This moist and fluffy small-batch chocolate cake is baked in an 8x8-inch pan and topped with a rich, silky chocolate frosting.
Made in one bowl using basic pantry staples, it features a tender crumb and deep chocolate flavor boosted by hot coffee and dark chocolate.
It is the ideal size when you want a homemade chocolate cake without the extra slices of a full layer cake.
One reader, Nannyb, commented: “Rich and delish is spot on! This cake is absolutely delicious — moist crumb, rich chocolate taste, and the frosting is next level scrumptious. Best chocolate cake I have ever made! ★★★★★”
One reader, Mary Y., commented: “I wanted a small cake since it’s just me and I was craving a chocolate dessert. This was perfect and so yummy! I will make this again. ★★★★★”
One reader, Layla, commented: “This was the best chocolate cake ever!!! ★★★★★”
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
- Deep Chocolate Flavor: Hot coffee blooms the cocoa powder, intensifying the dark chocolate taste without leaving any coffee flavor behind.
- Ultra Moist Crumb: A combination of buttermilk and vegetable oil keeps the cake soft for days.
- Fudgy Frosting: Made with both sifted cocoa powder and real melted dark chocolate for a velvety finish.
- One Bowl Prep: Mixes together in under 10 minutes with a simple hand whisk.
- Small Batch Size: Yields 8 to 9 generous slices in an 8x8-inch pan, so nothing goes to waste.
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 starting, measure and prepare your ingredients. Full measurements are in the recipe card below.
For the Cake Batter
All-Purpose Flour: Forms the structure of the cake. Spoon and level your flour, or use a kitchen scale to keep the crumb light. Avoid self-rising flour.
Dutch-Process Cocoa Powder: Gives the cake its deep, dark color and rich taste. Natural unsweetened cocoa powder works as well.
Granulated Sugar: Sweetens the cake while locking in essential moisture.
Baking Powder & Baking Soda: This combination gives the cake a clean, fluffy rise without leaving a metallic aftertaste.
Kosher Salt: Sharpens the cocoa flavor and cuts through the sweetness.
Egg: Binds the batter together. Use a room-temperature egg so it emulsifies smoothly with the oil and liquids.
Buttermilk: The acidity breaks down gluten for an ultra-tender, soft crumb. Substitute: Whole milk mixed with a splash of lemon juice or vinegar.
Vegetable Oil: Keeps the crumb soft for days, even after chilling. Canola oil works as a great swap.
Vanilla Extract: Adds warmth and rounds out the chocolate flavor.
Hot Coffee: Hot, freshly brewed coffee or espresso dissolves and "blooms" the cocoa powder, unlocking its full chocolate potential without leaving behind a coffee taste.
For the Chocolate Frosting
Unsalted Butter: Softened to room temperature so it whips into a smooth, creamy base.
Dark Chocolate: Use a quality semisweet or dark chocolate bar, melted and cooled to room temperature so it does not break the frosting. (I used Scharffen Berger 62% Semisweet Dark Chocolate Baking Portions).
Powdered Sugar: Sifted to ensure a completely smooth finish without sugar lumps.
Cocoa Powder: Sifted with the powdered sugar to add an extra layer of dark chocolate intensity.
Heavy Cream: Whipped into the butter mixture to make the frosting light, fluffy, and easy to spread.
Vanilla Extract & Kosher Salt: Balance the sugar and highlight the dark chocolate flavor.
Instructions
Preheat your oven to 180°C (350°F) and line an 8x8 inch baking pan with parchment paper.
In a large mixing bowl, whisk together the egg, vegetable oil, vanilla extract, kosher salt, buttermilk, granulated sugar, and sifted cocoa powder until smooth.
Whisk in the all-purpose flour, baking powder, baking soda, and hot coffee just until smooth and combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake at 180°C (350°F) for 30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack before frosting.
Make the chocolate frosting & assembly
In a large bowl, combine the softened butter, powdered sugar, heavy cream, cooled melted dark chocolate, kosher salt, vanilla extract, and sifted cocoa powder.
Beat on low speed with an electric hand mixer until combined, then beat on medium-high speed for 3 minutes until fluffy.
Spread the frosting over the cooled cake with an offset spatula and serve.
Expert Tips
- Bloom the Cocoa: Do not skip the hot coffee: it dissolves the cocoa powder to unleash maximum flavor.
- Measure Flour Correctly: Spoon flour into measuring cups and level off with a knife to avoid a heavy cake.
- Use Room Temperature Wet Ingredients: Cold eggs or buttermilk will cause the batter to separate.
- Cool the Melted Chocolate: Ensure the melted dark chocolate is cooled to room temperature before adding it to the butter so the frosting does not melt.
- Cool the Cake Fully: Wait at least 1 hour before frosting to keep the buttercream intact.
Frequently Asked Questions
Boiling water or hot decaf coffee works just as well for blooming cocoa powder without adding caffeine.
This occurs if the melted dark chocolate was warm when added to the butter. Ensure the chocolate cools to room temperature before mixing.
Baking chocolate bars melt much more smoothly. If using chips, melt them slowly on low heat with a teaspoon of neutral oil to prevent seizing.
Grease the pan thoroughly and dust the inside with cocoa powder instead of flour to prevent sticking without leaving white flour marks.
Storage and Freezing
Refrigerator: Store covered for up to 4 days.
Freezing Slices: Flash-freeze individual slices on a tray, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the fridge.
Freezing Whole Cake: Wrap the unfrosted cake tightly in plastic wrap and foil for up to 2 months. For a frosted cake, freeze uncovered for 1 hour until firm, then wrap tightly and freeze.
