Mini Chocolate Cake that bakes moist, tender and oh-so chocolatey. Perfect for small celebrations like Valentines, date nights or just to enjoy yourself.
Scaled down desserts are just the best! Need less time to come together and those disappear even quicker. The most convenient thing about small batch desserts is you do not need to worry about any leftovers!
So how about a Small Vanilla Cake?? You need to try these Small Batch Brownies next, they are simply perfect!!
Small Chocolate Cake Profile:
Taste and Texture: This cake bakes soft, decadent and moist. Its crumb is tender yet fluffy and tastes perfectly chocolatey. Chocolate buttercream undoubtedly tastes so good with this cake. I have spread the top layer with a ganache for added indulgence, but you can totally skip it if you wish. There are quite a few frosting choices that are mentioned below in this post for you to check out!
Ease of Making: Small batch recipes are simply the easiest. Lesser quantity of ingredients to handle, no complicated techniques required. No complex decorations needed either!
Time and Equipment: You won't even need to break out mixer to make this cake batter. Just a whisk will do. Allow time for the cakes to completely cool down. Simply slather and spread buttercream on the cake in a rustic way if you like.
Ingredients Overview:
Ingredients list and their amount is mentioned in the recipe card below. Here is an overview of ingredients and their possible substitutes.
Cocoa Powder: Cocoa is such an important ingredient in baking. Usually unsweetened cocoa is utilized to make batter. Then there's two kinds of cocoa powder usually available. One is natural, which has a bold chocolate flavor and the other one is Dutch processed which is alkalized. You should always use the one that the recipe calls for. As altering the cocoa can alter the taste and texture of the final product.
Sugar: We are using granulated sugar in this batter. Do not reduce sugar from the batter. Sugar not only lends sweetness to the cake, but also contributed towards the texture of it.
Egg: You will need one room temperature egg here. If you wish to make it eggless, use 4 extra tablespoons of buttermilk in the batter. The cake will bake just as good!
Oil: Any flavorless oil works in a pinch here. Canola, vegetable or even avocado oil can be used in the batter.
Hot water/Coffee: Coffee enhances the taste of chocolate. Your cake will not taste like coffee, you can totally skip coffee and add hot water to the batter if you prefer it that way!
Buttermilk: Both store bought and homemade buttermilks work just fine in this batter. Always use buttermilk at room temperature so that a uniform batter forms.
How this cake comes together:
The batter comes together in one Bowl:
This batter comes together pretty easily that you will almost feel like you are doing nothing. You can make use of a hand mixer to combine ingredients if you like. But if you ask me it is not at all needed. 😉
I like to mix in all the wet ingredients together except hot coffee first. Then you can directly sift all the dry ingredients together over wet. Mix it all well, add coffee and bake. Yes it is as simple as that!
Make use of a Round Parchment Paper:
On two pieces of parchment paper trace the back of your 6 inch cake pan. Cut out two parchment paper circles. Grease pans and place these papers in pans. Once again grease parchment paper rounds. Greasing pans twice make sure small cakes don't stick to pans after baking.
We all agree that chocolate buttercream tastes the best with chocolate cake and is super easy to make. I think ganache takes it over the top. If you wish you can slather your cake in just chocolate ganache that is made with 2 simple ingredients like I do it in this Chocolate Ganache Cake Recipe here.
Frosting Choices:
Chocolate Ganache: Made with two simple ingredients-chocolate and whipping cream. Just remember the sweeter your chocolate, the sweeter will be your ganache. You can use if for topping, as a filling or even for dipping fruits and donuts.
Chocolate Fudge Frosting: If fudge frostings are more your style, you will absolutely love the texture of this frosting. Half this recipe if you want to make a smaller batch.
One Minute Chocolate Frosting: If you are running short on time and you want to slather your cake with a quick and decadent frosting, this one is the way to go.
Strawberry Buttercream: If you love fruity frostings, you will enjoy the combination of strawberry and chocolate together in this creamy and perfectly sweet buttercream.
Whipped Cream Topping: When you combine a spreadable and slightly thin ganache that sets slowly with whipped cream topping, it's just the best combo!
Can I Convert this cake into cupcakes?
Want to make cupcakes instead of cake? Sure you can. This recipe yields about 3-3 ½ cups of batter. Divide it among 12 cupcake liners and bake at 350 deg F. When a toothpick inserted into the center of your cupcake comes out clean, the cupcakes are done.
