If you’re craving something rich, moist, and perfectly sized for a cozy gathering or a special personal treat, this Small Chocolate Cake Recipe is exactly what you need. It balances deep cocoa flavor with a tender crumb, making every bite a little celebration. Whether you’re baking solo or sharing with a few friends, this cake proves that fantastic desserts don’t have to be big to be unforgettable.
Ingredients You’ll Need
Getting started with the Small Chocolate Cake Recipe is delightfully straightforward because each ingredient plays a vital role in crafting the perfect balance of flavor, texture, and color. From the cocoa’s deep chocolate essence to the hot water that ensures moistness, every element is essential to the final delight.
- All-purpose flour (1 cup / 125g): The foundation that gives structure to the cake without overpowering its tenderness.
- Granulated sugar (1 cup / 200g): Adds sweetness while assisting in creating a delicate crumb and beautiful caramelized edges.
- Unsweetened cocoa powder (½ cup / 50g): Brings that unmistakable chocolate richness and deep color.
- Baking powder (1 teaspoon): Acts as a leavening agent to help the cake rise just right.
- Baking soda (½ teaspoon): Works with the acidic elements to improve rise and tenderness.
- Salt (½ teaspoon): Elevates the chocolate flavor while balancing sweetness.
- Large egg (1): Binds ingredients together and adds richness.
- Milk (½ cup / 120ml): Adds moisture and keeps the crumb soft.
- Vegetable oil (¼ cup / 60ml): Ensures a moist, tender texture without weighing the cake down.
- Vanilla extract (1 teaspoon): Enhances the chocolate notes with a subtle warmth.
- Hot water (½ cup / 120ml): Helps bloom the cocoa, making the cake extra moist and velvety.
How to Make Small Chocolate Cake Recipe
Step 1: Preheat and Prepare Your Pan
First things first, heat your oven to 350°F (175°C). To ensure your cake releases perfectly after baking, grease your 6 or 9-inch cake pan and line it with parchment paper. This small step makes a big difference in both appearance and ease of serving.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This combination sets the stage by evenly distributing the leavening agents and chocolate flavor, which ensures your cake rises beautifully and tastes consistently chocolaty in every slice.
Step 3: Incorporate the Wet Ingredients
Add the egg, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat everything until the batter is smooth and uniform. This step blends richness and moisture throughout, giving the cake its tender crumb and lovely aroma.
Step 4: Add Hot Water Slowly
Gradually pour in the hot water while stirring continuously. Don’t be alarmed if the batter looks thin — this is exactly what gives your Small Chocolate Cake Recipe that famously moist, tender texture that melts in your mouth.
Step 5: Pour Batter and Bake
Transfer the batter into your prepared pan. Pop it into the oven and bake for 30 to 35 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. This timing helps ensure you get a cake that’s cooked perfectly without drying out.
Step 6: Cool Your Cake
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This crucial step prevents the cake from breaking apart and allows it to set properly, making it easier to frost or enjoy as is.
How to Serve Small Chocolate Cake Recipe
Garnishes
Your Small Chocolate Cake Recipe shines with simple garnishes like a dusting of powdered sugar, fresh berries, or a dollop of whipped cream. For a little extra indulgence, try sprinkling chopped nuts or shaving some chocolate curls on top. These toppings add both visual appeal and exciting textures with every bite.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce to complement its rich chocolate flavor. If you want a refreshing contrast, serve it alongside some fresh fruit or a light salad infused with citrus for a balanced treat.
Creative Ways to Present
If you want to wow your guests, slice the cake into mini portions and serve on pretty plates with a sprig of mint. You can also layer it with cream or jam for a quick and delightful dessert upgrade. Wrapping a small piece in parchment tied with twine makes a charming gift that anyone would appreciate.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Small Chocolate Cake Recipe fresh by storing it in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigeration is fine but might slightly affect the cake’s moistness, so allow it to come back to room temperature before serving.
Freezing
This cake freezes beautifully. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Stored this way, it will keep well for up to 3 months. When you’re ready for a treat, thaw it slowly in the fridge overnight for the best texture.
Reheating
To revive your cake’s fresh-out-of-the-oven charm, warm individual slices for about 15 seconds in the microwave or a few minutes in a preheated oven at low temperature. This quick heat-up brings back softness and enhances the chocolate aroma.
FAQs
Can I use this Small Chocolate Cake Recipe to make cupcakes?
Absolutely! The batter works wonderfully for cupcakes. Line your muffin tin with cupcake liners and bake for about 18-22 minutes or until a toothpick comes out clean.
Is it possible to substitute milk with a non-dairy alternative?
Yes, plant-based milks like almond, oat, or soy work perfectly here. They won’t change the flavor drastically but keep the batter moist and tender.
Can I add frosting or icing to this cake?
Definitely! This chocolate cake pairs beautifully with classic chocolate ganache, cream cheese frosting, or even a simple dusting of powdered sugar for a lighter touch.
What if I don’t have unsweetened cocoa powder on hand?
If you only have sweetened cocoa or a chocolate baking mix, you can try adjusting the sugar accordingly, but the pure unsweetened cocoa will give the best deep chocolate flavor without extra sweetness.
Why is hot water added to the batter?
Hot water helps to “bloom” the cocoa powder, intensifying the chocolate flavor and resulting in a moist, tender cake crumb. Even though the batter looks thin afterward, it’s key to the cake’s luscious texture.
Final Thoughts
Baking this Small Chocolate Cake Recipe never fails to brighten my day, whether it’s a casual snack or a special occasion. Its combination of simplicity, sensational flavor, and perfect portion size makes it a true crowd-pleaser. I truly encourage you to give this recipe a try—you might just find your new favorite chocolate cake to cherish for years to come!
Print
Small Chocolate Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Small Chocolate Cake recipe delivers a moist, rich, and tender chocolate cake perfect for any occasion. Made with simple pantry staples like cocoa powder, flour, and sugar, it’s easy to prepare and bake in under an hour. The addition of hot water in the batter ensures a delectably moist texture, making it an ideal treat for chocolate lovers.
Ingredients
Dry Ingredients
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (50g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 large egg
- ½ cup (120ml) milk
- ¼ cup (60ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ cup (120ml) hot water
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Grease and line your 6-inch or 9-inch cake pan with parchment paper to prevent sticking and ensure an even bake.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until all the ingredients are well combined and evenly distributed.
- Incorporate Wet Ingredients: Add the egg, milk, vegetable oil, and vanilla extract to the dry mixture. Beat the mixture thoroughly until the batter becomes smooth and uniform in texture, ensuring no lumps remain.
- Add Hot Water: Gradually pour in the hot water while mixing continuously. This will thin the batter but is essential for achieving a moist and tender cake.
- Pour and Bake: Transfer the thin batter into the prepared cake pan(s). Place in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Allow the cake to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before frosting or serving.
Notes
- For a more intense chocolate flavor, use Dutch-processed cocoa powder.
- Ensure your hot water is just off the boil to avoid cooking the eggs prematurely when combined.
- You can substitute milk with any plant-based milk for a dairy-free option.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Try adding a pinch of espresso powder to enhance the chocolate flavor.
