Small Batch Chocolate Cake
This Moist & Delicious Small Batch Chocolate Cake uses no eggs and no mixer, making it the perfect quick fix for chocolate cravings.
Servings: 4 slices
Calories: 190kcal
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Stick with regular flour for the most predictable crumb.
- 1/2 cup granulated sugar White sugar keeps the flavor clean, light brown sugar can be a substitute.
- 1/3 cup unsweetened cocoa powder Natural or Dutch process can be used.
- 1 tsp baking soda Ensure it's fresh for the best rise.
- 1/4 tsp salt Balances sweetness and enhances chocolate flavor.
Wet Ingredients
- 1/3 cup neutral oil Canola, grapeseed, or light olive oil recommended.
- 1 tsp vanilla extract Rounds out the flavor.
- 1 tbsp vinegar White or apple cider vinegar works; necessary for reaction with baking soda.
- 1/2 cup water or coffee Water works perfectly; coffee enhances chocolate flavor.
Optional Add-ins
- 1/2 cup chocolate chips For pockets of melt.
- 1 tsp instant espresso For a mocha twist.
- 1 tbsp orange zest For a bright flavor twist.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line your pan.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa, baking soda, and salt until no streaks remain.
- Make a small well in the center and pour in the oil, vanilla, and vinegar.
- Add the water or coffee and whisk until the batter is smooth and glossy. It will be thin.
- Pour the batter into the prepared pan and tap gently to release any air bubbles.
Baking
- Bake for 18 to 24 minutes, depending on the size of the pan, until the top is set and a toothpick comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Let the cake rest before slicing for neat pieces. If frosting, ensure the cake is completely cooled to avoid melting.