Small Chocolate Cake (6 Inch)
By Sally · sallysbakingaddiction.com
1 hr 15 min + coolingServes 4
A rich, moist 6-inch chocolate cake with a silky chocolate ganache frosting.
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| 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 dry ingredients | Combine wet into dry, whisk smooth | Pour into pan | Bake 350°F / 177°C, 27–30 min until set | Spread ganache on cooled cake | Decorate with optional garnishes |
| 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 wet ingredients | |||||
| 100 g granulated sugar | ||||||
| 1 large egg, at room temperature | ||||||
| 1/2 teaspoon pure vanilla extract | ||||||
| 60 ml buttermilk, at room temperature | ||||||
| one 113 g quality semi-sweet or bittersweet chocolate bar, finely chopped | Pour over chocolate, rest 2–3 min | Stir ganache until smooth, cool 30–60 min | ||||
| 120 ml heavy cream or heavy whipping cream | Heat cream until simmer | |||||
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