Small Batch Chocolate Layer Cake

4.75 from 4 reviews

Small Batch Chocolate Layer Cake

This small batch chocolate layer cake features two moist, 6-inch layers with deep chocolate flavor from Dutch cocoa and hot coffee. Sour cream and oil keep the crumb moist, while a caramel soak and chocolate whipped cream add a rich, creamy finish.

Prep Time15

Cook Time25

Chill30

Total Time1 10

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 566kcal

Author: Erin Cernich

Equipment

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

If your cocoa powder is especially lumpy, sift it through a fine mesh strainer set over the dry ingredient bowl.

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.

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