Substitutions and Variations
Gluten-Free: Use a 1:1 gluten-free, measure-for-measure baking flour containing xanthan gum.
Egg-free: Replace the egg with ⅓ cup of unsweetened applesauce.
Dairy-free: Use dairy-free milk mixed with vinegar for buttermilk, plant-based butter, and dairy-free heavy cream for the frosting.
Cupcakes: Divide batter into an 8-cup lined muffin tin and bake at 180°C (350°F) for 18 to 20 minutes.
Scaling the Recipe
To bake this recipe using different pan sizes or batch sizes, adjust the batter and bake times as follows (keep the oven temperature at 180°C / 350°F):
- Loaf Pan (9x5-Inch): Scale the recipe down to ¾ of the ingredients and bake for 40 minutes.
- 9x13-Inch Pan: Double all cake batter and frosting ingredients. Bake for 35 to 45 minutes.
- 9-Inch Springform Pan: Use the same single-batch recipe as written. Bake for 35 to 45 minutes.
- Two 6-Inch Round Layers: Use the exact same single-batch recipe. Divide the batter evenly between two greased and lined 6-inch round cake pans and bake for 22 to 26 minutes.
- Cupcakes: The single-batch recipe yields about 10 cupcakes. Divide the batter into lined muffin cups and bake for 18 to 20 minutes.
Equipment
- 8x8 inch baking pan and parchment paper
- Large mixing bowls
- Whisk
- Electric hand mixer
- Offset spatula
- Rubber spatula
- Wire cooling rack
More chocolate recipes
Double chocolate banana bread- Loaded with chocolate chips, ultra-moist, and melt-in-your-mouth delicious.
Chocolate muffins- Soft, bakery-style muffins made in one bowl.
Favorite chocolate cake- My classic rich chocolate cake recipe for larger occasions.
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📖 Recipe
Small Chocolate Cake (Small Batch)
Ingredients
For the chocolate cake:
- 1 ¾ cups Flour AP, plain flour
- ⅓ cup Dutch cocoa powder
- ½ teaspoon Baking soda
- 1 ½ teaspoon Baking powder
- 1 ¼ cup Granulated sugar
- ⅓ cup Vegetable oil
- 2 Eggs
- ½ cup Buttermilk
- ⅔ cup Hot coffee
- 1 teaspoon Vanilla extract
- ⅓ 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
- ⅓ cup Cocoa powder Dutch processed
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 2-4 tablespoon Milk
Instructions
Make the chocolate cake:
- Preheat your oven to 180°C (350°F) and line an 8x8 inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the egg, vegetable oil, vanilla extract, kosher salt, buttermilk, granulated sugar, and sifted cocoa powder until smooth.
- Whisk in the all-purpose flour, baking powder, baking soda, and hot coffee just until smooth and combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake at 180°C (350°F) for 30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack before frosting.
Make the chocolate frosting & assembly:
- In a large bowl, combine the softened butter, powdered sugar, heavy cream, cooled, melted dark chocolate, kosher salt, vanilla extract, and sifted cocoa powder.
- Beat on low speed with an electric hand mixer until combined, then beat on medium-high speed for 3 minutes until fluffy.
- Spread the frosting over the cooled cake with an offset spatula and serve.
Notes
- Hot Coffee Replacement: Hot coffee blooms the cocoa powder for maximum chocolate flavor without leaving any coffee taste. You can substitute equal amounts of boiling water or decaf hot coffee if preferred.
- Cool the Melted Chocolate: Ensure the melted dark chocolate cools to room temperature before beating it into the buttercream. Warm chocolate will melt the butter and cause the frosting to separate.
- Measuring Flour: Spoon flour into your measuring cup and level it off with the back of a knife, or use a kitchen scale for best results. Packing flour directly from the bag will yield a heavy, dense cake.
- Cocoa Powder: Dutch-processed cocoa yields a richer flavor and darker color, but natural unsweetened cocoa powder works as a direct 1:1 substitute.
- Room Temperature Ingredients: Use room-temperature egg and buttermilk so the wet batter emulsifies smoothly without separating.
- Buttermilk Substitute: Combine ½ cup of whole milk with ½ tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before adding to the batter.
- Serving Tip: Serve this cake at room temperature so the fudgy dark chocolate frosting remains soft, silky, and easy to slice.
Nannyb says
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!
Mary Y. says
I wanted a small cake since it’s just me and I was craving a chocolate dessert. This was perfect and so yummy! I substituted sour cream for the liquid in the frosting because it’s what I had on hand. I will make this again.
Layla Schaerer says
This was the best chocolate cake ever!!!
deb says
can castor sugar be used instead of granulated
RichandDelish says
Yes.
deb says
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 says
Hi Deb, I suggest weighing the ingredients in grams for the most accurate measurements.
Stephanie Joos says
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.
Sam says
I baked it in an 8” round metal plan and it took about 45 minutes instead of 30. I also topped it with a powder sugar dusting instead of the icing. It came out great!
Linda says
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 says
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 says
Delicious, even better the next day.
Made a ganache as frosting, Yum!
doris says
the cake looks good but I would have to use water not coffee since I don't rink the stuff
Jessie says
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 says
made this cake to day iam so upset.. it sank in the middle. it is cooked . this has never happened to me
RichandDelish says
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 says
Could this be halved and baked in an 8" x 4" loaf tin? If so how should the baking time/temperature be adjusted?
RichandDelish says
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 says
Best recipe for chocolate cake!
Jhon says
Moist and fluffy chocolate cake. So delicious.