Double Chocolate Cake (6 Inch)

If like me you love chocolate then you will love this mini 6 inch double chocolate cake recipe. The soft, moist chocolate cake is covered in a chocolate buttercream and decorated with simple sprinkles.

This 6 inch chocolate cake is made using good quality cocoa powder which gives the cake the most amazing flavour. The cake is prepared using two 6 inch pans which makes a mini cake. I’m all for 6 inch mini cakes as they are perfect for times when you feel like some cake but don’t want to use up lots of ingredients to make a large cake.

Also with 6 inch cakes, you do not have lots of leftover cake as it tends to all be eaten with 2 days. Usually, when I make a large chocolate cake, my family spend the first 2 days eating lots of it then by day 3 they can’t stand to look at it so this size cake is perfect to prevent that.

You can serve this cake as an after-dinner dessert or with your afternoon cup of tea which is what I do when I come home from the school run. This recipe is very quick and one of the easiest recipes to prepare so if you love chocolate then you will love this mini double chocolate cake.

Ingredients for Double Chocolate 6 Inch Cake

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

For the Cake

• Flour – use self raising flour which is plain flour with added baking powder.
• Cocoa powder – use good quality cocoa powder and not drinking chocolate.
• Bicarbonate soda – also known as baking soda.
• Salt – I use fine sea salt.
• Eggs – use room temperature eggs.
• Sugar – I use golden caster sugar for this recipe.
• Buttermilk – to make the cake moist.
• Vanilla – use good quality vanilla extract or vanilla bean paste.
• Vegetable oil – or any unflavoured oil.

For the Buttercream

• Icing sugar – also known as confectioners sugar or powdered sugar.
• Cocoa powder – use good quality cocoa powder.
• Butter – use unsalted soft butter.
• Vanilla – use good quality vanilla extract.
• Milk – use whole milk or double cream for a creamier buttercream.
• Sprinkles - to decorate.

How to Make Double Chocolate 6 Inch Cake

Make the Cake

1. Line two 6 inch cake tins and preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan. To a bowl, add and combine the self-raising flour, cocoa powder, bicarbonate soda and salt then set the bowl aside.

2. To another bowl, add the eggs and sugar then whisk them together. To the same bowl, add the buttermilk, vanilla extract and vegetable oil then whisk them together. Gradually mix in the dry ingredients until you get a smooth chocolatey batter that resembles melted chocolate.

3. Divide the chocolate batter between the 2 baking tins and bake for 30 minutes. Once baked, allow the cakes to cool in their tins for 15 minutes then remove the cakes from the tins and allow them to completely cool on a wire rack.

Make the Chocolate Buttercream

4. To a bowl, add and combine the icing sugar and cocoa powder. To a stand mixer bowl, add the butter and mix the butter using the paddle attachment. Pour in ½ the mixed icing sugar and cocoa powder and continue to mix on a medium setting. Once combined, add in the second half of the icing sugar and cocoa powder and continue to mix. Add the vanilla extract and whole milk and continue to mix until the buttercream is smooth with no lumps.

5. Level your cakes if necessary then place a cake board on a turntable and place one cake on top of the board. Add some buttercream and using a palette knife smooth it evenly on top of the cake. Place the second cake on top of the buttercream and the cover the cakes with the remaining buttercream. Decorate with sprinkles if using.

Recipe Tips

• Use good quality cocoa and not drinking chocolate. I use Green & Black's Cocoa for any recipe that requires cocoa powder. I have been using it for years and it honestly has the best flavour.
• Level your cakes before frosting them if they have a dome on top. You can level them using a serrated knife or a cake leveller.

Nutrition

Nutrition based on 1 serving - Calories: 583kcal | Fat: 31.9g | Saturates: 14.0g | Carbs: 66.9g | Sugar: 54.7g | Fibre: 2.8g | Protein: 5.9g | Salt 0.77g

Storage

You can store this mini chocolate cake at room temperature overnight in an airtight container. Any cake leftover the following day should be stored in the fridge for up to 4 days.

If the weather is hot or humid then store in the fridge immediately until serving. Ensure you bring the cake to room temperature before serving from the fridge.

The cake can be wrapped and stored in the freezer for up to 2 months.

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