I recently made the mini and adorable Chocolate French Meringue Cookies. I had so much fun making it and I enjoyed eating and popping it non-stop. They are like Hershey’s Kisses, at least the shape, but they are really just Meringue cookies dipped in Chocolate Ganache. I lost track of the count on how many I actually ate while I was preparing it for photograph and after photographing it. But I made sure to set aside few pieces for this Chocolate Cake.
This small batch Chocolate Cake is my basic and go to recipe when I have a Chocolate Cake craving. It is small batch, simple and easy to make. If you only have to keep one small batch Chocolate Cake recipe, keep this one. This one is so versatile and simple and the variety of ways that you can use this is endless. I had used this same recipe for my Almond Truffles Chocolate Cake, and they were amazing! Let me show you how simple this is to make. Let’s get started!
- 1/2 cup all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/3 cup neutral oil (like canola)
- 1/2 cup granulated sugar
- 1/3 cup full-fat sour cream or plain Greek Yogurt
- 1 large egg – room temperature
- 1/2 teaspoon vanilla extract
- 1/2 tsp coffee powder – optional
- 1/2 tsp Cocoa powder for dusting – optional
- Chocolate shaving – optional
For the Ganache: 2 batches Chocolate Ganache
For the Meringue cookies: Chocolate Kisses French Meringue
- Make Chocolate Kisses French Meringue (This can be made few days ahead of time).
- Heat the oven to 180C/350F/.
- Grease a 10cm (4in) tin can or deep cake tin and line the base and sides with grease proof paper.
- Mix flour , salt and baking powder. Set aside.
- Mix together the cocoa powder and boiling water until it forms a smooth paste. Set aside.
- Cream butter and brown sugar, then add cocoa powder paste and mix until just combined.
- Add egg yolk and vanilla extract. Continue mixing for 1-2 minutes more.
- Add flour mixture, then mix until just combined.
- Pour the batter into the tin and bake for about 25-30 minutes until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin on a wire rack until just warm, then turn the cake out onto the wire rack and leave to cool completely.
- Slice the cake in half and pour half of the Chocolate Ganache.
- Cover with the other half of the cake and pour the remaining Chocolate Ganache on top.
- Arrange the Chocolate French Meringue Cookies on top and decorate as desired.
- Dust top with Cocoa powder or shaved chocolates – optional
Try it and let me know how it goes. Feel free to share this recipe, and let’s get the community baking!♥
Quote of the Day
Never under estimate the power of chocolates