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This makes 2 little miniature cakes, using 14-15 ounce metal cans as pans. I haven't tried this yet, but hope to soon. From Small-Batch Baking by Debby Maugans Nakos.
- 1⁄4 cup all-purpose flour, plus
- 2 tablespoons all-purpose flour
- 3 tablespoons buttermilk
- 1 egg yolk
- 1⁄2 teaspoon vanilla extract
- 3 tablespoons unsalted butter, melted and cooled
- 2 tablespoons unsweetened cocoa powder
- 1⁄8 teaspoon baking soda
- 1⁄8 teaspoon salt
- 1⁄3 cup sugar
Frosting (Makes 1 cup)
- 6 ounces milk chocolate, finely chopped (1 cup)
- 3 ounces bittersweet chocolate (1/2 cup) or 3 ounces semisweet chocolate, finely chopped (1/2 cup)
- 1⁄4 cup sour cream, plus
- 3 tablespoons sour cream, at room temperature
- 1 pinch salt
- Preheat the oven to 325°F.
- Grease and flour the insides of two 14-14.5 ounce cans.
- Place the cans on a baking sheet, and set aside.
- Whisk the buttermilk, egg yolk, and vanilla together in a small bowl.
- Gradually pour the melted butter into the buttermilk mixture, whisking constantly.
- Sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl; add sugar, and then whisk to blend well.
- Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
- Divide the batter between the prepared cans.
- Bake the cakes until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Place the cans to a wire rack to cool for 15 minutes.
- Run a knife around the edge of each can and invert them to release the cakes.
- Turn the cakes upright and let them cool completely on the rack.
- Meanwhile, make the frosting: Place chocolate in the top of a double boiler set over simmering water, and heat, stirring occasionally, until melted. (May also do this in the microwave.).
- Let the chocolate mixture cool for 5 minutes. Then add the sour cream, vanilla, and salt, and whisk to blend well.
- Let the frosting cool to room temperature, stirring it occasionally.
- When frosting and cakes have cooled, cut each cake in half horizontally.
- Spread a layer of frosting about 1/2 inch thick on the cut side of one cake half, then stack the other half on top of it.
- Frost the top and sides of the cake.
- Repeat with the remaining cake and frosting.
- Store the cakes in the refrigerator in an airtight container, bringing them back to room temperature before serving.