Small Valentine's Chocolate Cake (Print Version)

# Ingredients:

→ Cake Base

01 - 1/2 cup (63g) all-purpose flour, spooned & leveled
02 - 1/4 cup (21g) unsweetened natural cocoa powder
03 - 1/4 teaspoon baking soda
04 - 1/2 teaspoon espresso powder (optional)
05 - 1/4 teaspoon salt
06 - 1/4 cup (60ml) vegetable oil
07 - 1/2 cup (100g) granulated sugar
08 - 1 large egg, at room temperature
09 - 1/2 teaspoon pure vanilla extract
10 - 1/4 cup (60ml) buttermilk, at room temperature

→ Chocolate Ganache

11 - 4 ounces (113g) quality semi-sweet chocolate, finely chopped
12 - 1/2 cup (120ml) heavy cream

→ Optional Garnish

13 - Fresh raspberries
14 - Fresh mint leaves
15 - Sprinkles

# Instructions:

01 - Preheat oven to 350°F (177°C). Grease a 6-inch round cake pan, line with parchment paper, then grease the paper
02 - Whisk together flour, cocoa powder, baking soda, espresso powder, and salt in a large bowl
03 - Whisk oil, sugar, egg, vanilla, and buttermilk until combined in a medium bowl. Pour into dry ingredients and whisk until smooth
04 - Pour batter into prepared pan and bake 27-30 minutes until a toothpick comes out clean. Cool completely on wire rack
05 - Pour heated cream over chopped chocolate. Let sit 2-3 minutes, then stir until smooth. Cool 30-60 minutes until thickened
06 - Spread or pipe ganache on cooled cake. Add optional garnishes like raspberries, mint, or sprinkles

# Notes:

01 - Natural cocoa powder works best, avoid dutch-process cocoa
02 - Espresso powder enhances chocolate flavor without adding coffee taste
03 - Ganache can be whipped after cooling for a fluffier texture

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