This small chocolate cake is made in an 8 by 8-inch pan and is moist, fluffy, and frosted with a luscious chocolate frosting.
This small chocolate cake is easy to make and perfect for sharing. It's baked in an 8 by 8 inch pan, which creates a nice, square shape that's just right for cutting into even pieces.
The cake itself is moist and rich with a strong chocolatey flavor. Once it's cooled, the cake is covered with a smooth, silky smooth and creamy chocolate frosting that adds an extra layer of sweetness and creaminess.
This simple cake is great for birthdays, family gatherings, or just when you're craving something sweet.
It's big enough to serve a small group but not so large that you'll have lots of leftovers. Whether you're a beginner baker or an experienced one, this little chocolate cake is sure to be a hit with everyone who tries it.
For more delicious chocolate cake recipes, check out my chocolate brooklyn blackout cake, chocolate caramel cake, and Matildas chocolate cake.
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Why this recipe works
- Texture- this cake has a classic moist, spongy, and tender chocolate cake texture that goes perfectly with the silky smooth chocolate frosting.
- Chocolate flavor- if you are a chocolate lover, you are going to fall in love with this cake! It has a rich chocolate flavor from the cocoa powder and coffee that enhances the chocolate flavor.
- Small batch- this cake is perfect for you if you want to make a chocolate cake but don’t want a large cake like a layer cake. This is the perfect portion for that!
- One bowl cake- one of the best things about this recipe is that it's so easy to make and is made in one bowl which means that there are minimal dishes to wash and clean up.
- Chocolate frosting- the final touch for this delish cake is an easy chocolate frosting that is made with cocoa powder and melted dark chocolate that gives a strong chocolate flavor.
This post is sponsored by Scharffen Berger Chocolate Maker. All thoughts are my own. Thank you for supporting the brands that make Rich And Delish possible!
Ingredients
Before you start to make this mini chocolate cake recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our cake because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Baking powder and baking soda – to allow the cake to rise.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Eggs– To give the cake a good structure. Make sure you’re using room-temperature eggs.
Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Hot coffee– make a strong hot coffee, you can use espresso, or instant coffee, both will work.
Vanilla extract– Vanilla extract Is an essential ingredient for baking.
Salt– We used kosher salt for this recipe. Salt doesn’t give the cake a salty taste, it helps to enhance the chocolate flavor.
For the chocolate frosting
Butter- use unsalted butter for this recipe. Only butter will work; avoid margarine and coconut oil. Margarine has an odd taste that can ruin the flavor of this delicious frosting.
Dark chocolate- I used Scharffen Berger chocolate. Their new 62% semisweet dark chocolate baking portions are perfect for this recipe. I love using high-quality dark chocolate for baking and it's important to use the best quality chocolate for the best flavor and results!
Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Cocoa powder- I also used Scharffen Berger cocoa powder for this recipe. You can use dutch processed cocoa powder or natural cocoa powder for this.
Milk- use whole milk for this recipe.
Instructions
Preheat an oven to 180c (350f) and prepare an 8x8 inch cake pan with parchment paper.
Into a large mixing bowl, add the eggs, vegetable oil, vanilla extract, salt, buttermilk, and sugar, and sift the cocoa powder. Mix with a whisk until well combined.
Add the flour, baking powder, baking soda, and hot coffee, and mix with a whisk until well combined.
Pour the batter into the prepared baking pan and bake in a 180c (350f) preheated oven for about 30 minutes or until a toothpick inserted into the cake comes out clean.
Make the chocolate buttercream
Into a large mixing bowl, add the soft butter, powdered sugar, heavy cream, cooled dark chocolate, kosher salt, and vanilla extract, and sift in the cocoa powder. Mix on low speed until the frosting comes together.
Increase the speed to medium to high speed and mix for about 3 minutes until the frosting is silky and smooth.
