SMALL CHOCOLATE CAKE RECIPE -

Perfect for Any Occasion: Highlight the convenience of a small cake for birthdays, date nights, or self-indulgent treats.
Quick and Easy: Mention that the recipe is simple, beginner-friendly, and can be made with basic pantry ingredients.
Rich Chocolate Flavor: Describe the decadent taste and how it rivals the flavor of a full-sized cake.

Essential Ingredients: List the main components and why they’re important.
- All-Purpose Flour: “The base of the cake, creating a soft and fluffy texture.”
- Cocoa Powder: “For that deep, rich chocolate flavor.”
- Sugar: “To add the perfect amount of sweetness.”
- Baking Soda & Baking Powder: “Both work together to give the cake a light, airy rise.”
- Eggs: “Provide structure and moisture.”
- Milk: “Adds richness and moisture.”
- Oil: “Keeps the cake tender and moist.”
- Vanilla Extract: “Enhances the chocolate flavor.”
- Hot Coffee (or hot water): “Intensifies the chocolate taste and ensures a moist cake.”
Ingredient Table for Easy Reference
Ingredient: All-Purpose Flour 1/2 cup, Cocoa Powder1/4 cup, Granulated Sugar 1/2 cup, Baking Soda1/4 teaspoon, Baking Powder 1/4 teaspoon, Egg1Milk1/4 cup, Vegetable Oil2 tablespoons, Vanilla Extract1 teaspoon, Hot Coffee/Water1/4 cup

Step-by-Step Instructions
1. Preheat Your Oven: Set it to 350°F (175°C) and prepare a 6-inch cake pan with non-stick spray and parchment paper.
2. Mix the Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, sugar, baking soda, and baking powder.
3. Combine the Wet Ingredients: In a separate bowl, beat the egg, then add the milk, oil, and vanilla extract.
4. Combine Wet and Dry Mixtures: Slowly add the dry ingredients into the wet mixture, stirring gently to avoid overmixing.
5. Add Hot Coffee: Gradually pour in the hot coffee (or water), mixing until smooth. The batter will be thin, but this ensures a moist cake.
6. Bake: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out clean.
7. Cool Completely: Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Optional Toppings and Frosting Ideas
- Classic Chocolate Buttercream: “Rich and creamy, perfect for spreading or piping.”
- Dusting of Powdered Sugar: “A simple but elegant touch.”
- Ganache Drizzle: “Decadent and glossy for a luxurious finish.”

Use High-Quality Cocoa Powder: “This makes a noticeable difference in the cake’s flavor.”
Don’t Overmix: “Overmixing can make the cake dense. Stir until just combined.”
Check for Doneness: “Baking times can vary, so use a toothpick to test. It should come out mostly clean, with a few moist crumbs.”

Can I Make This Cake Without Eggs?
- Answer: Yes, you can substitute the egg with 1/4 cup of unsweetened applesauce or a flaxseed egg.
How Should I Store Leftovers?
- Answer: Cover tightly and keep at room temperature for up to 2 days, or refrigerate for up to a week.
Can I Double the Recipe for a Larger Cake?
- Answer: Absolutely! Double the ingredients and use an 8-inch pan, adjusting the baking time accordingly.

Final Thoughts: “This small chocolate cake recipe is perfect for those moments when you need a quick chocolate fix or want to celebrate something special without the hassle of a full cake.”
Call to Action: “Give this recipe a try and share your experience in the comments below. We’d love to see how you make it your own!”