Craving a rich chocolate cake but don’t want a big one? This 1-layer 6-inch chocolate cake is perfect. It serves 4, great for small gatherings, dates, or a quick sweet fix. It’s easy to make, with simple ingredients and quick baking time.
Get ready for a moist, rich, and chocolatey treat. It’s sure to satisfy your sweet tooth.
Key Takeaways
- This 6-inch chocolate cake serves 4 people, making it a great option for small gatherings
- The recipe is easy to follow and perfect for beginner bakers
- The cake has a moist, rich texture and divine chocolate flavor
- The recipe yields 1 1/2 cups of batter, which can also be used to make 6 cupcakes
- The cake takes about 30 minutes to bake and can be stored at room temperature or in the fridge
Introduction to Small Chocolate Cakes
Desserts are getting smaller, and it’s a trend. Small celebration cakes and single-serve treats are all the rage. They’re perfect for satisfying sweet cravings without the mess of leftovers. The easy chocolate cake recipe is a great example of why small batch baking is so appealing.
Why Small Cakes are Convenient
Small cakes are great for intimate moments, like date nights or small family gatherings. The 6-inch chocolate cake in this recipe is just right for 4 people. It’s perfect for occasions where you don’t need to feed a big crowd.
The Benefits of Scaled-Down Desserts
- Reduced food waste: Smaller cakes mean less leftover portions that may go uneaten.
- Easier storage: A 6-inch cake takes up less refrigerator or freezer space compared to a 9-inch or larger dessert.
- Portion control: Single-serve desserts help you satisfy cravings without overindulging.
- Versatility: The recipe can be easily scaled up or down to accommodate different group sizes.
Whether you’re baking for a small gathering or just want a tasty chocolate treat, this recipe is perfect. Its size and portion control make it a wonderful addition to any celebration.
Ingredients for a Small Chocolate Cake
Baking a small, 6-inch chocolate cake is easy. You’ll need common items like all-purpose flour, unsweetened cocoa powder, baking soda, espresso powder, salt, vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk. The espresso powder adds a deeper chocolate taste. Buttermilk is key for the cake’s rise and moistness.
If you don’t have buttermilk, make a DIY version. Mix 1/2 cup of milk with 1/2 tablespoon of vinegar.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 cup (130g) |
| Granulated sugar | 3/4 cup (165g) |
| Egg | 1 |
| Unsweetened cocoa powder | 1/4 cup (25g) |
| Baking soda | 1/2 teaspoon |
| Espresso powder (optional) | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Vegetable oil | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Buttermilk | 1/2 cup |
This recipe makes a single 6-inch layer. It can serve 4 large slices or 6 smaller ones. The ingredients are simple, making it easy for anyone to bake at home.
Preparing the Cake Batter
Getting the cake batter right is key for a moist and rich chocolate cake. Mix dry and wet ingredients separately. Then, combine them for a smooth, semi-thick batter.
Mixing the Dry Ingredients
Begin by whisking together all-purpose flour, unsweetened cocoa powder, baking soda, espresso powder, and salt in a bowl. This makes sure the dry ingredients are evenly mixed and ready for the wet mixture.
Combining the Wet Ingredients
In another bowl, whisk vegetable oil, granulated sugar, egg, vanilla extract, and buttermilk until well mixed. These wet ingredients will be the base of the batter, adding moisture and richness.
Pour the wet ingredients into the dry ingredients bowl slowly. Whisk until the batter is smooth and pourable. Don’t overmix to avoid a tough cake. Mix just until everything is well combined.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 120g |
| Unsweetened cocoa powder | 30g |
| Baking soda | 1 teaspoon |
| Espresso powder | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Vegetable oil | 1/2 cup |
| Granulated sugar | 175g |
| Egg | 1 |
| Vanilla extract | 1 teaspoon |
| Buttermilk | 1/2 cup |
By following these steps, you’ll make a moist and flavorful small chocolate cake. Remember, avoid overmixing and use fresh baking soda and powder for the best results.
Baking the Small Chocolate Cake
To bake a perfect small chocolate cake, start by pouring the batter into a greased and parchment-lined 6-inch cake pan. This size is great for a moist, rich cake that serves 4-6 people well.
Preheat your oven to 350°F. Bake the cake for 27-30 minutes, or until a toothpick in the center comes out clean. The cake might sink a bit as it cools. But don’t worry, it’s normal and can be covered with frosting.
