This Small Chocolate Cake is the perfect solution when you crave a rich and indulgent chocolate dessert without committing to a full-sized cake. Ideal for smaller gatherings or personal indulgence, it delivers a deep chocolate flavor and a moist, tender crumb in a manageable portion.

Why You’ll Love This Recipe

Perfect Portion – Sized for smaller groups or personal indulgence.
Rich and Moist – A deep chocolate flavor with a tender crumb.
Versatile – Can be made as a 6-inch or 9-inch single layer cake.
Simple Ingredients – Uses pantry staples, making it easy to whip up anytime.

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
1 large egg
½ cup (120ml) milk
¼ cup (60ml) vegetable oil
1 teaspoon vanilla extract
½ cup (120ml) hot water

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 6-inch or 9-inch round cake pan with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Incorporate Wet Ingredients: Add the egg, milk, vegetable oil, and vanilla extract to the dry mixture and beat until smooth.
Add Hot Water: Gradually add the hot water and mix continuously. The batter will be thin, but this ensures a moist cake.
Pour and Bake: Transfer the batter to the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
Cool the Cake: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

Servings: 6-8
Preparation Time: 15 minutes
Baking Time: 30-35 minutes
Total Time: 45-50 minutes

Variations

Frosting: Top with chocolate ganache, cream cheese frosting, or a dusting of powdered sugar.
Add-ins: Add chocolate chips, nuts, or dried fruits to the batter for extra texture.
Flavor Twist: Add 1 teaspoon of instant coffee to the hot water for a mocha flavor.

Storage & Reheating

Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days.
Freezing: Wrap the cake in plastic and foil and freeze for up to 2 months. Thaw at room temperature.

FAQs

Can I use a different pan size?
Yes! Adjust the baking time based on the pan size. A 6-inch pan will take a little longer, while a 9-inch pan will cook faster.
How do I make this cake eggless?
Replace the egg with ¼ cup of applesauce or a flaxseed egg.
Can I use non-dairy milk?
Yes, almond milk or oat milk can replace dairy milk.

Conclusion

This Small Chocolate Cake is the perfect dessert for smaller gatherings or when you want a sweet indulgence without the commitment of a full-sized cake. With its rich flavor and moist texture, it’s sure to be a crowd-pleaser!

Small Chocolate Cake