This Small Chocolate Cake is a delightful treat, perfect for intimate gatherings or when you’re craving a sweet indulgence without the commitment to a full-sized cake. Designed to serve smaller groups, this cake offers rich chocolate flavor in a manageable size, making it ideal for any occasion.

Why You’ll Love This Recipe

Perfect Portion: Sized just right for smaller gatherings or personal indulgence.
Rich and Moist: Delivers a deep chocolate flavor with a tender crumb.
Versatile: Can be baked as a 6-inch layer cake or a single-layer 9-inch cake.
Simple Ingredients: Utilizes pantry staples, making it convenient to whip up anytime.

Ingredients

1 cup (125g) all-purpose flour
1 cup (200g) granulated sugar
1/2 cup (50g) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup (120ml) milk
1/4 cup (60ml) vegetable oil
1 teaspoon vanilla extract
1/2 cup (120ml) hot water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Set your oven to 350°F (175°C). Grease and line your chosen cake pan(s) with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Incorporate Wet Ingredients: Add the egg, milk, vegetable oil, and vanilla extract to the dry mixture. Beat until the batter is smooth and uniform.
Add Hot Water: Gradually pour in the hot water, mixing continuously. The batter will be thin, but this ensures a moist cake.
Pour and Bake: Transfer the batter into the prepared pan(s). Bake for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

Servings: 6-8 slices
Preparation Time: 15 minutes
Baking Time: 30-35 minutes
Total Time: 45-50 minutes

Variations

Frosting Options: Top with chocolate ganache, cream cheese frosting, or a simple dusting of powdered sugar.
Add-ins: Incorporate chocolate chips, nuts, or dried fruits into the batter for added texture and flavor.
Flavor Twist: Add a teaspoon of instant coffee granules to the hot water for a mocha-flavored cake.

Storage/Reheating

Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days.
Freezing: Wrap the cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.

FAQs

1. Can I use a different pan size?

Yes, you can use a 6-inch round pan for a taller cake or a 9-inch round pan for a single-layer cake. Adjust baking times accordingly.

2. How can I make this cake eggless?

Substitute the egg with 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

3. Can I use non-dairy milk?

Absolutely, almond milk, soy milk, or oat milk can replace dairy milk in this recipe.

4. How do I prevent the cake from sticking to the pan?

Grease the pan thoroughly and line the bottom with parchment paper to ensure easy release.

5. Can I double the recipe?

Yes, doubling the ingredients will yield a larger cake. Ensure you use appropriately sized pans and adjust baking times as needed.

6. What type of cocoa powder is best?

Unsweetened natural cocoa powder works well, but Dutch-processed cocoa can be used for a deeper chocolate flavor.

7. How can I tell if the cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is ready.

8. Can I add frosting immediately after baking?

It’s best to let the cake cool completely before frosting to prevent the frosting from melting.

9. How do I make the cake more moist?

Ensure not to overbake the cake. Adding a tablespoon of mayonnaise or sour cream to the batter can also enhance moisture.

10. Can I make cupcakes with this recipe?

Yes, pour the batter into a lined muffin tin and bake at 350°F (175°C) for 15-20 minutes, or until a toothpick comes out clean.

Conclusion

This Small Chocolate Cake is a versatile and delightful dessert, perfect for satisfying your chocolate cravings without the excess of a full-sized cake. Its rich flavor and moist texture make it a standout choice for any occasion. Enjoy it on its own or paired with your favorite frosting and toppings.

Small Chocolate Cake

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Author: sara
Total Time: 45-50 minutes
Yield: 6-8 slices
Diet: Vegetarian

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Description

This Small Chocolate Cake is the perfect treat when you want a rich, moist, and chocolatey dessert without committing to a full-sized cake. Designed for smaller gatherings or personal indulgence, this cake is easy to make, uses simple ingredients, and delivers big flavor in a smaller portion.

Instructions

1. Preheat the Oven:
Set your oven to 350°F (175°C). Grease and line your 6-inch or 9-inch cake pan with parchment paper.

2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

3. Incorporate Wet Ingredients:
Add the egg, milk, vegetable oil, and vanilla extract to the dry mixture. Beat until the batter is smooth and uniform.

4. Add Hot Water:
Gradually pour in the hot water, mixing continuously. The batter will be thin, but this ensures a moist cake.

5. Pour and Bake:
Transfer the batter into the prepared pan(s). Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool the Cake:
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting or serving.

Notes

Frosting Options: Top with chocolate ganache, cream cheese frosting, or a simple dusting of powdered sugar.
Add-ins: Incorporate chocolate chips, nuts, or dried fruits into the batter for extra texture.
Flavor Twist: Add 1 teaspoon of instant coffee granules to the hot water for a mocha-flavored cake.

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American