Small Chocolate Cake

A rich aroma fills the kitchen as the cake bakes, filling your home with warmth and sweetness. This Small Chocolate Cake is an indulgent treat that combines fluffy layers with a creamy frosting, taking just about an hour to create. Its rich flavor and moist texture come from carefully selected ingredients and techniques that ensure a delightful dessert every time.

Perfect for chocolate lovers, this cake is excellent for birthdays, anniversaries, or just a sweet pick-me-up. You can make the cake a day in advance and store it conveniently in your fridge, so it’s right there when you need a slice of happiness.

Why You’ll Love This Recipe

• The cake is wonderfully moist and fluffy, thanks to the sour cream.
• Combining boiling water with cocoa deepens the chocolate flavor.
• The rich buttercream frosting adds an irresistible creamy texture.
• It’s simple to make, yet perfect for celebrations.

What You’ll Need

Gather the following ingredients for the Small Chocolate Cake.

For the Cake

• 1 cup (130g) all-purpose flour, spooned and leveled
• 1/2 cup (40g) unsweetened cocoa powder
• 2 tablespoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) dark brown sugar, packed
• 2 large eggs
• 1/2 cup (120g) full fat sour cream
• 1/4 cup (60mL) vegetable oil
• 1 teaspoon pure vanilla extract
• 1/2 cup (120mL) boiling water
• 1/2 teaspoon instant espresso powder*

For the Frosting

• 1 cup (225g) unsalted butter, room temperature
• 2 cups (260g) powdered sugar, sifted
• 1/2 cup (40g) unsweetened cocoa powder, sifted
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1-2 tablespoons milk

*Use any neutral oil as a substitute for vegetable oil.

Substitutions & Swaps

• Use Greek yogurt instead of sour cream.
• Replace granulated sugar with coconut sugar for a healthier option.
• Substitute dark brown sugar with white sugar if needed.
• For a dairy-free option, use plant-based butter.

How to Make It

Follow these simple steps to create your chocolate cake and frosting.

Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and prepare two 6-inch round cake pans by greasing and lining them with parchment paper. In a mixing bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.

Combine Wet Ingredients

In another bowl, beat together the granulated sugar, brown sugar, and eggs until fluffy. Add the sour cream, vegetable oil, and vanilla extract, mixing until smooth. Gradually mix in the dry ingredients until just combined. Then carefully stir in the boiling water to create a smooth batter.

Bake the Cake

Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Frosting

In a large mixing bowl, beat the room-temperature butter until creamy. Gradually add the sifted powdered sugar and cocoa powder, mixing until smooth. Add salt, vanilla extract, and enough milk to reach your desired consistency. Beat until fluffy and well combined.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, you can freeze for up to 2 months.
Reheat: Allow to sit at room temperature for 30 minutes before serving.

Tips for Best Results

• Make sure all ingredients are at room temperature for even mixing.
• Be careful not to overmix once the dry ingredients are added to keep the cake tender.
• If your frosting is too thick, add more milk one tablespoon at a time until smooth.
• Decorate the cake with chocolate shavings for an elegant presentation.

Serving Suggestions

• Pair with fresh berries for a touch of tartness.
• Serve alongside a scoop of vanilla ice cream.
• Enjoy with a cup of freshly brewed coffee or tea.