A dreamy Small Chocolate Cake made using just one 6-inch cake pan. This cake is soft and moist and paired with a super fudgy three ingredient chocolate frosting. It’s the perfect Small Batch Chocolate Cake that’ll feed just 4-6 people.
Meet the cake of my chocolate-covered dreams ❤️
A simple, moist Small Chocolate Cake covered in a super fudgy, stick-to-your-fork chocolate frosting. This tiny one-layer 6-inch cake makes just 4-6 slices, perfect for small celebrations or birthdays.
It’s easy to make – and even easier to eat!
why you will love this recipe
- It’s a chocolate lover’s dream
- It makes just one small 6-inch cake
- The cake is soft and moist and the frosting is oh-so-fudgy
- It’s perfect for small celebrations, anniversaries or birthdays
recipe testing
We are back with another fabulous small batch recipe today. We’ve already done a Small Red Velvet Cake and a Small Carrot Cake.
This time, it’s all about chocolate cake. When dreaming up this recipe, I knew I wanted a simple, one-layer chocolate cake that could be made using a 6-inch cake pan.
I was looking for a soft and moist cake with a light and tender crumb, just like my Small Batch Chocolate Cupcakes.
One that would pair perfectly with a thick layer of chocolate frosting. So I took inspiration from my favourite Chocolate Fudge Cake and scaled it down.
My first few attempts were average at best, but it didn’t take long before I had the ultimate Small Chocolate Cake. Add a thick layer of frosting and you have your hands on one AMAZING dessert.
Tell me more
While many chocolate cake recipes use oil for moisture, like my Chocolate Swiss Roll, this cake uses butter. Butter adds oodles of flavour and helps to create a truly tender crumb. And don’t worry, I made sure this buttery chocolate cake did not compromise on texture.
Using the creaming method to beat the butter and sugar until creamy and fluffy, ensures this cake has an oh-so-tender crumb. We also add sour cream to make sure this cake stays soft and moist for days.
After all, you know we have a strict ‘no dry cake’ policy around here. Honestly, this Small Chocolate Cake is so good, you can even eat it straight without any frosting!
tips for making perfect cake
- Start with softened butter: Using room temperature butter will make it quick and easy to beat together the butter and sugar, helping to create a soft and tender cake.
- Weigh your dry ingredients using a baking scale: Adding too much flour or cocoa powder could result in a dry or crumbly cake. Use a baking scale to make sure you don’t accidentally over-measure any ingredients.
- Don’t over-mix your cake batter: Your mixer won’t need to go higher than medium speed; any faster and you’ll risk over-mixing your cake batter.
- Try not to over-bake your cake: Check your cake is ready by inserting a skewer into the centre, if it comes out clean your cake is good to go. Over-baking your cake can also make it dry.
- Remove your cake from the pan: After five minutes, carefully remove your cake from the pan. If you let it cool completely in the hot pan, the sides will continue to cook and may harden and dry out.
fudgy chocolate ganache frosting
The perfect frosting for this cake is my three ingredient chocolate ganache. It’s thick, creamy and super fudgy. And it’s a scaled-down version of the frosting we know and love from our popular Chocolate Orange Cake (without the orange).
It’s super easy to make – you don’t even need an electric mixer – and it’s seriously face-plant-worthy. This recipe makes enough frosting to generously cover the top and sides of the cake. And it’ll take this cake from homemade to bakery-style.
ingredients
- Thickened or heavy cream: Be sure to use a full fat thickened or heavy cream, minimum 30% fat for best results.
- Dark or semi-sweet chocolate: I recommend using a good quality chocolate that’s somewhere between 45-70% cocoa.
- Butter: Salted or unsalted is fine.
how to make chocolate ganache
- Heat cream: Add cream to a small saucepan and place it on a low heat, stirring as it warms.
- Add chocolate: Once the cream is warm (but not boiling), add chopped chocolate. Continue to stir while the chocolate melts and becomes smooth.
- Add butter: Finally, add the butter and stir until melted. Ganache will be smooth and glossy.
- Let it chill: Let the ganache cool slightly before placing it in the fridge for about 2 hours or until it’s thick enough to spread.
frequently asked questions
Of course! You can use chocolate buttercream, or any buttercream really. But this chocolate ganache frosting is so easy and really does make this cake next level good.
I’ve specifically designed this recipe to make only one small 6-inch cake. If you want to make a larger cake, try my Chocolate Fudge Cake recipe.
Sure! This recipe will make 4-6 regular-sized cupcakes.
more small batch recipes
- Six Double Chocolate Muffins
- Mini Vanilla Cheesecake
- Small Batch Chocolate Brownies
- Six Cinnamon Rolls
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Small Chocolate Cake
A dreamy 6-inch chocolate cake topped with fudgy chocolate ganache. It serves 4-6.
Ingredients
Chocolate cake
- 60 ml (1/4 cup) hot water
- 75 grams (1/3 cup) unsalted butter, room temperature
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 90 grams (2/3 cup) plain flour or all purpose flour
- 20 grams (1/4 cup) cocoa powder, sifted
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 80 ml (1/3 cup) full fat sour cream, room temperature
Chocolate ganache frosting
- 180 ml (3/4 cup) thickened or heavy cream
- 150 grams (1 cup) dark or semi-sweet chocolate (50-70% cocoa), roughly chopped
- 10 grams (2 teaspoons) butter
Instructions
- Small chocolate cake
Grease and line one 6-inch round cake pan with baking or parchment paper. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Boil the kettle and pour out 1/4 cup water and set aside. - In a large mixing bowl, add butter, sugar and vanilla and beat with an electric mixer on medium speed until combined and creamy.
