I have a small family of three so I have to get creative with recipes and make the correct sizes that I know will actually get eaten. The chocolate cake is probably one of my favorite desserts to have so I shrunk my recipe down to make the perfect 8×8 cake also known as my little chocolate cake. The frosting recipe is absolutely perfect giving the correct amount you will need to frost it so you do not have to worry about too much or too little (something that always seems to be a problem for me). I add a bit of hot espresso since the flavor really brings out the chocolate but you can substitute that for hot water if you would like.
3 tablespoons unsweetened cocoa powder
3 tablespoons hot espresso or water (or half of each)
1/4 cup buttermilk (I used Laban)
5 tablespoons butter, softened
1 cup sugar
1 teaspoon vanilla
1 cup flour
Dash of salt
3/4 teaspoon baking powder
1/2 teaspoon soda
1 cup powdered sugar
2 tablespoons unsweetened cocoa powder
3 tablespoons butter, softened
1-2 tablespoons milk
1/2 teaspoon vanilla
1. Preheat oven to 350F. In a mixing bowl add 3 tablespoons of cocoa powder and hot water or espresso, mix until well combined. Add 1 cup of sugar and egg, with a hand mixer beat until combined. Add 5 tablespoons of butter, buttermilk, vanilla, salt, baking powder and soda, mix well. Add flour, mix.
2. Grease an 8×8 pan (I use silicone). Carefully pour batter into pan and place into the oven baking for 30 minutes or until a toothpick comes out clean. Allow cake to thoroughly cool.
3. After cake has cooled get a mixing bowl add powdered sugar, 2 tablespoons cocoa powder and 3 tablespoons of butter. With a hand mixer blend well. Add vanilla and enough milk until you get the consistency you want. Frost cake.
Yields: 1 8×8 cake