Top the room-temperature cake with the frosting and make a wave pattern with a spatula.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and buttermilk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Serve at room temperature for optimal taste. Bring the chocolate cake to room temperature before serving to ensure that the frosting is creamy and not hard and will melt in your mouth.
- Remove butter from the fridge 1-2 hours before baking to reach room temperature. Soft butter mixes better, preventing lumps in the frosting.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Let the cake cool for at least an hour before frosting. This prevents crumbling and ensures the frosting won't melt. Never frost warm cakes or cupcakes.
Faq's
We like to use Dutch-processed cocoa powder because it gives the cake a deeper rich chocolate taste. We highly recommend not replacing the Dutch cocoa powder with natural cocoa powder.
No! you can’t taste the coffee. Adding the coffee simply enhances the chocolate flavor. So, don’t skip the coffee on the cake!
Chocolate cake is made from a combination of flour, sugar, cocoa powder, eggs, butter or oil, and leavening agents like baking powder or baking soda.
Storing
This cake will last up to 4 in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
Freezing
You can freeze this cake in an airtight freezer-friendly container for up to 2 months. You can freeze the whole cake or slice it into slices and then freeze it.
If you are freezing individual slices of the cake, I would recommend storing them in a ziplock bag and then transferring them to an airtight freezer-friendly container.
Thaw the cake in the fridge overnight or at room temperature for a few hours or until its thawed.
Make it ahead of time
You can make this cake ahead by freezing the cake itself ahead of time (without the frosting). Wrap the cake with a few layers of plastic wrap and freeze for up to 2 months.
Thaw at room temperature for 1-2 hours or in the fridge overnight.
When you are ready to frost and assemble the cake, make the frosting according to the instructions, and assemble the cake as written in the instructions!
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free- you can make this cake dairy-free by replacing the butter with vegan butter or using your favorite dairy-free chocolate ganache.
Variations
Frosting- you can use your favorite frosting for this cake like classic chocolate frosting, caramel frosting, chocolate ganache frosting, dark chocolate frosting, etc.
Cupcakes-Â make this cake into cupcakes! This batter will make about 8 cupcakes.
Orange zest- add finely grated orange zest to the cake batter and frosting for a citrusy twist that complements the rich chocolate flavor.
Nuts- incorporate chopped walnuts or pecans into the cake batter and sprinkle some on top of the frosting for added texture and flavor.
Mini chocolate chip- mix mini chocolate chips into the cake batter and to create mini pockets of melty chocolate.
Salted caramel drizzle- top the chocolate frosting with a generous drizzle of salted caramel sauce for a sweet and salty contrast.
Raspberry- add a layer of raspberry compote on the frosting and garnish with fresh raspberries on top.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Electric hand mixer
- Offset spatula
- Rubber spatula
- 8 by 8 inch pan
More chocolate recipes
Double chocolate banana bread- This double chocolate banana bread is filled and topped with chocolate chips, extra moist, and melt in your mouth delicious.
Best ever chocolate muffins- This is the most amazing chocolate cupcake recipe. These chocolate cupcakes are moist, fluffy, full of rich chocolate flavor, and come together in one bowl.
Favorite chocolate cake- This is the best ever chocolate cake ever. I’ve been searching for the best one bowl chocolate cake recipe for so long and found it and can’t wait to share it with you!
If you tried this chocolate square cake recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
📖 Recipe
Small Chocolate Cake (Small Batch)
Ingredients
- 1 ¾ cups Flour
- â…“ cup Dutch cocoa powder
- ½ teaspoon baking soda
- 1 ½ teaspoon Baking powder
- 1 ¼ cup Granulated sugar
- â…“ cup Vegetable oil
- 2 Eggs
- ½ cup Buttermilk
- â…” cup Hot coffee
- 1 teaspoon Vanilla extract
- â…“ teaspoon Salt
For the chocolate frosting:
- 1 cup Butter room temp, unsalted
- 2.1 oz Dark chocolate melted and cooled
- 1 ¼ cup Powder sugar
- â…“ cup Cocoa powder
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 2-4 tablespoon Milk
Instructions
- Preheat an oven to 180c (350f) and prepare an 8×8 inch cake pan with parchment paper.
