Small Chocolate Cake
A rich and moist chocolate cake perfect for any occasion, easy to make, and adaptable to your preferences.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 large egg
- 1/2 cup boiling water
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter or non-stick spray, then dust it lightly with flour.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk thoroughly and create a well in the center.
Mixing
- In a separate bowl, mix the wet ingredients: vegetable oil, vanilla extract, buttermilk, and egg. Whisk until well combined.
- Pour the wet mixture into the well of the dry ingredients and stir gently until just combined. Gradually add boiling water and mix until smooth.
Baking
- Pour the batter into the prepared cake pan and smooth the top. Bake for approximately 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
For optimal results, spoon flour into your measuring cup and level off without packing it down. Adjust sugar to taste if you prefer a sweeter cake. Let the cake cool completely before frosting to prevent melting.