag can also be used.