Description
This easy recipe makes a 6-inch, two layer chocolate cake or one 9-inch round cake. It’s soft and moist like a regular chocolate cake, just scaled down for a smaller crowd.
Ingredients
Scale
- 1 cup all-purpose flour (125 grams)
- ¼ cup plus 2 tablespoons unsweetened natural cocoa powder (34 grams)
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup packed light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- ⅓ cup canola oil (80 ml)
- ½ cup buttermilk (120 ml)
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup hot water (120 ml)
- ½ teaspoon instant espresso powder or 1 teaspoon instant coffee
- 1 cup unsalted butter (softened, 226 grams; 2 sticks)
- 3 cups powdered sugar (360 grams)
- ½ cup unsweetened natural cocoa powder (sifted, 45 grams)
- 3 to 4 tablespoons heavy cream or whole milk (45 to 60 ml)
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C). Spray two 6-inch round cake pans with nonstick cooking spray, line the bottom with parchment paper, and set aside.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Whisk in the granulated sugar and brown sugar until combined.
- Add the oil, buttermilk, egg, and vanilla extract and mix until just combined.
- Mix the instant espresso powder with the hot water until dissolved. Add to the mixing bowl and mix until combined. The batter will be thin.
- Evenly divide the batter between the two prepared pans and bake for 28 to 33 minutes or until a toothpick inserted comes out clean.
- Allow to cool in the pans for 15 to 20 minutes. Slide a knife around the outside of each cake layer, remove the cakes from the pans, and transfer to a wire rack to cool completely.
- For the frosting: Beat the butter on medium speed for 1 minute until smooth.
- Add the powdered sugar one cup at a time, mixing well after each addition, then add the cocoa powder and mix until combined.
- Add 3 tablespoons of heavy cream, vanilla extract, and salt. Mix on low speed until combined.
- Level the tops of each cake layer with a knife.
- Place the first cake layer on a cardboard round, plate, or cake stand.
- Scoop about ¾ cup of frosting on top and spread it into an even layer.
- Add the second cake layer upside down on top of the first one. Apply a thin coat of icing to the outside of the cake to catch crumbs. Freeze for 10 minutes or refrigerate for 20 minutes.
- Use the remaining frosting to decorate the top and sides of the cake.
Notes
- This recipe is perfect for smaller gatherings.
- Store leftovers in an airtight container.
- Frosting can be adjusted for desired thickness.
- Prep Time: 30 minutes
- Cook Time: 30 to 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Small Chocolate Cake, Chocolate Cake, Dessert, Baking