Small Chocolate Cake Recipe
If you’re looking for a dessert that feels like a big warm hug in cake form, then this Small Chocolate Cake Recipe is your new best friend. It packs all the rich, decadent chocolate flavor you crave but in a perfectly sized cake that’s just right for intimate gatherings or those moments when you want a special treat without an overwhelming amount. Moist, tender, and oh so chocolaty, this recipe combines simple, everyday ingredients into an irresistible dessert that will quickly become a staple in your baking repertoire.
Ingredients You’ll Need
Every ingredient in this Small Chocolate Cake Recipe plays a crucial role, coming together to create a perfect balance of flavor, texture, and moisture. These essentials are easy to find but incredibly powerful in their impact, making this recipe a true joy to bake from start to finish.
- 1 cup (125g) all-purpose flour: Provides structure, giving the cake its tender crumb without being too dense.
- 1 cup (200g) granulated sugar: Sweetens the cake, balancing the cocoa’s rich bitterness perfectly.
- ½ cup (50g) unsweetened cocoa powder: Infuses the whole cake with deep chocolate flavor and a beautiful dark color.
- 1 teaspoon baking powder: Helps the cake rise evenly for a light and airy texture.
- ½ teaspoon baking soda: Works with the acidic components to make sure the cake is fluffy and tender.
- ½ teaspoon salt: Enhances the chocolate notes and balances the sweetness.
- 1 large egg: Binds everything together while adding richness.
- ½ cup (120ml) milk: Adds moisture and softens the crumb for a melt-in-your-mouth experience.
- ¼ cup (60ml) vegetable oil: Keeps the cake moist much longer than butter alone can.
- 1 teaspoon vanilla extract: Brings out the chocolate’s natural flavors with a subtle warm sweetness.
- ½ cup (120ml) hot water: A game-changer ingredient that makes this cake incredibly moist and helps bloom the cocoa for maximum flavor.
How to Make Small Chocolate Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). Grease your 6-inch or 9-inch cake pan and line it with parchment paper so your cake will come out easily without sticking or breaking apart. Taking this little extra step makes a big difference!
Step 2: Mix Dry Ingredients Together
In a large mixing bowl, whisk the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt thoroughly until everything is evenly combined. This uniform mixing helps ensure your cake bakes evenly and has a consistent chocolate taste throughout.
Step 3: Add the Wet Ingredients
Next, add the egg, milk, vegetable oil, and vanilla extract to your dry mix. Beat them together until the batter becomes smooth and there are no lumps. This step builds the foundation for a tender, moist cake, so don’t rush it!
Step 4: Pour in Hot Water Carefully
Slowly stir in the hot water and mix continuously. Yes, the batter will be thinner than you might expect but trust this process—it’s the secret to an unbelievably moist cake. The hot water helps bloom the cocoa powder and enhances that rich chocolate flavor.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and place it in the oven. Bake for 30-35 minutes, checking doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. That’s your golden ticket to chocolate cake heaven!
Step 6: Let It Cool Before Serving
Once baked, allow your cake to cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely before you add frosting or start slicing. This cooling time is essential to set the texture and makes cutting the cake so much easier.
How to Serve Small Chocolate Cake Recipe
Garnishes
Simple garnishes can elevate this humble cake into a feast for both the eyes and taste buds. A light dusting of powdered sugar, fresh berries, or a sprinkle of chocolate shavings creates an inviting look and adds subtle bursts of brightness and texture that complement the deep chocolate flavors perfectly.
Side Dishes
This Small Chocolate Cake Recipe pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it alongside fresh strawberries or a drizzle of raspberry coulis to add a touch of fruitiness that cuts through the rich chocolate, balancing every bite.
Creative Ways to Present
If you’re feeling fancy, slice your cake into neat wedges and plate it alongside edible flowers or a swirl of caramel sauce. For a cozy, casual vibe, serve in pretty bowls with spoons and let everyone customize their slices with sprinkles, nuts, or caramelized bananas for a fun twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake fresh by wrapping it tightly with plastic wrap or storing it in an airtight container at room temperature. It will stay deliciously moist for up to three days, making it a great option for baking ahead for a small celebration or snack.
Freezing
If you want to save your Small Chocolate Cake Recipe for longer, it freezes beautifully. Wrap the completely cooled cake tightly in plastic wrap, then in foil, and store in the freezer for up to two months. Thaw overnight in the fridge before serving for best results.
Reheating
To enjoy the cake warm, gently reheat slices in the microwave for 15 to 20 seconds. This brief heat time softens the cake and intensifies its chocolatey goodness without drying it out.
FAQs
Can I use a different type of flour for this Small Chocolate Cake Recipe?
All-purpose flour works best for this recipe to achieve the ideal texture, but you can substitute with gluten-free blends designed for baking if needed. Just be aware that texture might vary slightly.
What can I use instead of vegetable oil?
You can swap vegetable oil for melted butter or even coconut oil for a different flavor profile, but oil generally keeps the cake more moist and tender.
Is it necessary to use hot water in the cake batter?
Yes! Incorporating hot water helps dissolve the cocoa powder thoroughly and results in a moist, rich cake. Skipping it can make the cake drier and less intense in chocolate flavor.
Can I double this recipe to make a larger cake?
Absolutely! Just double all the ingredients and use a larger pan. Be sure to adjust the baking time accordingly, checking for doneness with a toothpick as you go.
How should I frost this Small Chocolate Cake Recipe?
Classic chocolate buttercream, cream cheese frosting, or even a simple dusting of powdered sugar all pair wonderfully with the cake’s rich flavor. Choose according to your mood and the occasion!
Final Thoughts
You honestly can’t go wrong with this Small Chocolate Cake Recipe—it’s simple to make, wonderfully chocolatey, and perfectly sized for sharing or treating yourself. Baking it is a joy from start to finish, and eating it is pure happiness with every bite. Trust me, once you try this recipe, it’s going to become a beloved favorite that you’ll return to time and again. So, roll up your sleeves, preheat that oven, and get ready to indulge in some seriously delicious chocolate magic!
Print
Small Chocolate Cake Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Small Chocolate Cake is a moist and rich dessert made with cocoa powder and a touch of hot water to enhance its texture. Perfectly sized for 6 servings, it’s simple to prepare with common pantry ingredients and baked to perfection in about 35 minutes.
Ingredients
Dry Ingredients
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 large egg
- ½ cup (120ml) milk
- ¼ cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ cup (120ml) hot water
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and line your 6-inch or 9-inch cake pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined and aerated.
- Incorporate Wet Ingredients: Add the egg, milk, vegetable oil, and vanilla extract to the dry mixture. Beat thoroughly until the batter is smooth and uniform in texture.
- Add Hot Water: Gradually pour in the hot water while stirring continuously. This thins the batter, which helps create a moist and tender cake.
- Pour and Bake: Transfer the batter into the prepared cake pan(s). Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean indicating doneness.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely before frosting or serving.
Notes
- You can use either a 6-inch or 9-inch cake pan; baking time might vary slightly accordingly.
- Ensure the hot water is not boiling but hot; this helps activate the cocoa flavor.
- The batter will be thinner than usual, but this is expected for a moist texture.
- Make sure the cake is completely cooled before frosting to prevent melting.
- For a richer flavor, consider adding espresso powder to the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
