If there’s ever a time for pure chocolate joy in a petite, personal package, it’s now! This Small Chocolate Cake is my absolute go-to when I’m craving something decadent but not over the top. Moist, rich, and perfectly sized for sharing (or not!), it celebrates everything we love about chocolate cake — with a fraction of the effort and no leftovers to worry about. This is the kind of cake that turns an ordinary day into a little celebration, and it’s packed with flavor in every single slice. If you’re on team chocolate, you’re about to discover your new favorite treat!
Ingredients You’ll Need
The beauty of this Small Chocolate Cake is that it comes together with simple staples, each one playing a starring role. Every ingredient brings something special to the table — from deep cocoa flavor to pillowy softness and a delicate crumb. Here’s what you’ll need and why it matters:
- All-purpose flour: Gives the cake its structure while keeping it tender and light.
- Unsweetened cocoa powder: The secret to a rich and dark chocolate flavor; use the best you have!
- Granulated sugar: Sweetens the cake and helps with that irresistible soft texture.
- Baking soda: Teams up with buttermilk to create lift and keep the crumb airy.
- Baking powder: Adds extra rise, ensuring your cake isn’t too dense.
- Salt: Just a pinch wakes up all the sweet and chocolatey notes.
- Large egg: Binds everything together and adds richness.
- Buttermilk: Delivers tangy flavor and keeps the cake incredibly moist.
- Vegetable oil: Makes the cake soft and tender, even when chilled.
- Vanilla extract: Enhances both the chocolate and the sweetness; pure vanilla makes a difference!
- Hot water or brewed coffee: Brings out the depth of cocoa (coffee is especially magical if you love bold chocolate vibes).
- Sour cream: Adds moisture and gives the cake a creamy, luscious bite.
How to Make Small Chocolate Cake
Step 1: Prep Your Pan and Preheat
Start by preheating your oven to 350°F. This gives your Small Chocolate Cake that perfect gentle rise right from the start. Grease and flour a 6-inch round cake pan, or pop in a circle of parchment for guaranteed easy removal. A well-prepped pan means your cake comes out clean with zero sticking!
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisking lets you evenly distribute the leaveners and breaks up any lumps in the cocoa or flour, making for a smooth, even batter later on.
Step 3: Blend the Wet Ingredients
In a separate bowl, lightly beat the egg. Stir in the buttermilk, vegetable oil, and vanilla extract. This wet mix is where the cake gets its moist, rich character. Make sure everything is well combined, but don’t over-beat.
Step 4: Bring It All Together
Pour your wet mixture over the dry ingredients. Gently stir until the batter is almost fully combined — a few streaks are fine. Then, add the hot water or coffee, stirring again until your batter is smooth and glossy. This step transforms the mix and brings out the deep chocolate flavor. Finally, fold in the sour cream for one last creamy touch.
Step 5: Bake to Perfection
Pour the finished batter into your prepared pan and smooth out the top. Slide it into the oven and bake for 30–35 minutes. You’ll know your Small Chocolate Cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. Try not to sneak a slice too early!
How to Serve Small Chocolate Cake
Garnishes
While this cake is truly delightful all on its own, a few easy garnishes can turn it into a real showstopper. A sweep of chocolate ganache or fluffy whipped cream is classic, or just dust the top with powdered sugar for a simple, elegant finish. If you love a little crunch, try a sprinkling of toasted nuts or chocolate shavings. Fresh berries add a burst of color and tartness that pair well with rich chocolate.
Side Dishes
For an extra touch, serve each slice with a scoop of vanilla ice cream or a generous dollop of crème fraîche. A side of fresh strawberries or raspberries brings a fresh, fruity note that balances the deep chocolate flavor beautifully. You can even go for a hot cup of strong coffee or a glass of cold milk — both perfect companions for this cake.
