Description

This small-batch dark chocolate cake delivers an intense cocoa flavor and a velvety crumb, perfectly sized for a 6-inch double-layer presentation. Paired with a silky, less-sweet Ermine frosting, it offers a professional-grade dessert experience for the modern aesthetic baker.

Ingredients

1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 cup granulated sugar
1/2 cup King Arthur Triple Cocoa Blend
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup warm water
1/2 cup buttermilk, room temperature
1 large egg, room temperature
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 batch Chocolate Ermine Frosting

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Instructions

Preheat your oven to 325°F (163°C) and lightly grease two 6-inch round cake pans.
Sift together the flour, sugar, cocoa blend, baking soda, baking powder, and salt in a large mixing bowl until the color is consistent.
In a separate smaller bowl, whisk together the warm water, buttermilk, egg, vegetable oil, and vanilla extract.
Slowly pour the wet ingredients into the dry mixture and whisk vigorously until the batter is completely smooth and thickened.
Divide the batter evenly between the two 6-inch 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 frosting.

Notes

For the best results, use a digital kitchen scale to measure your dry ingredients in grams to ensure the moisture balance is perfect for this small-batch size. If you want a deeper flavor profile, try blooming the cocoa powder by using hot coffee in place of the warm water during the mixing process.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American