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Mini Chocolate Cake - Small-Batch, Big Flavor

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • All-purpose flour: 3/4 cup (90 g)
  • Granulated sugar: 1/2 cup (100 g)
  • Unsweetened cocoa powder: 1/4 cup (25 g), natural or Dutch-process
  • Baking soda: 1/4 teaspoon
  • Baking powder: 1/2 teaspoon
  • Fine salt: 1/4 teaspoon
  • Unsalted butter, melted and slightly cooled: 2 tablespoons
  • Neutral oil (canola, vegetable, or light olive): 2 tablespoons
  • Egg: 1 large
  • Buttermilk: 1/3 cup (80 ml), or 1/3 cup milk + 1 teaspoon vinegar or lemon juice
  • Vanilla extract: 1 teaspoon
  • Hot coffee or hot water: 1/4 cup (60 ml)
  • Unsalted butter, softened: 1/4 cup (56 g)
  • Powdered sugar: 3/4 to 1 cup (90–120 g), to taste
  • Unsweetened cocoa powder: 2 tablespoons
  • Pinch of salt
  • Vanilla extract: 1/2 teaspoon
  • Milk or cream: 1–2 tablespoons, as needed
  • One 6-inch round cake pan (2 inches deep), or
  • One 7-inch round cake pan (shallower layer), or
  • Four to six standard ramekins, or
  • One 8x4-inch loaf pan (shorter bake time), or
  • Six cupcakes (use liners)

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Grease your pan and line the bottom with parchment for easy release. For ramekins or cupcakes, grease or line as needed.
  2. Combine dry ingredients: In a medium bowl, whisk flour, sugar, cocoa, baking soda, baking powder, and salt until no streaks remain.
  3. Mix wet ingredients: In a separate bowl, whisk melted butter, oil, egg, buttermilk, and vanilla until smooth.
  4. Bring in the heat: Stir in the hot coffee or hot water. The batter will be thin—this is good. Hot liquid helps bloom the cocoa for deeper flavor.
  5. Bring it together: Pour wet ingredients into dry. Whisk gently until just combined. Do not overmix—a few small lumps are fine.
  6. Fill and bake: Pour batter into the prepared pan. Bake until the center springs back and a toothpick comes out with a few moist crumbs: 6-inch round: 22–26 minutes
  7. Ramekins: 16–20 minutes
  8. 8x4-inch loaf: 20–24 minutes
  9. Cupcakes: 15–18 minutes
  10. Cool: Let the cake cool in the pan for 10 minutes, then turn out onto a rack to cool completely before frosting.
  11. Make the frosting: Beat butter until fluffy. Sift in powdered sugar and cocoa. Add salt, vanilla, and just enough milk to reach a smooth, spreadable consistency. Beat 1–2 minutes until light and creamy.
  12. Frost and finish: Spread frosting over the cooled cake. Add sprinkles, shaved chocolate, or a pinch of flaky salt if you like.