This Mini Chocolate Layer Cake is the perfect size. It has two six inch chocolate cake layers, a balsamic berry cake filling, and silky chocolate Swiss meringue buttercream. The Balsamic Berry Cake Filling can be made with fresh berries or frozen berries so is perfect for using up anything you might have in the freezer. This Small Batch Chocolate Cake comes together quickly and easily, and is the perfect size for a small celebration, or any time you need a small batch cake baking project!
Mini Chocolate Layer Cake
Hi hi! Just popping in here to share this recipe for a Mini Chocolate Layer Cake. I have become completely obsessed with all things small batch. Mini layer cakes (particularly two layer cakes like this one) are super fun to make and a wee bit less stressful than your average layer cake.
I took my favourite chocolate cake recipe (which I have just finished developing), and layered it with a berry balsamic filling and a silky chocolate Swiss Meringue Buttercream. The components can be made in advance and the cake keeps super well in the fridge. This is a great wee chocolate situation to throw together whenever you need something a wee bit special - I love it so much and I really hope you do too!
Small Batch Chocolate Cake with Chocolate Swiss Meringue Buttercream
There are a couple of simple wee things that make this mini chocolate layer cake so easy, but so, so good. The chocolate cake is delicious with the frosting, but to me, the balsamic berry filling really takes this over the edge.
- Only two layers - A two layer cake is much easier to put together than a three layer cake. You only have to worry about doing one layer of filling between, and because it is nice and short, it is much easier to frost! I kept this one simple with some easy swoops on the outside.
- Super rich chocolate cake - blooming the Dutch cocoa in hot water before adding it to the batter gives you a perfectly rich chocolate cake.
- Incredibly easy to make - the cake layers are a stir together situation and can just be made with a bowl and a whisk (and a scale of course)
- Light but rich cake - The chocolate cake layers are the perfect texture, and pair perfectly with the berry filling and chocolate frosting. The texture is thanks to the use of oil in the batter to provide fat and moisture.
- Super smooth chocolate Swiss meringue buttercream - Chocolate Swiss meringue buttercream tastes a little like room temperature ice cream. I love it so much. It is creamy and smooth, and I used both melted chocolate and cocoa in it for an amazing depth of flavour.
Balsamic Berry Cake Filling
Balsamic is a great way to provide an easy depth of flavour in the filling and pairs amazingly with berries. It cuts through the chocolate in the cake for the perfect pairing. I always have the some on hand for baking but also for things like making salad dressing or finishing vegetables. It is an amazing all around vinegar, but I love how it pairs with the berries for this cake! The filling is super easy to make. It can be made with fresh or frozen berries so is great for using up any stray bags of berries you may have in your freezer.
How to make Chocolate Swiss Meringue Buttercream
I used a chocolate Swiss meringue buttercream for this recipe. Swiss meringue buttercream, as you can tell by the name, is based on a Swiss meringue. A Swiss meringue is made by cooking egg whites and sugar together over a double boiler. The mixture is then whipped until stiff peaks form. Butter is incorporated a little at a time, until it is emulsified in. The result is a thick, creamy, silky buttercream. To make chocolate Swiss meringue buttercream you simply pop a little melted chocolate and cocoa powder in at the end.
Swiss meringue buttercream is not a crusting buttercream like American buttercream is (American buttercream is based on powdered sugar and butter), so it is super smooth to work with. You can take your time if you need as you are not worrying about it crusting over. The best. It can take a tiny bit of practice to get right, but once you have it nailed, the flavour combinations are endless.
Tips and Tricks for the Perfect Small Batch Chocolate Cake
There are a couple of wee tricks I use when making this mini chocolate cake to make it extra rich and the perfect texture.
- Bloom your cocoa - Adding the cocoa to boiling water rather than in with the dry ingredients. Lots of cakes add boiling water or hot coffee at the end. I took this one step further by mixing the cocoa and espresso powder directly with the boiling water to make a paste. Blooming the cocoa brings out the ultra rich flavour, making your cake next level chocolatey.
