Description
Rich, moist, and perfectly portioned, this Chocolate 6 Inch Cake is ideal for small gatherings, date nights, or satisfying serious chocolate cravings. With seven secret techniques for bakery-quality results, every slice is pure indulgence.
Ingredients
Dry Ingredients:
1 cup all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Wet Ingredients:
1/2 cup buttermilk, room temperature
1/2 cup strong black coffee, cooled
1/3 cup vegetable oil
1 large egg, room temperature
1 teaspoon vanilla extract
For the Chocolate Buttercream:
31/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup cocoa powder
3–4 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt
Instructions
1. Prepare Cake Layers
Preheat oven to 350°F (175°C). Grease two 6-inch pans and dust with cocoa.
Whisk together 1 cup flour, 1 cup sugar, 1/3 cup cocoa, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt.
Add 1/2 cup buttermilk, 1/2 cup cooled coffee, 1/3 cup oil, 1 egg, and 1 tsp vanilla. Mix until just combined.
Divide batter evenly and bake 25–30 mins. Cool completely.
2. Make Chocolate Buttercream
Beat 1/2 cup softened butter until fluffy. Gradually add 2 cups powdered sugar and 1/4 cup cocoa, alternating with 3–4 tbsp cream. Mix in 1 tsp vanilla and pinch of salt until smooth.
3. Assemble Cake
Level cooled cake layers. Optional: brush with simple syrup for extra moisture.
Apply a crumb coat, chill 30 mins, then frost evenly with remaining buttercream.
Notes
Room temp ingredients = smoother batter.
Coffee enhances chocolate without adding coffee taste.
Don’t overmix; a few lumps are fine.
Check doneness: toothpick should have moist crumbs, not come out clean.
Storage: Room temp 3 days, fridge 1 week, freeze layers 3 months.
- Prep Time: 15 minutes
Nutrition
- Calories: 385
- Sugar: 58g
- Sodium: 285mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg