Chocolate cake is a classic dessert that everyone loves. This easy 6-inch chocolate cake recipe is the best one I've ever tried. Small cakes like these are great for small celebrations for any occasion. For example, Valentine's Day - it's perfect for a date night, especially if it's just the two of you. Another ex. would be for small family birthday gatherings or whenever you need a scaled-down cake. 

Another reason you may not want a whole 8- or 9-inch cake is that you may want to smash cake for your baby's 1st birthday, or you're having a small family gathering, or you don't want to have a lot of leftovers.

This rich, moist, and tender chocolate cake is easy to throw together. This is the perfect homemade chocolate cake to make. For there are different types of chocolate frosting that could be made with chocolate ganache. Or a flavor that I didn't know was possible, Espresso powder. Now you can taste coffee, and it's simple to make, with delicious results! 

Here's What You'll Need:

I will primarily focus on baking our small 6-inch chocolate cake recipe with Espresso. I'm very new to this concept. To formulate this recipe, you don't need a lot of equipment. One of the items is a 6-inch cake pan. As I just stated, we'll be using Espresso powder. According to a little bit of research, it's better to use espresso powder for this small cake. Espresso powder is a concentrated form of instant coffee crystals that can be dissolved quickly in liquid. It's like instant coffee. But has a stronger flavor. Don't worry; it doesn't add a coffee flavor. But enhances the chocolate to taste even better. For the Chocolate Cake, you will need the usual players. 

Sugar, Vegetable Oil: (This is best if you want ultra-moist cake.) Eggs, Vanilla Extract, Sour Cream: Alternatively, you can use Greek yogurt and all-purpose flour. If you don't like Espresso powder, you can use cocoa powder as an alternative. Hershey's Special Dark is a good brand. Baking Powder, Baking Soda, Salt, Hot Brewed Coffee: Or milk if you prefer not to use coffee.

For the Chocolate Frosting, Unsalted Butter: This must be left out at room temperature for about 30 minutes. Cocoa Powder must be sifted. Powdered Sugar is needed for structure. Vanilla Extract and last Heavy Whipping Cream: 

LET'S HAVE FUN AND MAKE OUR SMALL CHOCOLATE CAKE 

You may choose not to use any cake mix when baking your small chocolate cake. Next, cream together your butter and sugars until smooth. The first step is to sift together the flour, cocoa powder, baking soda, espresso powder, and salt. Then you must beat an egg, then add vanilla and melted chocolate of your choice.

To finalize the cake batter, add your dry ingredients. Alternatively, you could use buttermilk and coffee. Then add flour in 3 additions and the milk in 2 additions (begin and end with dry ingredients).

Pour the batter into a 6-inch round cake pan, then bake at 350°F for 25-30 minutes. Another result is probing a toothpick that you insert in the center until it comes out with a few crumbs. Not wet batter! 

FOR A 6-INCH CAKE, about HOW LONG DOES IT TAKE TO BAKE? 

WHAT IS ESPRESSO POWDER?

The key to the best small chocolate cake is espresso powder.

Espresso powder is a concentrated form of instant coffee crystals that can be dissolved quickly in liquid, offering a stronger flavor profile than instant coffee.

It doesn't add any coffee flavor. Instead, it enhances the chocolate to taste more chocolatey, similar to adding salt to otherwise bland baked goods.

You can purchase espresso powder at an Italian grocery store or in the Italian section of your local grocery store. If you can't find it, you can use instant coffee (although the flavor isn't as intense).

Some readers request that espresso powder be omitted from their chocolate cake. Although the recipe will work fine without it, please note it won't be as chocolatey as it should be.

Small Chocolate Cake For Two

HOW TO MAKE A SMALL CHOCOLATE CAKE FROM SCRATCH

To make a small chocolate cake without cake mix, sift your flour, cocoa powder, baking soda, espresso powder, and salt.

Next, cream together your butter and sugars until smooth.

Then beat in your egg, vanilla, and melted chocolate.

To finish the cake batter, add the dry ingredients alternately with the buttermilk and coffee, making three additions of flour and two additions of milk (begin and end with the dry ingredients).

Pour the batter into a 6-inch round cake pan, then bake at 350°F for 25-30 minutes or until a toothpick inserted in the center comes out with a few crumbs (but not wet batter).

HOW LONG DO YOU BAKE A 6-INCH CAKE?

6-inch chocolate cake 😋

You bake a 6-inch chocolate cake at 350°F for about 25-30 minutes.

Your oven temperature must be accurate. Just because your dial says it's 350°F doesn't mean it actually is 350°F.

Case in point: My old gas oven heats25°FF hotter than what the dial says. That means if I set it to 350°F, it actually heats up to 375°F.

Baking my small cake at 375°F means it'll bake faster, so I have a high chance of overbaking or even burning it, resulting in a dry, not-so-fluffy cake.

On the other hand, if your oven heats up to 325°F, your cake will bake more slowly, which affects the rise of the baking powder and takes much longer to finish baking. It is recommended to use a parchment paper round when it comes to 6-inch cakes. Trace the bottom of your 6-inch cake pan on a large piece of parchment paper. Second, you need to cut out the parchment circle. Then, very lightly grease the cake pan. Place the parchment round inside. You also must grease the parchment round. Use butter or nonstick spray. This promises an ultra-non-stick environment for your small chocolate cake.

Although the diameter of this cake is small, it is a rich and thick chocolate cake. And we also can't forget that it's moist. The deliciousness is that this cake may sink in the center. Don't worry. Simply cover it up with a ganache. If a toothpick inserted in the center of the cake comes out clean, it's done.

Let's Talk About Serving Size

I'll let my audience decide on serving sizes. This is a small bite of cake; only you can judge the size. Besides, 6-inch cakes can be sliced into 4-6 slices. Which does make it about 4-6 servings per 6-inch cake. But there's a but in it. If you can slice the cake into smaller pieces, you can push for 8 slices, equaling 8 servings. Again, as I previously said, serving size is up to you, depending on how small you cut your 6-inch cake. You can top this small chocolate cake with chocolate ganache (buttercream or whipped cream). If you prefer a thick layer of buttercream, you can opt for half chocolate buttercream or maybe strawberry buttercream. You could use peanut butter frosting or vanilla buttercream. You could divide the mocha whipped cream with flourless chocolate cake for a lightly sweetened whipped cream topping. 

Enjoy!

Tips to consider after you bake your 6-inch cake with the Watkins Gourmet Food products

for the best in Vanilla Extract and Sea Salt

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