Description
Here’s a simple, moist, and rich small chocolate cake recipe that’s perfect for two to four servings. It’s easy to make and satisfies any chocolate craving.
Ingredients
For the Cake:
– ¾ cup all-purpose flour
– ¼ cup unsweetened cocoa powder
– ½ teaspoon baking soda
– ¼ teaspoon baking powder
– ¼ teaspoon salt
– ½ cup granulated sugar
– 1 large egg
– ¼ cup buttermilk (or ¼ cup milk + ½ tsp vinegar)
– ¼ cup vegetable oil
– ½ teaspoon vanilla extract
– ¼ cup hot water
For the Frosting:
– ½ cup unsalted butter, softened
– 1 cup powdered sugar
– 2 tablespoons unsweetened cocoa powder
– 1–2 tablespoons milk or cream
– ½ teaspoon vanilla extract
Instructions
1. Prepare the Cake:
1. Preheat oven: Preheat your oven to 350°F (175°C). Grease and line a 6-inch round cake pan with parchment paper.
2. Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
3. Combine wet ingredients: In another bowl, whisk the egg, buttermilk, oil, and vanilla extract until smooth.
4. Combine wet and dry: Gradually add the wet ingredients to the dry mixture, stirring until just combined.
5. Add hot water: Slowly stir in the hot water. The batter will be thin—this is normal and helps create a moist cake.
6. Bake: Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
7. Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
2. Make the Frosting:
1. Beat butter: In a bowl, beat the softened butter until creamy.
2. Add dry ingredients: Gradually add powdered sugar and cocoa powder, mixing well.
3. Adjust consistency: Add milk or cream, one tablespoon at a time, until the frosting reaches your desired consistency.
4. Flavor it: Mix in vanilla extract for added depth.
3. Assemble the Cake:
1. Frost the cake: Once the cake is completely cool, spread a layer of frosting evenly on top. For a layered cake, slice the cake in half and add frosting between the layers.
2. Decorate: Garnish with sprinkles, fresh berries, or a drizzle of chocolate ganache for a beautiful finish.
Notes
– Storage: Keep the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
– Customizations: Add a teaspoon of espresso powder to the batter for a mocha twist, or substitute the vanilla extract with orange or mint for a unique flavor.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes