This Small Chocolate Cake recipe is absolutely amazing. It’s a very soft, moist cake that can be served with chocolate frosting or without frosting. You can decorate this small cake by simply dusting the top with powdered sugar if you want to forgo making the frosting.

With just my husband and I in the the house I feel like it’s such a waste to make a 13×9 inch cake that we will only end up eating half of.  The rest will go to neighbors, and that’s not a bad thing, we love sharing, but sometimes all you want is a good small chocolate cake. This cake is perfect for intimate small celebrations.

Cake Batter:
1 cup boiling water
1/4 cup butter, softened
1 egg room temperature
1 Teaspoon vanilla extract
1 cup all purpose flour
1 cup white sugar
3 Tablespoons cocoa
1 Teaspoon baking powder
1 Teaspoon baking soda
1/4 Teaspoon salt
Chocolate Frosting
1/2 cup butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 Teaspoon vanilla extract

For The Cake:
Preheat oven to 350 degrees.
Place the water and butter in a medium bowl. Beat the ingredients together with an electric mixer until the butter is melted.
Add the egg and vanilla to the bowl, using an electric mixer, beat the egg and vanilla into the ingredients in the bowl until well incorporated. Place the flour, sugar, cocoa, baking powder, baking soda and salt in another medium bowl, stir the ingredients to combine them. Add the dry ingredients to the egg mixture and beat for 2 minutes.
Pour the batter into a greased 9 inch baking pan. Bake in a preheated 350 degree oven for 25 - 30 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven to a wire rack to cool completely before frosting.
For The Frosting
Melt the butter in a medium size saucepan. Stir in the cocoa. Alternately add the powdered sugar and milk to the bowl, beating to a spreading consistency. Add a small amount of milk if necessary to achieve the spreading consistency you want. Stir in the vanilla.


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