What if I want to bake this into a regular sized cake?
Of course it is doable. You can use this recipe to bake a 9 inches cake. Or you can double this recipe to bake a 2 layer cake. If you wish to bake a 3 layered- 9 inches cake, this cake recipe can also be tripled at ease.
If you liked this recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook!
Recipe
Mini Chocolate Cake
Equipment
- 2 6-inches Pans
- Parchment Paper
Ingredients
- ½ cup + 1 Tablespoons Buttermilk at room temperature
- ¼ Cup Any flavorless Oil
- ¾ teaspoon Pure vanilla extract
- 1 Cup Granulated sugar
- ¼ teaspoon Salt
- ½ Cup Natural Cocoa powder
- 1 Cup All purpose flour
- ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ Cup Hot Brewed Coffee/ Hot Water
Chocolate Buttercream Frosting:
- ¼ Cup Butter unsalted, softened to room temperature
- 1 Cup Confectioners' Sugar
- 3 Tablespoons Unsweetened Cocoa powder
- 1-2 Tablespoons Heavy whipping cream
- 1 teaspoon Pure vanilla extract
- a pinch Salt
Chocolate Ganache:
- 2.6 Ounces (75 grams) Good quality Chocolate, finely chopped I prefer semi-sweet chocolate
- ⅓ Cup Heavy whipping cream
Instructions
- Preheat oven to 350℉. Lightly grease two 6-inches pan and line them with parchment paper.
- In a mixing bowl, add room temperature buttermilk, oil, granulated sugar, vanilla extract and salt. Using a whisk combine these all together till these combine well.½ cup + 1 Tablespoons Buttermilk, ¼ Cup Any flavorless Oil, ¾ teaspoon Pure vanilla extract, 1 Cup Granulated sugar, ¼ teaspoon Salt
- Sift flour, cocoa powder, baking soda and baking powder over the liquid ingredients in the mixing bowl. Now fold to combine till the streaks of flour and cocoa disappear into the batter.½ Cup Natural Cocoa powder, 1 Cup All purpose flour, ½ teaspoon Baking Powder, 1 teaspoon Baking Soda
- Next add in ½ hot brewed coffee or hot water (if you are not using coffee) and give the batter a quick whisk to combine. Batter will be thin. Do not be alarmed, it's normal. This batter will produce the most soft and moist chocolate cake.½ Cup Hot Brewed Coffee/ Hot Water
- Pour the batter in prepared liners and bake for 25-30 minutes or till a toothpick inserted in the middle of cake comes out clean. Let the cakes sit for 10 minutes in the pans and then invert them on wire rack to cool down. Allow the cakes to completely cool down before attempting to frost them.
Chocolate Buttercream Frosting:
- With a handheld mixer using whisk attachment, beat butter for about a minute or till it lightens and get fluffy. Add confectioners' sugar, cocoa powder, vanilla, salt and 1 tablespoon cream.Beat on low speed till sugar combines and then increase the speed to medium/high and beat again till frosting forms. Scrape the bowl down as needed. If you notice the frosting is thick, add cream as and if needed. Frost as desired.¼ Cup Butter, 1 Cup Confectioners' Sugar, 3 Tablespoons Unsweetened Cocoa powder, 1 teaspoon Pure vanilla extract, a pinch Salt, 1-2 Tablespoons Heavy whipping cream
Chocolate Ganache:
- In a small saucepan, heat heavy cream over medium heat until it starts to simmer (steaming with small bubbles around the edges). Do not let it come to a boil. As that will be too hot for chocolate. Immediately pour the hot cream over chopped chocolate. Allow it to sit for 3 to 5 minutes. Then mix using a spatula and the ganache is ready for a thin glaze.If you want it a little thicker, cover and allow it to rest for another 5-10 minutes. Use it them for the top coat of the cake2.6 Ounces (75 grams) Good quality Chocolate, finely chopped, ⅓ Cup Heavy whipping cream
Ben
This is a dangerous cake. You will almost certainly eat the whole thing. True story!
Claudia
When I saw buttermilk as one of the ingredients, I knew this was going to be a good cake. I was so right!
Emily
Oh my gosh, this cake recipe is DIVINE! It was so moist, and the flavours were just incredible. Everyone is already asking when I'm going to be making it again.
Beth
This is a AAA cake! It's so moist that it shines, and I LOVE all that frosting!