Mini Chocolate Cake
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Prep Time 10mins | Bake Time 30mins | Total Time 40 mins
Sometimes you just want cake without committing to feeding twelve people or washing twelve plates.
What Is Mini Chocolate Cake?
Mini Chocolate Cake is a small but deeply rich single layer chocolate cake baked in a 6 inch pan and topped with silky chocolate ganache. It has the same soft crumb and deep cocoa flavor you expect from a full sized bakery cake but scaled down for when you want something simple and intensely chocolatey. The oil keeps the cake incredibly moist while a touch of espresso powder quietly boosts the chocolate flavor without making the cake taste like coffee. It is the perfect small batch dessert for date night, a tiny celebration, or honestly just a Tuesday night that needs chocolate!
Ingredients You Will Need
Vegetable oil
Granulated sugar
Egg
Vanilla extract
Milk of choice
All purpose flour
Unsweetened cocoa powder
Baking soda
Espresso powder
Salt
Semi sweet or bittersweet chocolate
Heavy cream
Our Tips for your Mini Coconut Cake?
Use room temperature ingredients. Cold milk or eggs can cause the batter to seize slightly which leads to a dense crumb instead of a soft cake.
Sift the cocoa powder and flour together. Cocoa powder loves to clump and those dry pockets will show up in the finished cake if you skip this step.
Do not overbake. Because this cake is small it can go from perfect to dry quickly. Start checking at 25 minutes and remove it when a toothpick comes out with just a few moist crumbs.
Let the cake cool completely before adding ganache. Warm cake will melt the ganache and it will run right off instead of setting into a thick glossy layer.
How to Store your Mini Coconut Cake?
Room Temperature Storage: Place the cake in an airtight cake container or wrap slices tightly in plastic wrap. It will stay fresh for up to 2 days at room temperature. If your kitchen runs warm store it in the refrigerator instead.
Refrigerator Storage: Store the cake in an airtight container or wrap slices individually in plastic wrap and place in a sealed container. It will stay fresh for up to 5 days. Let slices sit at room temperature for about 20 minutes before serving so the ganache softens.
Freezer Storage: Wrap slices tightly in plastic wrap then place them in a freezer safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for about 1 hour.
Latest Recipe Tutorial
Never Lose This Recipe
Mini Chocolate Cake
Sometimes you just want cake without committing to feeding twelve people or washing twelve plates.
Ingredients
- ¼ cup vegetable oil
- ½ cup granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- ¼ cup milk of choice, room temperature
- ½ cup all purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- ½ teaspoon espresso powder, optional
- ¼ teaspoon salt
- 1 cup semi sweet or bittersweet chocolate chips or chopped chocolate
- ½ cup heavy cream
Instructions
- Prepare the Pan: Preheat oven to 350°F. Grease and line a 6 inch round cake pan with parchment paper.
- Mix the Wet Ingredients: In a medium bowl whisk together vegetable oil, granulated sugar, egg, vanilla extract, and milk until smooth and fully combined.
- Add the Dry Ingredients: Sift flour, cocoa powder, baking soda, espresso powder, and salt directly into the wet ingredients. Stir until a smooth batter forms and no dry streaks remain.
- Bake the Cake: Pour batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cake to cool completely in the pan.
- Make the Ganache: Place chocolate in a heat safe bowl. Heat heavy cream in the microwave until just simmering, about 30 to 45 seconds. Pour the hot cream over the chocolate and let it sit for 2 to 3 minutes.
- Stir the Ganache: Stir slowly until the mixture becomes smooth and glossy. Let it cool and thicken for about 20 to 30 minutes. For a fluffier texture you can whip the cooled ganache with a hand mixer.
- Finish the Cake: Spread or pipe the ganache over the completely cooled cake. Slice and serve.
Notes
- Oil Creates a Moist Crumb: Oil based chocolate cakes stay softer and moister than butter based cakes because oil remains liquid at room temperature. This is especially helpful for small cakes that can dry out faster.
- Espresso Powder Enhances Chocolate: A small amount of espresso powder deepens the cocoa flavor without making the cake taste like coffee. If you skip it the cake will still work but the chocolate flavor will be slightly lighter.
- Ganache Texture Control: If the ganache feels too thin let it sit longer at room temperature to thicken. If it becomes too firm simply microwave it for about 10 seconds and stir until spreadable again.
- “Whatever you do, do it all for the glory of God.” 1 Corinthians 10:31
