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A moist and delicious 6 inch chocolate cake is the perfect amount of cake for two people. Top the cake with either a chocolate ganache or a buttercream frosting.
Small Batch Chocolate Cake
I have an amazing chocolate cake recipe here on the blog, I call it the BEST Chocolate Cake because I think it really is. The only problem is, it makes a full size cake and sometimes I’m craving chocolate cake but don’t want to be tempted with a whole cake.
That’s where this small batch chocolate cake comes in – it is one layer, 6 inches around and is the perfect size for 2-4 people, depending on how much you want to share. And after you taste it, you might not want to share.
The original uses a cake mix which doesn’t work well with a small batch recipe so I came up with my own cake mix.
Can I Make this Cake into Cupcakes?
If you don’t have a 6 inch cake pan you definitely make this into cupcakes. You will probably get 4-6 cupcakes depending on how full you fill them.
I have served this cake two different ways, one with a chocolate ganache on top and I have also made it with a buttercream frosting. I love it both ways but I think my favorite is with frosting but I am a huge frosting fan! I’ll share both versions below.
How to Make Small Batch Chocolate Cake
- Preheat oven to 350 degrees F.
- Prepare pan by spraying with a non stick spray and flouring it. I use a 6 Inch round cake pan. I also line the bottom with wax paper or parchment paper.
- In a bowl beat together sugar, oil, vanilla, buttermilk and egg.
- Add in flour, baking soda, cocoa powder and salt.
- Mix until combine and then add in 1/4 cup chocolate chips.
- Pour into prepared pan. Bake for 30-35 minutes or until a toothpick comes out clean.
- Allow cake to cool in pan for 10 minutes and then remove from pan and finish cooling on a rack.
Now you have to choose to frost the cake. For all the major chocolate lovers you should definitely make the ganache. But if you are frosting lover like I am the buttercream is delicious.
How to Make Chocolate Ganache
- In a microwave proof bowl or in a sauce pan combine 1/2 cup of chocolate chips. I use semi sweet or dark chocolate chips.
- Add in cream and a little drizzle of corn syrup (about 1/4 tsp or so). Just enough to give the ganache shine.
- Stir until melted.
- Drizzle ganache over the top of the cake and allow it to drizzle down the sides of the cake.
Small Batch Buttercream Frosting
- Cream together butter, sugar, vanilla, whipping cream and salt until smooth.
- Spread over top and sides of cake.
- Add chocolate sprinkles if you want to be fancy.
What Can I Use Instead of Buttermilk?
Use 1/2 cup of milk with 1/2 Tablespoon of lemon juice or vinegar. Let it sit for 5 minutes to curdle.
How to Freeze a Cake
Cake freezes very well. I like to freeze the cake in individual slices. Be sure cake is completely cool before freezing. You can freeze it decorated or undecorated.
Wrap each slice of cake in several layers of plastic wrap and then place slices into a zippered freezer bag.
You can keep it in the freezer for up to 3 months.
Allow to cake to thaw at room temperature for 20-30 minutes.
For other favorite small batch dessert recipes try these:
- Small Batch Yellow Cupcakes
- Rice Krispie Treats for Two
- Chocolate Lava Cake for Two
- Small Batch Brownies
- Small Batch Chocolate Chip Cookie
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Chocolate Cake for Two
Ingredients
- 1/2 cup sugar
- 1/4 cup oil
- 1/2 cup buttermilk
- 1 tsp vanilla
- 1 egg
- 1/2 cup flour
- 1/3 cup cocoa
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup chocolate chips semi sweet or dark
Chocolate Ganache
- 1/2 cup chocolate chips semi sweet or dark
- 1/4 cup whipping cream
- 1/4 tsp corn syrup
Buttercream Frosting
- 1/4 cup butter softened
- 1 1/2 cups powdered sugar
- pinch of salt
- 1/2 tsp vanilla
- 1-2 Tbsp whipping cream or milk
Instructions
Chocolate Cake
- Preheat oven to 350 degrees F.
- Prepare a 6 inch cake bay by spraying with non stick spray and flouring. Line bottom with parchment paper or wax paper.
- In a bowl beat together sugar, oil, vanilla, buttermilk and egg.
- Add in flour, cocoa powder, baking soda and salt. Stir to combine.
- Add in chocolate chips.
- Pour into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes and then remove from pan and cool on baking rack.
Chocolate Ganache
- Combine ingredients in a sauce pan if making on the stovetop or in a microwave safe bowl if doing in the microwave.
- Heat until butter and chocolate melt and mixture is smooth.
- Pour over top of cooled cake, allowing it to drizzle down the sides.
Buttercream Frosting.
- In a bowl cream together sugar and butter.
- Add in vanilla, salt and enough milk to make a good spreading consistency.
- Frost cake and garnish with sprinkles if desired.
Nutrition Facts:
Helen says
Just made these tonite. The batter made 9 cupcakes. They are DELICIOUS! Will definitely make again.
Sallie says
I have black cocoa can that be used in the chocolate cake recipe?
Leigh Anne Wilkes says
I am not familiar with black cocoa, sorry.
Rebecca B says
Well… Now I’m craving chocolate cake. But since I’m sitting here in 105 temp, there is no way I’m turning on my stove. We’ll see if this hour spell breaks on Friday like they day it will. Y the recipe looks delish!
Teri says
I think you meant regular milk, not buttermilk that you add the lemon juice to.
Tammy says
It sounds delicious. I just wanted to let you know that you wrote corn starch in the recipe for the ganache. I think you meant corn syrup. 🙂