Sensational Mini Chocolate Cake Recipe From Scratch
The cake is a great dessert, however, sometimes a whole cake is too much. This sensational mini chocolate cake recipe from scratch is the perfect solution. It is just the right size to share with a couple of people or enjoy yourself.
Servings: 2 - 4
Equipment
- 6-inch cake pan
- Parchment paper
- Double boiler or heat-proof bowl
- Small saucepan
- Wire rack
- Pairing knife
Ingredients
For The Mini Chocolate Cake
- 1/3 cup canola oil plus additional for the pan
- 1/2 cup all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 large egg
- 1/2 cup sugar
- 1/3 cup full-fat sour cream
- 1 tablespoon warm coffee
- 1/2 teaspoon vanilla extract
For The Chocolate Ganache
- 3 ounces semisweet chocolate finely chopped
- 1/4 cup heavy cream
- Dash of light corn syrup optional
Instructions
For the Cake
- Preheat Oven and Prepare Cake Pan - Preheat the oven to 350 degrees Fahrenheit. Line the cake pan with parchment paper and grease it with oil.
- Whisk the Dry Ingredients - In a medium bowl, mix together the flour, cocoa powder, and baking soda with a whisk. Set the dry ingredients aside.
- Mix Together with the Wet Ingredients - In a small bowl, mix the egg, sugar, oil, sour cream, coffee, and vanilla together until combined.
- Combine the Wet and Dry Ingredients - Slowly add the wet ingredients to the dry products. Mix together until just combined, being careful not to overmix the batter.
- Bake the Cake - Carefully pour the cake batter into the pan. Bake for 29-32 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for about 10 minutes. Then, use a pairing knife to remove the cake and peel off the parchment paper. Allow the cake to cool on the kitchen wire rack.
Make the Ganache
- Finely chop the chocolate and add it to a heat-proof bowl or double boiler above a small saucepan of simmering water. Add the heavy whipping cream and if using, add a splash of corn syrup.
- Stir the ganache over medium heat, until smooth and melted. It will take approximately three minutes to achieve this desired consistency.
- You can also melt the finely chopped chocolate in the microwave using a microwave-safe bowl. Microwave the chocolate in 30-second intervals until melted. Then add in the heavy whipping cream and corn syrup, if you choose to use it.
- Carefully pour the prepared ganache over the chocolate cake. Slice and serve the frosted cake.
Notes
Using hot coffee in the cake will enhance the chocolate flavor of the cake. It will not make your chocolate cake taste like coffee. However, if you don’t want to use hot coffee you can substitute it for hot water instead.
Though the corn syrup is optional, it will give the ganache a shiny finish. However, feel free to leave it out if you are not worried about the look of the ganache.
This cake should be stored in an airtight container in the fridge for up to five days. Allow it to reach room temperature before serving.
In addition, this cake can be frozen for 3-6 months. Carefully wrap it in a layer of plastic wrap and then a layer of aluminum foil or place it in an airtight container. When ready to serve, allow the cake to thaw overnight in the fridge or on the counter for two hours.
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