Ultimate Six-Inch Chocolate Cake: Perfectly Moist with Decadent Sour Cream Frosting
Finally, after much anticipation, I’m thrilled to share this exceptional recipe with all the small-batch dessert enthusiasts out there! This is the highly requested six-inch chocolate cake version of my all-time favorite chocolate cake recipe, perfectly scaled down for smaller celebrations or simply when a full-sized cake is just too much. And what’s a fantastic chocolate cake without an equally amazing frosting? Included below is the recipe for my beloved chocolate sour cream frosting, a match made in heaven for this rich chocolate confection.
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Why Choose a Six-Inch Chocolate Cake? The Advantages of Small Batch Baking
In a world where massive layer cakes often dominate dessert tables, the charm of a six-inch chocolate cake is undeniable. This scaled-down recipe offers numerous benefits, making it an increasingly popular choice for home bakers. Firstly, it’s the perfect size for intimate gatherings, whether it’s a romantic dinner for two, a small family celebration, or a cozy evening with a few close friends. You get all the joy and elegance of a homemade layer cake without the daunting leftovers or the pressure to consume a large dessert.
Beyond portion control, baking a smaller cake also means less time in the kitchen for preparation and potentially less waste. It’s an excellent way to practice your baking and decorating skills on a manageable scale. Plus, there’s something inherently delightful about a miniature cake – it feels personal, special, and utterly adorable!
The Foundation: Adapting My Favorite Chocolate Cake Recipe
This six-inch wonder is a direct adaptation of my go-to chocolate layer cake, a recipe revered for its deep chocolate flavor and incredibly moist crumb. The original recipe is a powerhouse of rich ingredients, calling for melted chocolate, robust coffee, tangy buttermilk, vegetable oil, and a generous cup of natural-style unsweetened cocoa powder. To create this delightful six-inch version, I simply halved the ingredients and baked the cakes in six-inch cake pans. The result is a concentrated burst of chocolatey goodness, perfectly proportioned.
The combination of melted chocolate and cocoa powder ensures a complex, multi-layered chocolate flavor that satisfies even the most discerning chocoholic. Coffee acts as a flavor enhancer, deepening the chocolate notes without making the cake taste like coffee itself. Buttermilk contributes to the cake’s tender crumb and subtle tang, while oil keeps it incredibly moist for days. It’s a formula that consistently delivers a truly spectacular chocolate cake, now conveniently sized!
The Unique Baking Temperature: Low and Slow at 300°F
One of the most distinctive and beneficial aspects of this chocolate cake recipe is its baking temperature: a gentle 300 degrees Fahrenheit (150°C) for approximately 45 minutes. Unlike many cake recipes that call for higher temperatures, this “low and slow” approach is a game-changer for achieving a superior texture and appearance.
Baking at a lower temperature allows the cake to bake more evenly from the edges to the center, preventing the common issue of a heavily domed top. A domed cake often requires leveling, which can lead to waste and extra effort. While this cake doesn’t dome, it does have a slight tendency to sink a tiny bit in the center as it cools. This is completely normal and contributes to its moist density. However, if your cake develops a significant crater, it might indicate an issue with oven calibration, overmixing, or incorrect ingredient measurements. When followed as directed, you’ll be rewarded with beautifully flat, tender cake layers that are a dream to frost.
Decadent Sour Cream Chocolate Frosting: A Perfect Companion
No chocolate cake is complete without an equally exquisite frosting, and this sour cream chocolate frosting truly delivers. Whether you call it icing or frosting (I often use both interchangeably!), its flavor and texture are simply outstanding. The recipe incorporates half a cup of sour cream, alongside cocoa powder and unsweetened chocolate, to create a frosting that is rich, deeply chocolatey, and wonderfully balanced by a subtle tang.
For the unsweetened chocolate, I personally used 90% Lindt chocolate, which isn’t quite 100% unsweetened but provides a fantastic depth of flavor. The results were absolutely superb, contributing a sophisticated bitterness that beautifully complements the cake’s sweetness. However, don’t feel limited by brand; any good quality unsweetened chocolate you can find will yield excellent results. The sour cream not only adds a delightful tanginess but also contributes to a wonderfully smooth and creamy texture, making this frosting incredibly easy to spread and a joy to eat.
This frosting isn’t overly sweet, allowing the true chocolate flavor to shine. Its consistency is perfect for piping or spreading, providing a beautiful finish to your six-inch cake. Make sure your butter and sour cream are at room temperature for the best results, as this will prevent the melted chocolate from seizing and creating small clumps.
