Small Chocolate Cake
Chocolate cake is always a great dessert choice, but not always practical unless you're serving guests. This cake, baked in a 6-inch pan, is the perfect size for 2-4 people to enjoy a slice of cake anytime.
Ingredients
- 1/2 cup flour
- 1/3 cup unsweetened cocoa
- 1/2 tsp baking soda
- 1/3 cup canola oil
- 1/2 cup sugar
- 1/3 cup sour cream, or plain yogurt
- 1 egg
- 1 tsp vanilla
- 1 tbsp warm coffee, or warm water
Ganache
- 4 ounces bittersweet chocolate, chopped
- 1/4 cup half and half, or heavy cream
- 1/2 tsp light corn syrup
Instructions
- Preheat oven to 350 degrees and grease a 6-inch round cake pan. Line bottom with parchment paper.
- In a medium bowl, whisk together flour, cocoa an baking soda. Set aside.
- In a small bowl, whisk together oil, sugar, sour cream, egg, vanilla and coffee. Stir into dry mixture, just until combined.
- Pour batter into prepared pan and bake for 32-35 minutes, or until a toothpick inserted into center of cake comes out clean. Remove the cake from pan, remove parchment paper and cool on wire rack.
- While cake is cooling, prepare ganache using a small metal bowl fitted over a saucepan of simmering water. Stir chocolate and cream over medium heat until melted. Add corn syrup and stir ganache until smooth.
- Pour ganache over slightly warm cake.
Notes
- Whether you use the ganache, a butter cream frosting or just a sprinkle of powdered sugar atop the cooled cake, is up to you.
- If you don’t have coffee ( I keep instant on hand for recipes), you can substitute warm water. The coffee flavor isn’t strong, but does enhance the richness of the chocolate.
- Adapted from Dessertfortwo.com