- Bake at a lower temperature - I have been playing around with this for a long time - working out how to make a cake which doesn't dome too much, without having to use cake strips (which are helpful but fiddly and I don't like them). The answer is a combination of batter consistency, leavener, and oven temperature. Dropping your oven temperature to 325°f (160°c) means the cake rises more evenly, reducing the chances of it doming.
- Use oil rather than butter in your cake - Chocolate cakes use oil for a reason. Using a light, neutral oil in a cake provides moisture, and because the flavours are already so rich, it does not need butter for flavour or for structure like vanilla cakes or cakes which rely on the creaming method do.
How to make a Buttercream Dam
The best way to help keep your filling inside your mini chocolate layer cake is to use a buttercream dam. This is a circle of frosting piped around the outside of the cake which literally acts as a dam to hold in the filling. Adding your layer of buttercream frosting onto the layer before the dam creates a seal between the dam and the cake. This stops any leaking. The buttercream layer on the cake also stops the filling soaking into the cake and going soggy. If your buttercream feels a little warm and you are worried about the dam, there are two options:
- Add your buttercream to the cake layer, then pipe the dam, then pop the whole thing in the freezer for about 5 minutes to firm up the ring of frosting. This will ensure that it doesn't go anywhere when you add the filling.
- Pipe the dam on, fill it with filling, set the second layer of cake on top, and spread a very thin layer of buttercream on the outside of the cake (not the crumb coat, just around where the join is), then freeze that or chill it down just to lock everything in place. This means that when you crumb coat and finish your cake, you won't have to worry about the layers moving, which can happen if the buttercream is too soft.
- Remember that if at any time during the process it seems like the cake layers are moving a little or the buttercream feels too warm - just pop it in the fridge for a little bit. That is the great thing about Swiss meringue buttercream as it doesn't crust. You can work on your own time.
Steps for assembling a layer cake
Here are the steps I take to assemble a filled layer cake like this one. Remember at any point you can pop it into the fridge if you need to.
- Level off cakes if desired.
- Place the first layer of cake onto the serving platter or turntable. I like to secure it with a little buttercream.
- Add buttercream to the first layer of cake and smooth using an offset spatula. You can spread a little around the sides at this point too if you want to.
- Pipe a buttercream dam around the outside edge of the first layer of cake (see images).
- Add the filling inside the buttercream dam.
- Put on the second layer of cake - I like to add this one upside down so that the top of the cake is flat.
- Add a little buttercream where the two cake layers join and smooth out. At this point you can chill the cake if you like to ensure the dam holds firm.
- Crumb coat the cake - this is a thin layer of buttercream over the whole surface of the cake.
- Add your second layer of buttercream frosting to the top and sides of the cake and finish as desired.
How to keep cake leftovers fresh for longer
I have a sneaky wee trick to keeping cake fresh for as long as possible - leftover buttercream. If you have any buttercream leftover, keep it! Cut as many pieces of the cake as you like, but leave the rest of it intact. Once you are done, spread the leftover buttercream directly against the cut surface of the cake. Smooth it so it joins with the buttercream on the outside of the cake. Then, pop the whole thing into the fridge to harden slightly, then wrap in plastic wrap or place in an airtight container. The buttercream prevents air from coming into contact with your cake, keeping it nice and fresh!
Frequently Asked Questions about Small Batch Chocolate Cake
Can this Small Batch Chocolate Cake recipe be doubled?
Yes, that should work just fine. You can double it and bake in two 8" pans.
What pans did you use?
I have Fat Daddio's pans - the 3" high ones. They are great quality - I have had them for years (I just checked and I got them in 2015!) and they are still in perfect condition! I own three 6" pans and 3 8" pans and they stack up super nicely.
Can I use a different frosting?
Yes! you can use any frosting that you like. The chocolate American Buttercream from my Funfetti cake would work great, or this Vanilla Bean Swiss meringue buttercream.
Can I use other berries in the filling?
Yes, you can use whatever you like - just make sure the total weight of 400g is the same.
Can I use regular cocoa in the place of the Dutch Process?
I haven't tried it, but dutch cocoa and regular aren't necessarily interchangeable due to the nature of them. Regular cocoa is acidic whereas dutch process cocoa has been put through an alkalising process. However this recipe uses both baking powder and soda so you are welcome to try, I just don't know how you would get on.
