Small Batch Triple Chocolate Cake
I love a chocolate cake as much as the next person, but as someone who is often feeding only myself or just a few, I don’t really need a whole pan of it. This small batch chocolate cake is the perfect size for those gatherings where you want to celebrate with a few, without trying to pass off leftovers to every neighbor that happens by.
I mean, who wants to talk to their neighbors?
Kidding.
I find that this triple chocolate cake has the perfect balance of rich and creamy. As I’m not always a lover of too much chocolate (idk it can just be a lot in one bite sometimes), I love the balance of the fluffy ganache, moist olive oil cake, and rich chocolate buttercream.
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SMALL BATCH CHOCOLATE CAKE
Now this cake is made with a smaller version of my single-layer chocolate olive oil cake. The olive oil element keeps it tender, as it must be stored in the fridge once assembled.
Between each cake layer is a whipped milk chocolate ganache that adds that delicious creaminess to balance the coating of homemade chocolate frosting all around.
What is a tiered cake versus a layered cake? A layered cake is one that stacks one layer of cake on top of another, with some type of filling in between. A tiered cake is when at least two layered cakes, of different sizes, are stacked on top of each other.
INGREDIENTS
- Milk chocolate: The creamy chocolate base for the whipped ganache filling.
- Heavy cream: Melts the chocolate into a smooth ganache and whips up fluffy.
- All-purpose flour: Provides the structure for the cake.
- Dutch-process cocoa powder: Adds deep chocolate flavor and adds a tender texture to the cake.
- Baking soda & Baking powder: Help the cake rise for a light bite.
- Salt: Balances the sweetness and makes the chocolate flavor pop.
- Granulated sugar: Sweetens the cake while keeping it moist.
- Powdered sugar: Adds sweetness to the cake and frosting while dissolving easily for a smooth texture.
- Olive oil: Adds moisture and richness while keeping the cake tender.
- Egg: Binds the ingredients together, providing structure, moisture, and richness.
- Buttermilk: Adds moisture and acidity for a tender cake while helping activate the baking soda.
- Vanilla extract: Enhances the chocolate flavor.
- Hot water: Blooms the cocoa powder to intensify the chocolate flavor while adding moisture to the batter.
- Unsalted butter: Creates the rich, creamy base of the chocolate buttercream frosting.
- Semi-sweet chocolate: Adds rich chocolate flavor to the buttercream.
- Milk: Loosens the buttercream to make it easily spreadable.
Why is there both cocoa powder and melted chocolate in the frosting? The cocoa powder adds color alongside a deep chocolate flavor, while the melted chocolate adds richness and texture (thanks to the cocoa butter and fat in chocolate).
HOW TO MAKE SMALL BATCH CHOCOLATE CAKE
Make the whipped milk chocolate ganache…
Place the chopped milk chocolate in the bottom of a heatproof bowl. Add the heavy cream to a small pot and heat over medium-low until steaming and just a few tiny bubbles appear around the edges.
Do not let the cream boil! If the cream is too hot, it might burn your chocolate!
Pour the warm cream over the chocolate and cover the bowl for 5 minutes. Then whisk until completely smooth, cover the surface with parchment paper, and let cool at room temperature for 10 minutes before transferring to the refrigerator to cool completely.
Once the ganache is completely cold, use a mixer to whip it until fluffy and thick enough to hold its shape. Keep chilled until you’re ready to assemble your small batch chocolate cake.
Make the chocolate olive oil loaf cake…
Preheat your oven to 325°F and grease and line a loaf pan with parchment paper. In a bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk the granulated and powdered sugars to remove any clumps. Add the olive oil, egg, buttermilk, and vanilla extract, then whisk until combined.
Sift the dry ingredients into the wet ingredients and mix until just combined. Gently mix in the hot water until you have a smooth chocolate cake batter.
Pour the batter into the prepared loaf pan and bake for 21–23 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the chocolate loaf cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the chocolate buttercream…
Add the softened butter to a large mixing bowl and beat for a few seconds to smooth it out. Add the salt, then sift in the powdered sugar and cocoa powder and mix until combined.
Place the semi-sweet chocolate in a microwave-safe bowl and heat for 30–45 seconds, stirring every 10 seconds, until completely melted. With the mixer running, slowly pour the melted chocolate into the buttercream and beat until fully incorporated.
Add the milk and mix just until the chocolate buttercream is smooth.
Assemble the small batch chocolate cake…
Use a serrated knife to cut the cooled cake in half vertically, creating two rectangles. Cut each rectangle in half horizontally to create four thin square cake layers.
Place one layer on your cake plate and spread one-third of the whipped milk chocolate ganache over the top. Repeat with the remaining cake layers and ganache, finishing with a cake layer on top.
