Small Chocolate Valentine Cake (Print Version)
# Ingredients:
→ Cake
01 -
60ml (1/4 cup) vegetable oil
02 -
100g (1/2 cup) white sugar, granulated
03 -
63g (1/2 cup) plain flour, measured correctly by spooning and leveling
04 -
21g (1/4 cup) cocoa powder, unsweetened and natural
05 -
1/4 teaspoon baking soda
06 -
60ml (1/4 cup) room-temp buttermilk
07 -
1/4 teaspoon salt
08 -
1/2 teaspoon pure vanilla
09 -
Optional: 1/2 teaspoon espresso powder for enhanced flavor
10 -
1 large egg, brought to room temperature
→ Chocolate Ganache
11 -
120ml (1/2 cup) heavy cream, warmed
12 -
113g (4 ounces) semi-sweet chocolate, top quality and finely chopped
→ Optional Garnish
13 -
Raspberries, fresh and sweet
14 -
Small mint leaves for a pop of green
15 -
A pinch of sprinkles
# Instructions:
01 -
Heat your oven to 350°F (177°C). Coat a 6-inch cake pan with oil, line the base with parchment, and coat the paper, too.
02 -
In a big mixing bowl, stir together cocoa powder, flour, baking soda, salt, and the optional espresso powder until well blended.
03 -
Whisk together buttermilk, sugar, oil, egg, and vanilla in a smaller bowl. Combine this with the dry mix and keep mixing until smooth.
04 -
Pour the batter into the pan. Slide it into the oven and bake for 27 to 30 minutes. A clean toothpick means it's done! Cool the cake completely on a rack.
05 -
Pour the warm cream over the chopped chocolate pieces. Wait 2-3 minutes, then mix until it’s glossy and smooth. Let it cool 30-60 minutes so it thickens up.
06 -
Spread or pipe the ganache over your cooled cake. For garnish, add raspberries, mint leaves, or a touch of sprinkles if you'd like.
# Notes:
01 -
Use natural cocoa powder instead of dutched varieties for the best results.
02 -
Adding espresso powder gives chocolate an extra flavor boost—it doesn’t make it taste like coffee.
03 -
Once the ganache thickens, you can whip it to turn it into an airy, fluffy topping.