Small Batch Of Chocolate Cake

This is a super quick and easy recipe to whip up if you’re craving some cake. This small cake can be shared or not! recipe is from sallysbakingaddiction.com. Let’s get baking!

INGREDIENTS FOR CAKE:

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon espresso powder (optional)
• 1/4 teaspoon salt
• 1/4 cup vegetable oil 
• 1/2 cup granulated sugar
• 1 large egg, at room temperature
• 1/2 teaspoon pure vanilla extract
• 1/4 cup buttermilk, at room temperature

INGREDIENTS FOR WHIPPED GANACHE FROSTING:

• one 4-ounce quality semi-sweet chocolate bar, finely chopped
• 1/2 cup heavy cream or heavy whipping cream

DIRECTIONS FOR CAKE:

1. Preheat oven to 350 degrees F. Grease a small square pan or 6 in. round pan and line with parchment paper.
2. Whisk the flour, cocoa powder, baking soda, espresso powder, and salt together in a large bowl.
3. In a medium bowl, whisk the oil, sugar, egg, vanilla extract, and buttermilk together.
4. Pour the wet ingredients into the flour mixture and whisk until smooth and combined.
5. Pour the cake batter evenly into prepared cake pan. Bake for around 27-30 minutes or until toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan set on a wire rack. Cool completely before frosting.

DIRECTIONS FOR THE WHIPPED CHOCOLATE GANACHE FROSTING:

1. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil). Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.
2. With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. Ganache will be thin, so let it cool and thicken for at least 30-60 minutes before using. Refrigerating speeds this up, but the ganache will not cool evenly. Stir it a few times as it sets in the refrigerator so it remains smooth. You can also let the ganache fully cool and thicken (takes about 2 hours). Then whip the cooled ganache with a handheld or stand mixer fitted with a whisk attachment until light in color and texture, about 3-4 minutes on medium-high speed. Frost as desired (I topped with little ghosts for halloween made by spreading candy melts or white chocolate on parchment paper).

Thanks for baking with me!

~ Natalie