Small Chocolate Cake

Step 1

Preheat the oven to 325 F. Spray two 6-inch round cake pans or one square 8-inch with non-stick cooking spray, and then line the bottom of the pans with parchment.

Step 2

In a large bowl, sift or stir together flour, both sugars, cocoa powder, baking soda, baking powder, and salt.

Step 3

In a mixing bowl, beat oil, eggs, buttermilk, and vanilla together until completely mixed. About 1 minute. Slowly add dry ingredients into wet ingredients while mixing. Pour in hot water and mix together another minute. It's ok if the batter seems extra liquidy.

Step 4

Pour batter evenly into prepared pans. Bake for about 24-30 minutes. When toothpick placed in the center of the cakes comes out clean, you know it is done. If doing cupcakes you will bake in 12 cupcake liners for about 18-22 minutes.

Step 5

Let the cakes completely cool before taking out of the pans and frosting.

Step 6

In a large mixing bowl, cream together butter and cocoa powder until it comes together. Add in powdered sugar, vanilla, salt and cream. Beat until light and fluffy. You may end up needing to add more powdered sugar or cream to get your desired consistency.

Step 7

Place one of the cake layers, top side up, on a cake plate or serving stand. Frost with a thin layer of chocolate buttercream frosting. Place the other cake layer, top side down.

Step 8

Frost the entire cake, top and sides, with a thin crumb coat layer of the chocolate buttercream. Place in the fridge or freezer for about 10-15 minutes to chill.

Step 9

Pull the chilled cake out, and frost the cake with the remaining chocolate buttercream. Top with chocolate flakes, sprinkles or even mini chocolate chips.