Small Chocolate Cake
User Reviews
5
Small Chocolate Cake
Description
The Small Chocolate Cake is prepared by mixing dry ingredients including flour, sugar, cocoa powder, baking soda, baking powder, and salt, then incorporating wet ingredients such as egg, milk, oil, and vanilla extract. The addition of hot water or coffee at the end sharpens the chocolate flavor and creates a tender crumb. Baking occurs at 350°F for about 22 to 27 minutes, with doneness confirmed by a toothpick test.
Once cooled, the cake is frosted with a chocolate cream cheese frosting made from softened cream cheese, butter, powdered sugar, cocoa powder, and vanilla. The frosting’s balance of tangy cream cheese and sweet chocolate complements the cake's moist texture and subtle cocoa flavor.
This cake is sized for smaller gatherings and can be sliced into six portions. Using unsalted butter in the frosting may require adding a pinch of salt to balance sweetness. Nutritional info is approximate and based on six slices.
Ingredients
Chocolate Cake
- 1 cup all-purpose flour 120g
- 3/4 cup granulated sugar 2 tablespoons (175g
- 1/4 cup cocoa powder 2 tablespoons (30g), natural unsweetened
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg large
- 1/2 cup milk any percentage
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/3 cup water very hot or coffee
Chocolate Cream Cheese Frosting
- 4 ounces cream cheese softened
- 1/2 cup butter softened, salted, 114g
- 1 teaspoon vanilla extract
- 2 1/2 cups powdered sugar sifted, 300g
- 1/4 cup unsweetened cocoa powder sifted, 20g
- 1 tablespoon milk as needed
Instructions
Chocolate Cake
- Preheat your oven to 350°F. Grease and “flour” your cake pans with cocoa powder and line bottom with parchment paper.
- In a large bowl, stir together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add egg, milk, vegetable oil, and vanilla and beat for 2 minutes. Add hot water and stir until well-combined.
- Divide batter between prepared cake pans. Tap pans on the counter once to remove any air bubbles in the batter. Bake on the center rack for 22 to 27 minutes, until a toothpick inserted into the center of the cakes comes out clean or with just a few dry crumbs.
- Cool for 10 to 15 minutes before running a knife around the edge of the cakes and carefully removing them from their pans. Transfer cakes to a wire rack and cool completely before frosting.
Chocolate Cream Cheese Frosting
- In a medium bowl, combine cream cheese and butter. Beat together until well-combined and there are no individual streaks of cream cheese or butter remaining.
- Add vanilla and mix well.
- Add sifted powdered sugar and cocoa powder and beat, starting on low, working up to medium-high, until frosting is smooth and creamy. If necessary, add milk by the half teaspoon until frosting reaches your desired consistency.
Frosting the Cake
- Anchor cake to cake stand or plate with a dollop of frosting. Spread about 1/4 of the frosting over the bottom cake layer. Place second layer over the frosting and use the rest of the frosting over the top and body of the cake, starting at the top and spreading the frosting down the sides.
- Add sprinkles if desired. Serve and enjoy!
Notes
- If using unsalted butter in frosting, add a pinch of salt to enhance flavor balance.
- Nutrition information corresponds to six slices of cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6slices
Amount Per Serving
Calories 707 kcal
% Daily Value*
| Calories | 707kcal | 35% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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