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