Tips for Baking and Frosting Success
- Pan Preparation: Always grease and flour your cake pans thoroughly, or line them with parchment paper circles on the bottom, to ensure your cakes release cleanly. This is especially important for smaller pans.
- Ingredient Temperatures: For both the cake batter and the frosting, having ingredients like eggs, buttermilk, butter, and sour cream at room temperature is crucial for proper emulsification and a smooth, consistent result.
- Don’t Overmix: After adding the wet ingredients to the dry, mix just until combined. Overmixing can develop the gluten in the flour, leading to a tough cake.
- Cooling Completely: Allow your cake layers to cool completely in their pans on a wire rack for about 10-15 minutes before inverting them onto the rack to cool completely. Attempting to frost a warm cake is a recipe for disaster, as the frosting will melt and slide off.
- Frosting Consistency: If your frosting seems too soft, a brief chill in the refrigerator (about 15-30 minutes) can help it firm up. Give it another quick beat before using. If it’s too stiff, a tiny bit of milk or cream can loosen it.
- Decorating Simply: For a six-inch cake, a simple swirl with an offset spatula or a basic piped border can look incredibly elegant. Don’t feel pressured to create elaborate designs.
This recipe for a six-inch chocolate cake is truly a keeper. Give it a try, and please let me know your thoughts in the comments! I’m already thinking about what my next small-pan adaptation will be – perhaps the delightful Dark Brown Sugar Chocolate Cake.
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Recipe
Six Inch Chocolate Cake
Anna
Pin Recipe
10 minutes
45 minutes
55 minutes
Dessert
American
6
slices
Ingredients
Cake Layers
-
1
oz
semisweet or bittersweet chocolate chips -
½
cup
hot brewed coffee -
1
cup
sugar
(200 grams) -
¾
cup
plus 2 T. all-purpose flour
(105 grams) -
½
cup
unsweetened natural cocoa powder (not Dutch process)
(42 grams) -
¾
teaspoon
baking soda -
¼
teaspoon
baking powder -
⅜
teaspoon
salt -
1
large
large egg -
¼
cup
vegetable oil -
½
cup
buttermilk
shake well -
¾
teaspoon
vanilla extract
Sour Cream Chocolate Frosting
-
6
T.
unsalted butter
softened (84 grams) -
4 ½
tablespoons
unsweetened natural cocoa powder -
1
teaspoon
vanilla -
1 ½
cups
confectioners’ sugar -
1 ½
ounces
unsweetened chocolate
chopped (42 grams) -
½
cup
sour cream
at room temp or on the warm side
Instructions
-
Preheat oven to 300 degrees F (150°C). Grease and flour two six-inch round cake pans.
-
Combine the chocolate chips and hot coffee in a heatproof bowl and stir until chips are completely melted and smooth, then set aside to cool slightly.
-
In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Stir these dry ingredients well to ensure they are thoroughly mixed.
-
In a large measuring cup or separate small mixing bowl, whisk together the large egg, vegetable oil, buttermilk, and vanilla extract until well combined. Gradually add this wet mixture to the flour mixture in the stand mixer, stirring on low speed until just blended. Finally, gently stir in the cooled melted chocolate/coffee mixture until incorporated.
-
Increase the mixer speed to medium and beat for about 20 seconds, or until the batter is smooth and well blended. Scrape down the sides of the bowl as needed.
-
Divide the prepared batter evenly between the two greased and floured six-inch pans. If you have a kitchen scale, aim for approximately 12 oz (340 grams) of batter in each pan for consistent layers.
-
Bake at 300 degrees F (150°C) on the center rack for approximately 45 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean, and the cakes spring back lightly when gently touched.
-
For the Frosting: Begin by melting the unsweetened chocolate. You can use your preferred method – I typically use a microwave, stirring every 30 seconds until completely melted and smooth. Let the melted chocolate cool slightly but ensure it remains liquid.
-
In a clean mixing bowl, beat together the softened unsalted butter, unsweetened cocoa powder, and half of the confectioners’ sugar until light and fluffy. Add the vanilla extract and the remaining confectioners’ sugar, continuing to beat and scraping the sides of the bowl frequently to ensure everything is well combined. Gradually stir in the slightly cooled melted chocolate, mixing until fully incorporated. Finally, gently fold in the room temperature (or slightly warm) sour cream until the frosting is smooth and creamy. If, for any reason, the icing feels too soft to spread easily, place the entire bowl in the refrigerator for 30-60 minutes, then beat again until it reaches the desired consistency.
Notes
Six Inch
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