This 6 inch Single Layer Chocolate Cake is soft, moist, and the perfect amount of chocolatey goodness to enjoy by yourself or with someone you love! Enjoy it with a sprinkling of powdered sugar over the top or with this rich, milk chocolate frosting and a handful of rainbow jimmies!
½teaspoonEspresso Powder (optional)(dissolve in the hot water )
½cupRainbow Jimmies (optional)(for cake garnish)
small batch milk chocolate frosting
2.5ozMilk Chocolate Chips
6tablespoonUnsalted Butter(room temperature)
⅓cupSifted Powdered Sugar
¼cupUnsweetened Cocoa Powder
⅛teaspoonSalt
2tablespoonLight Corn Syrup
1teaspoonVanilla Extract
Instructions
6 inch single layer chocolate cake
Adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 350ºF. Generously spray a 6 inch cake pan with a flour based baking spray or grease and flour. If you choose, you can also add a 6 inch parchment paper circle to the bottom of the pan as well. Set to the side.
Using a microwaveable bowl or measuring glass, melt the dark chocolate in 30-45 second increments at full power until smooth and creamy. Set to the side to cool slightly.
1 oz Dark Chocolate (optional)
With a small mixing bowl and a whisk, blend together the all-purpose flour, granulated sugar, light brown sugar, unsweetened cocoa powder, baking powder, baking soda, and salt. Set to the side.
½ cup All-Purpose Flour, ¼ cup Granulated Sugar, ¼ cup Light Brown Sugar, ¼ cup Unsweetened Cocoa Powder, ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ⅛ teaspoon Salt
In a separate medium-size mixing bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and hot water dissolved with the espresso powder.
1 Large Egg, ¼ cup Milk, 2 tablespoon Vegetable Oil, ½ teaspoon Vanilla Extract, 2 tablespoon Hot Water, ½ teaspoon Espresso Powder (optional)
Add in the melted chocolate.
Add the dry ingredients to the wet ingredients and whisk together until just combined. Be careful not to over mix the cake batter.
Pour the cake batter into the prepared cake pan and bake for 25-28 minutes at 350ºF or until an inserted toothpick comes out clean.
Cool the cake in the cake pan for 10 minutes before inverting it onto a wire cooling rack to cool completely.
Once cooled, dust with powdered sugar or frost with this small batch milk chocolate frosting and top with rainbow jimmies, then enjoy!
½ cup Rainbow Jimmies (optional)
small batch milk chocolate frosting (optional)
In a microwaveable bowl or measuring glass, melt the milk chocolate in 30-45 second increments at full power until smooth and creamy. Set to the side to cool slightly.
2.5 oz Milk Chocolate Chips
Using your hand mixer or stand mixer fitted with a paddle attachment mix the unsalted butter, sifted powdered sugar, unsweetened cocoa powder, and salt on medium speed until well blended. Scrape down the sides of the bowl as needed.
6 tablespoon Unsalted Butter, ⅓ cup Sifted Powdered Sugar, ¼ cup Unsweetened Cocoa Powder, ⅛ teaspoon Salt
Add in the light corn syrup, vanilla extract, and melted chocolate, and mix until the frosting is well blended and smooth in texture.