Oh, I get you; I’m a fan of chocolate, too. But that does not mean I’m always up for a massive baking project every time. Some days, I only want a quick fix — a mini chocolate cake that hits the spot without spending hours in the kitchen.

The answer is right there: make the chocolate cake recipe small! Let me tell you how.
Why A Mini Chocolate Gateau Recipe Is Such A Hit
- Small cakes are lovely without all the dramatic, overboard mess! With their petite size, you get a very intense chocolate flavor in every bite, thanks to the great cake-to-frosting ratio.
- Mini cakes are a playground for flavor experiments. From dark and milk chocolate to an extra twist with peanut butter, raspberry, or a refreshing peppermint kick, seriously, there’s so much you can do.
- Pair one of these little guys with a cup of coffee or tea, and you get a happy afternoon treat. They’re also amazing for any small celebration, whether a birthday bash or an intimate anniversary dinner.
- Also, imagine the joy of gifting someone you like a homemade or gourmet mini cake. Who can ever forget such a thoughtful (yet super tasty) present?

9 Basic Steps To Make Small Chocolate Cake (6-Inch)
Step 1.
First, preheat your oven to 350°F (177°C). Once done, grab a round 6-inch cake pan and grease it well. Don’t forget to line it with parchment paper, too; that’s how you make sure your moist chocolate cake slides right out of the pan like a dream.
Cake
Step 2.

Whisk the flour, cocoa powder, espresso powder, baking soda, and salt in a big bowl.
Then, mix the oil, egg, sugar, buttermilk, and vanilla extract in another bowl until they’re all cozy together. Pour the two bowls into each other and beat it until everything’s nice and smooth!

Step 3.
Now, spread that delicious batter into your prepared pan evenly.
Pop it into the oven and bake for about 27 to 30 minutes. You’ll know it’s good to go when a toothpick inserted in the center comes out clean or with just a few dry crumbs. Oh, and don’t stress if the center sinks a bit; that just means you’ve got a super moist cake!

Step 4.
Let it cool in the cake pan on a wire rack before diving in with the frosting. Patience never fails us, my friend.
Ganache
Step 5.
Let’s whip up that chocolate ganache while our cake cools down! Here’s the scoop.
Grab a medium heat-safe bowl and toss in your chopped chocolate. Then, in a small saucepan, gently heat up the cream over medium heat until it’s JUST about to simmer. Don’t let it go crazy and boil over!

Step 6.
Once your cream is toasty, pour it over the chocolate and let it rest for a few minutes. Then, grab a small spatula or metal spoon and give it a super slow stir until everything is melted into chocolatey goodness.
Your ganache might seem a bit runny at first, but don’t sweat it; that’s totally fine.
Step 7.
And now we wait! Let that ganache cool and thicken for 30 to 60 minutes. If you’re in a rush, you can pop it in the fridge to speed up the process, but stir it every so often to keep it smooth. Or, if you’ve got time to spare, let it chill at room temp for a couple of hours.
Step 8.
Is your ganache nice and thick now? Great. Now you’ve got options!
You can use it as is for a smooth finish, or if you’re feeling fancy, whip it up with a hand or handheld mixer at medium speed until fluffy (think spreadable or pipe-able kind!). That usually takes me 3 to 4 minutes.
Step 9.
Here comes the fun part: slather that gorgeous ganache all over our cool cake!

If your ganache has already cooled down and thickened well (or whipped into fluffy perfection), you can even pipe it on with a piping bag. Add some extra garnishes (like mint or sprinkles) to jazz things up if you want.


