Small Chocolate Cake
Craving a rich, moist chocolate cake without the leftovers? This small chocolate cake recipe is easy to make, perfectly portioned, and topped with creamy chocolate frosting for a delightful treat. 🍫🎂
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Craving something indulgent but don’t want to bake an entire layer cake? Look no further than this Small Chocolate Cake recipe!
With its moist texture, rich flavor, and smooth chocolate frosting, this cake is perfect for satisfying your chocolate cravings in a small, easy-to-make portion.
Whether you're celebrating a personal milestone or simply enjoying a sweet treat after dinner, this chocolate cake is guaranteed to hit the spot. 🎂
If you're looking to feed a crowd, be sure to check out my Ultimate Moist Chocolate Cake recipe, which is a larger version of this cake, perfect for any celebration or event.
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3 Reasons You'll Love This Small Chocolate Cake Recipe
Quick & Easy to Make: This recipe is incredibly simple! With a handful of basic ingredients and just a few steps, you’ll have a freshly baked chocolate cake in no time. It’s perfect for both beginner bakers and seasoned pros who want to whip up a sweet treat without a long prep time.
Perfect for Small Gatherings: When you're craving cake but don’t want to end up with leftovers, this small-batch recipe is just what you need. With a 6-inch round cake, it serves about 4-6 people, which is ideal for small gatherings, intimate celebrations, or personal indulgence. No need to worry about a cake that will sit in your fridge for days!
Moist & Rich Flavor: The secret to this cake's moist and tender texture lies in the combination of hot water (or coffee) and vegetable oil. These ingredients not only keep the cake soft but also enhance the rich, chocolatey flavor. Plus, the chocolate frosting is smooth, creamy, and perfectly sweet, making every bite a deliciously indulgent experience.
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How to Make this Small Chocolate Cake Recipe
Equipment Needed
Before you start baking, make sure you have these items on hand:
6-inch round cake pan (2-inch deep)
Mixing bowls (one for dry ingredients, one for wet ingredients)
Electric hand-mixer (for making the frosting)
Fine mesh strainer (to sift the cocoa powder and dry ingredients)
Silicone spatula (to scrape down the sides of the bowl)
Wire rack (for cooling the cake)
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Step-by-Step Instructions:
Preheat & Prep:
Preheat the oven to 350°F (175°C). Grease and flour a 6-inch round cake pan (2-inch deep), or line it with parchment paper for easy removal.
Mix the Dry Ingredients:
In a medium bowl, use a fine mesh strainer to sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
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Combine Wet Ingredients:
In a separate large bowl, whisk together the sugars, milk, oil, egg, and vanilla extract until smooth.
Add the Dry Ingredients:
Gradually mix the dry ingredients into the wet ingredients, stirring just until combined.
Be careful not to overmix.
Incorporate Hot Water:
Slowly add the hot water or hot coffee to the batter. The batter will be thin, but that's okay — it will create a super moist cake!
After whisking together the wet ingredients.
After gently folding the dry ingredients into the wet ingredients.
After adding the hot coffee. Don’t skip this step: it enhances the chocolate flavor and keeps the cake moist. The batter will be thin, but that’s exactly what you want!
Don’t forget to grease and flour your cake pan for easy removal. The batter fits perfectly into a 6-inch cake pan.
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Bake & Cool:
Pour the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Make the Chocolate Frosting:
In a medium bowl, beat the softened butter with an electric hand mixer on medium speed until creamy (about 1 minute).
Add Powdered Sugar & Cocoa:
Gradually sift in the powdered sugar and cocoa powder. Beat until the mixture is smooth and fluffy (for another minute or two on medium-high).
Add Vanilla & Milk:
Stir in the vanilla extract and milk, adding more milk, 1 teaspoon at a time until you reach your desired frosting consistency. Blend for 1-2 more minutes to create a light and fluffy buttercream.
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Frost the Cake:
Once the cake is completely cool, spread the frosting evenly on top and around the sides. Decorate with sprinkles, chocolate shavings, or a dusting of cocoa powder. Enjoy!
This small-batch chocolate cake is perfect for when you want a rich, decadent dessert without a ton of leftovers. The cake is moist, and the frosting is just sweet enough to complement the chocolate flavor. It's easy to make, but it tastes like it came from a professional bakery!
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How to Store Your Small Chocolate Cake
Storing your small chocolate cake is easy! Once the cake is fully frosted and cooled:
Room temperature: Store the cake in an airtight container at room temperature for up to 2-3 days. Be sure to keep it covered to prevent it from drying out.
