Mini Chocolate Cake

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 4

A super easy, mix and bake, chocolate cake recipe in a smaller size; perfect for two!

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ingredients

For the chocolate cake:

• 1/2 cup all-purpose flour (gluten-free for gluten-free)
• 1/4 cup cocoa powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon espresso powder (optional)
• 1/4 teaspoon salt
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1 large egg, room temperature
• 1/4 cup sour, room temperature
• 1/2 teaspoon vanilla extract (optional)

For the chocolate ganache:

• 4 ounces dark chocolate, finely chopped
• 1/2 cup heavy/whipping cream

directions

For the chocolate cake:

1. Mix the flour, cocoa powder, baking soda, espresso powder, and salt.
2. Mix the oil, sugar, egg, sour cream and vanilla.
3. Mix the dry ingredients into the wet ingredients and pour into a 6 inch baking pan.
4. Bake in a preheated 350F/180C until a toothpick/knife pushed into the center comes out clean, about 25 minutes.

For the chocolate ganache:

5. Method 1 (Double Boiler): *Place the chocolate and cream in a large mixing bowl and place above a small pot of simmering water until the chocolate melts into the cream.
6. Method 2: Bring the cream to a simmer in a small saucepan, turn off the heat, and let cool for 2 minutes, before pouring over the chocolate, letting it sit for 2 minutes before mixing until smooth.
7. Let sit for 15 minutes, before pouring over the cake OR cover in plastic wrap (placed right on/touching the chocolate) and let it cool for 3 hours before spreading over the cake.

Note: *Use Method 1 for chocolate chips and Method 1 or 2 for finely chopped chocolate.
Option: Use your favourite frosting instead of the chocolate ganache.

Nutrition Facts: Calories 479, Fat 38g (Saturated 15g, Trans 0.3g), Cholesterol 80mg, Sodium 257mg, Carbs 54g (Fiber 5g, Sugars 32g), Protein 7g

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