Print

Single Layer Chocolate Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This 6-inch Single Layer Chocolate Cake is a decadent treat with moist, rich chocolate cake, a creamy texture, and optional milk chocolate frosting. Perfect for smaller occasions or as a special dessert for two.

Ingredients

For the 6-inch Single Layer Chocolate Cake:

½ cup all-purpose flour

¼ cup granulated sugar

¼ cup light brown sugar (lightly packed)

¼ cup unsweetened cocoa powder

½ teaspoon baking powder

½ teaspoon baking soda

⅛ teaspoon salt

1 large egg

¼ cup milk (any type, I used 1%)

2 tablespoons vegetable oil

½ teaspoon vanilla extract

2 tablespoons hot water

1 oz dark chocolate (optional, melted)

½ teaspoon espresso powder (optional, dissolve in the hot water)

½ cup rainbow jimmies (optional, for garnish)

For the Small Batch Milk Chocolate Frosting (optional):

2.5 oz milk chocolate chips

6 tablespoons unsalted butter (room temperature)

⅓ cup sifted powdered sugar

¼ cup unsweetened cocoa powder

⅛ teaspoon salt

2 tablespoons light corn syrup

1 teaspoon vanilla extract

Instructions

  1. Prepare the oven and cake pan: Preheat oven to 350ºF (175ºC). Grease and flour a 6-inch cake pan, or line it with parchment paper.
  2. Melt the chocolate: Melt dark chocolate in 30-45 second increments in the microwave. Set aside to cool.
  3. Prepare the dry ingredients: Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  4. Prepare the wet ingredients: In a separate bowl, whisk the egg, milk, oil, vanilla, hot water with espresso powder, and melted dark chocolate.
  5. Combine dry and wet ingredients: Add the dry ingredients to the wet mixture and stir until combined.
  6. Bake the cake: Pour the batter into the prepared pan and bake for 25-28 minutes. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Make the frosting (optional): Melt the milk chocolate in 30-45 second intervals. Beat the butter, sifted powdered sugar, cocoa powder, and salt. Add the corn syrup, vanilla extract, and melted milk chocolate. Mix until smooth.
  8. Finish the cake: Frost the cooled cake with milk chocolate frosting. Garnish with rainbow jimmies or a light dusting of powdered sugar.

Notes

For a richer flavor, add 1 tablespoon of instant coffee or espresso powder to the batter.

Use milk chocolate instead of dark chocolate for a sweeter, milder cake.

Add 1-2 tablespoons of sour cream or Greek yogurt for an even moister cake.

For a gluten-free option, substitute the flour with a gluten-free flour blend.

Top with fresh berries or whipped cream for extra flair.

Nutrition

Find it online: https://chocolatecoveredamy.com/single-layer-chocolate-cake/