Super Chocolate Cake – Small, Simple, and Delicious

This Small Batch Chocolate Cake is the answer when you’re craving something rich, fudgy, and chocolatey—but don’t need a full 9-inch layer cake. It’s soft, tender, deeply flavorful, and bakes up in a single 6-inch pan (or even a loaf pan), making it perfect for date nights, anniversaries, small celebrations, or late-night dessert cravings.

Made with cocoa powder, oil (no butter!), and buttermilk or yogurt, this small cake delivers full-sized flavor with minimal ingredients and effort. You can top it with a quick chocolate ganache or your favorite frosting—or keep it simple with a dusting of powdered sugar.

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Ingredients Overview: Big Flavor in a Small Cake

Here’s how each ingredient contributes to this ultra-moist, rich chocolate cake:

All-Purpose Flour

Gives the cake its structure. Since it’s a small batch, you only need a little—just enough to hold everything together without becoming dense.

Unsweetened Cocoa Powder

Use Dutch-processed for a deep, smooth chocolate flavor or natural cocoa for a lighter, more acidic bite. Both work well here.

Baking Soda

Provides the lift. It reacts with the acidic ingredients to create a fluffy, moist crumb.

Granulated Sugar

Sweetens the cake and also contributes to moisture retention. Brown sugar can be subbed for added richness.

Vegetable Oil

Instead of butter, oil makes this cake extra moist and soft—especially helpful in small batches that can easily dry out.

Buttermilk or Greek Yogurt

Provides tang, moisture, and tenderness. If you don’t have buttermilk, a mix of milk and vinegar or plain yogurt works just as well.

Egg Yolk

Using just one yolk adds richness without overpowering the batter. (No waste—save the white for breakfast or meringues.)

Hot Water or Coffee

Hot liquid helps “bloom” the cocoa, intensifying the chocolate flavor. Coffee deepens the flavor without tasting like coffee.

Vanilla Extract & Salt

Vanilla enhances the chocolate, and salt brings all the flavors together.

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Step-by-Step Instructions: How to Make Small Batch Chocolate Cake

1. Preheat & Prep

• Preheat oven to 350°F (175°C).

• Grease and line the bottom of a 6-inch round cake pan or a small loaf pan with parchment paper.

2. Mix Dry Ingredients

In a medium bowl, whisk:

• ½ cup (63g) all-purpose flour

• ¼ cup (21g) unsweetened cocoa powder

• ¼ tsp baking soda

• ¼ tsp salt

• ⅓ cup (67g) granulated sugar

3. Add Wet Ingredients

To the same bowl, add:

• 1 egg yolk

• ¼ cup (60ml) buttermilk or Greek yogurt

• 3 tbsp (45ml) vegetable oil

• ½ tsp vanilla extract

Whisk until just combined.

4. Add Hot Water or Coffee

• Add ¼ cup (60ml) hot water or brewed coffee, slowly, whisking gently until the batter is smooth and glossy.

• The batter will be thin—that’s perfect.

5. Bake

• Pour batter into the prepared pan and smooth the top.

• Bake for 22–26 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

• Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Quick Chocolate Ganache (Optional)

Ingredients:

• ¼ cup (60g) heavy cream

• ⅓ cup (57g) semi-sweet chocolate chips or chopped chocolate

Instructions:

1. Heat cream until just steaming (not boiling).

2. Pour over chocolate and let sit for 1 minute.

3. Stir until smooth and glossy.

4. Pour over cooled cake and spread with a spoon or spatula.

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Tips, Variations & Substitutions

Pro Tips:

• Use a digital scale for accuracy—small batches are sensitive to measurement errors.

• Don’t overbake—test with a toothpick starting at 20 minutes.

• Cool completely before frosting for best texture.

Flavor Variations:

• Spiced Chocolate Cake: Add a pinch of cinnamon or chili powder.

• Mocha Cake: Use brewed espresso in place of hot water.

• Raspberry or Cherry: Swirl in a few teaspoons of jam before baking.

Ingredient Swaps:

• Dairy-Free: Use plant-based yogurt or buttermilk alternative and dairy-free chocolate.

• No egg yolk? Try 1 tablespoon of unsweetened applesauce as a binder.

• Coconut oil can be used in place of vegetable oil for a subtle coconut note.

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Serving Ideas & Occasions

This Small Batch Chocolate Cake is ideal for:

• Date nights or dinner for two

• Valentine’s Day or anniversaries

• Birthdays on a budget

• Midweek baking therapy

• Individual mini celebration cakes (use two 4-inch pans)

Top with whipped cream, fresh berries, or ice cream for a dressed-up dessert.

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Nutritional & Health Notes

Compared to a full-size cake, this small batch is:

• Portion-controlled

• Lower in sugar and fat per serving

• Easy to customize for dietary needs

To make it even lighter:

• Use low-fat yogurt

• Reduce sugar slightly

• Frost with a dusting of powdered sugar instead of ganache

Still rich and satisfying, this small indulgence is perfect for balanced, mindful treats.

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FAQ

1. Can I double this recipe?

Yes. Double everything and bake in an 8-inch round or square pan. Add 5–8 minutes to the bake time.

2. Can I make this in a mug or ramekin?

You can! Bake the batter in two large ramekins at 350°F for 15–18 minutes. Or try microwaving in a mug for 60–90 seconds.

3. Can I frost with regular buttercream?

Absolutely. Use any frosting you love—chocolate, vanilla, peanut butter, or cream cheese.

4. How long does it keep?

Store tightly wrapped at room temperature for up to 2 days, or in the fridge for 4–5. You can also freeze the unfrosted cake for up to 1 month.

5. Can I use a boxed cake mix for small batch?

Yes, but only use about 1/3 of the mix and scale down the other ingredients accordingly. Or make cupcakes instead.

6. Why is my cake dry?

Most likely it was overbaked. Check early and remove when crumbs—not batter—cling to the toothpick.

7. Can I bake this as cupcakes?

Yes! This recipe yields 2–3 cupcakes. Bake at 350°F for 16–18 minutes.

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