Valentines Small Chocolate Cake (Print Version)
# Ingredients:
→ Cake
01 -
1/2 cup all-purpose flour (63g), spooned & leveled
02 -
1/4 cup unsweetened natural cocoa powder (21g)
03 -
1/4 teaspoon baking soda
04 -
1/2 teaspoon espresso powder (optional)
05 -
1/4 teaspoon salt
06 -
1/4 cup vegetable oil (60ml)
07 -
1/2 cup granulated sugar (100g)
08 -
1 large egg, at room temperature
09 -
1/2 teaspoon pure vanilla extract
10 -
1/4 cup buttermilk (60ml), at room temperature
→ Chocolate Ganache
11 -
4 ounces quality semi-sweet chocolate (113g), finely chopped
12 -
1/2 cup heavy cream (120ml)
→ Optional Garnish
13 -
Fresh raspberries
14 -
Fresh mint leaves
15 -
Sprinkles
# Instructions:
01 -
Preheat oven to 350°F (177°C). Grease a 6-inch round cake pan, line with parchment paper, then grease the paper.
02 -
Whisk together flour, cocoa powder, baking soda, espresso powder, and salt in a large bowl.
03 -
In a medium bowl, whisk oil, sugar, egg, vanilla, and buttermilk until combined. Pour into dry ingredients and whisk until smooth.
04 -
Pour batter into prepared pan. Bake 27-30 minutes until a toothpick comes out clean. Cool completely on a wire rack.
05 -
Pour heated cream over chopped chocolate. Let sit 2-3 minutes, then stir until smooth. Cool 30-60 minutes until thickened.
06 -
Spread or pipe ganache on cooled cake. Add optional garnishes like raspberries, mint, or sprinkles.
# Notes:
01 -
Natural cocoa powder works best, avoid dutch-process cocoa
02 -
Espresso powder enhances chocolate flavor without adding coffee taste
03 -
Ganache can be whipped after cooling for a fluffier texture