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Small Chocolate Cake

Small Chocolate Cake
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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.

Ingredients

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  • 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

  1. Preheat your oven to 350°F (175°C). Grease two 6-inch round cake pans and line them with parchment paper.
  2. In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, cornstarch, and salt.
  3. In another bowl, beat granulated sugar and eggs until combined. Mix in sour cream, vegetable oil, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet mixture followed by the boiling water and espresso mixture. Stir gently until just combined.
  5. Divide batter evenly between pans and bake for about 30 minutes or until a toothpick comes out clean. Cool before frosting.

Nutrition

Find it online: https://moreana.org/small-chocolate-cake/