Small Chocolate Cake

This small chocolate cake with chocolate buttercream is every chocolate lovers dream. A two layer, six inch cake that is so fluffy and moist with a rich chocolate flavor.

Prep Time 15

Cook Time 24

Cooling Time 30

Total Time 1 9

Ingredients

Chocolate Buttercream:

▢ 10 tablespoons butter room temperature
▢ ½ cup (43 g) cocoa powder
▢ 2 cups (240 g) powdered sugar
▢ 2 teaspoons vanilla extract
▢ pinch of salt
▢ 3-5 tablespoons (3 tablespoons) milk

Instructions

To make the cake:

Preheat the oven to 325 F. Spray two 6-inch round cake pans or one square 8-inch with non-stick cooking spray, and then line the bottom of the pans with parchment.
In a large bowl, sift or stir together flour, both sugars, cocoa powder, baking soda, baking powder, and salt.
In a mixing bowl, beat oil, eggs, buttermilk, and vanilla together until completely mixed. About 1 minute.
Slowly add dry ingredients into wet ingredients while mixing.
Pour in hot water and mix together another minute. It's ok if the batter seems extra liquidy.
Pour batter evenly into prepared pans. Bake for about 24-30 minutes. When toothpick placed in the center of the cakes comes out clean, you know it is done. If doing cupcakes you will bake in 12 cupcake liners for about 18-22 minutes.
Let the cakes completely cool before taking out of the pans and frosting.

To make the chocolate buttercream:

In a large mixing bowl, cream together butter and cocoa powder until it comes together. Add in powdered sugar, vanilla, salt and cream. Beat until light and fluffy.
You may end up needing to add more powdered sugar or cream to get your desired consistency.

To assemble cake:

Place one of the cake layers, top side up, on a cake plate or serving stand. Frost with a thin layer of chocolate buttercream frosting. Place the other cake layer, top side down.
Frost the entire cake, top and sides, with a thin crumb coat layer of the chocolate buttercream. Place in the fridge or freezer for about 10-15 minutes to chill.
Pull the chilled cake out, and frost the cake with the remaining chocolate buttercream. Top with chocolate flakes, sprinkles or even mini chocolate chips.

Notes

Cake will have the best results if made with room temperature ingredients. I like to pull my eggs, buttermilk, and butter out of the fridge an hour or two before I start baking.

You may need to add more or less powdered sugar and milk to get the desired consistency for the buttercream.

Cake will stay fresh for a few days if kept in an airtight container. You can also freeze it with or without frosting to prep ahead of time.

I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Tried this recipe?Let us know how it was!