Single Layer Chocolate Cake (Print Version)

# Ingredients:

→ Cake

01 - ½ cup All-Purpose Flour
02 - ¼ cup Granulated Sugar
03 - ¼ cup Light Brown Sugar, lightly packed
04 - ¼ cup Unsweetened Cocoa Powder
05 - ½ teaspoon Baking Powder
06 - ½ teaspoon Baking Soda
07 - ⅛ teaspoon Salt
08 - 1 Large Egg
09 - ¼ cup Milk (any type)
10 - 2 tablespoon Vegetable Oil
11 - ½ teaspoon Vanilla Extract
12 - 2 tablespoon Hot Water
13 - 1 oz Dark Chocolate, melted (optional)
14 - ½ teaspoon Espresso Powder, dissolved in hot water (optional)
15 - ½ cup Rainbow Jimmies for garnish (optional)

→ Milk Chocolate Frosting

16 - 2.5 oz Milk Chocolate Chips
17 - 6 tablespoon Unsalted Butter, room temperature
18 - ⅓ cup Sifted Powdered Sugar
19 - ¼ cup Unsweetened Cocoa Powder
20 - ⅛ teaspoon Salt
21 - 2 tablespoon Light Corn Syrup
22 - 1 teaspoon Vanilla Extract

# Instructions:

01 - Adjust oven rack to the 2nd level position (just above center) and preheat to 350ºF. Generously spray a 6-inch cake pan with flour-based baking spray or grease and flour. Optionally, add a 6-inch parchment paper circle to the bottom of the pan.
02 - In a microwaveable bowl, melt the dark chocolate in 30-45 second increments until smooth and creamy. Set aside to cool slightly.
03 - In a small mixing bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt. Set aside.
04 - In a separate medium-size mixing bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and hot water with dissolved espresso powder (if using).
05 - Incorporate the melted chocolate into the wet ingredients mixture.
06 - Add the dry ingredients to the wet ingredients and whisk until just combined. Be careful not to over mix the batter.
07 - Pour the batter into the prepared cake pan and bake for 25-28 minutes at 350ºF or until an inserted toothpick comes out clean.
08 - Allow cake to cool in the pan for 10 minutes before inverting onto a wire cooling rack to cool completely.
09 - In a microwaveable bowl, melt the milk chocolate chips in 30-45 second increments until smooth and creamy. Set aside to cool slightly.
10 - Using a hand mixer or stand mixer fitted with a paddle attachment, mix the butter, sifted powdered sugar, cocoa powder, and salt on medium speed until well blended. Scrape down the sides of the bowl as needed.
11 - Add the corn syrup, vanilla extract, and melted chocolate to the mixture, and mix until the frosting is well blended and smooth in texture.
12 - Once the cake is completely cooled, frost it with the milk chocolate frosting and top with rainbow jimmies if desired.

# Notes:

01 - This small 6-inch chocolate cake is perfect for intimate gatherings or when you want just enough cake without leftovers.
02 - The espresso powder enhances the chocolate flavor without adding coffee taste.
03 - For a simpler presentation, dust with powdered sugar instead of frosting.

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