Best 3 Little Chocolate Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in Decadence with Our Collection of Little Chocolate Cake Recipes: A Symphony of Chocolate Delights**

Welcome to a chocolate lover's paradise! Our curated collection of little chocolate cake recipes promises an exquisite journey through the realm of rich, velvety, and sinfully delicious chocolate cakes. These bite-sized wonders are perfect for satisfying your sweet cravings, whether you're hosting an intimate gathering, celebrating a special occasion, or simply seeking a moment of pure indulgence. From classic chocolate cakes to innovative flavor combinations, our recipes cater to every palate, offering a symphony of chocolatey delights. Prepare to embark on a culinary adventure where each recipe promises a unique taste sensation, leaving you spellbound and craving more.

Let's cook with our recipes!

LITTLE CHOCOLATE CAKE



Little Chocolate Cake image

A small chocolate cake can be just as good as a large one. Plus, none of it goes to waste. Husband Loren and I love its terrific from-scratch taste and rich chocolate frosting.-Paula Anderson, Springfield, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 19

2 ounces unsweetened chocolate
1/2 cup boiling water
1 cup sugar
1/4 cup shortening
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup buttermilk
FROSTING:
1-1/2 cups sugar
1/3 cup milk
2 ounces unsweetened chocolate, melted
2 tablespoons shortening
1 tablespoon light corn syrup
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • In a bowl, combine chocolate and water; stir until blended. Cool. Add the sugar, shortening, egg and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to the chocolate mixture alternately with buttermilk. Pour into a greased 8-in. square baking dish. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, combine the first six ingredients in a saucepan; bring to a boil. Boil for 1-1/2 minutes; remove from the heat. Set pan into a large pan of ice water. Beat for 1 minute. Add butter and vanilla. Beat 10 minutes longer or until frosting achieves spreading consistency. Frost cake.

Nutrition Facts : Calories 945 calories, Fat 34g fat (14g saturated fat), Cholesterol 73mg cholesterol, Sodium 701mg sodium, Carbohydrate 159g carbohydrate (126g sugars, Fiber 3g fiber), Protein 7g protein.

LITTLE CHOCOLATE POUND CAKE FOR TWO



Little Chocolate Pound Cake for Two image

You'll love this perfect chocolicious little pound cake. It really fits the bill when you're having a chocolate attack and don't need a full size cake. Serve it with whipped cream and chocolate sauce... yum! This doubles very nicely when you need a little more but still don't need a big dessert. When doubling, don't double the baking soda, just leave it at 1/8 teaspoon.

Provided by Realtor by day

Categories     < 60 Mins

Time 35m

Yield 1 tiny loaf, 2 serving(s)

Number Of Ingredients 9

1/4 cup flour
2 tablespoons flour
2 tablespoons unsweetened cocoa powder
1/2 cup sugar
4 tablespoons sour cream
1/8 teaspoon baking soda
1 large egg, room temp
1/2 teaspoon vanilla extract (or 1/4 tsp raspberry extract)
3 tablespoons butter, room temp

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Grease and flour pan very well. I designed this to go in a petit loaf pan that measures about 5x3x2 but you can use 2 mini Bundts, 4 cupcake cups, 2 jumbo muffin cups or whatever small pan you like.
  • When doubled it works nicely with either a 6 cup Bundt pan, 5 inch spring form pan, 4 mini Bundt pans or 7x4x3 loaf pan.
  • Whisk together all of the flour, cocoa powder and sugar in small mixing bowl.
  • In another small bowl, whisk together sour cream and baking soda. Add egg and vanilla extract; gently whisk to combine.
  • Add the butter and 1/2 of the sour cream mixture to the flour mixture and mix with electric mixer until moistened. Beat on low for about 45 seconds.
  • Add remaining sour cream mixture and beat on medium until well blended, 30 seconds. Do not over mix or you'll ruin the texture. Pour into prepared pan or pans.
  • Bake until well browned and toothpick inserted in center comes out clean, about 25 to 30 minutes for the petit loaf pan. When recipe is doubled, bake 40 minutes in the small loaf pan.
  • Baking times vary slightly depending on which pan you use. The important thing is that the cake is browned and toothpick comes out clean when inserted in center. Cool in pan 10 minutes on rack. Remove from pan and cool completely.

