Small-Batch Baking is how to have your cake, and eat it all too. It's baking a plate of cookies (not 4 dozen) to greet the kids when they come home from school, or a few muffins (not 12) when that's all you need for Sunday brunch. It's for the perfect tart to end a small, romantic dinner--or the indulgence of a one-bowl dessert just for you (Honey Apple Oatmeal Crisp, anyone?). Most of all, it's to bring home the joy of baking, when home is just the two of you -
My quest for a chocolate layer cake recipe that would yield moist, soft cake with a lingering buttery, chocolate flavor ended when I found this one. It isn’t fancy - it’s just the best in its class. The frosting is made from a blend of milk and bittersweet chocolates; the better quality the chocolate, the richer the frosting will taste. These are just right for an intimate celebration of a loved one’s birthday.
Makes 2 cakes; serves 2
Unsalted butter, at room temperature, for greasing the cans
1/4 cup plus 2 tablespoons all-purpose flour, plus more for flouring the cans
Place a rack in the center of the oven and preheat the oven to 325 degrees 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.
Combine the buttermilk, egg yolk, and vanilla in a small bowl, and whisk to mix. 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, and then whisk to blend well. Add the sugar and whisk to combine. Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
Spoon the batter into the prepared cans, dividing it evenly between them. Bake the cakes until a toothpick inserted into the center of one comes out clean, 25 to 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. Turn the cakes upright and let them cool completely on the rack.
To frost the cakes, cut each cake in half horizontally. Spread a layer of Double Chocolate Sour Cream 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. (The cakes can be stored in an airtight container in the refrigerator for up to 1 day. Let them stand at room temperature for 2 hours before serving.)
This frosting is like a slather of soft fudge. I like this balance of milk and bittersweet chocolates, but you can play around with the proportions, using more bittersweet than milk or, if you prefer, all of one type. The surprising addition of sour cream provides a tangy flavor balance and makes the chocolate creamy as it sets.
1/4 cup plus 3 tablespoons sour cream, at room temperture
1/2 teaspoon pure vanilla extract
Pinch of salt
Place both chocolates in the top of a double boiler set over simmering water, and heat, stirring occasionally, until they melt. (Or place the chocolates in a medium- size microwave-safe bowl and microwave on high power until glossy, 2 to 2 1/2 minutes, rotating the bowl after 1 1/2 minutes.)
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 it is cool, it should be thick enough to spread. (If not, refrigerate for a few minutes to thicken.) Use immediately.
