Small 6-Inch Chocolate Cake

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Grease a 6-inch round cake pan, line the base with a parchment round, and grease the parchment.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, espresso powder if using, and salt.
3. In a medium bowl, whisk the oil, sugar, egg, vanilla and buttermilk. Pour into the dry ingredients and whisk until smooth.
4. Pour the batter evenly into the prepared pan.
5. Bake for about 27–30 minutes, until a toothpick inserted in the centre comes out clean. The centre may sink slightly; this is normal.
6. Cool the cake in the pan on a wire rack, then cool completely before frosting.
7. Make the ganache while the cake cools: put the chopped chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat until it just starts to simmer, without a rapid boil.
8. Pour the hot cream over the chocolate and leave for 2–3 minutes. Stir slowly with a metal spoon or small spatula until completely smooth.
9. Let the ganache cool and thicken for at least 30–60 minutes at room temperature, or about 2 hours for a fully cooled version. Optionally, whip it on medium-high speed with a whisk for about 3–4 minutes until light.
10. Spread the ganache over the cooled cake, add any optional garnishes, then slice and serve.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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