Description
A rich and moist 6-inch Small Chocolate Cake with layers of soft cake and luscious chocolate ganache, perfect for intimate occasions.
Ingredients
Scale
- 3/4 cup (63g) all-purpose flour, spooned and leveled
- 1/4 cup (21g) unsweetened natural cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon espresso powder (optional)
- 1/4 teaspoon salt
- 1/4 cup (60ml) vegetable oil
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/4 cup (60ml) buttermilk, at room temperature
- 1 (4-ounce) (113g) quality semi-sweet or bittersweet chocolate bar, finely chopped
- 1/2 cup (120ml) heavy cream or heavy whipping cream
- Optional garnish: raspberries, mint, and/or sprinkles
Instructions
- Preheat oven to 350°F (177°C). Grease and line a 6-inch round cake pan with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, espresso powder (if using), and salt.
- In a separate bowl, whisk vegetable oil, sugar, egg, vanilla extract, and buttermilk until smooth.
- Pour wet ingredients into dry ingredients and mix until smooth and lump-free.
- Pour batter into prepared pan and bake 27-30 minutes. Test doneness with a toothpick.
- Cool cake in pan 10 minutes, then transfer to a wire rack to cool completely.
- For ganache, heat cream until simmering, pour over chopped chocolate, let sit 2-3 minutes, then stir until smooth.
- Allow ganache to cool and thicken 30-60 minutes, then spread over cooled cake.
- Decorate with optional garnishes like raspberries or mint.
- Slice and serve or store properly.
Notes
- Use room temperature ingredients for best results.
- Do not overmix the batter to keep cake moist and light.
- Check freshness of baking soda to ensure proper rise.
- Substitute gluten-free flour for a gluten-free version.
- Use melted butter instead of vegetable oil for richer flavor.
- Replace buttermilk with almond milk plus vinegar for dairy-free option.
- Freeze cake wrapped tightly for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 27-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/6 of cake)
- Calories: 280
- Sugar: 22g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Small Chocolate Cake, 6-inch Chocolate Cake, Mini Chocolate Cake, Chocolate Ganache Cake, Moist Chocolate Cake