Small Batch Rich Chocolate Layer Cake
Super moist small chocolate layer cake, made for smaller celebrations. The 6-inch cake is made with Dutch cocoa that is intensified with hot coffee. Sour cream and oil keep the cake moist, and a simple chocolate whipped cream finishes the cake.
Servings: 6 Servings
Calories: 477kcal
Ingredients
Small Chocolate Layer Cake
- 1 cup granulated sugar
- ¼ cup canola oil or any neutral oil
- ½ cup full fat sour cream, room temperature 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
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup medium brew coffee, very hot
Chocolate Whipped Cream
- ½ cup chocolate chips, any kind
- 1 cup heavy whipping cream
- optional caramel drizzle homemade or store bought
Instructions
Small Chocolate Layer Cake
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Grease the pans and line the bottoms with a piece of parchment paper cut to fit.
- In a medium mixing bowl, whisk together the sugar and oil. Add the sour cream, egg, and vanilla extract. Whisk 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, 2 teaspoons vanilla extract
- In another medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Tip – Set a fine mesh strainer over the bowl to sift the dry ingredients if they are lumpy.1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, Dutch process, 3/4 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Sprinkle half of the dry ingredients over the wet ingredients and whisk until just combined. Add the remainder of the dry ingredients, along with the hot coffee, and whisk just until no dry streaks remain.1/2 cup medium brew coffee, very hot
- Pour the batter into the prepared cake pans and bake for 22 to 26 minutes, or until the cake is springy to the touch and a toothpick inserted in the middle comes out 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 drizzle on the cake.optional caramel drizzle
Chocolate Whipped Cream
- In a microwave-safe bowl, melt the chocolate chips - stirring every 30 seconds - until the chocolate is smooth. Set aside to cool.1/2 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 melted and cooled chocolate and mix until well incorporated - this gets the chocolate to the right consistency to mix with the whipped cream. Add the chocolate mixture to the remaining whipped cream and gently fold with a rubber spatula until fully incorporated.1 cup heavy whipping cream
- Assemble the cake - If the cakes domed too much, level out the tops with a serrated knife. Drizzle each top with caramel sauce and dollop generous amounts between the layers and on top.
Notes
- Serving Size - This is a small batch recipe that can be doubled and made into an 8-inch layer cake. 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 because I like the less-acidic, 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, you will want to add powdered sugar while whipping the cream - about 3 to 4 tablespoons to sweeten to taste.
- Caramel Sauce - This is optional and store-bought will work just fine.
- Storage - The assembled can should be covered and can sit at room temperature for 6 to 8 hours. Beyond that, I recommend refrigerating it because of the whipped frosting.
- Freezing - Unfrosted/unassembled cakes can be wrapped in plastic wrap, placed in a freezer bag, and frozen for up to 3 months. Thaw in the refrigerator.
Nutrition
Calories: 477kcal | Carbohydrates: 60g | Protein: 6g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 65mg | Sodium: 282mg | Potassium: 711mg | Fiber: 2g | Sugar: 33g | Vitamin A: 561IU | Vitamin C: 0.3mg | Calcium: 98mg | Iron: 2mg