Refrigeration: If you have leftovers (though that’s unlikely!), you can store the cake in the fridge for up to 4-5 days. Let it come to room temperature before serving for the best texture.
How Long Does This Recipe Last?
This small chocolate cake has a shelf life of about 2-3 days at room temperature. If you store it in the fridge, it will last about 4-5 days. However, this cake is so tasty, it probably won’t last that long!
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Ingredient Substitutions & Variations
While this recipe is perfect as is, there are plenty of ways you can make small tweaks based on your preferences or what you have on hand.
Flour: If you need a gluten-free option, you can swap the all-purpose flour for a gluten-free flour blend. Just be sure to check the package for specific instructions, as some blends may require additional adjustments to the recipe.
Cocoa Powder: Use dark cocoa powder for an even more intense chocolate flavor, or opt for milk cocoa powder if you prefer a milder taste.
Sugar: If you want to reduce the sugar, you can swap in coconut sugar or use a sugar substitute like stevia (just be sure to follow the instructions on the package for proper substitution).
Frosting: For a different take on the frosting, you can add a bit of instant coffee granules to enhance the chocolate flavor even more. Or, if you’re feeling adventurous, try adding a touch of cinnamon or chili powder for a spicy kick!
Add-ins: Want to make it even more decadent? Fold in mini chocolate chips into the batter before baking, or top the frosted cake with chocolate shavings, sprinkles, or fresh berries.
FAQs
Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake ahead of time and store it (unfrosted) at room temperature for up to 2-3 days. Frost the cake just before serving to keep it fresh and delicious.
Q: Can I freeze this cake?
A: Absolutely! You can freeze the unfrosted cake. Wrap it tightly in plastic wrap and then foil before placing it in the freezer. It will stay fresh for up to 2 months. When you're ready to enjoy it, let it thaw at room temperature before frosting and serving.
Q: What if I don’t have a 6-inch round pan?
A: No worries! You can use a similar-sized cake pan or even make this recipe in a muffin tin for cupcakes. Just adjust the baking time, checking for doneness around 18-20 minutes for cupcakes.
Q: This cake is delicious! How can I make more servings?
A: If you're looking to feed a crowd, be sure to check out my Ultimate Moist Chocolate Cake recipe, which is a larger version of this cake, perfect for any celebration or event.
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Tips & Tricks
Don’t overmix the batter: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can result in a dense cake.
Use room temperature ingredients: This is especially important for the milk, egg, and oil. Room temperature ingredients help the batter come together more easily and result in a smoother, fluffier cake.
Don’t skip the hot water (or coffee): Adding hot water or coffee to the batter enhances the chocolate flavor and keeps the cake moist. The batter will be thin, but that’s exactly what you want!
This Small Chocolate Cake recipe is sure to become a go-to for when you’re in the mood for something sweet but not too much. The rich, chocolate flavor combined with the creamy frosting makes every bite feel like a mini celebration.
What are your favorite chocolate cake tips or variations? Leave a comment below, and don’t forget to share this recipe on social media for all your chocolate-loving friends!
If you want more delightful recipes like this one, be sure to subscribe to my newsletter for exclusive baking tips and new recipes delivered straight to your inbox!
Happy baking! -Xoxo Chyna B 🍫🎂
More Chocolate Sweets you’ll enjoy:
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Small Chocolate Cake
Ingredients
Instructions
- Preheat the oven to 350 °F (175 °C). Grease and flour a 6-inch round cake pan (2-inch deep), or line it with parchment paper for easy removal.
- Make the Chocolate Cake: In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, whisk together the sugars, milk, oil, egg, and vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix.
- Slowly add the hot water or hot coffee to the batter. The batter will be thin, but that's okay — it will create a super moist cake!
- Bake & Cool: Pour the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Chocolate Frosting: In a medium bowl, beat the softened butter with an electric mixer on medium speed until creamy (about 1 minute).
- Gradually sift in the powdered sugar and cocoa powder. Beat until the mixture is smooth and fluffy.
- Mix in the vanilla extract and milk, adding more milk, 1 teaspoon at a time until you reach your desired frosting consistency. Blend for 1-2 more minutes to create a light and fluffy buttercream frosting.
- Frost & Enjoy: Once the cake is completely cool, spread the frosting evenly on top and around the sides. Decorate with sprinkles, chocolate shavings, or a dusting of cocoa powder. Enjoy!
Notes
- When combining the wet and dry ingredients, be careful not to overmix the batter.
- Don’t skip the hot water (or coffee): Adding hot water or coffee to the batter enhances the chocolate flavor and keeps the cake moist.
- Read the entire blog post for more in-depth instructions on creating this yummy recipe.
Any nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
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