If you’ve been on the hunt for a cozy, irresistibly rich treat to whip up in no time, this Small Chocolate Cake Recipe is about to become your new best friend. It’s perfectly sized for sharing (or not!), boasting a deep chocolate flavor that hits every time with a tender crumb and just the right moistness. Whether you’re baking for a cozy night in or a quick celebration, this cake offers all the joy of chocolate in a manageable, simple recipe that promises to delight every chocolate lover’s heart.
Ingredients You’ll Need
Getting started with this Small Chocolate Cake Recipe is a breeze because the ingredients are straightforward yet are essential for delivering that classic chocolate cake experience. Each component plays a crucial role—from the cocoa powder providing that rich chocolate soul, to the hot water which guarantees a moist texture that melts in your mouth.
- All-purpose flour (1 cup/125g): The base that gives structure to the cake while keeping it tender.
- Granulated sugar (1 cup/200g): Adds the perfect sweetness to balance the cocoa’s bitterness.
- Unsweetened cocoa powder (½ cup/50g): Infuses deep chocolate flavor without excess fat.
- Baking powder (1 teaspoon): Helps the cake rise light and fluffy.
- Baking soda (½ teaspoon): Works alongside the baking powder for an ideal texture.
- Salt (½ teaspoon): Enhances the overall flavor and rounds out the sweetness.
- Large egg (1): Binds the ingredients and adds richness.
- Milk (½ cup/120ml): Contributes to the batter’s moisture and tenderness.
- Vegetable oil (¼ cup/60ml): Keeps the cake moist and soft for days.
- Vanilla extract (1 teaspoon): Elevates the chocolate with warm, sweet aroma.
- Hot water (½ cup/120ml): Key for a moist crumb and helps dissolve cocoa evenly.
How to Make Small Chocolate Cake Recipe
Step 1: Preheat and Prepare Your Pan
Always start by setting your oven to 350°F (175°C). Greasing your 6-inch or 9-inch cake pan and lining it with parchment paper is vital for easy removal and to keep those perfect edges intact.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This ensures your dry ingredients are well blended and evenly distributed, giving the batter a uniform texture.
Step 3: Add Wet Ingredients
Next, pour in the egg, milk, vegetable oil, and vanilla extract. Beat until your batter is smooth and completely combined. This step guarantees that every bite of your cake will carry flavor and moisture evenly.
Step 4: Stir in Hot Water
Gradually add the hot water, mixing constantly. The batter will become quite thin but trust this—it’s the secret to a tender, moist cake that practically melts on your tongue.
Step 5: Bake to Perfection
Pour your delicate batter into the prepared pan and slide it into the oven. Baking for 30-35 minutes, test doneness by inserting a toothpick into the center—it should come out clean with just a few moist crumbs attached.
Step 6: Cool Down
Give your cake some time to cool in the pan for about 10 minutes. Afterward, pop it onto a wire rack to cool completely, so the texture sets perfectly before frosting or serving.
How to Serve Small Chocolate Cake Recipe
Garnishes
Enhance your cake’s charm by dusting with powdered sugar, scattering fresh raspberries, or spreading a silky ganache over the top. A simple dollop of whipped cream tucked alongside can truly make the chocolate flavors sing.
Side Dishes
Pairing this moist delight with a scoop of vanilla ice cream or a fresh berry compote balances the richness and adds a refreshing contrast. For an adult twist, a drizzle of caramel or coffee sauce makes your dessert even more decadent.
Creative Ways to Present
Try layering the cake with whipped cream and fresh fruits to create more of a miniature trifle or go rustic by serving cake slices warmed with a sprinkle of cinnamon sugar. No matter how you present it, the Small Chocolate Cake Recipe always shines as the centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have any cake leftover, keep it tightly wrapped in plastic wrap or stored in an airtight container. Stored this way, it stays fresh and moist for up to 3 days at room temperature—perfect for second helpings.
Freezing
Want to make this cake ahead? Wrap it well in plastic wrap and then foil before freezing. It will keep beautifully for up to 2 months. When ready, thaw overnight in the fridge for the best texture.
Reheating
Reheat slices gently in the microwave for about 15 seconds or until just warm. This refreshes the cake’s moisture and softens the crumb without drying it out, making every bite feel freshly baked.
FAQs
Can I use a different size pan for this Small Chocolate Cake Recipe?
Yes! While a 6-inch or 9-inch pan is recommended, you can adjust bake times accordingly if using a different size—just keep an eye on the toothpick test to avoid overbaking.
Why is the batter so thin after adding hot water?
The thin batter ensures the cake remains moist and light once baked. It might seem strange at first, but it’s essential for a tender crumb that melts in your mouth.
Can I substitute milk for a non-dairy alternative?
Absolutely! Almond milk, oat milk, or any other plant-based milk works wonderfully and won’t compromise the texture or flavor of this chocolate cake.
How long will this Small Chocolate Cake Recipe stay fresh?
Stored properly, the cake remains moist and delicious for up to 3 days at room temperature. For longer storage, freezing is your best bet.
Is this recipe suitable for beginners?
Definitely! This Small Chocolate Cake Recipe is straightforward with clear steps, making it a perfect project whether you’re an experienced baker or trying your hand at cake-making for the first time.
Final Thoughts
There’s something truly special about baking a Small Chocolate Cake Recipe that hits all the right notes with simplicity and bold flavor. It’s one of those recipes that becomes a treasured go-to—whether you’re celebrating a moment or simply craving a chocolate hug in cake form. Give it a go and prepare to fall in love with how effortlessly delicious homemade can be!
Print
Small Chocolate Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This small chocolate cake recipe produces a moist and tender cake with rich cocoa flavor, perfect for any occasion. Featuring simple pantry staples and a straightforward baking process, it’s ideal for bakers seeking a delicious homemade dessert that yields about six servings.
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 prevent sticking.
- 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 thoroughly combined.
- Incorporate Wet Ingredients: Add the egg, milk, vegetable oil, and vanilla extract to the dry mixture. Beat well until the batter is smooth and free of lumps.
- Add Hot Water: Gradually pour in the hot water while continuously mixing. The batter will become thin; this step is essential for achieving a moist and tender cake texture.
- Pour and Bake: Transfer the batter into the prepared cake pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for approximately 10 minutes. Then transfer it to a wire rack to cool completely before frosting or serving.
Notes
- For added richness, consider using buttermilk instead of regular milk.
- This cake pairs beautifully with chocolate or vanilla frosting.
- Ensure the hot water is not boiling to avoid cooking the batter prematurely.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- Double the recipe for larger gatherings or to make multiple pans.
