single serve chocolate cake
My classic chocolate fudge cake, scaled down to a single 4” layer.
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This is my classic chocolate cake recipe which I use for birthday and wedding layer cakes, but scaled to as small as possible so I don’t have to share. It’s not a fluffy chocolate sponge, this is a rich, buttery, chocolaty cake meant to be paired with equally luscious chocolate frostings.
single serve chocolate cake
- Time
- 1 hour
- Yield
- 1 4” layer
- Level
- Easy
Method
- Line and grease a 4” cake pan. Preheat oven to 180C.
- Melt butter, coffee and chocolate together over a double boiler or in the microwave.
- Add sifted cocoa powder and whisk to combine. Add brown sugar and salt.
- Let it cool to room temp. Add egg yolk and whisk to combine.
- Add the dry ingredients and whisk to combine. The batter is very liquid.
- Bake at 180C for 20 mins or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then remove.
- When completely cooled, cut the top crust off (optional, but I prefer to do this so I get a flat top and can eat the crust as a snack).
- Frost with a quick and easy chocolate ganache made from 25 g chocolate and 25 g heavy cream.
Tara's notes
- No brewed coffee? Use 28 g water with 1/4 tsp instant coffee.
- The batter is very liquid, that’s normal.
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