Small Valentine Chocolate Cake (Print Version)
# Ingredients:
→ Cake
01 -
1/2 cup plain flour (63g), gently scooped & evened out
02 -
1/4 cup natural unsweetened cocoa (21g)
03 -
1/4 teaspoon baking soda
04 -
1/2 teaspoon coffee powder (if you want)
05 -
1/4 teaspoon salt
06 -
1/4 cup cooking oil (60ml)
07 -
1/2 cup white sugar (100g)
08 -
1 large egg, not cold from fridge
09 -
1/2 teaspoon real vanilla extract
10 -
1/4 cup buttermilk (60ml), warmed to room temp
→ Chocolate Ganache
11 -
4 ounces good semi-sweet chocolate (113g), chopped small
12 -
1/2 cup heavy cream (120ml)
→ Optional Garnish
13 -
Raspberries
14 -
Mint leaves
15 -
Colorful sprinkles
# Instructions:
01 -
Heat your oven to 350°F (177°C). Oil a 6-inch round cake pan, put parchment on the bottom, then oil the paper too.
02 -
In a big bowl, stir flour, cocoa, baking soda, coffee powder, and salt together.
03 -
Grab a medium bowl and mix oil, sugar, egg, vanilla, and buttermilk till they're well combined. Pour this into your dry mix and stir until it's smooth.
04 -
Put your batter in the ready pan. Bake for 27-30 minutes. It's done when you poke it with a toothpick and nothing sticks. Let it cool completely on a wire rack.
05 -
Warm the cream and dump it over your chopped chocolate. Wait 2-3 minutes, then stir until it's silky smooth. Let it cool for 30-60 minutes until it gets thicker.
06 -
Smear or pipe the ganache on top of your cooled cake. Add raspberries, mint, or sprinkles if you want to fancy it up.
# Notes:
01 -
Regular cocoa works better than dutch-process for this cake
02 -
The coffee powder makes chocolate taste deeper without adding coffee flavor
03 -
You can whip the cooled ganache if you want it light and fluffy