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Small Batch Chocolate Cake

Small Batch Chocolate Cake Recipe

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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 tsp pure vanilla extract
  • 1/4 cup hot coffee or hot water
  • 4 oz dark chocolate, chopped
  • 1/2 cup heavy cream

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 6-inch round cake pan. Whisk the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
  2. Add the egg, buttermilk, oil, and vanilla. Stir, then pour in the hot coffee and mix just until smooth.
  3. Pour the batter into the pan, tap it lightly, and bake 26–30 minutes until a toothpick comes out with moist crumbs.
  4. Heat the cream until small bubbles form, then pour it over the chopped chocolate. Let it sit 2 minutes, then stir until glossy. Cool 15 minutes.
  5. Turn the cake out, peel off parchment, and spread the ganache on top. Slice and serve.

Notes

The cake keeps well under a dome, but the frosting is best on day one. If making ahead, bake the cake, cool it completely, wrap it, and store at room temperature. Make the ganache the day you plan to serve it.