After that, all that’s left to do is slice it up and dig in your perfect dessert! Try my triple chocolate cake if you want to sink even deeper into all the chocolate-y goodness.
Notes
1. Are you looking for another way to boost your chocolate flavor? Try adding some brewed coffee to the mix!
Like espresso powder, the coffee highlights the chocolate notes without overpowering them. But to make up for the coffee’s moisture content, don’t forget to adjust the amount of vegetable oil a little!
2. Ditch the supermarket cocoa powder if you can! I often go for the highest-quality natural cocoa powder. These types have already been treated with alkali to offset their acid kicks, resulting in a richer, darker cocoa flavor. They also dissolve more easily in liquids and keep nasty batter clumps away.
3. Want to keep your frosting simple and elegant? Dust the top of the cooled cake with powdered sugar! This little trick creates a beautiful, snow-like effect and adds extra sweetness without much effort. It took me, like, a minute or two.
4. For an even more vibrant burst of color and fresh vibes, fresh berries (like raspberries or strawberries) are the way to go! You should scatter them over the frosted cake so their contrasting tartness can make the sweet frosting and chocolate shine through. There’s no better flavor combo, trust me.
5. “Too much chocolate” doesn’t exist in my books, so chocolate shavings all the way!
You can use a vegetable peeler on a chocolate bar to create these fancy-looking curls. (I myself run the peeler along the side of the chocolate bar to form thin ribbons of chocolate). Another option is to grate the chocolate on a box grater for a more rustic look. Your cake, your choice.
FAQs
Can I Replace Buttermilk With Something Else?
Yup. I found sour cream (and sometimes plain yogurt) yields the same moisture and tender flavors.
How Long Do They Last?
When covered tightly or stored in an airtight container, they can last for a whole day at room temperature and up to five days at room temperature! You can stash them in the freezer for three months if you want to, but I’d much prefer it if you dig in as soon as possible.
Have fun!
Discover More Unique Cake Recipes:

Small Chocolate Cake
Ingredients
Cake
- ½ cup spooned and leveled all-purpose flour
- ¼ cup natural unsweetened cocoa powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup vegetable oil
- ½ cup granulated/white sugar
- 1 egg, room temperature
- ½ tsp pure vanilla extract
- ¼ cup buttermilk, room temperature
- optional ½ tsp espresso powder
Chocolate Ganache
- 1 bittersweet or semisweet chocolate bar (4 ounces), finely chopped
- ½ cup heavy cream or heavy whipping cream
- Mint, or raspberries, or sprinkles for garnishing
Instructions
- Preheat your oven to 350°F (177°C). Grease a round 6-inch cake pan and line it with parchment paper.
Cake
- Whisk the flour, cocoa powder, espresso powder, baking soda, and salt in a big bowl. Then, mix the oil, egg, sugar, buttermilk, and vanilla extract in another bowl. Pour the two bowls into each other and beat it until smooth!
- Spread the cake batter into your prepared pan. Bake for about 27 to 30 minutes. You’ll know it’s ready when a toothpick poked into the middle comes out mostly clean.
- Let it cool in the cake pan on a wire rack while you make the ganache.
Ganache
- Toss chopped chocolate into a heat-safe bowl. Then, in a small saucepan, gently heat the heavy cream (or heavy whipping cream) over medium heat until it’s JUST about to simmer.
- Pour it over the chocolate and let it rest for a few minutes. Then, give it a super slow stir until everything is melted.
- Let that ganache cool and thicken for 30 minutes to 2 hours. If you’re in a rush, you can refrigerate it, but stir it every so often to keep it smooth.
- You can use it as is for a smooth finish or whip it up with a hand or handheld mixer at medium speed until fluffy (3 to 4 minutes).
- Slather or pipe this ganache over your cool cake. Optional: add some extra garnishes. Enjoy!
Notes
- Adding brewed coffee can enhance the chocolate flavor.
- Using high-quality cocoa powder will also intensify the chocolate flavor and give your tender cake a richer, darker color.
- For a simple yet elegant touch, dust the top of the cooled cake with powdered sugar.
- Scattering fresh berries like raspberries or strawberries over the frosted cake adds a pop of fresh, vibrant color.
- Chocolate shavings add a decorative touch and even more chocolate. Use a vegetable peeler on a chocolate bar to create these, or grate the chocolate on a box grater for a more rustic look.