Double Chocolate Cake (6 Inch)

If like me you love chocolate then you will love this mini 6 inch double chocolate cake. The cake is made using good quality cocoa powder which gives the cake the most amazing flavour. The cake is covered in a gorgeous chocolate buttercream that also gets its chocolate flavour from the cocoa powder.

This 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 give it a try and I’m certain that if you love chocolate, you will love this double chocolate cake.

Ingredients for Double Chocolate 6 Inch Cake

For the Cake

• 125g self-raising flour – self raising flour is basically plain flour with added baking powder.
• 40g cocoa powder – use good quality cocoa powder and not drinking chocolate.
• ½ teaspoon bicarbonate soda – to help the cake rise.
• ¼ teaspoon salt – to enhance the flavour of the cake.
• 2 medium eggs – use room temperature eggs.
• 80ml whole milk – adding wet ingredients such as milk helps to produce a moist cake.
• 80ml sour cream – works with the milk to make the moist and also gives the cake a creamy taste.
• 1 teaspoon vanilla extract – use food quality vanilla for better flavour.
• 60ml vegetable oil – gives the cake a more delicate crumb.
• 60g baking spread - or margarine such as stork. The baking spread should be very soft.
• 140g golden caster sugar – you can also use white sugar.

For the Buttercream

• 250g icing sugar – also known as confectionery sugar or powdered sugar.
• 30g cocoa powder – use good quality cocoa powder.
• 140g unsalted butter – make sure the butter is very soft.
• 1 teaspoon vanilla extract – to enhance the flavour of the buttercream.
• 30ml whole milk – you can also use double cream for a creamier buttercream.
• 1 tablespoon sprinkles - to decorate.

How to Make Double Chocolate 6 Inch Cake

1. Line two 6 inch cake tins and preheat the oven to gas mark 4/350^oF/180^oC. 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 whisk them together. To the same bowl, add the whole milk, sour cream, vanilla extract and vegetable oil then whisk them together. Also set aside.

3. To another bowl, add the baking spread and sugar and cream them together. Pour in the wet ingredients and combine until smooth. Gradually mix in the dry ingredients until you get a smooth chocolatey batter that resembles melted chocolate.

4. 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.

How to make the Chocolate Buttercream

5. 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.

6. 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

• You will need 3 medium mixing bowls for this recipe. One to combine the wet ingredients, another to combine the dry ingredients and another to combine all the ingredients.
• 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.
• For the wet ingredients, you can use natural yoghurt instead of soured cream.
• Level your cakes before frosting them if they have a dome on top. You can level them using a serrated knife or a cake leveler.

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 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.
• If unfrosted the cake can be wrapped and stored in the freezer for up to 2 months.

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• Easy Funfetti Birthday Cake with Buttercream Frosting
• Double Chocolate Chip Muffins