Singer Layer Small Dark Chocolate Cake (Perfect for Two)
Servings 4
This decadent dark chocolate cake is simple to make and perfect for two or a small group! It's the best and most moist chocolate cake that is made from the most tried and true chocolate cake recipe that I have. Frosted with a classic dark chocolate buttercream.
Equipment
- 6" round cake pan (see notes for larger pan sizes)
Ingredients
Dry Ingredients
- ½ cup + 1 tbsp all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp sea salt
Chocolate Paste
- ⅓ cup dark cocoa powder
- ¼ cup hot water
Wet Ingredients
- ⅓ cup + 1 tbsp granulated sugar
- 2 tbsp light brown sugar
- 1 large egg, room temperature
- ¼ cup vegetable or avocado oil
- ¾ tsp vanilla extract
- ⅓ cup buttermilk
Chocolate Buttercream Frosting
- 4 tbsp unsalted butter, softened
- pinch of salt
- 1 cup powdered sugar
- 2 tbsp dark cocoa powder
- 1 tbsp heavy whipping cream or whole milk
- ¼ tsp vanilla extract
Instructions
- Preheat the oven to 350°F/180°C. Prepare a 6" baking pan by greasing with oil, or using a round cake pan parchment liner. Then, grab three bowls--one small, one medium, and one large.
- In the small bowl, add the cocoa powder and pour the hot water over it. Use a fork to stir it into a thick chocolate paste. Let it cool slightly until it just warm to the touch.
- In the medium bowl, combine the flour, baking soda, baking powder, and salt until they are mixed together.
- In the large bowl, whisk the two types of sugar, oil, egg, and vanilla together until smooth (approximately 1 minute of whisking). Then, whisk in the buttermilk and cooled chocolate paste until they are well blended. Lastly, add the flour mixture and gently fold it in until the flour is just combined. The batter will seem runny and that is normal.
- Pour the batter into your prepared cake pan. Bake for 25-30 minutes. You can test if the cake is ready by gently tapping the top, which should spring back once done. Remove the cake from the oven and let it cool for 10-15 minutes in the pan, before removing and setting on a wire rack to cool completely.
- To make the frosting, start by whipping the butter and salt together in a mixer until combined. Then add the remaining ingredients. Continue to beat on medium-high speed until the frosting is light and fluffy (2-4 minutes, depending on your mixer).
- Make sure the cake is completely cool before frosting. You can use either an offset spatula to spread an even layer across the top, or pipe rosettes using a star tip (I used Wilton's M1 tip). Garnish with freeze dried raspberries if desired. Enjoy!
Notes
- For a larger, 9" cake, double the recipe.
- Buttermilk substitutions: combine equal parts Greek yogurt and milk. Or, add ½ tsp of lemon juice to a glass of milk and let it curdle for 10 minutes.
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