I have this wonderful baking book called Small-Batch Baking that has recipes for 1-2 servings of cakes, cupcakes, cookies, pies, tarts, cheesecakes, etc. I've owned it for years and have made many different recipes from it and they've all been delicious. In fact, I've recommended it to many people, and they've all loved this book.
Special equipment will be required to make these cakes, but it's simple and inexpensive to get. You'll need two 14 or 14.5 ounce soup cans with the top cut off using a can opener; additionally, remove the label and wash throughly. The other option is buying small cake pans from Michael's or other craft store. These cake pans can be found here.
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| Cake Ingredients |
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Frosting Ingredients |
Cake Ingredients
1 tbsp unsalted butter, at room temperature
1/2 cup all-purpose flour
1 ounce of good-quality white chocolate, finely chopped
1/4 cup boiling water, slightly cooled
2 tbsp sour cream, at room temperature
1 yolk of a large egg
1/2 tsp pure vanilla extract
1/3 cup sugar
1/8 tsp baking soda (this is a pinch if you have those types of measuring spoons)
1/8 tsp kosher salt
Frosting Ingredients
Frosting Ingredients
1/4 cup heavy whipping cream
3 T unsalted butter
2 T sugar
1/8 tsp salt
2 ounces semisweet chocolate finely chopped
1/2 tsp pure vanilla extract
3 T unsalted butter
2 T sugar
1/8 tsp salt
2 ounces semisweet chocolate finely chopped
1/2 tsp pure vanilla extract
Directions
1. Preheat the oven to 350 F and grease and flour the pans. Tap out any excess flour from the pans and set aside.
2. Microwave the white chocolate on medium power, for about 1 minute, until melted. Cool until lukewarm.
3. Melt the butter in the microwave for about 30 seconds on medium power in a small bowl.
4. Add the boiled water to the butter and whisk to blend.
5. Then add the sour cream, egg yolk, and vanilla; whisk to combine.
6. Whisk the flour, sugar, baking soda, and salt in a medium sized bowl. Add the liquid mixture and the melted chocolate to the flour and mix until blended and smooth.
7. Evenly divide the batter between your pans and place on a cookie sheet; bake for ~30 minutes, until a toothpick inserted comes out clean.
8. Cool on a cooling rack for 15 minutes; then invert onto cooling racks and allow to cool completely.
9. Meanwhile, make the frosting by bringing the cream, butter, sugar, and salt to a simmer over medium heat in a heavy medium saucepan. Stir until the sugar dissolves and the butter melts.
10. Remove from the heat and add the chocolate, whisking until the chocolate is melted and smooth; then add the vanilla. The frosting should be chilled until it is thick enough to spread (1 1/2 to 2 hours in the fridge).
11. If using the soup cans for baking, cut each cake in half horizontally and frost as desired.
Enjoy!
9. Meanwhile, make the frosting by bringing the cream, butter, sugar, and salt to a simmer over medium heat in a heavy medium saucepan. Stir until the sugar dissolves and the butter melts.
10. Remove from the heat and add the chocolate, whisking until the chocolate is melted and smooth; then add the vanilla. The frosting should be chilled until it is thick enough to spread (1 1/2 to 2 hours in the fridge).
11. If using the soup cans for baking, cut each cake in half horizontally and frost as desired.
Enjoy!
