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This small batch chocolate cake recipe can make one tall four inch cake, one short six inch cake
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seven cupcakes, six mini bundt cakes or a tray bake cake. Let's see how easy it is to make
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Start by creaming the butter and sugar together which takes about five minutes at medium speed
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The full recipe link is in the video description and on britishgirlbakes.com. Add an egg and you'll
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notice the mixture getting lighter in colour and runnier and smoother and then the vanilla
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I'm using a handheld mixer which I prefer for small batch recipes because you can angle it
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to incorporate all of the ingredients whereas a stand mixer tends to be more effective for
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bigger batches with larger quantities of ingredients. Now whisk together hot water
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with cocoa powder. The hot water will help the cocoa powder dissolve easily but you'll need
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to let it cool before adding it to the butter so you don't melt it. In another bowl whisk together
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all purpose or plain flour with baking powder and baking soda. Add the cocoa powder mixture to the
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butter mixture first, mix it in and use a spatula to scrape around the bowl to make sure there isn't
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any butter stuck to the bottom or the sides of the bowl. Then add the flour and mix that in
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Don't over mix the batter. As soon as you don't see any white flour in the batter stop mixing
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Now just transfer the batter into whatever pan or mould or dish you want to bake. You can turn this
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into a two layer six inch cake or for a tiny four inch cake you'll have enough batter for three
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layers to make a really tall cake or you could make two shorter four inch cakes instead. If you
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want to make cupcakes this recipe is enough for seven cupcakes or you can make elegant mini bundt
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cakes and you'll have enough batter for six. I like to pipe the batter for mini bundt cakes to
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divide the batter evenly and neatly between the moulds or cavities without getting batter all
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over the pan. For a super easy cake that you can bake, frost and decorate in the pan make a tray
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bake cake using a 9 by 6 inch casserole or baking dish. The baking temperatures and times vary for
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these. Bake 6 inch cake layers at 350 degrees Fahrenheit for 16 minutes or 4 inch layers at
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350 for 21 minutes. Cupcakes take 14 minutes at 375 degrees and mini bundt cakes also bake at 375
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degrees but they take 19 minutes and a tray bake takes 29 minutes at 350 degrees. Of course there
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are so many ways to frost and decorate all of these! I love my 4 Minute Buttercream for filling
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cakes and also for frosting cakes, both super smooth and textured and for piping swells on
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cupcakes and piping gorgeous textures on tray bake cakes. Chocolate ganache is delicious drizzled over
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mini bundt cakes. This small batch chocolate cake recipe is not only versatile, it's also
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absolutely delicious! It's rich and moist and super chocolaty but not too sweet. I can't wait
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for you to taste it! Find this and all of my other recipes and tutorials on britishgirlbakes.com
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as well as my online cake school where you'll learn hundreds of cake decorating techniques
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and designs. Thanks for watching
