Description
This Small Chocolate Cake offers a heavenly combination of flavor and simplicity. With its rich chocolate taste and soft texture, it’s perfect for any gathering or a cozy night in. Enjoy easy preparations and delicious results that will impress your guests!
Ingredients
Scale
- 1 cup all-purpose flour spooned & leveled (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 vegetable, or avocado 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 optional
- 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). Prepare two 6-inch round cake pans by spraying with nonstick spray and lining the bottoms with parchment paper.
- In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the brown sugar and granulated sugar until well mixed.
- Mix in the oil, buttermilk, egg, and vanilla extract until just combined.
- Dissolve the instant espresso powder in the hot water, and add it to the batter. Stir until just combined; the batter will be thin.
- Divide the batter evenly between the prepared cake pans. Bake for 28 to 33 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 15 to 20 minutes. Then slide a knife around the edges to release and transfer the cakes to a wire rack to cool completely. For easier frosting, place the cooled layers in the freezer for 30 minutes.
- To prepare the frosting, beat the softened butter on medium speed for about 1 minute until creamy. Gradually add powdered sugar, mixing well after each addition, followed by cocoa powder until fully incorporated.
- Add heavy cream, vanilla, and salt, and mix on low until combined, scraping down sides as necessary. Adjust with extra cream if needed for consistency.
- Level the tops of the cooled cake layers. Place the first layer on a cake stand or plate, spread frosting on top, and place the second layer upside down on top.
- Apply a thin crumb coat of icing around the cake and refrigerate for 20 minutes to set. Finish by using the remaining frosting to decorate the cake.
Notes
The espresso powder enhances the chocolate flavor but is optional.
For best results, make sure all ingredients are at room temperature before mixing.
If desired, the cake can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 427
- Sugar: 44g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 52mg