Ximena Has Taste

This delicious miniature chocolate cake for two (or one!) is perfect for satisfying that decadent chocolate craving.

• For the Cake:
  • 3/4 Cups All Purpose Flour
  • 1/2 + 2 Tbsp Granulated Sugar
  • 6 Tbsp Unsweetened Dutch Cocoa Powder
  • 1 Pinch Salt
  • 3/4 Tsp Baking Soda
  • 1/4 Tsp Baking Powder
  • 1 Egg
  • 1/2 Cup Hot Water
  • 1/4 Cup Flavorless Oil
  • 1/4 Cup Milk
  • 1/2 Tsp Pure Vanilla Extract
• For the Frosting:
  • 1 Cup Unsalted Butter (softened)
  • 2 1/2 – 3 Cups Powdered Sugar
  • 1/2 Cup Unsweetened Dutch Cocoa Powder
  • 3-4 Tbsp Heavy Cream
  • 2 Tsp Pure Vanilla Extract
  • 1/4 Tsp Salt

Instructions for the cake:

1. Pre-heat your oven to 350°F and prepare an 8-in cake pan, or two 6-in cake pans.
2. In a bowl, whisk to combine flour, cocoa powder, sugar, salt, baking powder, and baking soda.
3. Add in your milk, oil, egg, and vanilla extract, and whisk until just combined.
4. Add your hot water and whisk in to create a smooth, thin batter.
5. Pour into your prepared pans and bake for 20-26 minutes, or until a skewer/toothpick comes out clean.
6. Let the cake cool for a few minutes in the pan, before removing and placing on a cooling rack.

Instructions for the frosting:

1. Whip your soft, unsalted butter until light and fluffy.
2. Add your powdered sugar, cocoa powder, vanilla, and salt. Beat until fluffy and well combined.
3. Add your heavy cream gradually, until you reach your desired texture.

Assemble your cake, and enjoy!