Mini Chocolate Cake Recipe for Two with Sour-Cream Chocolate Frosting
How many of you have made a great American layer cake in the past six months? Most of us are cooking for two (or a few). Two-layer cakes serve 12 or more, and even though most two-layer cakes freeze well, that’s just too many leftovers.
So, I took the classic one-layer, One-Bowl Chocolate Cake and scaled it down to serve two-ish (more like four!).
You can serve this chocolate cake for two-to-four recipe as a pretty, one-layer cake.
I know. Four is not two, and I’ve promised desserts for two. However, cakes are going to be the exception. My scaled-down cake recipes will serve four, as paring them down less than that gets into super-tricky, very-hair-splitting, not-really-worth-it territory.
You can refrigerate this cake up to 3 days, and leftovers freeze really well. And cake that serves four will have less leftovers than a cake that serves 12. Any problems?
You can use any frosting you like, but I suggest you use my Top-Quality Chocolate-Bar Chocolate-Sour Cream Frosting. It’s based on the classic Sour Cream Frosting, but instead of baking chocolate, use your favorite premium chocolate bar, even a flavored one, if you like. Cherry-Chocolate, Orange-Chocolate, Mint-Chocolate, Lemon-Pepper Chocolate – you get the idea. Note, however, that I suggest smooth chocolate bars (not those that are studded with nuts and cherries), because in this case, I prefer a smooth frosting.
My favorite? Milk Chocolate-Sour Cream Frosting, made with a top-quality milk chocolate bar. It’s rich and creamy and contrasts the dark chocolate cake beautifully. However, if you’re one of those people who only like dark chocolate, by all means, go for your favorite dark-chocolate bar. (But someday, please try it my way — if you use a top-quality milk chocolate bar, you might just find it revelatory.)
A few things you should know before you roll up your sleeves:
1. To make a small cake for two or four, you’re going to need a six-inch cake pan. There’s no way around it, I’m afraid. I’ve had great luck with this Fat Daddio 6-Inch Cake Pan that I recently purchased on Amazon.
2. The original One-Bowl Cake (on which this recipe is based) called for one egg. How do you divide one egg? You can either crack a large egg, beat it, and measure out 2 tablespoons; or, use a small egg, which is about 2 tablespoons. I just bought a dozen small eggs from a local farmer and plan on using these for my baking-for-two projects.
3. The cake will dome up a bit as it bakes. If you want a flat-topped cake, simply slice the dome off horizontally with a long serrated knife. Invert the cake on the plate so that the cut side is down (this makes it much easier to frost!).
4. The Top-Quality Chocolate-Bar Chocolate-Sour Cream Frosting recipe has a slight trick to it. Depending on the chocolate you use, you may need more powdered sugar. I find that when I make this with milk chocolate, I end up with a lot more liquid; hence, I need more powdered sugar. If I make it with dark chocolate, I have less liquid, so I need less powdered sugar. Just keep adding powdered sugar (as directed) until you get a frosting of spreading consistency. And it will be wonderful!
If the occasion calls for a layer cake, just cut the one layer in half and stack it.
Six-Inch Chocolate Cake for Two Recipe with Sour-Cream Chocolate Frosting
Ingredients
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup unsweetened cocoa powder (Dutch process, if you have it!)
• 1/4 teaspoon baking soda
• 1/8 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup plus 2 tablespoons milk
• 2 tablespoons plus 2 teaspoons cooking oil
• 1/2 teaspoon vanilla
• 1 small egg or 2 tablespoons beaten egg (from a larger egg)
• Top-Quality Chocolate-Bar Chocolate-Sour Cream Frosting (see recipe, below)
Instructions
1. Preheat oven to 350°F. Grease and flour a 6x2-inch round cake pan; set pan aside.
2. In a medium mixing bowl, stir together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add milk, oil, and vanilla (mixture may seem thick, but that's OK). Beat on low speed of an electric mixer until combined. Beat on medium speed for 2 minutes, scraping bowl occasionally. Add egg; beat 2 minutes more. Spread into prepared pan.
3. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes; remove cake from pan. Cool thoroughly on the rack. Frost cooled cake. Store frosted cake in the refrigerator.
For Frosting: In a small saucepan, melt 3 ounces of chocolate (use semisweet baking chocolate or chocolate chips, or your favorite high-quality chocolate bar) with 2 tablespoons butter over low heat, stirring often. Cool 5 minutes. Stir in 1/4 cup sour cream. Gradually add 1 1/4 cups powdered sugar, beating with a wooden spoon until smooth. Continue adding powdered sugar, 1/4 cup at a time, until frosting reaches spreading consistency.
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