- Grease and line a 6-inch round cake pan with parchment paper.
- Preheat the oven to 350°F.
- Bake the cake for 27-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before frosting and decorating.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1/2 cup |
| Unsweetened cocoa powder | 5 tablespoons |
| Baking soda | 1/2 teaspoon |
| Neutral oil (e.g., canola or grapeseed) | 1/3 cup |
| Granulated sugar | 1/2 cup |
| Large egg | 1 |
| Full-fat sour cream | 1/3 cup |
| Vanilla extract | 1/2 teaspoon |
| Warm coffee | 1 tablespoon |
By following these simple steps, you’ll bake a perfectly moist and rich small chocolate cake. It’s great for any occasion. Enjoy!
Frosting and Decorating Options
Make your small chocolate cake stand out with different frostings and decorations. You can use rich chocolate ganache or creamy buttercream. These options can turn your dessert into something amazing.
Chocolate Ganache Frosting
Try a smooth chocolate ganache frosting for a fancy touch. Heat heavy cream until it’s steaming. Then, pour it over chopped dark chocolate.
Stir until the chocolate melts and the mix is smooth. Let it cool a bit before pouring it over the cake. This will give it a beautiful, glossy finish.
Buttercream Frosting Variations
Buttercream is a classic for small chocolate cakes. To make chocolate buttercream, beat softened butter until it’s fluffy. Then, mix in powdered sugar, cocoa powder, and vanilla extract.
For something different, add peanut butter, strawberry, or cinnamon to the buttercream. This will give it a unique flavor.
Decorating your cake can be simple or fancy. Top it with chocolate shavings, nuts, or sprinkles for a quick look. Or, use piping techniques to make swirls, rosettes, or designs.
Whatever frosting and decorations you pick, your cake will be a hit. With so many tasty options, your only limit is your creativity!
How to make an easy chocolate cake small?
Making a tasty 6-inch chocolate cake is easy. You can make a moist, rich mini dessert for two or three. Here’s how to make this easy chocolate cake recipe.
- First, mix the dry ingredients. In a bowl, put together flour, cocoa powder, baking soda, espresso powder, and a bit of salt. Whisk until they’re well mixed.
- Then, mix the wet ingredients. In another bowl, whisk oil, sugar, an egg, vanilla extract, and buttermilk until smooth.
- Slowly add the wet ingredients to the dry ones. Mix gently until just combined. Don’t overmix to avoid a tough cake.
- Grease and line a 6-inch round cake pan with parchment paper. Pour the batter into the pan and smooth the top with a spatula.
- Bake in a 350°F oven for 27 to 30 minutes. The cake is done when a toothpick comes out clean.
- Let the cake cool completely on a wire rack. Then, frost it with your favorite chocolate topping.
This easy 6-inch chocolate cake recipe is perfect for a small treat. Enjoy this small chocolate dessert with your loved ones or as a special treat for yourself.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 cup (120g) |
| Unsweetened cocoa powder | 1/2 cup (40g) |
| Baking soda | 1 teaspoon |
| Espresso powder | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Vegetable oil | 1/2 cup (120ml) |
| Granulated sugar | 1 cup (200g) |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Buttermilk | 1/2 cup (120ml) |
This 6-inch chocolate cake recipe is great for a small party or a special dessert. Enjoy the rich chocolate in a convenient size!
Texture and Flavor Profile
Achieving a Moist and Rich Texture
This 6-inch chocolate cake is very moist. It gets its softness from oil, buttermilk, and sour cream. Every bite feels like a treat because it’s so soft.
Enhancing the Chocolate Flavor
This cake is not just moist. It’s also very sweet and rich in chocolate. Espresso powder makes the chocolate taste even better. The edges get a bit crispy, which adds a nice touch.
| Nutritional Information (per slice) | Value |
|---|---|
| Calories | 430 |
| Sugar | 47.2 g |
| Sodium | 421.7 mg |
| Fat | 19.8 g |
| Carbohydrates | 63 g |
| Protein | 5.5 g |
| Cholesterol | 27.3 mg |
Tips for Beginners
If you’re new to baking and want to try an easy chocolate cake recipe for beginners, start with this 6-inch chocolate cake. It has a simple list of ingredients and doesn’t need a stand mixer. You can make it all by hand. Here are some simple small cake baking tips and advice for new bakers to help your cake turn out moist and rich:
- Use a kitchen scale to measure your ingredients exactly. This ensures the cake turns out right.
