If you have a sudden craving for something rich, indulgent, and perfectly portioned, this Small Chocolate Cake Recipe is the answer to your dessert dreams. It’s a wonderfully moist and tender chocolate cake that balances deep cocoa flavor with a light, airy texture, offering just the right amount of sweetness without overwhelming your palate. Whether you’re baking for a small gathering or a cozy night in, this recipe brings all the warm, comforting vibes with a simple list of ingredients and straightforward steps that anyone can follow. Trust me, once you try this cake, it’ll quickly become your go-to treat for celebrating life’s little moments.
Ingredients You’ll Need
These ingredients are classic and essential, coming together to create a cake that’s not only delectable but also beautifully textured and perfectly sweetened. Each one plays a starring role, from the cocoa powder lending a rich chocolate depth to the hot water that ensures a moist, delicate crumb.
- 1 cup (125g) all-purpose flour: The backbone of the cake, providing structure and tenderness.
- 1 cup (200g) granulated sugar: Sweetens the cake while helping to create a moist texture.
- ½ cup (50g) unsweetened cocoa powder: Delivers that signature chocolate flavor with an intense richness.
- 1 teaspoon baking powder: Helps the cake rise and stay fluffy.
- ½ teaspoon baking soda: Works with the baking powder for the perfect lift and crumb.
- ½ teaspoon salt: Balances sweetness and enhances chocolate notes.
- 1 large egg: Binds ingredients and adds moisture.
- ½ cup (120ml) milk: Contributes to a tender crumb and helps dissolve dry ingredients.
- ¼ cup (60ml) vegetable oil: Keeps the cake moist and soft, even the next day.
- 1 teaspoon vanilla extract: Elevates the chocolate flavor with subtle warmth.
- ½ cup (120ml) hot water: A surprising ingredient that intensifies the cocoa flavor and creates a wonderfully moist texture.
How to Make Small Chocolate Cake Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 350°F (175°C). While it’s warming up, grease your 6-inch or 9-inch cake pan and line it with parchment paper to ensure that your cake comes out cleanly and beautifully shaped. This little prep bit is worth it for that perfect presentation.
Step 2: Mix Dry Ingredients
Grab a large bowl and whisk together your flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. This step ensures all your dry ingredients are perfectly combined, which is key to a consistent batter and an even bake.
Step 3: Incorporate Wet Ingredients
Add the egg, milk, vegetable oil, and vanilla extract to your dry mixture. Use a hand mixer or whisk and beat everything until smooth and uniform. This is where your batter starts to come alive, thick and rich, inviting you to bake it.
Step 4: Add Hot Water
Slowly pour in the hot water while mixing constantly. The batter will thin out significantly, and that’s exactly what you want! This step is what gives the cake its famously moist, soft crumb. Don’t be alarmed by the runny texture — patience here leads to perfection.
Step 5: Pour and Bake
Carefully transfer your thin batter to the prepared pan. Place it in the oven and bake for 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few crumbs. The aroma alone is enough to make waiting a challenge!
Step 6: Cool the Cake
Once baked, let the cake cool in the pan for about 10 minutes. This resting time gives it a chance to firm up so it won’t break apart. Then transfer it to a wire rack and allow it to cool completely before frosting or serving. Patience here results in a flawless slice every time.
How to Serve Small Chocolate Cake Recipe
Garnishes
The beauty of this Small Chocolate Cake Recipe is how flexible it is for garnishing. A dusting of powdered sugar, some fresh raspberries, or a handful of chocolate shavings can take it from simple to stunning. For an indulgent twist, a scoop of vanilla ice cream or a drizzle of caramel sauce is always a winner.
Side Dishes
Pair your cake with a warm cup of coffee or rich hot chocolate for a cozy, comforting experience. If you want to add a bit of freshness, serve alongside a small bowl of mixed berries or a light whipped cream. These sides complement the dense chocolate flavors perfectly without overshadowing them.
