This delightful Small Chocolate Cake is the perfect dessert when you want something rich and chocolatey without making a huge cake. Ideal for birthdays, small gatherings, or just a cozy night in, this recipe delivers all the classic flavors of a larger chocolate cake in a smaller, more manageable size. Its moist texture and deep chocolate flavor will impress everyone, making it a must-try for any chocolate lover.
Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and straightforward steps, you can whip up this cake in no time.
- Perfectly Sized: This recipe yields a small cake that’s ideal for 6-8 slices, perfect for smaller gatherings.
- Rich Flavor: The combination of cocoa powder and espresso powder enhances the chocolate taste, making every bite decadent.
- Versatile Serving Options: Serve it as is or dress it up with frosting and decorations for special occasions.
- Moist Texture: The addition of sour cream ensures that each slice remains moist and tender.
Tools and Preparation
Before diving into baking your Small Chocolate Cake, gather the necessary tools. Having everything at hand makes the process smoother and more enjoyable.
Essential Tools and Equipment
- 6-inch round cake pans
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Sifter
Importance of Each Tool
- 6-inch round cake pans: Perfectly sized for this recipe, ensuring even baking and easy handling.
- Electric mixer or whisk: Helps achieve a light batter by incorporating air easily.
- Sifter: Ensures your dry ingredients are lump-free, contributing to a smooth cake texture.
Ingredients
Ingredients:
– 1 cup (130g) all-purpose flour, spooned and leveled
– 1/2 cup (40g) unsweetened cocoa powder
– 2 tablespoons cornstarch
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup (100g) granulated sugar
– 1/2 cup (100g) dark brown sugar, packed
– 2 large eggs
– 1/2 cup (120g) full fat sour cream
– 1/4 cup (60mL) vegetable oil
– 1 teaspoon pure vanilla extract
– 1/2 cup (120mL) boiling water
– 1/2 teaspoon instant espresso powder
– 1 cup (225g) unsalted butter, room temperature
– 2 cups (260g) powdered sugar, sifted
– 1/2 cup (40g) unsweetened cocoa powder, sifted
– 1/2 teaspoon salt
– 1 teaspoon pure vanilla extract
– 1–2 tablespoons milk
How to Make Small Chocolate Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare your cake pans by greasing them lightly with butter or non-stick spray and lining the bottoms with parchment paper.
Step 2: Mix Dry Ingredients
In a mixing bowl, combine the following dry ingredients:
All-purpose flour
Unsweetened cocoa powder
Cornstarch
Baking soda
Baking powder
Salt
Whisk together until well blended.
Step 3: Combine Sugars and Eggs
In another bowl, beat together:
The granulated sugar
The dark brown sugar
Add the eggs one at a time, mixing until fully incorporated after each addition.
Step 4: Add Wet Ingredients
Mix in:
The sour cream
The vegetable oil
The vanilla extract
Blend until smooth. Gradually add the boiling water mixed with instant espresso powder to this mixture.
Step 5: Combine Wet and Dry Mixtures
Slowly add the dry ingredients into the wet mixtures. Stir gently using a rubber spatula until just combined. Be careful not to overmix!
Step 6: Bake the Cake
Divide the batter evenly between the prepared pans. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Let them cool in pans for about 10 minutes before transferring them to wire racks to cool completely.
Step 7: Prepare Frosting
While cakes are cooling, prepare your frosting by beating together:
Room temperature unsalted butter
Add sifted powdered sugar, unsweetened cocoa powder, salt, vanilla extract, and milk as needed for consistency. Beat until fluffy.
Step 8: Assemble Your Cake
Once cooled, place one layer on a serving plate. Spread frosting on top before adding the second layer. Frost the top and sides as desired. Enjoy your Small Chocolate Cake!
How to Serve Small Chocolate Cake
Serving a small chocolate cake can be a delightful experience. This cake is perfect for intimate gatherings or small celebrations. Here are some creative ways to present and enjoy your delicious creation.
With Fresh Berries
- Strawberries: Slice fresh strawberries and layer them on top for a pop of color and flavor.
- Raspberries: Sprinkle a handful of raspberries around the plate for a tart contrast to the sweetness of the cake.
A Scoop of Ice Cream
- Vanilla Ice Cream: The classic pairing that adds creaminess and complements chocolate perfectly.
- Mint Chocolate Chip: For a refreshing twist, serve with mint chocolate chip ice cream.
Drizzled with Sauce
- Chocolate Ganache: Pour warm ganache over the top for an extra indulgent touch.
- Caramel Sauce: A drizzle of caramel adds sweetness and richness that pairs well with chocolate.
Whipped Cream Topping
- Homemade Whipped Cream: Lightly sweetened and fluffy whipped cream makes a lovely topping.
- Flavored Whipped Cream: Use vanilla or mocha-flavored whipped cream for added taste.
Garnished with Nuts
- Chopped Walnuts: Sprinkle chopped walnuts on top for added crunch and flavor.
- Sliced Almonds: Lightly toasted sliced almonds add elegance and texture.
