Small Chocolate Cake Recipe: Perfect for One (or Two!)

Craving chocolate cake but don’t want to be tempted by a whole pan? Or maybe you’re celebrating a small victory and need a personalized treat. This small chocolate cake recipe is your answer! It’s quick, easy, and yields a perfectly sized cake for one or two people. Forget the leftovers and the guilt; this recipe delivers a satisfying chocolate fix without the commitment of a full-sized cake. Get ready to indulge in a rich, moist, and deeply chocolatey dessert that’s ready in under an hour.

Why This Recipe Works

This recipe is designed for simplicity and maximum chocolate flavor. Here’s why it’s a winner:

• Scaled-Down Ingredients: The ingredient quantities are carefully calibrated to produce a small cake with the perfect texture and flavor. No complicated math or half-used ingredients left over.
• Simple Mixing Method: This recipe uses a straightforward mixing method that’s easy for even beginner bakers. No need for fancy equipment or techniques.
• Moist and Tender Crumb: The combination of oil, buttermilk (or a buttermilk substitute), and hot water creates a cake with a wonderfully moist and tender crumb.
• Intense Chocolate Flavor: Using both cocoa powder and melted chocolate ensures a deep, rich chocolate flavor that will satisfy any chocolate craving.
• Fast Baking Time: Because the cake is small, it bakes quickly, meaning you can have a warm, delicious chocolate cake in your hands in no time.

Ingredients

• Flour: 1/2 cup (60g) all-purpose flour.
• Cocoa Powder: 1/4 cup (20g) unsweetened cocoa powder. Dutch-processed cocoa powder will give a richer, darker flavor.
• Sugar: 1/4 cup (50g) granulated sugar.
• Baking Soda: 1/4 teaspoon.
• Baking Powder: 1/8 teaspoon.
• Salt: 1/8 teaspoon.
• Oil: 2 tablespoons (30ml) vegetable oil or canola oil.
• Buttermilk: 1/4 cup (60ml) buttermilk. If you don’t have buttermilk, you can use regular milk with 1/2 teaspoon of lemon juice or vinegar added and let it sit for 5 minutes.
• Vanilla Extract: 1/2 teaspoon.
• Hot Water: 1/4 cup (60ml) hot water.
• Melted Chocolate: 1 ounce (28g) semi-sweet or dark chocolate, melted and slightly cooled.

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 6-inch round cake pan or a similar sized oven-safe dish. You can also use a few ramekins if you prefer individual servings.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Make sure there are no lumps of cocoa powder.
3. Add Wet Ingredients: Add the oil, buttermilk, and vanilla extract to the dry ingredients. Mix until just combined. Be careful not to overmix.
4. Stir in Hot Water and Melted Chocolate: Gradually pour in the hot water while mixing. The batter will be thin. Then, stir in the melted chocolate until evenly distributed.
5. Pour into Pan: Pour the batter into the prepared cake pan or ramekins.
6. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Baking time may vary depending on your oven and the size of your pan.
7. Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
8. Frost (Optional): Frost with your favorite frosting, such as chocolate buttercream, ganache, or a simple dusting of powdered sugar.
9. Enjoy! Slice and enjoy your delicious small chocolate cake.

Tips for Success

• Don’t Overmix: Overmixing can lead to a tough cake. Mix the batter until just combined.
• Use Good Quality Cocoa Powder: The quality of your cocoa powder will significantly impact the flavor of the cake. Use a good quality unsweetened cocoa powder for the best results. Dutch-processed cocoa powder will give a richer, darker flavor.
• Measure Accurately: Baking is a science, so accurate measurements are important. Use measuring cups and spoons, and level off dry ingredients.
• Don’t Overbake: Overbaking will result in a dry cake. Check the cake for doneness after 20 minutes and adjust the baking time as needed.
• Cool Completely Before Frosting: Frosting a warm cake will cause the frosting to melt. Make sure the cake is completely cool before frosting.
• Buttermilk Substitute: If you don’t have buttermilk, you can use regular milk with 1/2 teaspoon of lemon juice or vinegar added and let it sit for 5 minutes. This will create a similar tangy flavor and texture.
• Add-Ins: Feel free to add chocolate chips, nuts, or other mix-ins to the batter for extra flavor and texture.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If storing in the refrigerator, allow the cake to come to room temperature before serving for the best flavor and texture. You can also freeze the cake for up to 2 months. Wrap the cake tightly in plastic wrap and then in foil before freezing.

FAQ

Can I use a different type of flour?

While all-purpose flour is recommended for this recipe, you can try using cake flour for an even more tender crumb. You may need to adjust the liquid slightly.

Can I use a different type of oil?

Yes, you can use any neutral-flavored oil, such as vegetable oil, canola oil, or even melted coconut oil.

Can I make this recipe vegan?

Yes, you can make this recipe vegan by using a plant-based milk (like almond milk or soy milk) mixed with 1/2 teaspoon of lemon juice or vinegar as a buttermilk substitute, and using vegan chocolate.

Can I double the recipe?

Yes, you can easily double the recipe to make a larger cake. Just double all of the ingredients and bake in a larger pan.

My cake is dry. What did I do wrong?

Overbaking is the most common cause of a dry cake. Make sure to check the cake for doneness after 20 minutes and adjust the baking time as needed. Also, be careful not to overmix the batter.

Conclusion

This small chocolate cake recipe is the perfect solution for those chocolate cravings when you don’t want a whole cake staring back at you. It’s quick, easy, and yields a perfectly sized, incredibly delicious treat. Whether you’re celebrating a small victory, need a little pick-me-up, or just want a personalized dessert, this recipe is sure to satisfy. So go ahead, gather your ingredients, and get ready to indulge in a warm, moist, and deeply chocolatey cake that’s all yours (or perfect for sharing with one special person!). Happy baking!