Mini Chocolate Cake
by: claire cary
This mini chocolate cake is perfect for a small birthday party or easy dessert for a family. It's incredibly moist, rich and full of chocolate flavor. Gluten free and dairy free friendly! Makes a 6 inch two layer small chocolate cake.
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8
Ingredients
Wet
- ½ cup oil
- ¾ cup white sugar
- 6 tablespoons brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ cup milk of choice
- ½ cup hot brewed coffee can sub boiling water
Dry
- 1 ½ cups gluten free all purpose flour can sub regular AP flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Frosting
- ¾ cup butter
- 4 ounces cream cheese
- ½ cup cocoa powder
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line two 6 inch cake pans with parchment paper and set aside. I like to use these parchment rounds!
- Whisk together all wet ingredients aside from the coffee and whisk together until smooth.
- Whisk in the dry ingredients, making to spoon and level the flour.
- Whisk in the coffee.
- Add to the prepared pans and bake for 40-50 minutes or until a toothpick comes out clean. I have tested this recipe in two different ovens and the cook time varied by about 10 minutes, so be sure to keep an eye on yours.
- Remove from the oven and let cool for 15 minutes in the pan, then flip onto a wire rack to finish cooling.
- To make the frosting, beat together the butter and cream cheese for 2 minutes.
- beat in the cocoa until well combined.
- Beat in the sugar, followed by the vanilla. If it is too thick, add a splash of milk, if it's too thin, add more powdered sugar.
- When the cake has completely cooled, frost and enjoy! I suggest about 3/4 cup of frosting between the layers, then the rest for the outside and any decorations.
Notes
You can use dairy or non-dairy for the milk, butter and cream cheese.
Serving: 1slice / Calories: 512kcal / Carbohydrates: 69g / Protein: 8g / Fat: 28g / Saturated Fat: 4g / Fiber: 6g / Sugar: 54g
