Happy Monday Everyone! š
Small cakes are certainly convenient for small celebrations. This 2 layer 4 inch chocolate cake is so perfect for date night, a girls night in, a small family birthday celebration, or for whenever you need a scaled down cake. This cake took no time at all to make and was so perfect to have with a lovely cup of tea on a Sunday night, after a long week āš°.
I love this cake recipe with this frosting! I mean.. you have to have chocolate cake with chocolate frosting right? This frosting is the creamiest frosting! š¤¤š You can also use this chocolate cake batter to make a small batch of cupcakes with the same frosting mixture.
Recipe
This 2 layer 4 inch chocolate cake serves 6, so itās perfect for any occasion requiring a scaled down cake. You can also use this chocolate cake batter to make a small batch of chocolate cupcakes.
Prep Time: 30 minutes
Cook Time: 30- 40 minutes
Total Time: 1 hour & 10 minutes
Servings: 6
Author: Zainab
Ingredients:
For the cake:
125g plain flour
42g unsweetened natural cocoa powder
Ā½ teaspoon bicarbonate soda
Ā½ teaspoon salt
120ml vegetable oil
200g granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
120ml buttermilk, at room temperature
For the chocolate frosting:
230g unsalted butter, softened to room temperature
420g icing sugar
45g unsweetened natural cocoa powder
45ml double cream or whole milk
Ā¼ teaspoon salt
2 teaspoons pure vanilla extract
Method:
1. Preheat oven to 177Ā°C/350Ā°F. Grease two deep 4 inch cake pans with butter or not stick cooking spray and line with parchment paper. Parchment paper helps the small cake seamlessly release from the pan.
2. Make the cake: Whisk the flour, cocoa powder, baking soda and salt together in a large bowl. In a medium bowl, whisk the oil, sugar, egg, vanilla extract, and buttermilk together in a medium bowl. Pour the wet ingredients into the flour mixture and whisk until smooth and combined.
3. Pour the cake batter evenly into the prepared cake pans.
Note: I usually use my weighing scale too first measure the cake mixture, and then divide it evenly between the tins.
4. Bake for around 30-40 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, itās done. Avoid over-baking. Cake is thick and moist, so the center may slightly sink. Thatās normal. Allow cake to cool in the pan set on a wire rack. Cool completely before leveling and frosting.
5. Make the chocolate frosting: Once the cakes have fully cooled, we can move onto frosting! š So, with a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy ā for about 2 minutes.
5. Add icing sugar, cocoa powder, double cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add a few tablespoons more of icing sugar or cocoa powder if frosting is too thin or another tablespoon of cream if the frosting is too thick.
6. Next, you want to level out one of the cakes.
Note: I usually just use a chefs knife to do this part. You can use a cake leveler too if you prefer. You can also level out both cakes for a flat topped cake.
7. Add your frosting using a flat spatula or knife equally between both cakes and decorate! I love to top mine with different fruits and flowers āŗļøš¼šøš·š».
8. Enjoy!
Notes
Store in an airtight container at room temperature for up to 3-4 days.
You can substitute the buttermilk for whole milk or if you are cooking dairy-free, then plant based milk works too!
These are then tins that i used to make the cakes.
If you don't have cooking spray you can always use low calorie spray.
Calories per slice: 1079
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
Ā© Bake With Zainab ā Zainab Moughal. I own all content and photosā copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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