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The Best Little Chocolate Cake

When you’re craving chocolate cake, but don’t want too much tempting you, this little chocolate cake is the best one for you!

The Best Little Chocolate Cake - rich, chocolatey and just the right size. Get the recipe from Cosmopolitan Cornbread.

Let’s face it. When you have a small family, or are empty nesters, baking a whole great, big cake is just too much temptation. Since my husband hasn’t been working a job with an office to share goodies with, I have been doing almost no baking of sweets lately. Why? Because he would always take the majority of it to work and let everyone gobble it up! They appreciated the home baked treats, and I appreciated not having to eat it all. Just saying.

So when the time comes that you are craving chocolate cake… and don’t even play. You know we all crave it at some point. This cake is just the right size. And even better? It only takes one bowl to mix up the cake batter.

To begin, preheat your oven to 350 degrees.

Line the bottom of a 9 inch spring form pan with parchment paper. Spray the inside (including the parchment paper) with baking spray. Alternatively, you can brush it with butter and lightly flour it. Set it aside for now.

In your mixing bowl, combine 1 c all-purpose flour, 1 c sugar, 1/4 c + 2 Tb baking cocoa, 3/4 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt and 1/2 tsp instant espresso powder. Stir these together.

The Best Little Chocolate Cake - rich, chocolatey and just the right size. Get the recipe from Cosmopolitan Cornbread.

Add in 1/2 cup milk, 1/4 c extra virgin olive oil, 1 egg and a teaspoon of vanilla extract. Mix to combine. Then add 1/2 cup of very hot water. Mix thoroughly, scraping the bowl with a rubber spatula. Your batter will be very thin, but that is normal.

The Best Little Chocolate Cake - rich, chocolatey and just the right size. Get the recipe from Cosmopolitan Cornbread.

Pour the batter into your prepared pan and bake for 30-35 minutes, or until the cake tests done in the center with a wooden pick.

Allow the cake to cool for 5 minutes, then run a knife around the sides, to make sure nothing is sticking. Remove the sides of your spring form pan and cool the cake on a rack until room temperature.

The Best Little Chocolate Cake - rich, chocolatey and just the right size. Get the recipe from Cosmopolitan Cornbread.

To frost the cake, beat 3/4 c + 2 Tb unsalted, room temperature butter in your mixing bowl until fluffy (use the whisk attachment.)

Add in 3/4 c baking cocoa, 3 3/4 c powdered sugar, 1/2 tsp vanilla extract and 3 Tb + 2 tsp milk. Mix until smooth and creamy. Add small amounts of additional milk if needed to make this a nice, spreadable frosting.

The Best Little Chocolate Cake - rich, chocolatey and just the right size. Get the recipe from Cosmopolitan Cornbread.

The Best Little Chocolate Cake - rich, chocolatey and just the right size. Get the recipe from Cosmopolitan Cornbread.

Now let me just pause to say something. There are two things you can always know when it comes to me baking a cake.

#1 – It’s going to taste good. (If I can toot my own horn here.)

and #2 – It is not going to be pretty. I have never pretended to be a good cake decorator. I just “shmeer” it on…sometimes with the back of a spoon if I am being honest.

So spread the frosting on the cake to the best of your ability, and enjoy!

The Best Little Chocolate Cake - rich, chocolatey and just the right size. Get the recipe from Cosmopolitan Cornbread.

The Best Little Chocolate Cake

The Best Little Chocolate Cake

Yield: 8
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

When you’re craving chocolate cake, but don’t want too much tempting you, this little chocolate cake is the best one…

Ingredients

For the Cake:

  • 1 c all-purpose flour
  • 1 c sugar
  • 1/4 c + 2 Tb baking cocoa
  • 3/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp instant espresso powder
  • 1/2 cup milk
  • 1/4 c extra virgin olive oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 c very hot water

For the Frosting:

  • 3/4 c + 2 Tb unsalted butter, room temperature
  • 3/4 c baking cocoa
  • 3 3/4 c powdered sugar
  • 1/2 tsp vanilla extract
  • 3 Tb + 2 tsp milk, more if needed

Instructions

  1. To begin, preheat your oven to 350 degrees.
  2. Line the bottom of a 9 inch spring form pan with parchment paper. Spray the inside (including the parchment paper) with baking spray. Alternatively, you can brush it with butter and lightly flour it. Set it aside for now.
  3. In your mixing bowl, combine the flour, sugar, baking cocoa, baking soda, baking powder, salt and instant espresso powder. Stir these together.
  4. Add in the milk, extra virgin olive oil, egg and vanilla extract. Mix to combine. Then add the very hot water. Mix thoroughly, scraping the bowl with a rubber spatula. Your batter will be very thin, but that is normal.
  5. Pour the batter into your prepared pan and bake for 30-35 minutes, or until the cake tests done in the center with a wooden pick.
  6. Allow the cake to cool for 5 minutes, then run a knife around the sides, to make sure nothing is sticking. Remove the sides of your spring form pan and cool the cake on a rack until room temperature.
  7. To frost the cake, beat the butter in your mixing bowl until fluffy (use the whisk attachment.)
  8. Add in the baking cocoa, powdered sugar, vanilla extract and milk.
  9. Mix until smooth and creamy. Add small amounts of additional milk if needed to make this a nice, spreadable frosting.
  10. Spread the frosting on the cake, and enjoy!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 508 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 32mg Sodium: 345mg Carbohydrates: 98g Fiber: 2g Sugar: 79g Protein: 5g
This data was provided and calculated by Nutritionix.

20 thoughts on “The Best Little Chocolate Cake”

  1. Hi Constance,
    How do I find list of all your recipes?
    I’m looking for a white cake recipe, also a sponge cake recipe….
    Do you have any in your list of recipes….tried & true….?

    Thanks,

    Reply
  2. This looks delicious! I want it now! Love this! I am always making small cakes. Sometimes I want something sweet fast without tons of steps. My kind of cake. I usually make them in a small sheet pan.

    Reply
  3. That is why I tend to not bake a regular sized cake because we are only two and I tend to have only a small size. So I bake smaller cake batches. I am in for a little chocolate cake! :D I think otherwise your cake looks perfect, I am not into cake decoration!

    Reply
  4. What a perfect size! I always hate having too much cake around – especially when they look as delicious as this one does. I bet this amount of batter would work well as a mini-layered cake too. ;-)

    Reply
  5. A one layer cake when you live in a 2 person household is a waistline saver! I really like the addition of espresso powder to the cake batter for a flavor burst! And, I mean really, who could turn down a chocolate frosting on chocolate cake for dessert!

    Reply
  6. Well with this recipe you can have dessert ALL the time. Even though we are empty nesters, hubby is a dessert freak!! I try to give LOTS away to the kids…but we still end up having lots here. This is great to whip up for company too.

    Reply
  7. Looks great, although I’ll admit that I’m less than amazing at decorating cakes as well, haha. If the frosting on there, that’s good enough, right? But I’m a fan of anything that only requires one bowl.

    Reply

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