Description

This Small Chocolate Cake features a delightful combination of rich chocolate and a moist crumb. Made with simple ingredients like cocoa powder and buttermilk, it’s perfect for celebrations or casual desserts, offering an irresistible flavor that everyone will love.

Ingredients

Scale

1 cup all-purpose flour spooned & leveled (125 grams)
¼ cup plus 2 tablespoons unsweetened natural cocoa powder (34 grams)
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup packed light brown sugar (100 grams)
½ cup granulated sugar (100 grams)
⅓ cup canola vegetable, or avocado oil (80 ml)
½ cup buttermilk (120 ml)
1 large egg
1 teaspoon pure vanilla extract
½ cup hot water (120 ml)
½ teaspoon instant espresso powder or 1 teaspoon instant coffee optional
1 cup unsalted butter softened (226 grams; 2 sticks)
3 cups powdered sugar (360 grams)
½ cup unsweetened natural cocoa powder sifted (45 grams)
3 to 4 tablespoons heavy cream or whole milk (45 to 60 ml)
1 teaspoon pure vanilla extract
⅛ teaspoon salt

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Instructions

Preheat the oven to 350°F (180°C) and prepare two 6-inch round cake pans with nonstick spray and parchment paper at the bottom.
In a large bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. Combine with granulated sugar and brown sugar.
Mix in the oil, buttermilk, egg, and vanilla extract until just combined.
Dissolve espresso powder or coffee in hot water, then add to the batter and mix until combined. The batter will be thin.
Pour the batter evenly into the prepared cake pans and bake for 28 to 33 minutes. Check for doneness with a toothpick.
Let the cakes cool in the pans for 15 to 20 minutes. Use a knife to release the edges, then transfer to a wire rack to cool completely.
To prepare the chocolate buttercream frosting, beat the softened butter until creamy.
Gradually add powdered sugar, mixing thoroughly before adding cocoa powder until combined.
Incorporate heavy cream, vanilla extract, and salt, adjusting consistency as needed with more cream or milk.
Level the tops of the cooled cake layers. Place the first layer on a serving plate and spread with frosting.
Add the second cake layer upside down, crumb coat with a thin layer of frosting, and refrigerate for 10 minutes.
Decorate the cake with the remaining frosting on top and sides.

Notes

For extra moisture, consider adding a tablespoon of milk to the frosting if it’s too thick.
Freeze cake layers for easier frosting application.
Coffee enhances the chocolate flavor; use it for a richer taste.

Nutrition

Serving Size: 1 slice
Calories: 370
Sugar: 35g
Sodium: 180mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg