This adorable small chocolate cake is so deliciously moist and is perfect for serving smaller groups of people! It's easy to whip up and features all the classic taste and spongy texture of a traditional chocolate cake, but mini! This recipe makes enough batter for a 2 layer 6" cake, but you can also use it to make a single layer 9" cake if you prefer.
the best chocolate cake - made mini!
This recipe is adapted from a reader favorite recipe: my classic chocolate cake! That recipe has so SO many rave reviews here on my website and on Pinterest, so it was naturally the best starting point for this recipe - because why mess with a good thing? Since this cake is smaller and easier to layer, we're adding a few extra ingredients to make it even MORE soft because there's not much worry about compromising the structure of the whole cake!
what makes this mini chocolate cake SO MOIST?
I mentioned above that this cake is adapted from my favorite chocolate cake recipe, but I've made a few changes to the batter to make the cake extra spongy and moist - because we don't need to worry about balancing moisture and structure here! The main differences between the 2 recipes are:
- Cornstarch: This cake features some cornstarch to make some DIY cake flour. Cornstarch is finer than flour but is more powerful (meaning you need less cornstarch to achieve the same amount of binding / structure). Cornstarch is also gluten free and low in protein - excess protein and overworked gluten are what usually contribute to a tougher cake. All in all, using cornstarch gives the cake an extra tender texture because it's not weighed down or dried out by additional flour.
- Brown sugar: My original cake recipe uses just granulated sugar, but this one features a mix of brown and white sugar. The brown sugar adds some extra moisture and softness to the cake!
- Sour cream: We're swapping out the milk in my original recipe for sour cream to make the cake even more tender! The acidity in the sour cream helps the cake develop an airier texture. It also adds moisture and protects against overbaking.
how to make mini chocolate cake
* This is a little breakdown of how this cake is made with photos included. For the full ingredient amounts and instructions, you can find them a little further down in this post!
- Whisk together dry ingredients.
- Whisk in wet ingredients (minus the coffee).
- Dissolve coffee in hot water and mix it into the cake batter.
- Portion into cake pans and bake.
- Cool the cakes completely to room temperature before layering.
- Whip together frosting ingredients until light and fluffy.
- Layer and decorate cake with frosting!
FAQs
Can I leave out the cornstarch?
The cornstarch makes the cake extra tender, but you can leave it out entirely if you don't have any on hand. You can also substitute the flour + cornstarch for an equal amount of cake flour (1 cup + 2 tablespoons).
Why do I need boiling water?
Boiling water is a staple ingredient in almost every incredible chocolate cake recipe out there - and for good reason. The boiling water helps give the chocolate cake its rich flavor, velvety texture, and spongy bounce! Adding it in at the very end helps "bloom" the cocoa powder (making it taste extra chocolatey), melts any undissolved ingredients (giving it a velvety feel), and begins to active the leaveners (making it more airy). I know it can feel kind of weird but don't skip it!
Can I skip the espresso?
Can you? Yes, but I don't think you should! The espresso will compliment the cocoa powder and make the cake taste MORE chocolatey - it's not a must but it really makes for an amazing flavor boost.
Can I use brewed coffee?
You can substitute the hot water and espresso for ½ a cup of your favorite black coffee (make sure it's hot!)
How do I make a 9 inch cake instead?
Instead of 2 6" layers, you can just make 1 9" cake with this same recipe. A 9" cake will need about 22 to 28 minutes in the oven or until a skewer inserted into the center of a cake comes out clean with a few moist crumbs.
How many people does this cake serve?
This cake can serve about 6 people, but that depends on how big of a slice each person takes! It stays moist for DAYS so you can easily keep it on hand and dip into it whenever you'd like.
How do I store this cake?
This cake is made using vegetable oil as the main fat, which means it'll keep moist for longer! Avoid slicing this cake until you're ready to serve (the less air the center is exposed to, the longer it'll keep moist!) This cake will keep for about 3-4 days at room temperature or 5-7 days in the fridge. Keep the cake covered with a cake dome or an inverted bowl to protect it from air as best you can. If the cake is sliced, press a piece of plastic wrap against the exposed cake to keep it soft.
check out these other recipes!
