Small Chocolate Cake – This Small Chocolate Cake recipe is the perfect treat for those times when you’re craving a decadent chocolate dessert, but don’t want to make a huge cake. It’s simple, easy, and quick to prepare, making it a great option for a last-minute dessert or an intimate date night in. The rich chocolate flavor and fluffy texture of this cake will leave you and your loved ones craving for more.
My husband and I have always been chocolate lovers, and we are constantly on the lookout for new chocolate recipes to try. When we discovered this Small Chocolate Cake recipe, we knew we had found a winner. The first time we made it, we were blown away by how easy it was to prepare and how delicious it tasted. We have made it many times since then, and it has become a staple dessert in our household. We love to enjoy it with a scoop of vanilla ice cream and a cup of coffee.
Why This Small Chocolate Cake Recipe Is Special?
Satisfy your chocolate craving with this quick and easy-to-make cake, perfect for two or three people. The combination of cocoa powder and vanilla extract creates a rich chocolate flavor that will make your taste buds dance. This cake is also moist and fluffy, making it the perfect texture to pair with the creamy and smooth chocolate frosting. It’s the perfect dessert for a romantic date night, a small gathering with friends, or for treating yourself to a delicious and indulgent chocolate dessert.
Ingredients:
Cake Batter:
- 240 ml (1 cup) boiling water
- 57 g (1/4 cup) butter, softened
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 125 g (1 cup) all-purpose flour
- 200 g (1 cup) white sugar
- 22 g (3 tablespoons) cocoa powder
- 5 g (1 teaspoon) baking powder
- 5 g (1 teaspoon) baking soda
- 0.25 g (1/4 teaspoon) salt
Chocolate Frosting:
- 113 g (1/2 cup) butter
- 67 g (2/3 cup) cocoa powder
- 360 g (3 cups) powdered sugar
- 79 ml (1/3 cup) milk
- 1 teaspoon vanilla extract
Directions:
Preheat the oven to 175°C (350°F).
In a medium bowl, combine the boiling water and butter. Beat with an electric mixer until the butter is melted.
Add the egg and vanilla to the bowl and beat with the electric mixer until well incorporated.
In another medium bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine.
Add the dry ingredients to the egg mixture and beat with the electric mixer for 2 minutes until well combined.
Pour the batter into a greased 9-inch baking pan.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool completely on a wire rack before frosting.
For The Frosting:
Melt the butter in a medium-size saucepan.
Stir in the cocoa powder.
Alternately add the powdered sugar and milk to the bowl, beating with an electric mixer until the frosting reaches the desired spreading consistency. Add a small amount of milk if necessary.
Stir in the vanilla extract.
Notes:
- For a richer chocolate flavor, you can use dark cocoa powder instead of regular cocoa powder.
- Make sure the butter is softened before starting the recipe.
- To avoid lumps in the frosting, sift the powdered sugar before using it.
- If you want to make a larger cake, you can double the recipe and bake it in a 13×9 inch baking pan.
In conclusion, this small chocolate cake recipe is a delicious and easy-to-make dessert that everyone will love. The cake is moist and chocolatey, and the frosting is rich and creamy. This recipe is perfect for any occasion, whether it’s a birthday party, a potluck, or just a sweet treat for yourself. With simple ingredients and straightforward instructions, you can whip up this cake in no time. Give it a try and see for yourself why this recipe has become a favorite in so many households.
FAQs:
Can I use a different type of flour?
This recipe calls for all-purpose flour, but you can use cake flour if you want a lighter texture or whole wheat flour if you want a healthier option. However, the texture and taste may be different from the original recipe.
Can I use margarine instead of butter?
You can use margarine instead of butter, but it may affect the taste and texture of the cake and frosting.
Can I make the cake ahead of time?
Yes, you can make the cake ahead of time and store it in an airtight container at room temperature for up to 2 days. You can also freeze the cake for up to 3 months.
Can I use a different type of frosting?
Yes, you can use a different type of frosting if you prefer, such as cream cheese frosting or buttercream frosting. However, the taste and texture may be different from the original recipe.
![](https://8fivefive.com/wp-content/uploads/2023/05/Small-Chocolate-Cake-1-360x361.png)
Small Chocolate Cake
Ingredients
Cake Batter:
- 240 ml 1 cup boiling water
- 57 g 1/4 cup butter, softened
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 125 g 1 cup all-purpose flour
- 200 g 1 cup white sugar
- 22 g 3 tablespoons cocoa powder
- 5 g 1 teaspoon baking powder
- 5 g 1 teaspoon baking soda
- 0.25 g 1/4 teaspoon salt
Chocolate Frosting:
- 113 g 1/2 cup butter
- 67 g 2/3 cup cocoa powder
- 360 g 3 cups powdered sugar
- 79 ml 1/3 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 175°C (350°F).
- In a medium bowl, combine the boiling water and butter. Beat with an electric mixer until the butter is melted.
- Add the egg and vanilla to the bowl and beat with the electric mixer until well incorporated.
- In another medium bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine.
- Add the dry ingredients to the egg mixture and beat with the electric mixer for 2 minutes until well combined.
- Pour the batter into a greased 9-inch baking pan.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool completely on a wire rack before frosting.
For The Frosting:
- Melt the butter in a medium-size saucepan.
- Stir in the cocoa powder.
- Alternately add the powdered sugar and milk to the bowl, beating with an electric mixer until the frosting reaches the desired spreading consistency. Add a small amount of milk if necessary.
- Stir in the vanilla extract.
Leave a Reply