Small Chocolate Cake (6 Inch)
1 hr 45 minServes 4
A rich, moist 6-inch chocolate cake with a silky chocolate ganache frosting.
| prepPreheat oven to 350°F / 177°C | |||||||
| prepGrease a 6-inch round cake pan, line with parchment paper round, then grease the parchment | |||||||
| 63 g all-purpose flour (spooned & leveled) | Whisk flour, cocoa, baking soda, espresso & salt | Pour wet into dry, whisk until smooth | Pour batter into prepared pan | Bake 350°F / 177°C, 27–30 min until done | Cool cake completely in pan on rack | Spread ganache on cooled cake | Decorate with optional garnishes & serve |
| 21 g unsweetened natural cocoa powder | |||||||
| 1/4 teaspoon baking soda | |||||||
| 1/2 teaspoon espresso powder (optional) | |||||||
| 1/4 teaspoon salt | |||||||
| 60 ml vegetable oil | Whisk oil, sugar, egg, vanilla & buttermilk | ||||||
| 100 g granulated sugar | |||||||
| 1 large egg, at room temperature | |||||||
| 1/2 teaspoon pure vanilla extract | |||||||
| 60 ml buttermilk, at room temperature | |||||||
| 113 g quality semi-sweet or bittersweet chocolate bar, finely chopped | Pour cream over chocolate, let sit 2–3 min | Stir ganache until smooth & melted | Cool ganache 30–60 min until thickened | ||||
| 120 ml heavy cream or heavy whipping cream | Heat cream until gently simmering | ||||||
| optional garnish: raspberries, mint, and/or sprinkles | |||||||
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