Small Chocolate Cake

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Grease a 6-inch round cake pan, line the bottom with a parchment round, then grease the parchment.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, espresso powder (if using) and salt. In a medium bowl, whisk the oil, sugar, egg, vanilla and buttermilk. Pour the wet mixture into the dry and whisk until smooth.
3. Pour the batter evenly into the prepared pan.
4. Bake for about 27 to 30 minutes, until a toothpick inserted in the center comes out clean. Avoid overbaking; the center may sink slightly, which is normal. Cool in the pan on a wire rack, then cool completely before frosting.
5. While the cake cools, make the ganache. 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. Pour over the chocolate, wait 2 to 3 minutes, then stir slowly until smooth. Let it cool and thicken for at least 30 to 60 minutes before using, stirring occasionally if refrigerated.
6. Spread the ganache over the cooled cake. Decorate with raspberries, mint or sprinkles if you like. Slice and serve.

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

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