Recipe by Gabo
From "Small Batch Baking". The little cakes in this book are so cute! *Time is estimated, and does not include time that the cream needs to chill, or that the cakes need to cool.
Top Review by Maryland Jim
This is a neat recipe. First, I must admit that I did not make the icing as stated because I didn't have any heavy cream so I used a store bought icing (sorry). But the cake came out great. Made for PAC 2010
- 1 tablespoon unsalted butter, cut into pieces, at room temperature, plus more for greasing the cans
- 1⁄2 cup all-purpose flour, sifted, plus more for flouring the cans
- 1 ounce good-quality white chocolate, finely chopped
- 1⁄4 cup boiling water
- 2 tablespoons sour cream, at room temperature
- 1 large egg yolk
- 1⁄2 teaspoon pure vanilla extract
- 1⁄3 cup sugar
- 1⁄8 teaspoon baking soda
- 1⁄8 teaspoon salt
- heavy cream (whipping cream)
- 2 ounces good-quality white chocolate, finely chopped
- 1⁄2 teaspoon pure vanilla extract
Directions See How It's Made
- For the Cans:.
- I used cans from pork and beans. Make sure you have a clean edge where you opened it (so you don't cut your hands). Before using the cans for baking, remove the wrapper and put them through the dishwasher once. They should be good to use after that.
- For Cakes:.
- Place a rack in the center of the oven and preheat the oven to 350°F.
- Grease the insides of the cans and lightly dust them with flour, tapping out the excess. Place the cans on a baking sheet for easier handling, and set aside.
- Place the white chocolate in a small microwave-safe bowl and microwave on medium power until melted, about 1 minute. Let the white chocolate cool to lukewarm.
- Place the butter in a small microwave safe bowl and microwave on medium power until it melts, about 30 seconds. Let the boiling water cool slightly. Add it to the bowl and whisk to blend. Add the sour cream, egg yolk, and vanilla, and whisk to combine.
- Place the flour, sugar, baking soda and salt in a medium-sized mixing bowl and whisk to blend well. Add the sour cream mixutre and the melted white chocolate, and whisk until blended and smooth.
- Spoon the batter into the prepared cans, dividing it evenly between them. Bake the cakes until a tooth pick inserted into the center of one comes out clean, about 30 minutes.
- Remove the baking sheet from the oven and transfer the cans to a wire rack to cool for 15 minutes. Then run a thin, sharp knife around the edge of each can and invert them to release the cakes. Place the cakes upright on the rack and let them cool completely.
- For the Frosting:.
- (My edit: It should be 2/3 cup whipping cream for the frosting. I don't know why it won't show up on the ingredients).
- Place the cream in a 2 cup microwave safe bowl and microwave on high power until just boiling, about 1 1/2 minutes. Add the white chocolate and whisk until it melts and the mixture is smooth. Let cool; then cover and refrigerate until well chilled, 3 to 4 hours. (The frosting can be prepared up to this point 1 day ahead.).
- Add the vanilla to the cream mixture and beat with hand-held mixer on high speed until firm peaks form, about 2 minuets. Use immediately.
- To assemble:.
- To frost the cakes, cut each in half horizontally. Spread a layer of the White Chocolate Cream Frosting about 1/4 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. (The cakes can be stored in an airtight container in the refrigerator for up to 2 days before serving.).