Small Batch Chocolate Cake

 

I have discovered that small batch baking works well for our family. We need just a little dessert, not the whole recipe. This past week, I tried a small chocolate cake, and it was really perfect. The recipe calls for a 6-inch cake pan, and I had one on hand. This recipe serves 4.

Ingredients:

1/2 cup sugar

1/4 cup vegetable oil

1/2 cup buttermilk (or regular milk with 2 teaspoons of vinegar)

1/2 teaspoon vanilla

1 egg

1/2 cup flour

1/3 cup cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

Chocolate Buttercream Frosting

1/4 cup butter softened

1 1/2 cup powdered sugar 

2 tablespoons cocoa

pinch of salt

1/2 teaspoon vanilla

3 tablespoons of whipping cream or milk

Directions for cake:

Preheat oven to 350°F. Prepare a 6-inch cake pan by spraying with a non-stick spray or buttering and flouring the inside of the pan. Also you may line the bottom of the pan with a circle of parchment. In a bowl beat together sugar, oil, vanilla, buttermilk, and egg. Add flour, cocoa powder, baking soda, and salt. Stir to combine until smooth. Pour into prepared pan and bake for 30-35 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes and then remove from pan and cool on a baking rack.

Chocolate Buttercream directions:

Sift the powdered sugar. In a bowl mix, together the sugar and butter. Add in the cocoa, vanilla, salt, and enough milk to get the consistency for frosting your cake. 

The best way to frost the cake is to cool the cake in the fridge and warm the icing in the kitchen, just sitting in a warm area. Ice your cake and add sprinkles if desired. 

Recipe adapted from: Leigh Anne Wilkes

The are several reasons why I like small batch baking. First we don't need a large cake, second it doesn't go to waste, and third it is cheaper to bake a small amount. I am hooked on baking the smaller portions. Do you bake smaller batches for your family? Write and let me know.

In Victory,

Sherry