Creative Ways to Present
Slice your cake into neat wedges and plate with a swirl of chocolate or berry coulis for a restaurant-worthy look. For celebrations, consider layering two of these cakes with whipped ganache in between for an adorable mini layer cake. You can even turn it into cupcakes if you’re craving individual-sized treats!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake in an airtight container at room temperature for up to two days to maintain its moist texture. For longer storage, the refrigerator works, but be sure to bring the cake back to room temperature before serving to fully enjoy its softness.
Freezing
This Small Chocolate Cake Recipe freezes beautifully. Wrap the cooled cake tightly in plastic wrap, then aluminum foil, and freeze for up to two months. When ready to use, thaw overnight in the refrigerator for best results without sacrificing that tender crumb.
Reheating
To revive your cake’s fresh-baked charm, warm slices gently in the microwave for 15 to 20 seconds. This quick heat-up brings back that soft, melt-in-your-mouth texture and reawakens the chocolate aroma.
FAQs
Can I use a different type of flour for this Small Chocolate Cake Recipe?
All-purpose flour works best for the texture, but you can substitute with gluten-free flour blends if needed. Just keep in mind the moisture and density might vary slightly in the end result.
What kind of cocoa powder should I use?
You’ll get the best flavor with unsweetened, natural cocoa powder, which offers a deep chocolate taste. Dutch-processed cocoa will work but may change the cake’s texture and rising due to its alkalinity.
Is it necessary to use hot water in this recipe?
Yes! The hot water really enhances the cocoa flavor and helps create a moisture-rich cake. Skipping this step could lead to a drier, less flavorful dessert.
Can I make this cake vegan?
By swapping the egg with a flax egg or applesauce and using plant-based milk, you can successfully make this recipe vegan. The texture might be slightly different but still delicious.
What frosting pairs best with this Small Chocolate Cake Recipe?
Classic chocolate ganache, cream cheese frosting, or a simple dusting of powdered sugar all complement this cake beautifully. Choose a frosting that fits the occasion and your personal taste.
Final Thoughts
This Small Chocolate Cake Recipe is a heartfelt treasure that packs big flavor into a modest size, perfect for sharing with close friends or savoring all to yourself. With its easy ingredients and simple steps, it’s a great way to bring a little sweetness and warmth to your day anytime. Dive in, have fun baking, and enjoy every bite of this lovely chocolate delight.
Print
Small Chocolate Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Small Chocolate Cake is a moist and rich dessert perfect for any occasion. Made with simple pantry ingredients, it features a tender crumb and deep cocoa flavor, achieved by mixing dry and wet components separately and adding hot water to ensure moistness. Baked in a 6 or 9-inch pan, this easy-to-make cake delivers six generous servings, ideal for family gatherings or a sweet treat.
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 ensure the cake does not stick and bakes evenly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until fully combined to create a uniform dry mixture.
- Incorporate Wet Ingredients: Add the large egg, milk, vegetable oil, and vanilla extract to the dry mixture. Beat thoroughly until the batter becomes smooth and consistent without lumps.
- Add Hot Water: Slowly pour in the hot water while stirring continuously. The batter will thin out considerably, which is essential for producing a moist and tender cake texture.
- Pour and Bake: Transfer the prepared batter into the greased and lined cake pan(s). Place in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center emerges clean, indicating the cake is fully baked.
- Cool the Cake: Let the cake cool in the pan for about 10 minutes to firm up, then carefully transfer it onto a wire rack to cool completely before frosting or serving to ensure the best texture and flavor.
Notes
- For a richer flavor, you can substitute milk with buttermilk or add a tablespoon of brewed coffee to enhance the chocolate taste.
- Make sure the hot water is just boiled and added gradually to help activate the cocoa powder, resulting in a moister cake.
- You can use either a 6-inch or 9-inch cake pan; baking time may vary slightly depending on the size, so keep an eye on the cake as it bakes.
- Allow the cake to cool completely before applying any frosting to prevent it from melting or sliding off.