- Don’t overmix the batter. Mix wet and dry ingredients gently until just combined. This prevents a tough cake.
- Watch the cake closely while it bakes. It can quickly go from perfect to dry because of its small size.
- Let the cake cool completely before frosting. This keeps it moist and the frosting smooth.
Remember these simple small cake baking tips and you’ll bake a tasty easy chocolate cake recipe for beginners. It’s sure to impress everyone.
Scaling the Recipe for Cupcakes
This recipe can make a small batch of moist chocolate cupcakes. It’s perfect for 6 standard-size cupcakes. They might be a bit denser, but they’re still soft and rich.
Top these cupcakes with your favorite frosting. You can use chocolate ganache, buttercream, or whipped cream. Just make sure to adjust the frosting amount for the right balance.
| Original Chocolate Cake Recipe | Small Batch Cupcake Yield |
|---|---|
| Yields 3, 6-inch cake layers | Approximately 6 standard-size cupcakes |
| Designed for larger gatherings (16 servings) | Perfect for a dessert idea for two or small groups |
| Standard 7- or 8-inch layer cake recipe | Adjust the how to adjust chocolate cake recipe for cupcakes to create the ideal portion size |
Follow the same steps as the full-size cake to make these cupcakes. They’re sure to please your chocolate cravings.
Storing and Serving Suggestions
Enjoying your small chocolate cake is best with the right storage and serving. The unfrosted cake stays good at room temperature, covered, for a day. After frosting, keep it in the fridge for up to 5 days because of the frosting’s ingredients.
This recipe makes just enough for a 6-inch cake or 4-6 cupcakes. It’s great for small parties or celebrations. The cake gives 4 big slices or 6 smaller ones, so everyone gets a taste.
Leftover cake? No problem! It keeps in the fridge for up to 5 days. Here are some ideas to use it up:
- Enjoy it as a late-night snack with a glass of cold milk
- Transform it into an indulgent milkshake or smoothie
- Top it with fresh berries or a drizzle of caramel sauce
Storing and serving your small chocolate cake is all about enjoying every bite. Make the most of this sweet treat.
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 243 |
| Sugar | 27.7 g |
| Sodium | 21.2 mg |
| Fat | 13.2 g |
| Carbohydrates | 32.7 g |
| Fiber | 1.8 g |
| Protein | 2.2 g |
| Cholesterol | 40.9 mg |
Conclusion
This easy chocolate cake recipe is perfect for satisfying your sweet tooth. It’s great for small gatherings or when you just want a chocolate treat. The cake is moist and has a rich flavor, making it a favorite for many.
You can frost it with chocolate ganache or buttercream for an extra wow factor. It’s also easy to make cupcakes for any event. So, why not enjoy a little chocolate bliss with this perfect dessert?
This recipe is simple and versatile, making it a must-try for chocolate lovers. Treat yourself to a slice and enjoy the rich chocolate taste in every bite.
FAQ
What is the serving size for this 6-inch chocolate cake?
This 6-inch chocolate cake serves 4 people. It’s great for small celebrations, date nights, or when you need a small cake.
What are the benefits of a small chocolate cake?
Small cakes are perfect for small celebrations. They save waste, are easy to store, and let you enjoy a treat without too much.
What are the key ingredients in this 6-inch chocolate cake?
The cake uses common baking items. These include flour, cocoa powder, baking soda, espresso powder, salt, oil, sugar, egg, vanilla, and buttermilk.
How do you mix the cake batter?
Mix the batter in two bowls. First, whisk the dry ingredients. Then, whisk the wet ingredients in another bowl.
Slowly add the wet ingredients to the dry ones. Whisk until it’s smooth and semi-thick.
What is the baking time and temperature for the 6-inch chocolate cake?
Bake the cake at 350°F for 27-30 minutes. It’s done when a toothpick in the center comes out clean.
What frosting options are recommended for this small chocolate cake?
You can top the cake with chocolate ganache, chocolate buttercream, or whipped cream.
How do you store and serve the 6-inch chocolate cake?
Store the unfrosted cake at room temperature, covered, for up to 1 day. Once frosted, keep it in the fridge for up to 5 days.
The cake is good for 4 large slices or 6 smaller ones. It’s perfect for a small gathering or celebration.
Can this recipe be used to make chocolate cupcakes?
Yes, you can make about 6 standard-size chocolate cupcakes with this batter.