This Small Batch Chocolate Cake has homemade chocolate buttercream frosting and is so moist and decadent, it’s perfect for any occasion.
This easy mini chocolate cake recipe serves 2 and makes an impressive dessert.
Try these cakes for date night, Valentine’s Day, or any night of the week.
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How to make Mini Chocolate Cakes:
For the chocolate cake:
Preheat the oven to 350° F.
Spray two 7 ounce ramekins with non-stick spray.
In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl combine the sugar, brown sugar, flour, cocoa powder, baking soda, baking powder and salt. Mix on low until fully combined.
In a separate bowl whisk together the egg, sour cream, milk, oil and ½ teaspoon vanilla extract.
Pour the egg mixture into the dry ingredients and beat on low until just combined.
Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter should be quite thin.
Pour the cake batter into the prepared ramekins.
Place on a baking sheet and bake in the preheated oven for 25 – 30 minutes.
Cool the cakes completely in the ramekins on a wire rack.
For the chocolate buttercream frosting:
Melt butter, then whisk in cocoa powder.
Add the powdered sugar, milk, and vanilla extract. Mix until spreading consistency. If too dry, add a small amount of additional milk. If too wet, add small amounts of powdered sugar.
Spread the frosting on the top of the cakes.
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Small Batch Chocolate Cake
This Small Batch Chocolate Cake has homemade chocolate buttercream frosting and is so moist and decadent, it’s perfect for any occasion.
Ingredients
For the Mini Chocolate Cakes:
- 1/8 cup granulated sugar
- 1/8 cup light brown sugar (packed)
- 1/4 cup all-purpose flour (do not pack)
- 1/8 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/8 teaspoon salt
- 1 egg (room temperature)
- 1/8 cup sour cream (full fat)
- 1/8 cup whole milk
- 1/8 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/8 cup hot water
For the Chocolate Buttercream Frosting:
- 1 Tablespoon butter
- 1 Tablespoon unsweetened cocoa powder
- 1/4 cup powdered sugar
- 1/2 Tablespoon milk
- 1/8 teaspoon pure vanilla extract
Instructions
For the chocolate cake:
- Preheat the oven to 350° F.
- Spray two 7 ounce ramekins with non-stick spray.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl combine the sugar, brown sugar, flour, cocoa powder, baking soda, baking powder and salt. Mix on low until fully combined.
- In a separate bowl whisk together the egg, sour cream, milk, oil and ½ teaspoon vanilla extract.
- Pour the egg mixture into the dry ingredients and beat on low until just combined.
- Pour in the hot water and continue mixing until completely combined, about 1 minute. The batter should be quite thin.
- Pour the cake batter into the prepared ramekins.
- Place on a baking sheet and bake in the preheated oven for 25 - 30 minutes.
- Cool the cakes completely in the ramekins on a wire rack.
For the chocolate buttercream frosting:
- Melt butter, then whisk in cocoa powder.
- Add the powdered sugar, milk, and vanilla extract. Mix until spreading consistency. If too dry, add a small amount of additional milk. If too wet, add small amounts of powdered sugar.
- Spread the frosting on the top of the cakes.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 473Total Fat: 25gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 118mgSodium: 411mgCarbohydrates: 55gFiber: 2gSugar: 38gProtein: 7g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.
