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–+ servings
small batch raspberry chocolate cake recipe by sugar and sparrow
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Small Batch Raspberry Chocolate Cake

Moist and decadent chocolate cake with delicious raspberry buttercream and chocolate ganache, perfectly portioned for 2-4 people. Ideal for date night, a small birthday celebration, a smash cake, or to brighten someone's day!
Prep Time 35 minutes
Cook Time 30 minutes
Cooling Time 2 hours 10 minutes
Total Time 3 hours 15 minutes
Servings 2 slices

Equipment

Ingredients

Small Batch Chocolate Cake

  • 1/2 Cup (65g) all purpose flour
  • 1/2 Cup (100g) granulated sugar
  • 1/4 Cup (21g) unsweetened cocoa powder
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1 large egg, room temperature
  • 2 Tbsp vegetable oil
  • 1/2 tsp pure vanilla extract
  • 1/4 Cup (60ml) buttermilk, room temperature* DIY recipe in notes
  • 1/4 Cup (60ml) hot coffee or hot water

Raspberry Buttercream

  • 1/3 Cup (9g) freeze-dried raspberries** instructions for fresh raspberries in notes
  • 1/2 Cup (113g) unsalted butter, room temperature
  • 1 1/2 Cups (180g) powdered sugar
  • 1 1/2 Tbsp whole milk, room temperature
  • 1/2 tsp pure vanilla extract
  • pinch of salt, or to taste

Chocolate Ganache

  • 1/4 Cup (46g) chocolate chips
  • 1/4 Cup (60ml) heavy whipping cream

Garnish

  • fresh raspberries

Instructions

Make the Small Batch Chocolate Cake

  • Preheat the oven to 350ºF and prepare three 4-inch or one 6-inch cake pan by spraying the sides with cooking spray and fitting the bottom(s) with a wax paper or parchment paper cake circle. 
  • Place all of the dry ingredients into a medium bowl and whisk them together. Add the egg, vegetable oil, vanilla, and buttermilk and whisk until fully combined. Add the hot coffee (or hot water) in a slow stream and whisk until fully combined and smooth. The batter will be very thin. 
  • Pour the batter into the prepared cake pan(s). If using 4-inch cake pans, bake for 18-22 minutes. If using a 6-inch cake pan bake for 24-28 minutes. The cake is done when it springs back to the touch and a toothpick inserted comes out clean. Cool completely before assembling and decorating.

Make the Raspberry Buttercream

  • With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.
  • In a stand mixer fitted with a paddle attachment, whip the butter on medium-high speed until creamy and light in color, 4-5 minutes. Add the raspberry powder, vanilla, and milk and continue to mix on medium until fully combined.
  • Scrape down the bowl and paddle, then add the powdered sugar in two additions, mixing on low speed until incorporated. Add a small pinch of salt and mix on low speed until fully combined and smooth, 1-2 minutes. 

Make the Chocolate Ganache

  • Place chocolate chips into a heat resistant bowl (glass or metal) and set aside.
  • In a saucepan over medium heat, warm the heavy whipping cream until it just starts to simmer, whisking frequently. I always look for small bubbles forming around the edge and a soft simmer starting in the middle. When it's reached this point, pour the cream into your bowl of chocolate and let sit for about 30 seconds. 
  • Whisk it together until it’s uniform in consistency and there are no bits of chocolate left on your whisk. Cool ganache at room temperature for 10-20 minutes, or until the ganache itself is room temperature or slightly above. 

Assembly

  • Once the chocolate cake is completely cooled, frost and decorate with the raspberry buttercream. To create the mini layer cake pictured, level the cake layers to your desired height. Add a swipe of raspberry buttercream onto a cardboard cake circle and place the first cake layer on top. Fill and stack the cake with raspberry buttercream, then crumb coat the cake with raspberry buttercream. Place the crumb coated cake in the refrigerator for at least 20 minutes to let the buttercream set firm.
  • Use more raspberry buttercream to create a smooth buttercream finish and place the cake back into the refrigerator for 20 minutes to let the buttercream chill before dripping with chocolate ganache. Place the cake back into the refrigerator for another 5 minutes to let the ganache set, then use the remaining raspberry buttercream to pipe a star border on top using Wilton Tip 4B. Top every other star with a fresh raspberry.

Notes

*DIY Buttermilk recipe: add 1/2 tsp of white vinegar (or apple cider vinegar or lemon juice) into a jar and top it with 1/4 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe. 
**If you can't find freeze-dried raspberries, you can make this raspberry buttercream recipe with fresh raspberries as an alternative. 
Make ahead tips: 
  1. The small batch chocolate cake layer(s) can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days. Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature. 
  2. The raspberry buttercream can be made ahead and stored in an airtight container at room temperature for up to 1 day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and rewhip with your stand mixer to bring back to frosting consistency. 
  3. The chocolate ganache can be made ahead and stored in the refrigerator in an airtight container for up to two weeks. When you’re ready to use it as a drip, microwave it in 10 second increments, stirring after every interval until your ganache is room temperature and uniform in consistency.