Small Valentine's Chocolate Cake (Print Version)
# Ingredients:
→ Cake
01 -
1/2 cup all-purpose flour (63g), spooned & leveled
02 -
1/4 cup unsweetened natural cocoa powder (21g)
03 -
1/4 teaspoon baking soda
04 -
1/2 teaspoon espresso powder
05 -
1/4 teaspoon salt
06 -
1/4 cup vegetable oil (60ml)
07 -
1/2 cup granulated sugar (100g)
08 -
1 large egg, at room temperature
09 -
1/2 teaspoon pure vanilla extract
10 -
1/4 cup buttermilk (60ml), at room temperature
→ Chocolate Ganache
11 -
4 ounces quality semi-sweet chocolate bar (113g), finely chopped
12 -
1/2 cup heavy cream (120ml)
→ Optional Garnish
13 -
Fresh raspberries
14 -
Fresh mint leaves
15 -
Sprinkles
# Instructions:
01 -
Preheat oven to 350°F (177°C). Grease a 6-inch round cake pan and line with parchment paper, then grease the parchment paper.
02 -
In a large bowl, whisk together flour, cocoa powder, baking soda, espresso powder, and salt until well combined.
03 -
In a medium bowl, whisk oil, sugar, egg, vanilla extract, and buttermilk until smooth. Pour into the flour mixture and whisk until well combined.
04 -
Pour batter into the prepared pan. Bake for 27-30 minutes, or until a toothpick inserted comes out clean. Let cool completely on a wire rack.
05 -
Place chopped chocolate in a bowl. Heat cream until it begins to simmer, then pour over chocolate. Let sit 2-3 minutes, then stir slowly until smooth. Let cool 30-60 minutes until thickened.
06 -
Spread or pipe the cooled ganache over the cake. Add optional garnishes like raspberries, mint leaves, or sprinkles if desired.
# Notes:
01 -
Espresso powder won't make the cake taste like coffee - it just enhances the chocolate flavor
02 -
You can make buttermilk substitute by adding 1/2 teaspoon lemon juice to 1/4 cup whole milk
03 -
Ganache can be whipped after cooling for a fluffier texture