Can I use a hand mixer to make the buttercream?
Yes, that should be fine! You may not be able to get super super stiff peaks on your meringue but just make sure it is relatively thick and that it is not too warm. If you are using an electric mixer you may want to use butter that is room temperature or just slightly cooler than room temperature rather than cold, as the mixer is less powerful and won't incorporate it the same as a stand mixer.
How do you level off cakes neatly?
I use lids from my soda stream bottles, but you can use anything that is the right height. I line them up with the edge of the cake and use them as a guide for my bread knife so that I cut evenly and don't cut down too far. Egg cups or little bowls would work great too depending on what you have.
Can the components be made ahead?
Yes! The filling can be made up to a week in advance. The cakes can be made and tightly wrapped in plastic wrap and frozen for at least a week. Leave to defrost slightly before assembling. Buttercream can be made and frozen too - just bring it to room temperature and then re-whip.
Should I use fresh or frozen berries?
You can use either! I used frozen.
What did you assemble your cake on?
I have a little clear plastic disc that my husband cut me out on the laser cutter, but you can use a cardboard cake round, or just assemble it directly onto the plate that you are serving it on!
What should I do with leftover filling?
I had a little leftover filling (I always go for a tiny bit more in recipes so you're never caught short) and I popped it on some yoghurt for breakfast!
What turntable do you use to assemble cakes?
I have an ateco turntable. It is super helpful to have and spins really smoothly.
For more Small Batch Cake Recipes, check out:
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Mini Chocolate Layer Cake
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours
- Yield: 8 servings 1x
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This Mini Chocolate Layer Cake is the perfect size. It has two six inch chocolate cake layers, a balsamic berry cake filling, and silky chocolate Swiss meringue buttercream. The Balsamic Berry Cake Filling can be made with fresh berries or frozen berries so is perfect for using up anything you might have in the freezer. This Small Batch Chocolate Cake comes together quickly and easily, and is the perfect size for a small celebration, or any time you need a small batch cake baking project!
Ingredients
Balsamic Berry Cake Filling
- 250g Blueberries, fresh or frozen (if frozen do not thaw)
- 150g Raspberries, fresh or frozen (if frozen do not thaw)
- 85g granulated sugar
- 25g balsamic vinegar
- ¼ tsp kosher salt
Small Batch Chocolate Layer Cake
- 160g All-purpose flour
- 165g granulated sugar
- ½ tsp kosher salt
- ¾ tsp baking powder
- ½ tsp baking soda
- 2 large eggs, at room temperature
- 145g whole milk, at room temperature
- 80g neutral oil
- 1 tsp vanilla extract or vanilla bean paste
- 1 tsp espresso powder
- 50g dutch process cocoa
- 135g boiling water (boil water then weigh out)
Chocolate Swiss Meringue Buttercream
- 95g egg whites, at room temperature
- 145g granulated sugar
- ¼ tsp salt
- 340g unsalted butter, either cold from the fridge or cool, cut into chunks
- ½ tsp vanilla bean paste or extract
- 190g dark chocolate (about 70% cocoa solids), melted and cooled
- 7g dutch process cocoa (optional)
Instructions
BERRY BALSAMIC FILLING
- Place all the ingredients in a small saucepan. Place over medium heat, and cook, stirring often, until the mixture comes to a boil. Cook for a further 5-6 minutes, then strain the mixture, reserving the fruit, and returning the liquid to the pan.
- Cook the liquid, stirring constantly, for 2-3 minutes or until reduced slightly. Return the reserved fruit to the pan and mix well to combine. Transfer to a container, cover, and place in the fridge to chill completely.
SMALL BATCH CHOCOLATE LAYER CAKE
- Preheat the oven to 325°f / 160°c. Grease and line two 6" cake pans with parchment paper circles.
- In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. In a separate medium bowl, whisk together the eggs, milk, oil, and vanilla.
- Add the wet ingredients to the dry ingredients and mix to incorporate.
