Small Batch Chocolate Layer Cake
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This small batch chocolate layer cake features two moist, 6-inch cake layers with rich cocoa flavor and a soft, tender crumb. Sour cream and oil keep the cake moist, while hot coffee deepens the flavor of the Dutch process cocoa. A caramel soak adds another layer of richness, and fluffy chocolate whipped cream finishes the cake. It’s a lovely dessert for smaller celebrations or whenever you’re craving a homemade chocolate layer cake.
From My Kitchen
Two little cake layers, with a whole lot of flavor.
This isn’t just a small batch chocolate layer cake. With a toffee-like caramel soak and homemade chocolate whipped cream for frosting, each bite packs plenty of flavor.
- Flavor: Dutch cocoa flavor deepened with hot coffee.
- Texture: An oil-based cake made even softer with sour cream.
I’ve always preferred sour cream in my chocolate cakes. I tested buttermilk with this recipe, but I prefer the tighter crumb and structure of a cake with sour cream, especially when you’re going to stack two layers.
This was one of the first chocolate cakes I made for Butter and Bliss. It’s a spin on my peppermint mocha layer cake (sans the coffee-shop flavors) and later became the inspiration for my single-layer 6-inch chocolate cake. When developing this particular recipe, chocolate on chocolate was my first thought, but I was determined to add something a little more.
As it happened, I was experimenting with my maple caramel sauce at the same time. Lightbulb moment. I brushed it over the cake layers, allowing the caramel to soak into the cake. The result was subtle hints of toffee behind the decadently rich chocolate flavor.
This cake is pretty special to me, and it makes an appearance around Valentine’s Day and again at Christmas. I love how it makes a smaller celebration feel special, and I’m especially proud of how easy it is to make something so impressive.
How To Make A Small Two-Layer Chocolate Cake
Start by whisking the wet ingredients together, making sure the egg and sour cream are fully incorporated. In a separate bowl, combine the dry ingredients. Dutch cocoa tends to clump (at least mine does!), so I often sift it through a fine mesh strainer first.
Add half of the dry ingredients to the wet and mix just until combined. Then add the remaining dry ingredients along with the hot coffee, mixing until the dry streaks disappear. Adding the flour gradually helps avoid overmixing. The finished batter will be thin and pourable, and a few small lumps are perfectly fine.
Divide the batter evenly between two 6-inch cake pans. I like using a large cookie scoop so I can count the scoops going into each pan. Bake until the tops spring back when lightly pressed and a toothpick inserted in the center comes out mostly clean.
Assembling The Layer Cake
The cakes will bake with a slight dome, which is perfectly normal. To make stacking and frosting easier, I trim the tops with a serrated knife. A straight-edged knife is more likely to tear the delicate crumb. Leveling also exposes the inside of the cake, allowing the caramel soak to seep in more easily.
The caramel sauce, whether homemade or store-bought, may be too thick to brush onto the cake straight from the jar. A few seconds in the microwave will loosen it enough to brush over each layer.
Chocolate Whipped Cream Frosting
Chocolate whipped cream is a lighter alternative to my whipped chocolate ganache. It delivers plenty of chocolate flavor without making the finished cake feel too heavy.
The frosting is made by folding melted chocolate into whipped cream. Spread about half over the bottom cake layer, stack the second layer, and finish with the remaining whipped cream. I like using an offset spatula to spread it evenly to the edges.
And don’t worry if a few tiny bits of chocolate firm up as you fold everything together. I actually like those unexpected bites of chocolate throughout the frosting. They’re a good reminder that this little chocolate cake is completely homespun.
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Small Batch Chocolate Layer Cake
by Erin Cernich
Equipment
- Fine Mesh Strainer (optional)
Ingredients
Chocolate Layer Cake
- 1 cup granulated sugar
- ¼ cup canola oil (or any neutral oil)
- ½ cup full-fat sour cream, room temperature
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder, Dutch process
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup medium brew coffee, very hot
Chocolate Whipped Cream
- ⅓ cup chocolate chips, any kind
- ⅔ cups heavy whipping cream
- ¼ cup optional caramel soak (homemade or store bought)
Instructions
Chocolate Layer Cake
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Grease 2 6-inch round cake pans and line the bottoms with parchment paper cut to fit.
- In a medium mixing bowl, whisk the sugar, oil, sour cream, egg, and vanilla until smooth and creamy.1 cup granulated sugar, 1/4 cup canola oil, 1/2 cup full-fat sour cream, room temperature, 1 large egg, room temperature, 2 teaspoons vanilla extract
- In another medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, Dutch process, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt
- Sprinkle half of the dry ingredients over the wet ingredients and use a spatula to mix until just combined. Add the remaining dry ingredients, along with the hot coffee, and mix until no dry streaks remain.1/2 cup medium brew coffee, very hot
- Pour the batter equally into the prepared cake pans and bake for 25 to 27 minutes, or until the cake is springy to the touch and a toothpick inserted in the middle comes out mostly clean.
- Cool the cakes in the pan set on a wire cooling rack for 10 minutes. Then, invert the cakes onto the rack to cool completely before assembling.
- While the cakes are baking and cooling, make homemade maple syrup caramel sauce, or use store-bought for the soak on the cake.1/4 cup optional caramel soak
Chocolate Whipped Cream
- In a microwave-safe bowl, melt the chocolate chips, stirring every 15 seconds, until the chocolate is smooth. Set aside to cool.1/3 cup chocolate chips, any kind
- In a medium mixing bowl, use a hand mixer to whip the heavy cream to soft peaks. Add 1/4 of the whipped cream to the cooled chocolate and mix until well incorporated. This lightens the chocolate mixture so it folds more easily into the remaining whipped cream. Add the chocolate mixture to the remaining whipped cream and gently fold with a rubber spatula until fully incorporated.2/3 cups heavy whipping cream
- Assemble the cake –The cakes will bake with a slight dome. I recommend leveling the tops with a serrated knife so the layers stack evenly and the caramel soak can penetrate the cake. If the caramel is too thick, warm it briefly in the microwave to loosen it. Brush the caramel soak over both cake layers. Place one cake layer on a serving plate and spread about half of the chocolate whipped cream over the top. Stack the second cake layer on top and finish with the remaining whipped cream.
- I recommend refrigerating the assembled cake for at least 30 minutes before slicing. This allows the chocolate whipped cream to firm up so the layers stay in place when cutting.
Notes
- Serving Size – This is a small batch recipe that can be doubled two 8-inch layers. Increase the bake time by 1 to 2 minutes. As written, the cake can also be made into a single-layer 8-inch cake.
- Cocoa Powder – I prefer Dutch cocoa for the deep flavor. However, you can swap in natural cocoa powder with no recipe modifications.
- Coffee – Use coffee you like to drink. Be careful with coffee that is too strong, as it can overpower the cocoa flavor.
- Chocolate Whipped Cream – If you use unsweetened or bittersweet chocolate chips, add 3 to 4 tablespoons of powdered sugar while whipping the cream to sweeten to taste.
- Storage – The cake can sit covered at room temperature for up to 4 hours. After that, cover and refrigerate for up to 3 days.
- Freezing – Wrap the unfrosted cakes separately in plastic wrap, and place in a freezer bag. Freeze for up to 3 months and thaw overnight in the refrigerator. I do not recommend freezing the frosted and assembled cake because the whipped cream frosting will not freeze well.
Nutrition Estimates
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About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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