Creative Ways to Present
Get playful with your presentation! Layer slices with whipped cream and fruit in glass jars for a fun dessert parfait. Cut the Small Chocolate Cake into cute wedges, then serve on petite plates with a drizzle of warm fudge sauce or salted caramel. For parties, top each slice with a swirl of flavored buttercream and a chocolate curl for instant occasion vibes.
Make Ahead and Storage
Storing Leftovers
If you happen to save a slice or two, keep them moist and delicious by storing the cake, tightly wrapped or in an airtight container, at room temperature for up to 2 days. If your kitchen is warm or humid, the fridge is fine, but bring the cake back to room temp before serving for best flavor and texture.
Freezing
Small Chocolate Cake freezes beautifully. Cut into wedges, wrap each piece snugly in plastic wrap, and pop them in a freezer bag or container. Freeze for up to three months. When chocolate cravings hit, just thaw a piece on the counter and enjoy!
Reheating
Want that fresh-from-the-oven warmth? Microwave an individual slice for about 10–15 seconds — just enough to make it soft and dreamy again. If you’re reheating a whole cake, use a low oven (about 250°F) for 10 minutes, wrapped in foil to keep it moist.
FAQs
Can I double this recipe for a larger cake?
Absolutely! Just double every ingredient and bake in a standard 8 or 9-inch pan. You might need to adjust the bake time by a few minutes, so keep an eye (and a toothpick) on your cake as it bakes.
What frosting goes best with Small Chocolate Cake?
This cake pairs brilliantly with chocolate ganache, classic buttercream, whipped cream, or even a simple dusting of powdered sugar. For a richer treat, try chocolate cream cheese frosting or peanut butter frosting for a sweet-and-salty twist.
Can I make this cake dairy-free?
Yes! Swap buttermilk for a non-dairy milk plus a splash of vinegar, and use a dairy-free sour cream alternative. The results are nearly as luscious and moist as the original.
Why use hot coffee instead of water?
Coffee enhances the chocolate flavor without making the cake taste like coffee. It deepens the richness and makes the chocolate really sing. But if you prefer, hot water works just as well for a classic chocolate cake vibe.
How do I know when the Small Chocolate Cake is done?
Gently insert a toothpick into the center; if it comes out clean or with a crumb or two, your cake is ready. If you see wet batter, let it bake for a few more minutes and check again. Trust your senses — the cake should look set and smell incredible!
Final Thoughts
I can’t wait for you to try this Small Chocolate Cake — it’s proof that the very best chocolate moments come in small packages. Whether you’re baking for a celebration, a cozy date night, or just to treat yourself, this recipe delivers big flavor in a delightfully little cake. Give it a try, and you might just find yourself reaching for this one every time the chocolate craving strikes.
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Small Chocolate Cake Recipe
- Total Time: 50 minutes
- Yield: 1 small cake (serves 4–6) 1x
- Diet: Vegetarian
Description
Indulge in a delightful Small Chocolate Cake that’s perfect for intimate gatherings or small celebrations. This easy-to-make single-layer cake is rich, moist, and chocolaty, making it a fantastic treat for any occasion.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- 1 large egg
- ½ cup buttermilk
- ¼ cup vegetable oil
- ½ teaspoon vanilla extract
- ½ cup hot water or brewed coffee
- ¼ cup sour cream
Instructions
- Preheat the oven: Heat the oven to 350°F and prepare a 6-inch round cake pan by greasing and flouring it or lining it with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Mix wet ingredients: In a separate bowl, beat the egg, then add buttermilk, oil, and vanilla. Combine with dry ingredients.
- Add liquid: Pour in hot water or coffee, mix until smooth. Fold in sour cream.
- Bake: Transfer batter to the pan, bake for 30–35 minutes until a toothpick comes out clean.
- Cool and serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
Notes
- This cake pairs wonderfully with a simple chocolate ganache, whipped cream, or a dusting of powdered sugar.
- For extra decadence, consider adding a handful of mini chocolate chips to the batter.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