• Chocolate Mousse Cake
• BEST Chocolate Chip Cookies
• Chocolate Chip Cookie Brownies
• BEST Gooey Brownies
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
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Small Chocolate Cake
- Total Time: 1 hour 55 minutes
- Yield: 6-8 slices
Description
This adorable small chocolate cake is so deliciously moist and is perfect for serving smaller groups of people! It's easy to whip up and features all the classic taste and spongy texture of a traditional chocolate cake, but mini! This recipe makes enough batter for a 2 layer 6" cake, but you can also use it to make a single layer 9" cake if you prefer.
Ingredients
For the chocolate cake:
- 1 cup (130g) all-purpose flour, spooned and leveled
- ½ cup (40g) unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (100g) granulated sugar
- ½ cup (100g) dark brown sugar, packed
- 2 large eggs
- ½ cup (120g) full fat sour cream
- ¼ cup (60mL) vegetable oil
- 1 teaspoon pure vanilla extract
- ½ cup (120mL) boiling water
- ½ teaspoon instant espresso powder*
For the chocolate buttercream:
- 1 cup (225g) unsalted butter, room temperature
- 2 cups (260g) powdered sugar, sifted
- ½ cup (40g) unsweetened cocoa powder, sifted
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons milk
Instructions
Make the chocolate cake:
- Preheat your oven to 350F. Butter 2 round 6" cake pans and line the bottoms with parchment paper rounds. Lightly dust the sides of the pan with flour or cocoa powder and tap out any excess. Set aside.
- In a large bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder, salt, granulated sugar, and brown sugar. Whisk together to combine.
- Add in the eggs, sour cream, oil, and vanilla. Whisk to combine into a thick batter.
- In a measuring cup, dissolve espresso powder in boiling water. Add the hot coffee to the cake batter and whisk until combined. The batter will be very runny.
- Divide the batter evenly between your 2 cake pans.
- Bake the cakes in the center of your preheated oven for 35-40 minutes or until a skewer inserted into the center comes out clean with a few moist crumbs.
- Cool the cakes for 5 minutes in the pans then flip onto a wire rack. Set aside to cool completely to room temperature before decorating.
Make the frosting:
- In a large bowl, combine butter and powdered sugar. Using an electric or stand mixer fitted with the paddle attachment, whip together on low speed until the sugar is dissolved and everything is smooth.
- Add cocoa powder, salt, vanilla, and 1 tablespoon of milk. Mix on low to combine then increase the speed to medium high and whip for 1 to 2 minutes or until light and fluffy. If the frosting is too thick, add a splash more milk to thin it out.
- Layer and frost the cake then serve!
- Prep Time: 20 minutes
- Bake Time: 35 minutes
- Category: Cakes
Enjoy!
Joie says
If i could rate this ten stars i would!!! Just made it for Father’s Day and it was INCREDIBLE!!!!!
Cindy Riggs says
Hello - your recipe looks delicious! I’ve made what I call “boiling”
Chocolate cakes always so good ! I want to try this recipe. Have you doubled it and come out ok?
Felisa V says
Hello, I am curious as to why the addition of corn starch? I don't recall seeing this added to a chocolate cake recipe before. What does it do to help the recipe? Genuinely curious.
Thank you. I hope you'll answer.
Mimi says
Hey Felisa! Unlike flour, cornstarch doesn't contain any protein and it's twice as strong when it comes to absorbing liquid. So we can replace some of the flour with half the amount of cornstarch to lighten up the cake. The result is a cake that's more tender and incredibly moist. It basically creates a DIY cake flour substitute! ❤️
Alyssa D. says
My husband and I agreed this was the best chocolate cake we have ever tasted. Thank you for this smaller cake tin recipe.
Jill Pottinger says
This recipe was quick and easy. The cake has a deep rich chocolate flavor thanks to the coffee, and the frosting is light and simple to make. I put about 1.5 cups of powdered sugar in the frosting because I don't like it so sweet.
Kyrsten says
can you substitute yogurt for sour cream?
Jaz says
So good! The coffee taste was a bit strong in this recipe, which usually I don’t like, but I thought it worked quite well in this. Would definitely make again
Ali says
Can this be adapted to be gluten free if I use a 1:1 gluten free flour?
Alyssa T. says
So I know I won’t get the answer in time but I’d like to know anyways! I can’t find the 2 metal baking tins my mom has always had but I have one square glass pan (9x9 I think, lol). What would my new baking times and temp be?
Havilah says
If you look in the actual blog post she has a note about making a 9 in cake with cook times!