This mini chocolate cake is moist and fudgy with a rich chocolate flavor. It’s a single-layer 6-inch round cake that serves about 4 people (or 2 with leftovers). Top it with creamy chocolate frosting or a scoop of vanilla ice cream. The recipe is quick, simple and ideal for date night or any time you don’t want a large cake.
A tall, rich and fudgy chocolate cake can be the ultimate indulgence. If you want that experience but only need a small dessert, this mini chocolate cake is perfect. It’s very moist, deeply chocolatey and baked as a single layer in a 6-inch round pan using pantry staples.
It’s great for small gatherings or for a couple. I often bake one for my husband and me, and save any leftovers for breakfast the next day.
Making a Small Chocolate Cake
You can make the batter without an electric mixer. The steps are straightforward and the ingredients are likely already in your pantry.
- Preheat the oven to 350°F (180°C). Prepare a 6-inch (15 cm) round pan by lining the bottom with parchment and lightly greasing the sides.
- If you don’t have parchment, grease the pan and dust it with cocoa powder. Lining the bottom does make removing the cake easier.
- My pan has 3-inch (7.6 cm) sides, but a 2-inch (5 cm) side pan works as well.
- In a medium bowl whisk together the dry ingredients: all-purpose flour, cocoa powder, baking soda, baking powder and a pinch of salt. Sifting the cocoa first helps remove lumps.
- In another bowl whisk the wet ingredients and sugar: vegetable oil, egg, milk, vanilla and granulated sugar. Whisk until the mixture is smooth and you don’t see pieces of egg.
- Pour the wet mixture into the dry ingredients and add the boiling water. The hot water helps the cocoa bloom and deepens the chocolate flavor.
- Whisk until the batter is smooth and no dry streaks remain.
- Pour the batter into the prepared pan and bake in the center of the oven for about 27–35 minutes, or until a tester comes out clean and the cake starts to pull away from the pan sides.
- You can wrap the outside of the pan with a soaked cake strip to encourage a flat top, though it isn’t essential for a single-layer cake.
Once the cake has cooled, finish it with a small batch of creamy chocolate frosting made from butter, cocoa powder, powdered sugar, a touch of cream (or milk), vanilla and a pinch of salt. Alternatively, serve slices with ice cream, fresh berries and whipped cream, or a drizzle of hot fudge.
This mini chocolate cake is a quick, satisfying dessert when you want something decadent without a lot of leftovers. It’s moist, chocolate-forward and easy to prepare.
More small-batch desserts to love:
- Small-Batch Brownies
- Small-Batch Chocolate Cupcakes
- Mini Carrot Cake
- Single Serving Double Chocolate Cookie
Mini Chocolate Cake
Equipment
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6-inch (15 cm) round cake pan
Ingredients
Chocolate Cake
- 2/3 cup all-purpose flour (84 grams)
- 1/4 cup cocoa powder (22 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt a very small pinch
- 1/4 cup vegetable oil (60 ml) or canola oil
- 2/3 cup granulated sugar (133 grams)
- 1 large egg
- 1/3 cup milk (80 ml) 2% or whole milk is best
- 1 tablespoon boiling water (15 ml)
Chocolate Frosting
- 1/3 cup unsalted butter (75 grams) softened
- 1 – 1 1/2 cups powdered sugar (110–165 grams) sifted
- 3 tablespoons cocoa powder (17 grams) sifted
- 1/2 teaspoon vanilla extract
- pinch salt
- 2–3 teaspoons whipping cream (10–15 ml) or milk
Instructions
Chocolate Cake
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Preheat the oven to 350°F (180°C). Line the bottom of a 6-inch round pan with parchment and lightly grease the sides. Alternatively, grease and dust with cocoa powder.
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Whisk together the flour, cocoa, baking powder, baking soda and salt in a medium bowl. Set aside.
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In another bowl whisk the oil, sugar, egg, vanilla and milk until smooth and no pieces of egg remain.
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Pour the wet ingredients into the dry, add the boiling water and whisk until the batter is smooth with no lumps.
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Pour the batter into the prepared pan and bake in the center of the oven for about 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Cool the cake in the pan for at least 15 minutes, then gently invert onto a cooling rack to finish cooling.
Chocolate Frosting
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Beat the softened butter in a medium bowl until smooth.
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Add 1/2 cup powdered sugar, sifted cocoa, vanilla and salt. Beat starting on low speed.
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Gradually beat in the remaining powdered sugar. If needed, add cream or milk a little at a time until you reach the desired consistency and sweetness.
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Spread a generous layer of frosting on the cooled cake.
Notes
- Cocoa: Dutch-process cocoa is recommended for a deeper flavor.
- Storage: Keep leftovers in an airtight container at room temperature up to 2 days or refrigerated up to 4 days.
Nutrition
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