An easy and delicious, 6 inch, small serve pumpkin chocolate chip cake topped with a rich chocolate ganache! The ideal dessert for when you want to bake for a few people or just want a little dessert for yourself.
Small serve dessert recipes are the kinds you want to keep in your back pockets, recipe books, and dessert rotations. They’re so convenient and perfectly small enough to satisfy your cravings with little to nothing leftover. They even come in handy when you want to clean up some pantry ingredients. That’s how this cake was created; I had some leftover pumpkin puree and decided to make a small cake with it.
The results are this decadent small pumpkin chocolate chip cake! It’s light, rich, and moist, with warm spices and pumpkin flavors. I like the combination of pumpkin and chocolate so I added semi sweet chocolate chips to the batter and a chocolate ganache on top.
The recipe is easy and simple to follow. All the dry ingredients are mixed in one bowl and the wet ingredients are mixed in another. Then the two are combined and that’s it, the batter is ready. Every oven bakes differently so check on it when it’s almost done. You’ll know it’s ready when a toothpick inserted into the center of the cake comes out clean with just a few moist crumbs. Leave it to cool completely, then top and enjoy!
More small serve desserts to enjoy!
Chocolate cake
– a rich and decadent little chocolate cake that’s incredibly easy to make and sure to please!
One chocolate chip cookie
– By far my most popular recipe, this single serve cookie is crispy on the outside and soft on the inside with the perfect balance of chocolate and sweetness! Plus, it’s conveniently made without an egg so you don’t have to crack an entire egg only to use a small part of it.
Small batch of chocolate chip cookies
– The best recipe that creates 6 delicious, bakery style, large chocolate chip cookies! Tastes amazing and made without an egg for convenience!
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Small Pumpkin Cake
Ingredients
For the Pumpkin Cake:
- 1/2 cup (65 g) all purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground clove
- 1 egg – room temp
- 1/2 cup (100 g) white sugar
- 1/2 cup (125 g) pumpkin puree
- 1/4 cup (60 ml) oil
- 1 tsp vanilla
- about 2 tbsp chocolate chips (I used semi sweet)
Chocolate Ganache:
- 2-2.5 tbsp heavy cream
- 35 g chocolate of your choice (I used semi sweet)
Instructions
For the cake:
- Preheat oven to 350℉ (176℃) and grease and/or line the bottom of a 6 inch baking dish with parchment paper.
- In a mixing bowl, combine the flour, salt, baking powder, baking soda, and ground spices (cinnamon, ginger, clove). Whisk and set aside.
- In a separate mixing bowl, add the egg, sugar, vanilla, oil, and pumpkin puree. Whisk until combined.
- Now add the flour mixture into the wet batter and gently fold until incorporated and no streaks of flour remain. Then mix in the chocolate chips.
- Transfer the batter to the prepared baking dish and bake for about 30 minutes, until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Let the cake cool in the baking dish until the dish is cool to touch. Then carefully remove the cake and transfer to a wire rack to cool completely.
For the ganache:
- Heat the cream in a small sauce pan or microwave in 10 second increments until it's hot and then pour it over the chocolate.
- Let it rest for a few minutes and then mix until it's smooth.
To assemble:
- Trim off the top of the cake to create an even layer and then pour the chocolate ganache over the cake and enjoy!
