Hello everyone! Today I am making a simple small chocolate cake with a delicious mocha frosting!
This recipe makes one 6″ round, enough for 6-8 servings. No decoration required, although you can absolutely frost the sides and/or decorate as desired!
The key to this recipe is the frosting. It may start out a bit soft after mixing the butter with the melted chocolate, but it will firm up nicely in the fridge after about 20-30 minutes or so.
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Chocolate Mocha Cake
Difficulty: Easy6-8
servingsA super easy, small-batch moist chocolate with a mocha frosting!
Ingredients
1/4 cup (50g) granulated sugar
1 tbsp brown sugar, packed
1/4 cup (56g) sour cream or yogurt
2 1/2 tbsp (31g) oil (vegetable, canola and olive are good choices)
1/2 egg (25g), beaten
3/4 tsp vanilla extract
1/4 + 1/8 cup (45g) all-purpose flour
2 tbsp + 2 tsp (14g) cocoa powder*
1/4 tsp espresso powder
1/4 tsp baking soda
1/8 tsp salt
Frosting:
1oz (28g) dark chocolate, chopped (or chips)
1/2 tbsp espresso powder
1/2 cup (113g/1 stick) salted butter, room temperature
1 cup (113g) powdered sugar
1/2 tsp vanilla extract
1 pinch salt
Directions
- Preheat your oven to 350F and lightly grease a 6″ round springform or regular pan. If you don’t have a springform, line the bottom with parchment paper. In a large bowl whisk together both sugars, the sour cream/yogurt, oil, 1/2 egg and vanilla until smooth. Stir in the flour, cocoa powder, espresso powder, baking soda and salt. Be careful not to overmix.
- Transfer the batter to the prepared pan and bake for 14-20 minutes or until a toothpick inserted into the center comes out with just a few crumbs on it. Let cool in the pan completely.
- For the frosting: in a microwave-safe bowl add the dark chocolate and espresso powder. Heat 20 seconds at a time, stirring after each, until fully melted. Let cool for 5 minutes, then whisk in the butter. Beat in the powdered sugar, vanilla and salt until light and smooth. Cover and chill until soft but spreadable, about 20-30 minutes.
- To assemble: cut around the edge and remove the outer piece of your springform and cut the cake off, or peel the parchment paper off if using a regular pan. Place on your desired serving dish and spread the frosting on top. Optionally decorate as desired, then cover and chill until ready to slice and enjoy!
Recipe Video
Notes
- I recommend using a mix of natural and dutch-processed, but just natural works too.
- This cake will last 5-7 days in the fridge, or 2 months in the freezer.
Thank you for viewing my recipe! If you have any comments or questions, please feel free to leave them below!
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