Nutrition Facts : Calories 528.9, Fat 25.4, SaturatedFat 15, Cholesterol 151.3, Sodium 287.6, Carbohydrate 72, Fiber 2.4, Sugar 51.1, Protein 7.3

CHOCOLATE LITTLE LAYER CAKE



CHOCOLATE LITTLE LAYER CAKE image

Categories     Cake     Dessert     Bake

Yield 12-layer cake

Number Of Ingredients 18

For the cake:
2 sticks butter, more to grease pans
2 1/2 cups sugar
1/3 cup shortening
5 eggs
2 teaspoons vanilla
5 cups flour
1 teaspoon salt
2 teaspoons baking soda
5 teaspoons baking powder
2 cups milk
For the icing:
5 cups of sugar
1/3 cup cocoa
1 stick butter, cut into pieces
1 15-ounce can evaporated milk
1/2 cup whole milk
2 teaspoons vanilla

Steps:

  • - Preheat oven to 400 degrees. Grease three 9-inch cake pans and line with rounds of parchment or waxed paper. - In a mixer, cream together butter, sugar and shortening until fluffy, about three minutes. Beat in eggs one at a time and continue to mix on medium until eggs are well incorporated. Stir in vanilla. - Sift flour; then add salt, baking soda and baking powder. Sift a second time. With mixer on low, alternately add flour mixture and milk in about four additions, then increase speed to medium. Beat until smooth, about four or five minutes, scraping down sides of bowl. - Spread 3/4 cup batter in each pan. Bake six to eight minutes, or until cake springs lightly when pressed with a finger. Flip cake out of pan onto paper towels or cake rack while still very warm. Repeat with second set of layers. - When first layers go into oven, start to make icing. Put sugar and cocoa in a deep, heavy-bottomed saucepan and mix well. Turn heat to medium-high and add butter and milks, bringing to a boil. Boil for about four minutes, stirring continually, careful to watch that it does not boil over. Lower heat to simmer, add vanilla and stir occasionally for another 7 to 10 minutes. If using a candy thermometer, cook to the point just before soft ball stage, or about 230 degrees. - Begin icing first layers, still warm, when second batch is in the oven. Flip layers over so that top side faces up. Use about four tablespoons of icing per layer. Icing will be thin but will firm up as it cools. Stack layers, then continue icing and stacking as layers are baked. - When all layers are iced and stacked, glaze top and sides of cake. Contours of layers will be visible through icing. If icing hardens too much while frosting cake, set back on low heat and stir until it is spreadable.

Tips:

  • Prep ahead: The batter for this cake can be made up to 24 hours in advance. Just cover it tightly and store it in the refrigerator until ready to use.
  • Don't overmix the batter: Overmixing can result in a tough, dry cake. Mix the batter only until the ingredients are combined.
  • Use good quality chocolate: The chocolate you use will make a big difference in the flavor of the cake. Use a chocolate that you enjoy eating on its own.
  • Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached: Overbaking will result in a dry cake.
  • Let the cake cool completely before frosting: This will help to prevent the frosting from melting.
  • Be creative with your frosting: You can use any type of frosting you like with this cake. Try a simple chocolate ganache, a whipped cream frosting, or a buttercream frosting.

Conclusion:

This little chocolate cake is a delicious and easy-to-make treat. It's perfect for any occasion, from a simple afternoon snack to a special dessert for a dinner party. With its rich chocolate flavor and moist, tender texture, this cake is sure to be a hit with everyone who tries it.

Related Topics