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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For 1 Or 2 Desserts Eggs Dairy American Oven Refrigerator Dinner Party Holiday Event Romantic Vegetarian Cakes Chocolate Dietary Cake Fillings And Frostings Valentines Day Novelty Taste Mood Equipment Number Of Servings Presentation Served Cold

Chocolate Birthday Cake And Double Chocolate Sour Cream Frosting

This makes 2 little miniature cakes, using 14-15 ounce metal cans as pans. i haven't tried this yet, but hope to soon. from small-batch baking by debby maugans nakos.

Steps

Preheat the oven to 325f.
Grease and flour the insides of two 14-14.
5 ounce cans.
Place the cans on a baking sheet , and set aside.
Whisk the buttermilk , egg yolk , and vanilla together in a small bowl.
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.
Add sugar , and then whisk to blend well.
Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
Divide the batter between the prepared cans.
Bake the cakes until a toothpick inserted into the center comes out clean , 25 to 30 minutes.
Place the cans to a wire rack to cool for 15 minutes.
Run a 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.
Meanwhile , make the frosting: place chocolate in the top of a double boiler set over simmering water , and heat , stirring occasionally , until me.

Ingredients

all-purpose flour, buttermilk, egg yolk, vanilla extract, unsalted butter, unsweetened cocoa powder, baking soda, salt, sugar, milk chocolate, bittersweet chocolate, sour cream