This delicious 6 inch chocolate cake is the perfect decadent small serve dessert fix for whenever you want to satisfy your sweet tooth or bake for just a few people!
Small serve desserts are so convenient and this mini chocolate cake recipe is one to keep for your dessert rotations! Next time you’re craving chocolate cake but can’t be bothered to make a big one, this little 6 inch cake is guaranteed to satisfy! It’s the ideal solution for a cake craving and small enough to enjoy on your own or share with 2-3 people without having any leftovers sitting in the refrigerator for days.
Even though this cake is small, it’s full of a rich chocolatey flavor and has the perfect moist texture to it! It takes just a handful of ingredients, comes together in one bowl in less than 10 minutes, and tastes divine for a cake that’s this easy and quick to make!
A few tips
Measure ingredients properly
– Grams are the most accurate way to measure, especially when it comes to baking! So use a weighing scale if you have one. If not, then make sure to use the spoon and level method to measure the flour.
Buttermilk
-This recipe uses buttermilk and I don’t recommend using plain milk since the tanginess of the buttermilk contributes to the flavor of the cake. If you don’t have buttermilk, use a substitute by mixing 1/4 cup (60ml) milk with 3/4 tsp of lemon juice or vinegar. I make it all the time for every recipe that calls for buttermilk and it works perfectly. The mixture is supposed to curdle and look clumpy so don’t worry.
Don’t skip the coffee
-Even if you don’t like coffee, don’t skip it! You can’t taste it in the cake at all! It only enhances the chocolate flavor and elevates the flavor of the cake. Without it, the cake won’t taste as rich and chocolatey.
Sweetness
-The sugar in the cake batter can be adjusted to your liking. I don’t recommend reducing it at all but you can add more sugar if you prefer sweeter cakes. This cake is topped with frosting too so the end result is sweet, but you can always adjust the sugar in the batter and topping!
Do not overmix
– Mix everything only until just combined. Over mixing will ruin the texture of the cake.
Toppings
When it comes to cake, the options for toppings and garnishes are endless!
I used a chocolate whipped cream frosting! Recipe for the whipped frosting is provided in the card below.
A simple chocolate ganache, cream cheese frosting, buttercream icing, and chocolate fudge are just a few of the many toppings that compliment this cake!
If you enjoy fruit cakes, add some fresh or frozen fruits and berries over the icing! For texture, add some chocolate shavings, sprinkles, or mini chocolate chips!
If you enjoyed this recipe, drop by down below and leave a rating and review! I would love to hear your feedback and answer any questions you may have. Don’t forget to stay connected on Instagram, Tiktok, Youtube, and Pinterest for video tutorials & more!
Small Chocolate Cake
Ingredients
For the cake
- 1/2 cup (65 g) all purpose flour
- 3 tbsp (21 g) cacao or cocoa powder
- 1/2 cup (100 g) white sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1.5 tbsp oil
- 1/4 cup (60 ml) hot water
- 1/4 tsp instant coffee
- 1/4 cup (60 ml) buttermilk or a substitute made by mixing 1/4 cup milk and 3/4 tsp lemon juice/vinegar
For the frosting
- 1/3 cup (80 ml) heavy cream
- 1.5 tbsp powdered sugar +/- to your preferance
- 1/2 tsp cocoa or cacao powder
- 1/4 tsp vanilla
Instructions
- Preheat the oven to 350℉ (176℃) and grease and line the bottom of a small 6 inch baking dish with parchment paper.
- If using the buttermilk substitute, mix 1/4 cup (60ml) milk with 3/4 tsp lemon juice or vinegar and let it sit for a few minutes so that it curdles.
- In the meantime, add the flour, cocoa powder, sugar, salt, and baking soda to a mixing bowl and whisk to combine.
- In a small bowl, mix the hot water with instant coffee.
- Once the milk has curdled, add it to the dry ingredients along with the oil and hot coffee.
- Whisk everything to combine, careful not to over mix. Then transfer the batter to the prepared baking dish and bake for about 25 minutes, until toothpick inserted into the center comes out clean with a few moist crumbs.
- While that bakes, prepare the frosting by combining the heavy cream, powdered sugar, cocoa powder and vanilla. Whip until stiff peaks form. Taste and adjust the sugar if desired and then refrigerate until the cake is ready.
- When the cake is done, let it cool completely and then spread the frosting over it. Decorate with whatever toppings you like and enjoy!
