Small-Batch Layered Chocolate Cake (Yields 2 Slices)
Servings: 2
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 45 minutes
Ingredients
For the Chocolate Cake Layers:
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3 tablespoons all-purpose flour
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2 tablespoons granulated sugar
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1 tablespoon unsweetened cocoa powder
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1/8 teaspoon baking powder
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A small pinch of salt
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2 tablespoons milk
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1 tablespoon vegetable oil
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1/4 teaspoon vanilla extract
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1 tablespoon hot water (to bloom the cocoa)
For the Chocolate Frosting:
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2 tablespoons unsalted butter, softened
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2 tablespoons powdered sugar
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1 tablespoon unsweetened cocoa powder
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1/2 teaspoon vanilla extract
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1 teaspoon milk (more if needed)
Instructions
1. Preheat the Oven:
Preheat to 175°C (350°F). Lightly grease and line a small baking pan (e.g., 4-inch round or 5×5 inch square). Alternatively, use two greased ramekins or cut rounds from a baked sheet cake.
2. Make the Cake Batter:
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In a bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
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Add milk, oil, vanilla, and hot water. Stir gently until just combined. Do not overmix.
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Pour the batter evenly into your prepared pan(s). Smooth the tops.
3. Bake:
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4. Make the Frosting:
In a small bowl, beat the butter until smooth. Add powdered sugar, cocoa powder, and vanilla. Beat until fluffy. Add milk as needed to achieve a spreadable consistency.
5. Assemble the Cake:
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Once the cake layers are completely cool, level them with a serrated knife if needed.
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Spread a layer of frosting between the two cakes.
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Frost the top and sides as desired. For a cleaner presentation, chill briefly before serving.
Serving Suggestion
Serve chilled or at room temperature with a small dollop of whipped cream or a dusting of cocoa powder.
Let me know if you’d like this adapted to a mug cake or a flourless version.
