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Chocolate Small Cake

Small Chocolate Cake

Think of this cake as your regular chocolate cake's little cousin! It's the same yummy recipe but baked in a smaller pan, so you end up with fewer slices. Perfect for all the sweet tooths out there without messy leftovers!
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Course: Cake
Cuisine: American
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 3 hours
Servings: 3
Calories: 421kcal
Author: Brenda Maher

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

  1. Adding brewed coffee can enhance the chocolate flavor.
  2. Using high-quality cocoa powder will also intensify the chocolate flavor and give your tender cake a richer, darker color.
  3. For a simple yet elegant touch, dust the top of the cooled cake with powdered sugar.
  4. Scattering fresh berries like raspberries or strawberries over the frosted cake adds a pop of fresh, vibrant color.
  5. 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.

Nutrition

Calories: 421kcal | Carbohydrates: 44.7g | Protein: 8.2g | Fat: 21.9g | Saturated Fat: 10.6g | Cholesterol: 116mg | Sodium: 201mg | Potassium: 360mg | Fiber: 4.1g | Sugar: 28.3g | Calcium: 92mg | Iron: 3mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!