With Valentine’s Day coming up I have been looking at chocolate cake recipes and this smaller sized one is my favourite for occasions like this! This chocolate can is as easy to make as mixing all of the dry ingredients, mixing the wet ingredients, mixing the dry into the wet, pouring into a pan and baking! I like the smaller size of this cake recipe, which is perfect for two, with seconds, because who could resist? You can use your favourite frosting on the cake and I like a chocolate ganache, which is the simple combination of chocolate and cream. The ganache can be made and poured over the cake or cooled until it thickens to a spreadable consistency to be spread over the and sides as desired. This mini chocolate cake is easy enough to make for any occasion and it’s perfect for two!
Mini Chocolate Cake
A super easy, mix and bake, chocolate cake recipe in a smaller size; perfect for two!
ingredients
- 1/2 cup all-purpose flour (gluten-free for gluten-free)
- 1/4 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon espresso powder (optional)
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1/4 cup sour, room temperature
- 1/2 teaspoon vanilla extract (optional)
- 4 ounces dark chocolate, finely chopped
- 1/2 cup heavy/whipping cream
For the chocolate cake:
For the chocolate ganache:
directions
- Mix the flour, cocoa powder, baking soda, espresso powder, and salt.
- Mix the oil, sugar, egg, sour cream and vanilla.
- Mix the dry ingredients into the wet ingredients and pour into a 6 inch baking pan.
- Bake in a preheated 350F/180C until a toothpick/knife pushed into the center comes out clean, about 25 minutes.
- Method 1 (Double Boiler): *Place the chocolate and cream in a large mixing bowl and place above a small pot of simmering water until the chocolate melts into the cream.
- Method 2: Bring the cream to a simmer in a small saucepan, turn off the heat, and let cool for 2 minutes, before pouring over the chocolate, letting it sit for 2 minutes before mixing until smooth.
- Let sit for 15 minutes, before pouring over the cake OR cover in plastic wrap (placed right on/touching the chocolate) and let it cool for 3 hours before spreading over the cake.
For the chocolate cake:
For the chocolate ganache:
Option: Use your favourite frosting instead of the chocolate ganache.
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What size pan is to be used? The recipe does not indicate.
Use a 6 inch baking pan.