- Boil the water and place the cocoa and espresso powder in a medium bowl (I use the same one I just used for the wet ingredients). Weigh the water directly into the bowl, then mix to combine until it forms a paste. Ensure that there are no lumps.
- Add the cocoa powder paste to the bowl with the cake batter in, and whisk well to combine.
- Divide the cake batter between the two pans using your scale (approximately 420g per pan). Get rid of any big bubbles by banging the pan on the counter top.
- Bake the cakes for 35 to 40 minutes, or until a tester inserted into the centre comes out clean or the middle bounces back when lightly pressed.
- Remove the cakes from the oven and leave to cool in their pans for 10 minutes then transfer to a cooling rack and remove the parchment paper and leave on the rack to cool completely.
CHOCOLATE SWISS MERINGUE BUTTERCREAM
- Place the egg whites, sugar and salt in the bowl of a stand mixer or a heat proof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bowl. Heat, whisking constantly, until the mixture registers 160˚f / 70˚c on a thermometer and the sugar has dissolved.
- Carefully transfer the bowl to the mixer, and fit with the whisk attachment. Whip the egg whites on high until they are snowy white and fluffy, 8-10 minutes. Add the butter one chunk at a time. The mixture may look curdled - but just keep mixing! Once all the butter is incorporated, mix on high for a further 10 minutes. Add the vanilla and mix until incorporated.
- While the buttercream is mixing, melt the chocolate in a small heatproof bowl in 30 second increments in the microwave. Set aside to cool slightly.
- Once the buttercream has finished mixing, and is smooth and silky, add in the cooled chocolate, and sift in the cocoa. Mix for a further 2-3 minutes, then switch to the paddle attachment and mix on low for one minute to remove any air.
ASSEMBLY
- Level off the cakes if desired.
- Transfer some of the buttercream to a piping bag fitted with a medium round tip or just with the end snipped off - this will be used to make a buttercream dam to hold in the berry filling between layers.
- Secure one of the layers of cake to a cake turntable or serving platter using a little buttercream. Add about half a cup of buttercream onto the first layer of cake, and smooth using an offset spatula.
- Create a buttercream dam using the buttercream in the piping bag by piping a ring of frosting around the outside edge of the first layer. Fill in the ring with the berry balsamic filling (leave any extra juicy stuff behind, you may not need all of it).
- Place the second layer of cake onto the first, upside down to give you a flat top edge, pressing very lightly to secure, and sealing the joins with a layer of buttercream. At this point I like to pop the cake into the freezer just for 10 minutes to ensure the buttercream dam will hold strong.
- Crumb coat the cake - to do this, apply a thin layer of buttercream over the entire surface of the cake (top and sides), and smooth with a bench scraper or icing smoother. You can chill the cake now if you like, or you can continue on frosting it. I like to chill it if I am giving it a smooth finish, but found I do not need to if it is a rustic one like this.
- Apply a second, slightly thicker layer of buttercream over the entire surface of the cake (top and sides), and smooth off briefly with an offset spatula and scraper. Using your offset spatula, create swoops in the frosting. Smooth off the top edge. Alternatively, finish as desired.
- Store in the fridge until serving. Allow to stand at room temperature for 20-30 minutes before serving. Store leftovers in the fridge (see note in blog post about how I like to keep layers fresh).
Comments
stacy says
Can't wait to bake this!
Lore says
Your assembly directions are confusing to me. I pipe the buttercream onto the first layer. Then I buttercream a dam around the first layer before filling it it with the cherry filling? Do I buttercream the sides of the cake too?
Erin says
Hi, yes that is correct. You assemble the layers before you buttercream the sides of the cake. Please refer to the images within the post - you can see the buttercream dam that I have made in them. I have just updated the instructions to hopefully be more clear and added a section within the blog post detailing the steps that I take to assemble the cake. I hope that is helpful!
Aj says
This recipe is so good! I didnt have blueberries so I swapped them with blackberries and it was delish! I had some leftover filling so I baked another batch of cake batter next day but as cupcakes and used the filling in them. Worked great! So moist! Thanks a lot!
