Can I make this recipe without cornstarch?

Yes. The cornstarch contributes to the extra tender crumb by lowering the protein content of the flour blend but it can be omitted without ruining the cake. You can also substitute the flour and cornstarch together with an equal total weight of cake flour for the same effect. The resulting cake without cornstarch will be very slightly less tender but still extraordinarily moist and delicious.

Can I use brewed coffee instead of the boiling water and espresso powder?

Yes. Substitute half a cup of freshly brewed strong hot black coffee for the boiling water and espresso powder combination in exactly the same quantity. The result is identical and the coffee flavor is completely undetectable in the finished cake.

How many people does this small cake serve?

This two-layer six-inch cake serves six people comfortably with generous slices or eight people with more modest slices. It is the ideal size for a small birthday celebration, an intimate dinner party dessert, or a household that wants a proper chocolate layer cake without a week of leftovers.

Small Chocolate Cake Easy Moist Mini Layer Cake Recipe

Name: Small Chocolate Cake The Most Moist and Easy Mini Chocolate Cake You Will Ever Bake
Prep time: 20 min
Cook time: 40 min
Total time: PT-497456H33M24S
Cuisine: American
Ingredients: 1 cup All-Purpose Flour spooned and leveled; 1/2 cup Unsweetened Cocoa Powder; 2 tbsp Cornstarch; 1 tsp Baking Soda; 1/2 tsp Baking Powder; 1/4 tsp Salt; 1/2 cup Granulated Sugar; 1/2 cup Dark Brown Sugar packed; 2 large Eggs room temperature; 1/2 cup Full-Fat Sour Cream room temperature; 1/4 cup Vegetable Oil; 1 tsp Pure Vanilla Extract; 1/2 cup Boiling Water; 1/2 tsp Instant Espresso Powder; 1 cup Unsalted Butter room temperature for buttercream; 2 cups Powdered Sugar sifted; 1/2 cup Unsweetened Cocoa Powder sifted for buttercream; 1/2 tsp Salt for buttercream; 1 tsp Pure Vanilla Extract for buttercream; 1 to 2 tbsp Whole Milk

Description

The most moist and easy Small Chocolate Cake made with two six-inch layers of deep cocoa sour cream batter with brown sugar and cornstarch for extraordinary tenderness frosted with fluffy chocolate buttercream. A perfectly proportioned mini chocolate layer cake that serves 6 to 8 people beautifully.

Ingredients

Scale

1 cup All-Purpose Flour spooned and leveled

1/2 cup Unsweetened Cocoa Powder

2 tbsp Cornstarch

1 tsp Baking Soda

1/2 tsp Baking Powder

1/4 tsp Salt

1/2 cup Granulated Sugar

1/2 cup Dark Brown Sugar packed

2 large Eggs room temperature

1/2 cup Full-Fat Sour Cream room temperature

1/4 cup Vegetable Oil

1 tsp Pure Vanilla Extract

1/2 cup Boiling Water

1/2 tsp Instant Espresso Powder

1 cup Unsalted Butter room temperature for buttercream

2 cups Powdered Sugar sifted

1/2 cup Unsweetened Cocoa Powder sifted for buttercream

1/2 tsp Salt for buttercream

1 tsp Pure Vanilla Extract for buttercream

1 to 2 tbsp Whole Milk

Instructions

1. Preheat oven to 350°F. Butter two 6-inch round pans. Line bottoms with parchment. Dust sides with cocoa powder.

2. Whisk flour, cocoa, cornstarch, baking soda, baking powder, salt, granulated sugar, and brown sugar in a large bowl.

3. Add eggs, sour cream, oil, and vanilla. Whisk to a thick batter.

4. Dissolve espresso powder in boiling water. Add to batter and whisk until combined. Batter will be very thin.

5. Divide evenly between pans.

6. Bake 35 to 40 minutes until skewer comes out clean with few moist crumbs.

7. Cool in pans 5 minutes then flip onto wire rack. Cool completely.

8. Beat butter and powdered sugar on low until smooth.

9. Add sifted cocoa, salt, vanilla, and 1 tbsp milk. Mix on low then increase to medium-high. Whip 1 to 2 minutes until fluffy.

10. Place first layer on stand. Frost top generously. Place second layer on top. Frost top and sides.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 490
Sugar: 45g
Sodium: 310mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 3g
Protein: 5g
Cholesterol: 95mg

Keywords: small chocolate cake, mini chocolate layer cake, small chocolate cake recipe for two, easy moist chocolate cake for small group