How to Perfect Small Chocolate Cake
To achieve the perfect small chocolate cake, follow these essential tips. These suggestions will help ensure your cake is moist, flavorful, and visually appealing.
- Use Room Temperature Ingredients: Ensure that eggs, sour cream, and butter are at room temperature to create a smooth batter.
- Sift Dry Ingredients: Sifting flour, cocoa powder, and other dry ingredients will help prevent lumps and ensure even mixing.
- Don’t Overmix Batter: Mix until just combined to maintain a light and fluffy texture; overmixing can result in a dense cake.
- Cool Completely: Allow the cakes to cool entirely before frosting; this prevents melting of the frosting.
- Adjust Baking Time: Keep an eye on your cakes as they bake; smaller cakes may need less time in the oven than larger ones.
- Experiment with Flavors: Feel free to add flavors like espresso powder or almond extract to enhance the chocolate taste.
Best Side Dishes for Small Chocolate Cake
Pairing side dishes with your small chocolate cake can elevate your dessert experience. Here are some tasty accompaniments that complement this delightful treat.
- Fresh Fruit Salad: A light fruit salad brings freshness that balances rich chocolate flavors.
- Coffee: A hot cup of coffee enhances the chocolate experience, making it richer and more satisfying.
- Chocolate Covered Pretzels: Salty-sweet pretzels provide a fun texture contrast alongside your cake.
- Cheese Platter: A selection of mild cheeses can offer a savory balance to the sweetness of the cake.
- Chai Latte: The spices in chai add warmth and can beautifully complement chocolate desserts.
- Pecan Pie Bars: For those who love nutty flavors, these bars provide an interesting textural variation.
Common Mistakes to Avoid
Baking a small chocolate cake can be simple, but there are common pitfalls. Here are some mistakes to watch out for:
- Skipping ingredient measurements: Accurate measurements are crucial for the perfect texture. Always use a kitchen scale or measuring cups precisely.
- Not preheating the oven: Failing to preheat can lead to uneven baking. Make sure your oven is at the right temperature before placing your cake inside.
- Overmixing the batter: Overmixing can result in a dense cake. Mix just until ingredients are combined for a lighter texture.
- Ignoring cooling times: Removing your cake too early can cause it to break apart. Allow it to cool in the pan before transferring it to a wire rack.
- Using cold ingredients: Cold eggs or sour cream can affect batter consistency. Bring all ingredients to room temperature for better mixing.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover small chocolate cake in an airtight container.
- It will last up to 5 days in the refrigerator.
Freezing Small Chocolate Cake
- Wrap pieces tightly in plastic wrap and place them in a freezer-safe bag.
- The cake can be frozen for up to 3 months.
Reheating Small Chocolate Cake
- Oven: Preheat your oven to 350°F (175°C) and heat for about 10-15 minutes.
- Microwave: Warm individual slices on medium power for 15-20 seconds.
- Stovetop: Use a skillet over low heat with a lid, warming for about 5 minutes.
Frequently Asked Questions
Here are some common questions about making a small chocolate cake.
How do I make my small chocolate cake more decadent?
Adding chocolate chips or ganache between the layers will create an even richer flavor.
Can I substitute ingredients in this small chocolate cake recipe?
Yes! You can use Greek yogurt instead of sour cream or coconut oil instead of vegetable oil for different flavors.
What can I serve with my small chocolate cake?
Pair it with whipped cream, fresh berries, or ice cream for a delightful dessert experience.
How do I decorate my small chocolate cake?
Simple frosting with sprinkles or fruit toppings adds charm without being overwhelming.
Final Thoughts
This small chocolate cake is a delightful treat that perfectly balances rich flavor and moist texture. Its versatility means you can customize it with various toppings or fillings, making it suitable for any occasion. Give this recipe a try and enjoy its comforting sweetness!
Small Chocolate Cake
Indulge in the rich decadence of this Small Chocolate Cake, a delightful treat that captures all the classic flavors of a larger cake in a perfectly sized portion. Ideal for small gatherings, intimate celebrations, or a cozy night in, this moist chocolate cake is enhanced with cocoa and espresso powder to create an unforgettable dessert experience. Whether served plain or dressed up with frosting and fresh berries, this petite chocolate delight is sure to impress every chocolate lover.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 to 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 2 large eggs
- 1/2 cup full fat sour cream
- 1/4 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1/2 cup boiling water mixed with 1/2 teaspoon instant espresso powder
- 1 cup unsalted butter, room temperature
- 2 cups powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder, sifted
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1–2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C). Grease two 6-inch round cake pans and line them with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, cornstarch, and salt.
- In another bowl, beat granulated sugar and eggs until combined. Mix in sour cream, vegetable oil, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture followed by the boiling water and espresso mixture. Stir gently until just combined.
- Divide batter evenly between pans and bake for about 30 minutes or until a toothpick comes out clean. Cool before frosting.
Nutrition
- Serving Size: 1 slice (68g)
- Calories: 299
- Sugar: 20g
- Sodium: 219mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 58mg