Erin says
Hi! Ahhh yay so happy you loved! I tested the filling with a lower quantity but found it burned easily because of the low amount so figured nobody would be too mad about a little extra berry deliciousness! Thank you so much for the lovely review 💕
Emma Yates says
My go to cake for birthdays and celebrations! Perfect size and always a crowd pleaser. I sometimes skip the jam filling and just do extra buttercream and it’s still delicious!
Patty says
Wow!! This was amazing. That buttercream!! A bit time consuming but worth it and if you make the berry jam the day before, it will be easier. I did cut back on the sugar, but I do with all baking recipes. Also, you can easily half the recipe for the jam.
Thank you for sharing this recipe.
Erin says
Hi! So happy you loved them! Thank you so much for the lovely feedback!
Cara says
This cake is amazing! I followed Erin’s instructions to a T and I was thoroughly impressed with all of the components (as were my family members). I made it for Mother’s Day and my mom actually said it is the best cake I have ever made and the one she now wants for her birthday from here on out. 🙂. Y’all, the frosting is to die for! Also, yay for mini cakes 👍🏼. Thank you, Erin!
Karime Chimal says
I made this delicious cake yesterday for Mother’s Day and it was a big hit! Erins recipe was well written, straight forward and complete! My family kept raving on how good the flavor was and that the merengue wasn’t to sweet (which they loved) . Thank you Erin, I would rate this 10/10 if I could!
Tricia says
For Mother's Day this year, I was given the gift of time to do my own baking! So I decided to make this lovely little cake for the three of us (just the cake and icing though, no berry layer). It was perfect! I had made Italian buttercream recently from another source and thought it was definitely not worth the effort, but I decided, since I had the time, to give this similar but not exactly the same Swiss buttercream a try and it was much better! We'll definitely use this recipe again.
Caribou says
I'm loving all the small batch recipes! This cake is a perfect size 🙂
Nora says
Hi Erin
I wonder if I could reduce the amount of sugar used, in the cake as well as swbc icing? I don't like my cakes too sweet. 😊
Erin says
I haven’t tried either so I don’t know sorry. I don’t suggest trying to reduce sugar without trying the original first - I made it this way because this is how it tastes best so I am not sure how that will work. The sugar in the meringue is there as a ratio to the egg whites so if you reduce it in there the frosting may not work, and sugar is important for texture in the cake.
Polly says
This turned out perfectly and is DELICIOUS (and I even made it gluten-free!). Thank you for an excellent recipe!
Polly says
Also I did the doubled recipe option and used 9" pans (don't have 6" or 8") and it worked great.
Erin says
Ahh thank you! So happy you loved it!
Yvette says
I made this for a small dinner party last night and it was perfect! Great size, moist cake and the berry balsamic filling is absolutely incredible! It is the hero of the cake.
Also love the small batch chocolate SMBC - perfect amount to fill and cover the cakes.
Erin says
Hiiii so happy you loved them!
Tina says
Hi Erin, hope you are doing well. I had few doubts? How long can I store SWBC in fridge or freezer? Right now berries are not in season at my place. Can I use dried blueberries after soaking in hot water or strawberry preserve with balsamic vinegar? Or just skip it?
Erin says
Hi! A few months in the freezer, probably a week in the fridge. I mentioned in the post but you can just use frozen blueberries - that is what I used here!
Chrissi says
Great recipe, easy to make when you follow all the steps and this Swiss Meringue buttercream is a dream!! I never made it before but it worked perfectly and it tastes sooo good. I made a surprise cake for my Mom´s Birthday. She cannot eat it because she lives too far away but we will show her this cake during our skype call. Thanks for sharing this amazing recipe!
Erin says
So, so happy you loved the cake! Thank you so much for the lovely review!
Ashlee says
Such a fun cake to make and even better to eat! This recipe was spot-on and the instructions for assembly were the golden ticket I didn't realize I needed. Made this for a dinner party and by the end of the night, everyone was trying to steal the leftovers for themselves. Don't think, just make this one!
Erin says
Ahhhhh thank you thank you! So happy you loved it! x
Rachel says
This cake is amazing!! The cake is moist and so rich and chocolatey. The berry filling, holy cow. I was eating it with a spoon. Make this cake- it’s going to be my go to chocolate cake from now on!
