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
Scale
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.
