Making guacamole at home is easier than you think. All you need are a few fresh ingredients: ripe avocados, onions, lime juice, and a pinch of salt. The secret lies in how you mix and mash everything together. Start by slicing the avocados carefully and scooping them into a bowl. Add the rest of the ingredients and stir gently. Once your guacamole is ready, serve it fresh or refrigerate it properly for later.
Introduction
Craving a delicious cake without the commitment of a large one? This small chocolate cake recipe is your perfect solution! It’s ideally sized for small gatherings, date nights, or when you just want a little something sweet. Get ready for an incredibly easy-to-make, deeply flavorful dessert with a tender crumb. We top this delightful treat with a luscious, rich chocolate ganache that takes it to the next level.
Why You’ll Love This Small Chocolate Cake
- Perfect Size: This recipe yields a small chocolate cake that serves 4, ideal for intimate celebrations or portion control.
- Rich Flavor: Enjoy a deeply satisfying, profound chocolate taste that truly hits the spot.
- Moist Texture: The cake boasts an incredibly soft, tender, and moist crumb that melts in your mouth.
- Effortless Baking: No electric mixer is needed; simply whisk ingredients by hand for a quick preparation.
- Fast Bake Time: You’ll have this cake ready for frosting in just under 30 minutes, saving you time.
- Versatile Batter: Easily adapt the batter to make delicious cupcakes instead of a full cake.
Ingredients
Here are the simple ingredients you’ll need to create this delightful small chocolate cake and its rich ganache:
- Cake:
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/4 cup (21g) unsweetened natural cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon espresso powder (optional, but highly recommended)
- 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
- Chocolate Ganache:
- One 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
- Sprinkles
Notes & Substitutions
Measure your flour carefully by spooning it into a measuring cup and then leveling it off. This prevents a dense cake. Use natural unsweetened cocoa powder, not Dutch-processed, for the best rise. Espresso powder won’t make your cake taste like coffee; it simply deepens the chocolate flavor. No buttermilk? Make your own by adding 1/4 teaspoon white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk to 1/4 cup. Let it sit for 5 minutes until slightly curdled. For the ganache, choose a good quality chocolate bar for superior flavor and texture. For a dairy-free ganache, you can use full-fat canned coconut milk (the thick cream part) instead of heavy cream.
Equipment
You only need a few basic kitchen tools for this easy recipe. Gather your 6-inch round cake pan and a round of parchment paper for easy release. You’ll also need a large mixing bowl and a medium mixing bowl. Whisks are essential for combining ingredients smoothly, or use a rubber spatula. A small saucepan is perfect for heating the cream for ganache. A wire cooling rack helps your cake cool evenly. Lastly, grab your measuring cups and spoons. An electric mixer and piping bag are optional if you choose to whip the ganache.
Instructions
Prepare the Cake
To achieve the desired texture and consistency in your baked goods, it’s crucial to understand accurate flour measurement techniques. Preheat your oven to 350°F (177°C). Grease your 6-inch round cake pan, then line the bottom with a parchment paper round. Grease the parchment paper as well. This extra step helps your small chocolate cake release seamlessly from the pan.
In a large bowl, whisk together the flour, cocoa powder, baking soda, espresso powder (if using), and salt. Ensure there are no clumps. In a separate medium bowl, whisk the vegetable oil, granulated sugar, room temperature egg, pure vanilla extract, and room temperature buttermilk until well combined. Pour the wet ingredients into the dry mixture. Whisk gently until the batter is smooth and no dry streaks remain. Do not overmix. Pour the smooth cake batter evenly into your prepared 6-inch cake pan.
Bake the Cake
Bake the cake for approximately 27–30 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, your cake is ready. Avoid over-baking to keep the cake moist. A slight sink in the center is normal for this thick, moist small chocolate cake. Allow the cake to cool in the pan for 10-15 minutes, then invert it onto a wire cooling rack. Cool the cake completely before you even think about frosting it.
Make Chocolate Ganache
As your cake cools, prepare the chocolate ganache. Place the finely chopped semi-sweet or bittersweet chocolate in a medium heat-proof bowl. In a small saucepan, heat the heavy cream over medium heat until it gently simmers. Watch carefully to avoid a rapid boil, which is too hot. Pour the hot cream directly over the chopped chocolate. Let it sit undisturbed for 2–3 minutes to allow the chocolate to soften.