Erin says
Weeee so glad you loved!
Tanvi says
It was amazing 😍
I suggest you guys to try it
Lyss says
I’m making the cake for a friend’s wedding later this month and she chose this chocolate cake recipe. I love the flavor and how simple it is to put together, but I’ve noticed in my test layers that I’m getting pretty significant tunneling even when I just gently fold in the dry ingredients and the chocolate instead of whisking. I did a test with cake flour instead of AP thinking perhaps it was my higher-protein King Arthur Flour at fault and didn’t see an improvement. Do you have any suggestions, or is this perhaps just a tunnelly cake? Thank you!
Erin says
Hi! Sorry for the delay. I haven't had any issues with tunneling - are you banging your pans on the counter before the cake goes in the oven?
Alanna says
Yum! I made this for a birthday cake for my son and it was amazing. I just used a frozen mixed berry bag from the grocery store as the filling and it tasted like a delicious jam centre. The chocolate wasn't too overpowering and the cake was so moist and fluffy. Love it, will definitely make it again for a nice small share cake x
Erin Byrnes says
Such a great delicious cake! I used your cake base & SMBC recipes but changed out the filling to fulfill a request for coconut. The cake was sooo delicious and moist, and so so easy to put together. Much prefer this method with the olive oil compared to other chocolate cakes I've made with butter. I had never made Swiss meringue buttercream before but it turned out so great because your instructions were so well laid out and easy to follow. Will definitely be making this cake on repeat! I also 1.5x the recipe for three cake layers and it turned out perfect and fit 3 6" cake pans with the exact weight you mentioned in your original for 2 layers.
Nessy says
Wow wow WOW!! Absolutely loved this beautiful cake! It was a perfect blend of richness & tartness! Thank you for sharing ❤️
Erin says
Ahhh I am so happy you loved! xx
Dan (Boston) says
This cake is incredible and that buttercream is heaven. I’m not a huge cake person — I’d rather have a tart or pastries — but this cake is remarkably moist and the buttercream is light as air and not too sweet. I just made it (again) today for my own birthday and used all raspberries for the filling. Terrific!
Erin says
Ah Yay I am so happy to hear! 🙂
Jessica says
I made just the cake portion for my lactose intolerant friend and substituted the whole milk for oat milk. It was incredible!!! So tasty and the perfect texture. People were fighting over the leftovers. I did a 1:1 substitution and used the full fat Oatly oat milk.
rose says
made this for my sisters birthday. although it was my first time making swiss meringue buttercream, it came together perfectly and the whole cake was super delicious !
Erin Clarkson says
So happy you loved!
Elizabeth says
I made a double recipe and baked it in two 8" pans but also made the rookie move of doubling the filling and buttercream. Turns out doubling the recipe for the cake portion itself is all that's really needed! I think in the future if I wanted to bake this recipe I'd at most do 1.5x for the filling and the buttercream but 2x for the chocolate cake itself.
On the bright side, the components all freeze well and I now have a quart-sized container of buttercream for future use! And the filling goes great with yogurt.
Erin Clarkson says
Hi! Yep often you don't need to double frosting etc if you are doubling the actual cake size - the double sized cake recipe doesn't need all the filling and frosting 🙂
Sara says
Is it possible to make the cake and balsamic filling ahead of time and freeze it?
Erin Clarkson says
I haven't tried freezing it sorry but you could make up to a few days ahead of time!
Emily says
My go to chocolate cake recipe! So delicious and moist, but holds together well when stacking multiple layers. Love that it is small batch, but is also so easy to scale up to make an 8 or 9'' layer cakes too 🙂
Lydia says
SO GOOD!!!
Krystal says
I made this over the weekend and it was phenomenal! It stayed moist and luscious for days. I was a little intimidated by the Swiss meringue buttercream, never having made it before, but OMG I probably won’t ever make another buttercream ever again. Definitely worth the effort!
Erin Clarkson says
Yay! Isn't it so good! Swiss meringue buttercream is a game changer
Kaya says
Erin can do no wrong! Every single one of her recipes is perfect, and this is no exception! (Coming from a person who thinks no recipe is quite right). A must-bake and so easy.
