Mini Chocolate Cake

A delightful and perfectly portioned chocolate cake, ideal for satisfying your sweet tooth without the commitment of a larger dessert. This easy recipe is customizable and perfect for any occasion.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 12 servings

Course: Baking, Dessert

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Dry Ingredients

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 cup buttermilk Can be substituted with milk and vinegar.
1/4 cup vegetable oil
1 large egg Use room temperature.
1 teaspoon vanilla extract
1/2 cup boiling water Helps to make the batter smooth.

Frosting

1 cup chocolate frosting

Method

Preparation

Preheat your oven to 350°F (175°C). Grease and flour a mini cake pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, mix the buttermilk, vegetable oil, egg, and vanilla extract until smooth.

Mixing the Batter

Combine the wet and dry ingredients, then stir in the boiling water until the batter is smooth and glossy.

Baking

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Frosting and Serving

Once cool, frost with chocolate frosting and serve!

Notes

For serving, consider adding ice cream, fresh berries, or drizzling with caramel sauce. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.