Mini Chocolate Cake

This mini chocolate cake is moist and fudgy with a delicious chocolate flavor. It's a single layer 6-inch round cake that will serve about 4 people, or 2 people with leftovers. Topped with creamy chocolate frosting or serve with a scoop of vanilla ice cream. The recipe is quick, easy and perfect for date night or whenever you don't want leftovers.

Prep Time20

Cook Time30

Course: Dessert

Cuisine: American

Keyword: 6-Inch Chocolate Cake, Mini Chocolate Cake, Small Chocolate Cake

Servings: people

Author: Fiona Dowling

Equipment

6-inch (15 cm) round cake pan

Ingredients

Chocolate Cake

2/3 cup all-purpose flour (84 grams)
1/4 cup cocoa powder (22 grams)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt a very small pinch
1/4 cup vegetable oil (60 ml) or canola oil
2/3 cup granulated sugar (133 grams)
1 large egg
1/3 cup milk (80 ml) 2% or whole milk is best
1 tablespoon boiling water (15 ml)

Chocolate Frosting

1/3 cup unsalted butter (75 grams) softened
1 - 1 1/2 cups powdered sugar (110-165 grams) sifted
3 tablespoons cocoa powder (17 grams) sifted
1/2 teaspoon vanilla extract
pinch salt
2-3 teaspoons whipping cream (10-15 ml) or milk

Instructions

Chocolate Cake

Preheat the oven to 350F (180C). Line the bottom of a 6-inch round (15 cm) pan with baking paper then lightly grease the sides. Alternatively, grease the bottom and sides of the pan and dust with cocoa powder.
In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside.
In a separate bowl, whisk together the oil, sugar, egg, vanilla and milk until there are no longer pieces of egg.
Pour the wet ingredients into the dry ingredients. Add in the boiling water. Whisk together until smooth. There should no longer be streaks of lumps of flour.
Pour the batter into the prepared pan. Bake in the middle of the preheated oven for about 30-35 minutes, or until an inserted toothpick comes out clean.
Cool the cake in the pan for at least 15 minutes, before gently inverting onto a cooling rack

Chocolate Frosting

In a medium bowl, beat the butter until smooth.
Add in 1/2 cup powdered sugar, sifted cocoa, vanilla extract and salt. Beat together starting with the mixer on a low speed.
Beat in the rest of the powdered sugar a little at time. If needed, beat in a little cream/milk until the desired sweetness and thickness is reached.
Frost the cooled cake with a thick layer of frosting.

Notes

Cocoa: I recommend using Dutch process cocoa.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.

Nutrition