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Small Chocolate Cake

A delightful and moist chocolate cake perfect for any occasion, filled with rich chocolate flavor and topped with creamy frosting.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour Provides structure.
  • 1/2 cup unsweetened cocoa powder Infuses deep chocolate flavor.
  • 2 tablespoons cornstarch Contributes to tenderness.
  • 1 teaspoon baking soda Helps cake rise.
  • 1/2 teaspoon baking powder Adds fluffiness.
  • 1/4 teaspoon salt Balances sweetness.
  • 1/2 cup granulated sugar Adds sweetness and moisture.
  • 1/2 cup dark brown sugar, packed Infuses caramel undertone.
  • 2 large eggs Provides richness.
  • 1/2 cup full fat sour cream Keeps the cake moist.
  • 1/4 cup vegetable oil Ensures tender crumb.
  • 1 teaspoon pure vanilla extract Enhances chocolate flavors.
  • 1/2 cup boiling water Intensifies chocolate richness.
  • 1/2 teaspoon instant espresso powder Deepens chocolate flavor.
For the frosting
  • 1 cup unsalted butter, room temperature Forms the base for frosting.
  • 2 cups powdered sugar, sifted Sweetens and thickens frosting.
  • 1/2 cup unsweetened cocoa powder, sifted Adds flavor to frosting.
  • 1/2 teaspoon salt Balances sweetness.
  • 1 teaspoon pure vanilla extract Enhances overall taste.
  • 1-2 tablespoons milk Adjusts frosting consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease two round 6-inch cake pans with butter, line the bottoms with parchment paper rounds, and dust the sides with flour or cocoa powder.
  2. In a large bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder, salt, granulated sugar, and dark brown sugar. Whisk until well combined.
Mixing
  1. Add eggs, sour cream, vegetable oil, and vanilla extract to the dry ingredients. Whisk until a thick and smooth batter forms.
  2. Dissolve espresso powder in boiling water and carefully add it to the batter. Whisk until well combined.
Baking
  1. Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes, or until a skewer inserted comes out clean with a few moist crumbs.
Cooling and Frosting
  1. Allow cakes to cool in pans for 5 minutes, then invert onto a wire rack to cool completely.
  2. In a large bowl, combine butter and sifted powdered sugar using an electric mixer on low speed until smooth.
  3. Mix in the sifted cocoa powder, salt, vanilla extract, and 1 tablespoon of milk. Blend until combined and whip for 1 to 2 minutes until light and fluffy. Add more milk if needed.
Assembly
  1. Layer the cooled cakes with frosting, evenly distributing it on top and sides. Slice and serve.

Notes

For added texture, consider mixing in chocolate chips. Variations can include adding fruit between layers or different frosting flavors.