If you ask me for a dessert recipe that you can easily make and serve 2-4 people on special days, my first response will be Mini Chocolate Cake . Everything based on chocolate makes people pleased, right? This recipe makes one adorable mini chocolate cake and would be great for a date night at home.
I love making big layer cakes but sometimes I just want to make something sweet. That’s where this mini chocolate cake recipe comes in. I wanted this recipe to be easy peasy, so that you can easily whip it up whenever you want to make something special for dessert. Rich, moist, and easy to throw together, you’ll love this Mini 6-Inch Chocolate Cake.
1 cup all-purpose flour
½ cup cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
1 cup granulated sugar
¼ teaspoon kosher salt
1 cup buttermilk
1 large egg
⅓ cup oil
¼ cup unsalted butter
1 teaspoon pure vanilla extract
1/2 cup cocoa powder, sifted
2 1/4 cups powdered sugar
1 cup unsalted butter, softened
2 teaspoons vanilla extract
1–2 tablespoons heavy whipping cream or milk
Make the cake
Line two 6” round cake pans with parchment paper on the bottom, and brush the parchment paper with butter as well. Preheat the oven to 350F.
Whisk together the flour, cocoa powder, baking soda, baking powder, sugar and salt in a large bowl until combined. Set aside.
In a medium bowl, use an electric mixer to whisk buttermilk, oil, melted butter, eggs, and vanilla extract until combined.
Gently pour the dry ingredients into the wet ingredients and whisk until a smooth batter forms.
Divide the batter evenly into the prepared pans.
Bake for 30 – 32 minutes, or until a toothpick inserted into the cake comes out clean.
Take out of the oven and allow to cool in the pan for 30 minutes transfer the cakes to a wire rack to cool completely.
To make the frosting
Cut the butter into pieces, 1 tablespoon each. Using the paddle attachment, whip the butter for 3-5 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color and has more volume.
Sift the cocoa powder into a mixing bowl, then add the vanilla extract. Turn the mixer to slow speed and beat until the cocoa powder and extract are mixed into the butter.
Add the powdered sugar and 1 tablespoon of heavy cream and mix on medium-low speed until fully incorporated. Then, increase the speed to medium-high and beat for another 2-3 minutes to whip additional air into the frosting. If the frosting still seems thick, add an additional 1/2-1 tablespoon heavy cream.
Assemble and frost
Place the first layer of the cake onto a cake board. Spread onto the top of the cake with about ½ cup of frosting.
Add the second layer on top, frost the side and top with the rest of the frosting or just enough to your liking. If there is any leftover frosting, add piping decoration, or simply add sprinkles.
Refrigerate for at least 30 minutes or until ready to serve.