- Into a big mixing bowl, add the eggs, vegetable oil, vanilla extract, salt, buttermilk, sugar, and sift the cocoa powder. Mix with a whisk until well combined.
- Add the flour, baking powder, baking soda, hot coffee, and mix with a whisk until well combined.
- Pour the batter into the prepared baking pan and bake in a 180c (350f) preheated oven for about 30 minutes or until a toothpick inserted into the cake comes out clean.
Make the chocolate buttercream:
- Into a big mixing bowl, add the soft butter, powdered sugar, heavy cream, cooled dark chocolate, kosher salt, and vanilla extract, and sift in the cocoa powder. Mix on low speed until the frosting comes together.
- Increase the speed to medium to high speed and mix for about 3 minutes until the frosting is silky and smooth.
- Top the room-temperature cake with the frosting and make a wave pattern with a spatula.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and buttermilk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
- Make sure that you are using fresh ingredients like baking soda and baking powder. If they are expired your cake will not rise up beautifully.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Serve at room temperature for optimal taste. Bring the chocolate cake to room temperature before serving to ensure that the frosting is creamy and not hard and will melt in your mouth.
- Remove butter from the fridge 1-2 hours before baking to reach room temperature. Soft butter mixes better, preventing lumps in the frosting.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Let the cake cool for at least an hour before frosting. This prevents crumbling and ensures the frosting won't melt. Never frost warm cakes or cupcakes.
Nannyb
Rich and delish is spot on! This cake is absolutely delicious. Moist and dense crumb with rich chocolate taste and the frosting is next level scrumptious. Perfect size for a small family. Best chocolate cake I have ever made and I’m old! Thank you for this recipe!
Layla Schaerer
This was the best chocolate cake ever!!!
deb
can castor sugar be used instead of granulated
RichandDelish
Yes.
deb
I am wanting to bake this cake, but our australian cups are different, if I am using 270g of flour(1 3/4 cups) will the ratio of the baking powder and baking soda remain the same? Also could I sub the all purpose flour for self raising?, if so, would I still need to use any baking powder and baking soda
Thanks
RichandDelish
Hi Deb, I suggest weighing the ingredients in grams for the most accurate measurements.
Stephanie Joos
I’ve never had luck baking chocolate cake from scratch so I grabbed this recipe because it’s smaller and it’s just me and my husband so it seems perfect. It is currently cooling, but I like the way it smells and it looks good and I’m sure that it will taste delicious.
Linda
Hi I know this cake will be good! Can I substitute heavy whipping cream for the buttermilk? Or will it alter the texture of the cake? I have all the ingredients but can’t afford to buy buttermilk right now. Ty.
RichandDelish
Hi Linda, you can make homemade buttermilk with milk and lemon or vinegar. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes. Hope this helps.
Helena
Delicious, even better the next day.
Made a ganache as frosting, Yum!
doris
the cake looks good but I would have to use water not coffee since I don't rink the stuff
Jessie
I made this recipe a couple of weeks ago. Holy mama it is good. I'm not someone who bakes cakes often but I've been wanting to practice without making something massive. This cake was delicious and the recipe was easy to follow. I will be back for more :).
Debra
made this cake to day iam so upset.. it sank in the middle. it is cooked . this has never happened to me
RichandDelish
That is can happen for a variety of reasons. This could happen if you didn't measure your flour correctly, didn't preheat the oven, or opened the oven door in the middle of it baking.
Ash
Could this be halved and baked in an 8" x 4" loaf tin? If so how should the baking time/temperature be adjusted?
RichandDelish
Yep! The baking time should be about the same, but check it 5 minutes before the timer stops. When a toothpick inserted into the cake comes out with a few moist crumbs, it's ready!
Becky
Best recipe for chocolate cake!
Jhon
Moist and fluffy chocolate cake. So delicious.