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
Scale
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.
