Small Chocolate Cake

This recipe is one in my series of small batch cake recipes. I have this recipe from my friend, Pamela, and it is called triple chocolate cake with butter cream frosting. I divided the recipe into three parts and share here for people who do not want to make a whole cake. I like the results of this cake. The frosting for this cake can be either the chocolate buttercream frosting described below or a ready-made frosting sold in supermarkets.

Ingredients:

Dry ingredients:

1 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

3/4 cup to 1 cup granulated sugar

1/3 cup cocoa powder

1 tsp espresso powder

1/4 tsp cinnamon

A pinch of salt

Wet ingredients:

2 tbs nonfat Greek yogurt

1/2 cup milk

1 egg

1/4 cup vegetable oil

1/2 cup strong coffee

1 tsp vanilla

Directions:

Preheat oven to 350°.

Grease a 9 inch cake pan with butter or oil and line with parchment paper.

In a bowl, whisk together all the dry ingredients.

In a blender, combine all the wet ingredients except the coffee and blend well.

Pour the wet ingredients and coffee into the dry ingredients and mix until combined.

Pour the batter into the prepared cake pan and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool completely in the cake pan.

Chocolate butter cream:

Ingredients:

1 stick unsalted softened butter

1 ½ cups powdered sugar 

1/4 cup cocoa powder

A pinch of salt

1 tsp vanilla

Directions:

When cake is cool, spread the frosting over the cake.

Beat the butter until creamy. Add the rest of the ingredients and continue beating until combined and spreadable. You can add more sugar if too thin or milk if too thick.