Erin Clarkson says
Awww thank you so much!
Panjami says
Hi Erin! I made the choc cake and made the small batch choc smbc. It was 👌🏽 👌🏽. I’d been looking for a small batch choc cake and smbc recipes and this was perfect.
I have a clarification, for the boiling water, it has to weighed out after boiling, correct? Ie, 135 g boiling water has to poured over 50 g coca powder and 1 tsp espresso powder. I followed the precise measurements but I was not getting the paste like mixture that you mentioned. Mine was still very much liquid-ey. I poured that into the dry ingredients and baked. I am not sure if it’s coz of that or coz of something I might’ve done wrong, I saw hollows/ channels (fully baked) inside the cake, while I was leveling the cakes. Could you please help troubleshoot?
Sorry for the long comment, despite the channels, this is the most delicious choc cake with the most heavenly choc smbc I’ve ever made.
Erin Clarkson says
Hi! Yep that's correct - depending on your cocoa it may be a little more or less dry! The tunnels can come from bubbles in the cake - give it a good bang on the counter before you put it in the oven which should help with that!
Ana says
I used the recipe only for the cake, as I wanted to make a small s'mores-like cake, and this one was fantastic!! It's the right amount of sweet and not too heavy on the dark chocolatey flavor. The cake is light, spongy-not dry- and I could slice It very easily to make layers. I did use brown sugar and regular oil, as that's what I had in hand, but overall I loved it. My to-go chocolate cake from now on 🙂
Sandra says
Made this cake for my daughter’s 2nd birthday - I doubled it and broke it down over three weekends. This made the whole thing so much more manageable
The result was brilliant - first time making a layer cake and it stayed upright and was delicious!
Jackie says
If I wanted to bake this as cupcakes would they not rise?
Erin Clarkson says
No, there's no reason why they wouldn't rise!
Carlie says
Love love love this cake! I made it for a special occasion (doubled the cake component for 21cm tins) and it was amazing, incredible flavour and perfectly balanced. Really appreciated the detailed instructions, FAQ and accompanying vid. First time making Swiss meringue buttercream too and it was definitely worth the effort. Thanks so much for the recipe!
Miriam says
Made this, although just made the cake without the additions and OH MY GOOD LORD ABOVE. This is an amazing cake recipe. Made it in a loaf tin as my 5 year old was in the driving seat.
We topped it with the ‘crappy chocolate frosting’ and I am sitting here spooning it instead of slicing. It’s another level
Kate K says
Such a great cake recipe. Was very easy to follow and the cake was one of the best chocolate cakes I've made.
Adriana says
So easy I just went ahead and baked 3 instead of just one and gave them away hahaha. So moist and chocolate-y, it’s the perfect cake to pair with fresh strawberries 😍
I made them in a bigger pan like one cake instead of two layers and worked perfect 🙂
Oana says
Hi Erin,
You might not see this but if anyone has already gone down this path, please let me know. Planning on making this cake but my husband is not a fan of fruits in a cake so I’m going to just use all frosting instead. By how much should I increase the icing recipe if I go this route, 1.5X or 2X?
Erin Clarkson says
Hi! You should be fine to just do it as is! I usually leave a little extra wiggle room in a frosting recipe so nobody gets caught short x
Julia says
This cake is so moist and delicious and the addition of the balsamic to the berry compote just gives it that something extra. It's also the perfect size for a small gathering.
Liz says
Fabulous recipe. Easy to follow and came out beautifully even though I cooked in one cake tin as it turns out mine weren't as small as I'd thought.
I made the frosting with Aquafaba instead of egg white and it turned out beautifully. I froze half of it because I only had a single layer cake. I used the rest on a banana cake over Easter and it was just as good after defrosting.
Both the cake and fosting will be regulars in my recipe rotation.
ryan says
Hi Erin!
I have the cake in the oven right now but I had a question about the cocoa paste. I made it according to directions with 135g of water but it made the batter super runny. Is that standard for this recipe?
Thanks,
Ryan
Erin Clarkson says
Hi! Yep it's a super runny batter 🙂