Using a metal spoon or small silicone spatula, begin to stir very slowly from the center outwards. Continue stirring until the mixture is completely combined and all the chocolate has melted into a smooth, glossy ganache. The ganache will be thin at first, so let it cool and thicken for at least 30–60 minutes before using. Refrigerating speeds this process up, but stir it a few times as it chills to maintain smoothness. You can also let the ganache cool fully at room temperature for about 2 hours.
For whipped ganache (perfect for piping), cool the ganache completely for about 2 hours until firm. Then, use a handheld or stand mixer with a whisk attachment to whip it on medium-high speed for 3–4 minutes until it becomes lighter in color and texture.
Assemble & Serve
Once your small chocolate cake is completely cool, spread or pipe the thickened ganache evenly over the top. If desired, decorate with optional garnishes like fresh raspberries, a sprig of mint, or colorful sprinkles. Slice your beautiful small chocolate cake and serve immediately for a delightful treat!
Pro Tips & Troubleshooting
Always measure your ingredients accurately, especially flour and leavening agents, for the best results. For optimal baking outcomes, it’s beneficial to understand how different cocoa powders react with leavening agents. Over-baking is the enemy of a moist cake; start checking for doneness a few minutes early. Ensure your small chocolate cake is completely cool before applying ganache. Warm cake melts the frosting, creating a mess. Proper ganache cooling is crucial for the right consistency. Chill it until it’s spreadable, or whip it for piping. Always use good quality chocolate for your ganache. Better chocolate equals better flavor. If your cake center slightly sinks, don’t worry! This is often normal for very moist cakes.
Serving, Storage, & Variations
Serving Suggestions
Serve this decadent small chocolate cake with its rich chocolate ganache. For a different touch, you can also frost it with a classic vanilla buttercream, a light whipped cream, or a tangy cream cheese frosting. Garnish generously with fresh berries, chocolate shavings, or colorful sprinkles to match any occasion.
Storage
Store your leftover cake tightly covered at room temperature for up to 1 day. For longer freshness, refrigerate the cake in an airtight container for up to 5 days. You can also freeze the unfrosted cake. Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight. You can also freeze leftover ganache in an airtight container for up to 1 month; thaw and gently reheat or re-whip.
Variations
This versatile batter makes six perfect chocolate cupcakes; bake for 18-20 minutes. If you only have an 8-inch pan, you can make a thinner single-layer cake; reduce the baking time to around 20-25 minutes. This recipe is specifically designed for a single-layer 6-inch small chocolate cake, so avoid doubling it for a taller, two-layer cake as the ratios might not scale perfectly. If you want a larger or layered cake, search for a recipe specifically designed for those dimensions. For a vanilla version, simply omit the cocoa powder and espresso powder, and increase the flour to 3/4 cup (94g).
Nutrition
Disclaimer: Nutrition information is an estimate based on ingredients and standard preparation. It may vary based on specific brands and quantities used. This recipe does not provide specific nutritional data.
| Amount Per Serving |
|---|
| Calories: (Approx.) |
| Fat: (Approx.) |
| Carbs: (Approx.) |
| Protein: (Approx.) |
FAQ
Can I double this recipe for a larger cake? We do not recommend doubling this particular recipe for a larger cake or a two-layer cake. The ingredient ratios are optimized for this specific small chocolate cake. Search for a recipe specifically designed for a larger cake if you need more servings.
Can I make this cake in an 8-inch pan? Yes, you can use an 8-inch pan, but the cake will be thinner. Reduce the baking time to approximately 20-25 minutes.
What if I don’t have buttermilk? You can easily make a DIY buttermilk substitute. Add 1/4 teaspoon white vinegar or lemon juice to a measuring cup, then fill the rest with regular milk to 1/4 cup. Let it sit for 5 minutes.
Can I use a different frosting? Absolutely! This cake pairs wonderfully with vanilla buttercream, cream cheese frosting, or even a simple whipped cream. Choose your favorite!
Does espresso powder make the cake taste like coffee? No, the small amount of espresso powder simply enhances and deepens the rich chocolate flavor. It won’t give your small chocolate cake a coffee taste.
How long does this cake last? Store the cake covered at room temperature for 1 day, or in the refrigerator for up to 5 days.
Conclusion
This small chocolate cake recipe is a true winner for anyone seeking a delightful, perfectly portioned dessert. With its rich chocolate flavor, incredibly moist texture, and easy preparation, it’s ideal for any small celebration or a simple treat. Don’t hesitate to whip up this delicious cake and impress your family and friends. Enjoy the simplicity and joy of baking your very own small chocolate cake!