Saturday, February 23, 2008
Happy 25th Birthday Rich!
Sadly, he is under the weather for his birthday, but that didn't stop him from eating some cake!! This cake is actually made for only 2 people. They are baked in 14.5 oz cans (soup, fruit, vegetable cans) that are washed out and sprayed with non-stick cooking spray. Take a piece of parchment paper and cut it to fit the bottom of the can before pouring in the batter. It's a great way to eat cake and make sure there isn't any left over to snack on!!!
1/4 c plus 2 T all purpose flour
3 T buttermilk
yolk of 1 large egg
1/2 t vanilla
3 T butter, melted and cooled
2 T unsweetened cocoa powder
1/8 t baking soda
1/8 t salt
1/3 c sugar
Place a rack in the center of the oven and preheat the oven to 325.
Grease the insides of the cans and lightly dust with flour, tapping out the excess. Place the cans on a baking sheet.
Combine the buttermilk, egg yolk, & vanilla in a bowl, and whisk to mix. Gradually pour the melted butter into the buttermilk mixture, whisking constantly.
Sift the flour, cocoa powder, baking soda, & salt in a medium bowl. 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 cans, dividing evenly. Bake cake until a toothpick inserted into the center comes out clean, 25-30 minutes.
remove the baking sheet from the oven and cool for 15 minutes. run a thin sharp knife around the inside of the can and invert them to release the cakes. Turn the cakes right side up let cool completely.
To frost, cut each cake in half horizontally. Spread a layer of icing on one side of the cake, then stack the other half on top of it. Frost the sides and top of the cake.
Use your favorite icing recipe or...
Double Chocolate Sour Cream Frosting:
6 oz milk chocolate
3 oz bittersweet or semisweet chocolate
1/4 c plus 3 T sour cream (room temp)
1/2 t vanilla
Place chocolate in a medium microwave bowl and microwave on high 2 to 2 & 1/2 m.
Let chocolate mixture cool for 5 min; then add the sour cream, vanilla, salt and whisk to blend well. let frosting cool to room temp, stirring occasionally. spread on cake..
Warning: This is incredibly chocolate-y!
Check out this great book by Debby Maugans Nakos "Small Batch Baking"