My blog is 13 years old today!
Every blog-iversary I make something chocolate-y (except for one year when I goofed up, but it was still worthy of the celebration). Coffee chocolate chip cookie bars, chocolate chip doughnuts, single serving whole wheat chocolate chip cookie, chocolate cupcakes for two, banana bread doughnuts with chocolate glaze, warm chocolate fudge cakes, chocolate chip black and white cookies, chocolate lava cakes, mini cheesecake, chocolate cake, mini ganache topped cheesecake, then cookies and cream pie. I’m back with another chocolate goodie because it’s kind of the unofficial rule now to mark the occasion.
What you see here is 100% real, no AI, no filters, just pure deliciousness. I want you to know exactly what you’re getting when you try this recipe. The sun decided to pop out, which I’m glad for. It perfectly highlights just how rich this ganache topping is.
This chocolate cake may be little in size (all 6 inches around) but it sure does pack a mighty punch of chocolate zing. You know, the kind that makes your heart race. That’s thanks to the decadent chocolate ganache. I never thought to top a cake with ganache because I’ve always preferred a buttercream frosting, but this turned out to be quite addicting.
A lot has changed in 13 years, but my love of sharing recipes (and chocolate) is still the same. Thank you all so much for visiting. Of course, a huge thanks to my husband who continues to help me edit my posts, manage all of the tech support for the blog, provide emotional support, and of course taste test almost everything.
Small Chocolate Cake Recipe
(Makes a 6 inch cake.)
Ingredients for the Cake:
- 1/2 cup (equivalent to 63 grams) all-purpose flour
- 1/4 cup (equivalent to 21 grams) unsweetened coca powder (I prefer to sift it, but that’s not required.)
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup oil (I used olive oil.)
- 1/4 cup buttermilk, room temperature
- 1/4 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 large egg, room temperature
Ingredients for the Ganache Topping:
- 4 ounces of semi-sweet or bittersweet chocolate, chopped (I used Baker’s Premium Baking Bar semi-sweet chocolate.)
- 1/2 cup heavy cream
Directions for the Cake:
- Preheat the oven to 350 degrees F. Line the bottom of a 6 inch x 2 inch round cake pan with parchment paper, grease it, and set it aside.
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set these dry ingredients aside.
- In another medium bowl, whisk together the oil, buttermilk, vanilla extract, granulated sugar, and egg. These are the wet ingredients.
- Pour the wet ingredients into the bowl of dry ingredients and whisk everything together until it’s smooth and combined.
- Pour the batter into the prepared cake pan.
- Bake it for 27 to 30 minutes or until a toothpick inserted into the center comes out clean. (It took 30 minutes in my oven.)
- Allow the cake to cool completely in the pan on a wire cooling rack.
Directions for the Ganache Topping:
- Chop the chocolate and place it into a medium heat proof bowl. Set this aside.
- Pour the heavy cream into a small sauce pan, over medium heat. Bring it to a simmer. (DO NOT let it come to a rapid boil.)
- Pour the hot heavy cream into the bowl of chopped chocolate and let it sit for 2-3 minutes. This will soften the chocolate.
- Gently and slowly stir the chocolate mixture until it’s smooth and all of the chocolate is melted. The ganache will look thin, but it will harden as it cools.
- Let the ganache cool for 30-60 minutes.
- Spread the ganache on top of the cooled chocolate cake.
Slightly adapted from: Sally’s Baking Addiction
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