Mini Chocolate Cake
A very simple chocolate cake made with everyday pantry ingredients. This recipe makes 2 four inch cakes, just the perfect size to satisfy your sweet tooth without being over indulgent.
Servings: 2 4" cakes
Ingredients
Ingredients - for cake
- 8 tablespoons Plain Flour / All Purpose
- 4 tablespoons Cocoa powder
- 2 teaspoon Baking powder
- 8 tablespoons Sugar
- 6 tablespoons Milk
- 6 tablespoons Oil canola/vegetable/peanut
- 1 large Egg
- 1/4 teaspoon Vanilla optional
Ingredients - for frosting (good for one 4"inch cake)
- 4 tablespoon Unsalted butter softened
- 1 cup Confectioners / Powdered sugar
- 1/4 cup Cocoa powder
- 2 teaspoon Milk / Heavy Cream
- 3 drops Vanilla extract
- 1 tiny pinch Salt
Instructions
The Cake
- Preheat the oven to 350, and position a rack in the middle of the oven.
- Grease two 4 inch springform pan with little oil and dust with some flour.
- In a medium bowl, whisk together all the dry ingredients - the flour, cocoa powder, and baking soda. Set aside.
- In a small bowl, whisk the eggs and milk until light.
- Add in sugar, oil and vanilla and whisk for 2 minutes until well combined.
- Add in the dry ingredients, mix in to combine avoiding lumps.
- Pour this batter into the baking pan dividing equally between the two pans.
- Bake at 350 F for 20 minutes or until a toothpick inserted into the cake comes out clean.
- Let it cool completely before your frost.
The Frosting
- In a medium bowl, beat softened butter until light and fluffy. You may use a handheld electric mixer or hand whisk.
- Add in confectioners sugar, cocoa powder, salt, vanilla and milk.
- Give it a good whip for at least 2 mins, more if needed. Add a little extra cream or milk if needed to reach the right consistency.
Notes
If the cake batter sinks - it is still under baked, give it few extra minutes to bake or untilt he toothpick inserted comes out clean.
You may use a 6 inch cake pan if making it as one cake but the may have to extend the baking time.
If your frosting looks tight, add in few teaspoons of extra milk and whip until it lightens and gives creamy smooth finish. This will be helpful when you use a piping bag to decorate your cake.