Ingredients: |
Ingredients: 1/2 cup (63g) all-purpose flour (spoon & leveled)
1/4 cup (21g) unsweetened natural cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon espresso powder (optional)
1/4 teaspoon salt
1/4 cup (60ml) vegetable oil
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1/4 cup (60ml) buttermilk, at room temperature (1/2 t vinegar in measuring cup then add milk to 1/4 c measure, if you don’t have buttermilk)
Chocolate Ganache
one 4-ounce (113g) quality semi-sweet or bittersweet chocolate bar, finely chopped
1/2 cup (120ml) heavy cream or heavy whipping cream
optional garnish: raspberries, mint, and/or sprinkles
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Directions: |
Directions:Preheat oven to 350°F (177°C).
Grease a 6×2-inch cake pan, line with a parchment paper round, then grease the parchment paper.
Make the cake: Whisk the flour, cocoa powder, baking soda, espresso powder, and salt together in a large bowl. In a medium bowl, whisk the oil, sugar, egg, vanilla extract, and buttermilk together in a medium bowl. Pour the wet ingredients into the flour mixture and whisk until smooth and combined.
Pour the cake batter evenly into prepared cake pan.
Bake for around 27–30 minutes or until the cake is baked through. Avoid over-baking. Cake is thick and moist, so the center may slightly sink. That’s normal. Allow cake to cool in the pan set on a wire rack. Cool completely before frosting.
Make the chocolate ganache as the cake cools because the ganache must cool too: Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. Ganache will be thin, so let it cool and thicken for at least 30–60 minutes before using. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains smooth.
Spread ganache on cooled cake. Decorate as desired. Slice and serve.
Cover leftover cake tightly and store at room temperature for 1 day or in the refrigerator for up to 5 days. |
This recipe for Small Chocolate Cake 6” is from