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Small Chocolate Cake (6 Inch)

Small Chocolate Cake: Easy Recipe for Indulgent Home Baking

This Small Chocolate Cake (6 Inch) recipe is simple and satisfying, perfect for indulging at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 250 kcal

Equipment

  • 6-inch round cake pan
  • medium saucepan
  • large mixing bowl
  • Whisk
  • cooling rack

Ingredients
  

  • ½ cup all-purpose flour spooned & leveled
  • ¼ cup unsweetened natural cocoa powder
  • ¼ teaspoon baking soda
  • ½ teaspoon espresso powder optional
  • ¼ teaspoon salt
  • ¼ cup vegetable oil
  • ½ cup granulated sugar
  • 1 large egg at room temperature
  • ½ teaspoon pure vanilla extract
  • ¼ cup buttermilk at room temperature

Chocolate Ganache

  • 4 ounces semi-sweet or bittersweet chocolate finely chopped
  • ½ cup heavy cream or heavy whipping cream
  • optional garnish raspberries, mint, and/or sprinkles

Instructions
 

  • Preheat oven to 350°F (177°C). Grease a 6-inch round cake pan, line with a parchment paper round, then grease the parchment paper.
  • In a large bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together. In a medium bowl, whisk the oil, sugar, egg, vanilla extract, and buttermilk together. Pour the wet ingredients into the flour mixture and whisk until smooth.
  • Pour the cake batter evenly into prepared cake pan.
  • Bake for around 27–30 minutes or until the cake is baked through. Test with a toothpick.
  • Allow cake to cool in the pan set on a cooling rack. Cool completely before frosting.
  • Make the chocolate ganache as the cake cools: Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan until it begins to gently simmer, then pour over chocolate, and let it sit before stirring until combined.
  • Spread ganache on cooled cake, decorate with optional garnishes, slice, and serve.
  • Cover leftover cake tightly and store at room temperature for 1 day or in the refrigerator for up to 5 days.

Notes

Make sure to let the ganache cool and thicken before applying it onto the cake for best results.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 15gVitamin A: 5IUCalcium: 2mgIron: 10mg
Keyword baking, chocolate cake, Home Baking, indulgent dessert, Small Cake
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