- Add egg and beat briefly until combined. In a separate bowl, add plain flour, cocoa powder, baking soda and salt and lightly whisk.
- Add dry ingredients to the wet, along with the sour cream and hot water, and beat on a low speed just until the cake batter is combined and smooth.
- Pour batter into prepared cake pan and bake for approximately 40 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Leave the cake to cool for 5-10 minutes before carefully removing the cake from the pan and transferring it to a wire rack to cool completely.
- Chocolate ganache frosting
Pour cream into a small saucepan. Place on a low heat. Stir gently with a spatula while cream is warming. - Once the cream is warm (but not boiling), add chopped chocolate. Continue to stir while chocolate melts and becomes smooth. Add butter and stir until melted. Ganache should be smooth and glossy.
- Remove chocolate ganache from heat and transfer to a heatproof bowl. Let it cool for 15 minutes and then place it in the fridge for about 2 hours or until it’s thick enough to spread. Give it a stir every 30 minutes.
- Once the ganache has thickened, generously frost the top of the cake using a small spatula.
Notes
Cocoa powder: I recommend using an unsweetened natural cocoa, but Dutch processed cocoa will work as well.
Sour cream: If you can get your hands on sour cream, use it. It will produce a lovely moist and tender cake. Alternatively, a full fat Greek or natural yogurt will also work well.
Joren says
Hello , I was wondering if we could swap sour cream with mayonnaise since I do not want to buy a tub of sour cream and it spoils in the fridge after a one time baking due to a busy schedule. Since mayonnaise is primarily made out of oil yolks and acid which is lemon juice :
Jessica Holmes says
Hi Joren, I haven’t tested this recipe with mayonnaise so I can’t say. A good alternative to sour cream is Greek yogurt.
Hiba Ayub says
This is the best chocolate cake I’ve ever made !
SooOoo grateful to have found your blog
Chocolate cake cravings Satisfied ✌🏽
Jessica Holmes says
Yes! Love hearing that Hiba!
Ashwini says
We loved this cake. This is the best chocolate cake ever. Now I want yo make this cake for more people. Can I double the recipe for 8 inch square pan? Or what do you suggest? Thanks for great recipe and your help.
Jessica Holmes says
I’m so glad to hear that Ashwini! You could try my Chocolate Fudge Cake? It’ll make a two layer 8-inch cake just like this one!
Ashwini says
I wanted a single layer cake. I took 1.5 times all the ingredients and baked in 8 inch square pan. It was a huge hit. Everyone loved it including the birthday boy. Thanks once Again Jess 😘
Jessica Holmes says
Oh fab! So glad it worked out!
Amie says
Love this small batch recipe for when I want a chocolate cake but don’t have a lot of flour on hand.
The texture and taste are top notch.
Jessica Holmes says
So glad you enjoyed it Amie!
Shar Menlo says
Easy to make a small Birthday Cake for a friend.
Jessica Holmes says
Glad you enjoyed it Shar!
Hayley says
This is now our go-to cake when we don’t need such a big cake for birthday celebrations. It’s delicious!!
Jessica Holmes says
Yaaay! Love hearing that Hayley!
Kathryn Payandeh says
The perfect cake for 2
Jessica Holmes says
So glad you enjoyed it!
Purva says
Do we need to sift the flour and cocoa?
Jessica Holmes says
Good question! You definitely can. I do recommend sifting the cocoa as it tends to clump.
Hadlee says
why do I need to use sour cream?? what does that do to affect the cake?? I would also like to know If I can sub sour cream for plain yogurt?
Jessica Holmes says
Hi Hadlee, sour cream adds acidity, fat and and moisture helping to create a soft and tender crumb. Yes, the best substitution would be Greek or natural style yogurt.
Sharmin Akthar says
Hi was wondering if you used a 6inch sandwich pan or the deep one? I don’t have a deep one if you used so but will sandwich pan work?
Jessica Holmes says
Hi, the cake pan I use is 2 inches deep. I hope that helps!
Jane C says
I made this for my husband and me for New Years. Obviously, it was the perfect size for just the two of us. It was moist with a nice crumb- not too dense, more delicate but held together beautifully! I would highly recommend making this cake! Not complicated to whip up and with rewarding results!! Thank you, as always, for your hard work and great recipes!! You NEVER disappoint!!
Jessica Holmes says
I am SO happy to hear that Jane! Thank you for your kind review. I’m so pleased you loved this cake as much as I do!
Farrah says
One of the best chocolate cakes I had , if not the best , making it again today , quite easy for such an impressive treat .
Jessica Holmes says
Love hearing that!
Agustin says
Is this recipe different from your chocolate bunt cake in term of texture and flavor? For decorated birthday cake which one you will recommend? Thanks a lot
Jessica Holmes says
It’s similar! The Bundt Cake is much bigger, so I’d probably choose which one suits the size of your occasion. Both will be delicious!
Pamela says
oops, meant to ask if 2% Greek Yogurt would work!
Jessica Holmes says
Yes! That should be fine!
Pamela says
Can I sub yogurt for the sour cream?
Josh says
This cake was perfect! Loved the frosting.
Jessica Holmes says
So glad to hear that Josh!