Small Chocolate Cake

[{"selector":"#anim-7011a04a-bd16-46bc-adad-3142d4edd032","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-dc8e3955-f70c-41bd-b9ee-69cdf41c2126","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Learn more

A small chocolate cake topped with a salty sweet tahini buttercream, shaved chocolate and chocolate sprinkles. This 6 inch cake is perfect for serving 2-4 people.

[{"selector":"#anim-daf44889-7933-418f-9d90-26129f74274f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1df05968-8c0d-443d-986e-8d4e302b8b3c","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Learn more

Preheat the oven to 350F (177C). Lightly spray and line the bottom of a 6" cake pan with parchment paper. Prepare the espresso and mix the chocolate chips into the hot espresso.

[{"selector":"#anim-db474582-c3a7-4cbd-a540-1f89ab460371","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9edc7032-6f1e-4c44-a807-0b46c4d4cbe0","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Recipe

Sift the flour, cocoa powder, baking powder and salt into a medium sized bowl. Whisk until well combined with no lumps.

[{"selector":"#anim-3c2851b1-0fb9-463d-9c9d-1159e65eb9dd","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-00ecbf9b-8027-485a-bf47-fa8fdfa263c4","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Recipe

In a large mixing bowl, whisk the oil, sugar and egg until smooth and well combined. Whisk in the sour cream until smooth and well combined.

[{"selector":"#anim-eaa7971d-4e06-4807-a7e2-44d10da467eb","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-24ebf88c-42da-431f-80f7-eb2de27c3ce6","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Recipe

In this order, add the dry ingredients and milk to the wet: dry, milk, dry. Whisk each addition until just combined.While whisking, pour in the melted chocolate/espresso mix. Whisk everything until smooth, almost glossy and well combined.

[{"selector":"#anim-625cef45-c971-4747-909c-563d5b41db52","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-643833a5-f4fc-4f80-b38a-9054055b5acc","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Recipe

Pour the batter into a prepared 6X2 or 6X3 (preferred) cake pan. The batter will be runny. Bake at 350F (177C) on the center rack of the oven for 35-40 minutes. Cool the cake in the pan placed on a cooling rack for 10-15 minutes. Remove from the pan to cool completely.

[{"selector":"#anim-3d4993d1-e63f-4e35-817d-7534dd4df08f","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3b92eda8-48ac-491c-984b-f652abe554a3","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Recipe

In a stand mixer beat butter until light and fluffy, about 4-5 minutes. On the lowest speed, beat in the tahini with butter until well combined. Beat in the powdered sugar, vanilla extract and salt on low-medium speed until well combined.

[{"selector":"#anim-e025f963-fe83-4c4e-b3f7-86b380158baa","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-85c67bb5-8076-4fbd-b452-9b2fbaa318e3","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Recipe

Apply a light crumb coat the the completely cooled chocolate cake. Chill the cake in the fridge for 15-20 minutes. Apply a thicker final layer of buttercream to the cake as desired. Top with chocolate shavings and/or chocolate sprinkles.

[{"selector":"#anim-67b9d41c-4914-4b97-9599-39a28e5b3aec","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-eef194a0-21db-4b60-8594-4168647d1e2c","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Recipe

Get the recipe by clicking on the button below!

[{"selector":"#anim-e41d1729-1a50-4468-8459-7d7c24805dc9","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1555daa7-bd61-45fe-bf27-c8b6f62af901","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Recipe

Small Chocolate Cake

olivesnthyme.com

A small chocolate cake topped with a salty sweet tahini buttercream, shaved chocolate and chocolate sprinkles. This 6 inch cake is perfect for serving 2-4 people.

olivesnthyme.com

Preheat the oven to 350F (177C). Lightly spray and line the bottom of a 6" cake pan with parchment paper. Prepare the espresso and mix the chocolate chips into the hot espresso.

Step 1:

Sift the flour, cocoa powder, baking powder and salt into a medium sized bowl. Whisk until well combined with no lumps.

Step 2:

In a large mixing bowl, whisk the oil, sugar and egg until smooth and well combined. Whisk in the sour cream until smooth and well combined.

Step 3:

In this order, add the dry ingredients and milk to the wet: dry, milk, dry. Whisk each addition until just combined.While whisking, pour in the melted chocolate/espresso mix. Whisk everything until smooth, almost glossy and well combined.

Step 4:

Pour the batter into a prepared 6X2 or 6X3 (preferred) cake pan. The batter will be runny. Bake at 350F (177C) on the center rack of the oven for 35-40 minutes. Cool the cake in the pan placed on a cooling rack for 10-15 minutes. Remove from the pan to cool completely.

Step 5:

In a stand mixer beat butter until light and fluffy, about 4-5 minutes. On the lowest speed, beat in the tahini with butter until well combined. Beat in the powdered sugar, vanilla extract and salt on low-medium speed until well combined.

Step 6:

Apply a light crumb coat the the completely cooled chocolate cake. Chill the cake in the fridge for 15-20 minutes. Apply a thicker final layer of buttercream to the cake as desired. Top with chocolate shavings and/or chocolate sprinkles.

Step 7:

Get the recipe by clicking on the button below!