6 inch Chocolate Cake!

This Chocolate Cake is rich, moist, soft and so delicious! The whole cake is pretty simple to make and it’s topped off with a rich whipped chocolate ganache. It’s perfect for any occasion where you need a smaller cake. A chocolate lover’s dream that you will be sure to love!

This chocolate cake is a crowd pleaser for sure and we absolutely LOVE the frosting on it! It’s a whipped ganache, so it’s made with chocolate, and heavy cream. Ganache itself is really rich, so we like to whip it up a bit, so that the rich flavor is still there, but the texture is light and fluffy! The perfect combination!

The Cake Batter:

The cake batter is pretty straight forward to make! Just mix together the dry ingredients (flour, both cocoa powders, baking powder and salt). In a separate bowl, cream together the butter and sugar, then add in two eggs, and vanilla extract. Add in about half of the dry ingredients, then sour cream, and flavorless oil. Add in the rest of the dry ingredients and there you have it! It should be very thick.

We really like the size of this cake (6″) and the look of three layers, but you can easily make it a two layer cake by just dividing the batter into two pans, instead of three.

As always, we hope you guys enjoyed this recipe! If you try it, be sure to comment down below and tag us on our Instagram @corrigansisters – Aubrey and Tara

Step-By-Step Video:

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6 inch Chocolate Cake

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Author: Corrigan Sisters

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Description

Ingredients

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For the Chocolate Cake:

1 cup all-purpose flour

1/2 cup dutch process cocoa powder

1/4 black cocoa powder

3/4 tsp. baking powder

1/2 tsp. salt

1/2 cup butter + 6 Tbsp. softened butter

1 + 1/4 cup granulated sugar

2 large eggs

2 tsp. vanilla extract

1/2 cup sour cream (or plain greek yogurt)

1/2 cup flavorless oil (we used vegetable oil)

For the Whipped Ganache:

12 oz. semi-sweet chocolate

1 + 1/2 cups heavy whipping cream

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Instructions

1. Preheat the oven to 350F and grease and line three 6″ cake pans with parchment paper.

2. In a small bowl, whisk together 1 cup all-purpose flour, 1/2 cup dutch process cocoa powder, 1/4 black cocoa powder, 3/4 tsp. baking powder, and 1/2 tsp. salt. Set that aside.

3. In a medium-sized bowl, cream together 1/2 cup butter + 6 Tbsp. softened butter and 1 + 1/4 cup granulated sugar. Cream that together with an electric hand mixer until light and fluffy. Add in 2 large eggs (one at a time) and 2 tsp. vanilla extract.

4. Once that’s combined, add in about half of the dry ingredients and beat until combined. Add in 1/2 cup sour cream and 1/2 cup flavorless oil. Once combined, add in the rest of the dry ingredients and mix that once more. The batter should be very thick!

5. Divide the batter into three greased and lined 6″ cake pans. Bake at 350F for 30-35 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely.

6. While the cakes are cooling, make the whipped ganache. Heat up 1 + 1/2 cups heavy whipping cream until it reaches 190F. Pour the hot heavy cream on top of the chocolate and let it sit for about 2 minutes. Mix it until combined, then cover with plastic wrap and place it in the fridge for about 45 minutes. Once it’s done chilling, whip it with an electric hand mixer, until light and fluffy.

7. Frost your cooled cake and you are ready to serve and enjoy!