Cover the assembled cake and refrigerate for 30 minutes to allow the ganache to firm up.
Once chilled, decorate the small batch triple chocolate cake as desired with the chocolate buttercream.
3 reasons you’ll love this small batch chocolate cake
TIPS & VARIATIONS
- Your milk chocolate ganache needs to be completely chilled before you beat it. Otherwise, it won’t mix up properly.
- It’s pretty easy to over-whip your milk chocolate ganache. If you do, it will be a little grainy, but ultimately don’t fret – it’s gonna taste just fine. You want to mix it until it’s just thick enough to hold on the end of a spatula without running off.
- Make sure your chocolate olive oil cake is completely cooled before cutting it, or you won’t get clean cuts. I find that a serrated knife makes for the smoothest cake cuts when shaping your layers.
- Your chocolate buttercream should be smooth enough to pipe or spread, but if you want it smoother, melt a cup of it in the microwave before folding it into the remaining frosting. This will loosen it without needing to add more cream.
- My favorite thing about these small cakes is that it’s a great opportunity to practice your piping skills. So far, I’ve found that doing a thin crumb coat (after the ganache has set) and popping the cake in the freezer for 15 minutes before decorating works best!
MAKING AHEAD & STORING
Once assembled, store your small batch triple chocolate cake wrapped in the fridge for up to 4 days. You can also slice it and freeze in slices (or whole) for up to 2 months.
Personally, I find the cake is best when served almost at room temperature. I’d recommend taking it out of the fridge a few minutes before serving.
MORE EASY RECIPES for CHOCOLATE LOVERS
- Double Chocolate Muffin Tops
- Chocolate Cereal Milk Pie
- Chocolate Oreo Cookies with Oreo Buttercream
- Homemade Chocolate Fudge Pie
- Chocolate Chip Cookie Dough Cake
EQUIPMENT YOU’LL NEED
Equipment
- Pot
- Measuring Cups
- Measuring Spoons
- Spatulas
- Parchment Paper
- Fine Mesh Sieve
- Whisk
- Mixing Bowls
- 9” x 5” Loaf Pan
- Mixer
Ingredients
- ¾ cup chopped milk chocolate
- ¾ cup heavy cream
- ½ cup all-purpose flour
- ¼ cup Dutch-process cocoa powder
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- ½ cup granulated sugar
- 2 tbsps powdered sugar
- ¼ cup olive oil
- 1 large egg
- ¼ cup buttermilk
- ½ tsp vanilla extract
- ¼ cup hot water
- 1 ½ cups unsalted butter softened
- ½ tsp salt
- 4 ½ cups powdered sugar sifted
- 6 tbsps cocoa powder sifted
- 6 tbsps semi-sweet chocolate
- 2 tbsp milk
Instructions
WHIPPED GANACHE
- Place the chopped milk chocolate in the bottom of a heatproof bowl
- Add your cream to a small pot and heat over medium-low on the stove until steaming and you start to see just a few tiny bubbles around the edge (not boiling!). Don’t let it get too hot or it will burn your chocolate!
- Pour the warm cream over your chocolate and cover your bowl for 5 minutes. Whisk until smooth, cover the surface with parchment paper, cool at room temp for 10 minutes, then place in the fridge to cool completely
- Once completely cold, use a mixer to whip until fluffy and thick enough to hold its shape
CAKE
- Preheat oven to 325°F. Grease and line a loaf pan with parchment paper
- In a bowl, whisk together your dry ingredients – flour, cocoa powder, baking soda, baking powder, and salt
- In a separate bowl, whisk together the sugars to get rid of any clumps. Then mix in the olive oil, egg, buttermilk, and vanilla extract
- Sift your dry ingredients into the bowl with your wet and mix until just combined before gently mixing in the hot water
- Pour your batter into the prepared loaf pan and bake for 21-23 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs
- Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely
FROSTING
- Add your softened butter to a large mixing bowl and beat for a few seconds to smooth out
- Add the salt and sift in your powdered sugar and cocoa powder, mixing until combined
- In a microwave-safe bowl, add your semi-sweet chocolate, then heat it in the microwave for 30-45 seconds, stirring every 10 seconds, until melted
- With your mixer on, pour your melted chocolate into your frosting and beat until combined
- Finally, add in your milk, mixing just until smooth
ASSEMBLY
- Use a serrated knife to cut the cooled cake in half vertically, giving you two rectangles. Then cut each rectangle in half horizontally, so you now have four thin squares. Place one layer on your cake plate, then spread a third of your whipped ganache over the top. Repeat with the remaining cake layers and ganache, ending with a cake layer on top
- Cover your cake and place in the fridge for 30 minutes to firm up your ganache
- Once chilled, decorate as desired with the chocolate frosting!
