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Mini Hamburger Cakes

Certainly a party showstopper! Vanilla cakes and a chocolate coated chocolate cake "burger" with perfect little marzipan "tomatoes" and "lettuce".
Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 10 mini cakes

Ingredients

For the Cakes:

  • 1 3/4 Cups Sugar
  • 1 3/4 Cups Flour
  • 1 1/2 Teaspoons Kosher Salt
  • 1 1/2 Teaspoons Baking Powder
  • 1 1/2 Teaspoons Baking Soda
  • 2 Large Eggs
  • 1 Cup Buttermilk
  • 1 Tablespoon Vanilla Extract
  • 1/2 Cup Flavorless Oil Canola
  • 3/4 Cup Water
  • 1/3 Cup Unsweetened Cocoa Powder
  • 5 Ounces 3/4 Cup Dark Chocolate Chips
  • 2 Tablespoons Coconut Oil

For the Tomato and Lettuce:

  • 12 Ounces Marzipan
  • Green Liquid Food Coloring
  • Red Liquid Food Coloring
  • Powdered Sugar
  • Sesame Seeds

Instructions

  1. To make the cakes: Preheat the oven to 350 degrees F. Grease a half sheet pan (18 x 13-inch) and a quarter sheet pan (13 x 9-inch) and line the bottom of each pan with parchment paper.
  2. Add the flour, sugar, salt, baking powder, and baking soda to a large mixing bowl. Whisk to combine.
  3. In a separate smaller mixing bowl, whisk together the eggs, oil, buttermilk, vanilla, and water. Add the wet ingredients to the dry. Mix to combine.
  4. Transfer 3 1/2 cups of the batter to the half sheet pan. Spread with a spatula to make one even layer.
  5. Sift the cocoa powder into the remaining batter. Mix to combine. Pour the chocolate batter into the quarter sheet pan. Spread out evenly.
  6. Bake the cakes for 15 minutes.
  7. Let the cakes cool in their pans. Transfer pans to a freezer for an hour to harden up a bit. This makes for cleaner edges.
  8. Use a 2 3/4 inch round biscuit cutter to cut out 20 vanilla cake rounds and 10 chocolate cake rounds.
  9. Combine the chocolate chips and coconut oil in a microwave safe dish. Heat for 30 seconds, mix. Heat for 40 more seconds, mix until all chips are melted.
  10. Place chocolate cakes on a wire rack with a piece of parchment or wax paper underneath. Pour a few spoonfuls of the chocolate mixture over each chocolate cake. Use the spoon to spread the chocolate evenly over the tops and edges. Place the chocolate cakes in the fridge until ready to assemble.
  11. To make the lettuce and tomato: Take 4 ounces of marzipan and knead about 10 drops of green food coloring until the color is evenly dispersed. If the dough gets sticky, dust with powdered sugar. Use a rolling pin and your hands to roll out and form organic pieces of lettuce. Place on a piece of wax paper and put in the fridge until ready to assemble.
  12. For the tomato, add 10-12 drops of food coloring to the remaining marzipan. Knead to combine. Roll the marzipan out on a powdered sugar dusted surface until about 1/4 inch thick. Use a small drinking glass to cut out 10 circles for tomatoes. Place on a piece of wax paper and then refrigerate until ready to assemble.
  13. Assemble one vanilla cake, a slice of lettuce, the chocolate cake, a tomato slice, and then another piece of vanilla cake. Dust each top with powdered sugar and sesame seeds.