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    You are in: Home / Recipes / Chocolate Birthday Cake and Double Chocolate Sour Cream Frosting Recipe
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    Chocolate Birthday Cake and Double Chocolate Sour Cream Frosting

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Vino Girl's Note:

    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.

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    Units: US | Metric


    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


    1. 1
      Preheat the oven to 325°F.
    2. 2
      Grease and flour the insides of two 14-14.5 ounce cans.
    3. 3
      Place the cans on a baking sheet, and set aside.
    4. 4
      Whisk the buttermilk, egg yolk, and vanilla together in a small bowl.
    5. 5
      Gradually pour the melted butter into the buttermilk mixture, whisking constantly.
    6. 6
      Sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl; add sugar, and then whisk to blend well.
    7. 7
      Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
    8. 8
      Divide the batter between the prepared cans.
    9. 9
      Bake the cakes until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
    10. 10
      Place the cans to a wire rack to cool for 15 minutes.
    11. 11
      Run a knife around the edge of each can and invert them to release the cakes.
    12. 12
      Turn the cakes upright and let them cool completely on the rack.
    13. 13
      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.).
    14. 14
      Let the chocolate mixture cool for 5 minutes. Then add the sour cream, vanilla, and salt, and whisk to blend well.
    15. 15
      Let the frosting cool to room temperature, stirring it occasionally.
    16. 16
      When frosting and cakes have cooled, cut each cake in half horizontally.
    17. 17
      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.
    18. 18
      Frost the top and sides of the cake.
    19. 19
      Repeat with the remaining cake and frosting.
    20. 20
      Store the cakes in the refrigerator in an airtight container, bringing them back to room temperature before serving.

    Ratings & Reviews:

    • on August 10, 2010


      I have made this several times, including as an individual cake for my daughter's first birthday. She loved it, and certainly made quite a mess with it. I haven't tried the frosting, since my family and I actually prefer cream cheese frosting on all cakes. It's a great cake, and I love the fact that we can make just the amount we need (although now my daughter is a bit older I have to figure out how to make 3 instead of 2).

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chocolate Birthday Cake and Double Chocolate Sour Cream Frosting

    Serving Size: 1 (290 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 969.8
    Calories from Fat 499
    Total Fat 55.5 g
    Saturated Fat 30.4 g
    Cholesterol 181.2 mg
    Sodium 424.8 mg
    Total Carbohydrate 107.8 g
    Dietary Fiber 5.3 g
    Sugars 78.5 g
    Protein 13.5 g

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