Have you ever wondered if you could bake just a small cake to serve a couple of portions or just to indulge yourself? Well, if you get 6-inch cake pans, this is possible. For me, it’s hard to make big cakes because we are just 2 people at home and we don’t know a lot of people where we live now (comparing to where we lived before, I had people to share my treats all the time). So guess what… 6 inch cakes are the new thing for this Summer for sure.

 The cake is moist but keeps a nice crumb in each bite. The dulce de leche is the perfect partner for this chocolate cake. If you do not have a mixer at home, don’t worry because you can make this cake in a bowl with a whisk and a spatula.

Let’s start with the recipe and if you would like to see how I made this cake, don’t forget to visit me on Instagram @pastry_tales

Yield 2 – 6-inch round cake pans.

Ingredients

For the Cake

1 cup all-purpose flour

1 cup white granulated sugar

6 tablespoons of cacao powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup milk at room temperature, use any type of milk you prefer

1/4 cup vegetable oil

1 large egg at room temperature

1 teaspoon pure vanilla extract

1/3 cup hot coffee

For the filling and light frosting

1 can dulce de leche

If you can’t find dulce de leche, make your own. You will find how to make your own in many recipes I have posted on my blog.

To decorate

Sprinkles

Instructions

Preheat oven to 350 F.

Butter two 6-inch round cake pans. Line with parchment paper and then grease both pans.

For the cake

1.- Sift flour, sugar, cocoa powder, baking soda, baking powder and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low until combined.

2.- In another bowl, combine milk, oil, egg and vanilla.

3.- With the mixer on low, slowly add the wet ingredients to the dry. Then, add the coffee and stir just to combine. Remember to scrap the bottom of the bowl with a rubber spatula. Pour batter into prepared pans and bake for about 25-30 minutes or until a toothpick inserted to the middle of the cakes come out clean. Cool completely.

Note: You can mix just using a whisk and a spatula. Using a mixer is optional.

For the filling and frosting

1.- When your cake layers are all cooled down, grab a serrated knife and trim the top parts of both cakes. We want even tops and not domes.

2.- Place one layer on top of your favorite platter and spread half can of dulce de leche. Place the other cake layer on top and press slightly. Cover the top and sides of your cake with the other half of dulce de leche. The sides won’t be perfect, it will have a “naked” cake kind of look.

3.- Decorate with sprinkles.

Enjoy!