Easy Small Chocolate Cake Recipe Mini Indulgence

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 6-inch round cake pan, or line the bottom with parchment paper.
2. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the egg, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
8. Place the chopped chocolate in a heatproof bowl.
9. In a small saucepan, heat the heavy cream and butter over medium heat until simmering.
10. Pour the hot cream mixture over the chocolate and let it sit for 1 minute to melt the chocolate.
11. Stir the chocolate and cream until smooth and glossy.
12. Pour the ganache over the cooled cake, allowing it to drip down the sides.
13. Let the ganache set slightly before slicing and serving.