Mini Chocolate Cake with Chocolate Frosting
A single-layer six-inch chocolate cake with a small batch of chocolate buttercream. Cool completely before frosting and cut into six small slices.
Ingredients
For the cake
- 2/3 cup all-purpose flour (84 grams)
- 1/4 cup cocoa powder (22 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt (a very small pinch)
- 1/4 cup vegetable oil (or canola oil, 60 ml)
- 2/3 cup granulated sugar (133 grams)
- 1 large egg
- 1/3 cup milk (80 ml, 2% or whole milk is best)
- 1 tablespoon boiling water (15 ml)
For the frosting
- 1/3 cup unsalted butter (softened, 75 grams)
- 1 - 1 1/2 cups powdered sugar (110-165 grams, sifted)
- 3 tablespoons cocoa powder (17 grams, sifted)
- 1/2 teaspoon vanilla extract
- pinch salt
- 2-3 teaspoons whipping cream (10-15 ml, or milk)
Pan Preparation
- cooking spray as needed to grease a 6-inch round pan
Instructions
- Heat the oven to 350°F. Line the bottom of a 6-inch round pan, at least 2 inches deep, with parchment and lightly grease its sides.
- Whisk flour, cocoa, baking soda, baking powder, and salt together. Separately blend oil, sugar, egg, and milk. Combine both bowls, add 1 tablespoon boiling water, and stir until the dry streaks disappear.
- Transfer to the pan and bake around 30–35 minutes. Check that a skewer inserted into the middle has no liquid batter attached.
- Leave in the pan for 15 minutes, unmold onto a rack, and cool completely, allowing about 60 additional minutes or longer as needed.
- Beat frosting butter until creamy. Mix in ½ cup powdered sugar, cocoa, vanilla, and salt on low speed, then gradually increase powdered sugar to 1–1½ cups total. Use 2–3 teaspoons cream as needed for spreadability. Frost the cold cake and slice.
Notes
Use one 6-inch round pan. The 130-minute total includes a 75-minute cooling estimate; wait longer if any warmth remains. Six small slices are the stated yield. Vanilla is listed only in the frosting.