Description
This small chocolate cake is a rich, moist dessert perfect for intimate gatherings or a special treat. Made with cocoa powder, sour cream, and a touch of coffee to enhance the chocolate flavor, it is topped with a smooth chocolate ganache and garnished with fresh pomegranate arils for a burst of color and tartness.
Ingredients
Cake
- 1/2 cup all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/3 cup neutral oil (canola or grapeseed)
- 1/2 cup granulated sugar
- 1/3 cup full-fat sour cream
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon warm coffee
Ganache & Garnish
- 3 ounces semisweet chocolate, chopped
- 1/4 cup heavy cream
- Splash of light corn syrup (optional, for smooth frosting)
- Pomegranate arils, for garnish
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and position a rack in the lower third. Line a 6-inch round cake pan with parchment paper on the bottom and lightly grease the sides with oil to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, and baking soda until evenly combined. Set this bowl aside.
- Combine wet ingredients: In a separate small bowl, whisk together the neutral oil, granulated sugar, full-fat sour cream, egg, vanilla extract, and warm coffee until smooth and well blended.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with dry ingredients and gently mix until just combined. Avoid overmixing to keep the cake tender.
- Bake the cake: Pour the batter into the prepared cake pan. Bake for 29 to 32 minutes or until a toothpick inserted in the center comes out clean. The cake should pull away slightly from the sides of the pan when fully baked.
- Cool and remove from pan: Once done, carefully tilt the cake pan to remove the cake, peeling off the parchment paper from the bottom. Place the cake on a small cake stand to cool.
- Prepare ganache: Using a double boiler or a heatproof bowl set over simmering water, combine the chopped semisweet chocolate, heavy cream, and a splash of light corn syrup (optional). Stir gently over medium heat until the mixture is melted, smooth and glossy. Alternatively, melt the chocolate and cream in the microwave using 25-second low power bursts, stirring in between.
- Frost and garnish: Pour the smooth chocolate ganache evenly over the top of the cooled cake. Garnish immediately with fresh pomegranate arils for a fresh and decorative touch.
Notes
- Make sure not to overbake; underbaking will cause the cake to sink slightly.
- The splash of corn syrup in the ganache keeps it smooth and glossy but is optional.
- Using warm coffee enhances the depth of the chocolate flavor without making the cake taste like coffee.
- The cake is best served at room temperature for optimum texture and flavor.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
