TEENY TINY CHOCOLATE CAKE FOR ONE
(One 4-inch / 10.6cm cake))
INGREDIENTS
FOR CHOCOLATE CAKE
1/4 cup (60 ml) milk
1/4 teaspoon apple cider vinegar
1 1/2 tablespoons canola or vegetable oil
2 1/2 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1/4 cup (31 grams) all-purpose flour
1 1/2 tablespoons cocoa powder
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
FOR CHOCOLATE CAKE:
Preheat the oven to 350 degrees fahrenheit.
Grease and line a 4-inch cake pan with parchment paper.
In a measuring cup or small bowl, whisk together the milk and vinegar and set aside for a couple of minutes.
Add the oil, sugar, and vanilla extract and whisk together until foamy.
Add the flour, cocoa powder, baking soda, baking powder, and salt and whisk until just combined. Careful not to over mix or the cake will become dense.
Pour the batter into the cake pan and bake for about 18 minutes or until a toothpick inserted into the center comes out clean. You may need to add a couple of minutes to the baking time if you use cake strips.
Cool on a wire rack for 15 minutes.
Turn the cake out of the pan and cool completely before frosting.
FOR CHOCOLATE FROSTING:
2 tablespoons (28 grams) unsalted butter (or vegan butter), at room temperature and cut into small pieces
1/3 (35 grams) cup powdered sugar
pinch of salt
1 teaspoon cocoa powder
1-2 teaspoons milk
FOR CHOCOLATE FROSTING:
In a small bowl, use a wooden spoon to cream the butter until it becomes smooth.
Once the butter is smooth, add half the powdered sugar and store slowly until it is incorporated into the butter.
Add the rest of the powdered sugar a little bit at a time until the mixture has thickened.
Mix in the cocoa powder and salt.
Add the milk and use a whisk the frosting until it becomes light and fluffy.
Spread the frosting on top of the cooled cake and top with sprinkles.
(One 4-inch / 10.6cm cake))
INGREDIENTS
FOR CHOCOLATE CAKE
1/4 cup (60 ml) milk
1/4 teaspoon apple cider vinegar
1 1/2 tablespoons canola or vegetable oil
2 1/2 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1/4 cup (31 grams) all-purpose flour
1 1/2 tablespoons cocoa powder
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 teaspoon salt
FOR CHOCOLATE CAKE:
Preheat the oven to 350 degrees fahrenheit.
Grease and line a 4-inch cake pan with parchment paper.
In a measuring cup or small bowl, whisk together the milk and vinegar and set aside for a couple of minutes.
Add the oil, sugar, and vanilla extract and whisk together until foamy.
Add the flour, cocoa powder, baking soda, baking powder, and salt and whisk until just combined. Careful not to over mix or the cake will become dense.
Pour the batter into the cake pan and bake for about 18 minutes or until a toothpick inserted into the center comes out clean. You may need to add a couple of minutes to the baking time if you use cake strips.
Cool on a wire rack for 15 minutes.
Turn the cake out of the pan and cool completely before frosting.
FOR CHOCOLATE FROSTING:
2 tablespoons (28 grams) unsalted butter (or vegan butter), at room temperature and cut into small pieces
1/3 (35 grams) cup powdered sugar
pinch of salt
1 teaspoon cocoa powder
1-2 teaspoons milk
FOR CHOCOLATE FROSTING:
In a small bowl, use a wooden spoon to cream the butter until it becomes smooth.
Once the butter is smooth, add half the powdered sugar and store slowly until it is incorporated into the butter.
Add the rest of the powdered sugar a little bit at a time until the mixture has thickened.
Mix in the cocoa powder and salt.
Add the milk and use a whisk the frosting until it becomes light and fluffy.
Spread the frosting on top of the cooled cake and top with sprinkles.
