Description
This charming small-batch chocolate cake is perfect for intimate gatherings, offering a deep cocoa flavor and an incredibly moist crumb. Baked in 6-inch pans and topped with a light, silky Ermine frosting, it provides a nostalgic, home-cooked taste that isn’t overly sweet.
Ingredients
- King Arthur Unbleached All-Purpose Flour
- Granulated Sugar
- Cocoa Powder (Dutch-process preferred)
- Baking Soda
- Baking Powder
- Table Salt
- Warm Water
- Buttermilk
- Large Egg
- Vegetable Oil
- Vanilla Extract
- Chocolate Ermine Frosting ingredients (flour, sugar, milk, butter, and cocoa)
Instructions
- Preheat your oven to 325°F (163°C) and lightly grease two 6-inch round cake pans with butter or shortening and a dusting of cocoa powder.
- In a large mixing bowl, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt, then whisk until the color is uniform.
- In a separate smaller bowl, whisk together the warm water, buttermilk, egg, vegetable oil, and vanilla extract until well combined.
- Pour the liquid mixture into the dry ingredients and whisk until the batter is completely smooth and thick.
- Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely before applying the frosting.
Notes
For the best results, ensure your egg and buttermilk are at room temperature to help the batter emulsify smoothly. To ensure a clean release from the pans, you can line the bottoms with parchment paper in addition to greasing and dusting with cocoa powder.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American