It took me a while to finally post this, but here it is for all you six inch cake fans -- the six inch chocolate cake version of my favorite chocolate cake recipe. I've also included the recipe for my all-time favorite chocolate sour cream frosting.
The chocolate layer cake which I consider my favorite and from which this one is adapted calls for melted chocolate, coffee, buttermilk, oil and a cup of natural style unsweetened cocoa powder. For the six inch chocolate cake, I just halved the recipe and baked the cakes in six inch pans.
One unusual thing about this cake is that it is baked at 300 degrees for 45 minutes. It doesn't dome at all, but rather sinks a bit as it cools. If it sinks to the point you have a crater then something went wrong, but if made as directed it should only sink a tiny bit in the center.
Sour Cream Chocolate Frosting
Another good thing about this cake is the icing (or frosting -- my brain can't decide whether it wants to call it frosting or icing), which has a half cup of sour cream along with cocoa powder and unsweetened chocolate. For the unsweetened chocolate I used 90% (so not quite unsweetened) Lindt and loved the results. Feel free to use whatever brand of unsweetened chocolate you can find because it will still be excellent.
Here's the recipe for a six inch chocolate cake. Let me know if you try it! I think the next cake I'll adapt to the smaller pan size is Dark Brown Sugar Chocolate Cake.
Six Inch Chocolate Cake
- 1 oz semisweet or bittersweet chocolate chips
- ½ cup hot brewed coffee
- 1 cup sugar (200 grams)
- ¾ cup plus 2 T. all-purpose flour (105 grams)
- ½ cup unsweetened natural cocoa powder (not Dutch process) (42 grams)
- ¾ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅜ teaspoon salt
- 1 large large egg
- ¼ cup vegetable oil
- ½ cup buttermilk shake well
- ¾ teaspoon vanilla extract
Sour Cream Chocolate Frosting
- 6 T. unsalted butter softened (84 grams)
- 4 ½ tablespoons unsweetened natural cocoa powder
- 1 teaspoon vanilla
- 1 ½ cups confectioners' sugar
- 1 ½ ounces unsweetened chocolate chopped (42 grams)
- ½ cup sour cream at room temp or on the warm side
- Preheat oven to 300 degrees F. Grease and flour two six-inch round cake pans.
- Combine the chocolate chips and hot coffee and stir until chips are melted, then set aside.
- In the bowl of a stand mixer, combine the sugar, flour, cocoa powder, baking soda, baking powder and salt. Stir well.
- In a large measuring cup or small mixing bowl, mix together egg, oil, buttermilk and vanilla. Add to the flour mixture and stir until blended, then stir in the melted chocolate/coffee mixture.
- Beat for 20 seconds or until well blended.
- Divide batter between the two pans (about 12 oz in each pan if you weigh).
- Bake at 300 degrees F on center rack for about 45 minutes or until cakes spring back when touched.
- Frosting: First, melt the chocolate using the microwave. You can use your favorite method. I use the microwave and stir every 30 seconds. Let the chocolate cool slightly.
- Beat together the softened butter, cocoa powder and half of the confectioners' sugar. Add the vanilla and the remaining confectioners' sugar, scraping the side of the bowl often as you beat. Stir in the melted chocolate, then stir in the room temperature sour cream. If for some reason the icing is softer than you like or seems too soft to spread, throw the whole bowl in the refrigerator for an hour, then beat again.