Would you like to meet my newest kitchen acquisitions?
Would you find me weird(er) if I called them my new friends? Seriously. I don’t know why I didn’t think of this before. What I love about these 6″ cake rounds is that I can make a mini cake. One that’s appropriately sized for, you know, two people, without going overboard.
Does the picture do justice to the size of the cake? You can reference that 2-cup measuring cup in the background for scale. Are you picking up the cute vibes?
Did you ever read Matilda by Roald Dahl? Doesn’t this cake remind you of the chocolate cake that Miss Trunchbull made Bruce Bogtrotter eat in front of the entire school? That’s what I always think of with chocolate cake. Especially really chocolatey chocolate cakes like this one.
Buttermilk Chocolate Cake (adapted from Darina Allen’s Forgotten Skills of Cooking for two 6″ rounds)
Yum Factor: Alex – 8.9, Jessalyn – 8
Note: Alex recommends serving with a nice big glass of milk. Jessalyn concurs.
1. Preheat oven to 350F. Lightly butter and flour two 6″ cake pans.
– 1 cup cake flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– small pinch salt
– 1/4 cup cocoa powder
2. Sift together into mixing bowl.
– 3/4 cup sugar
– 4 tablespoons softened butter
– 1/2 cup buttermilk
– 3/4 teaspoon vanilla extract
3. Add to dry ingredients. Mix on low speed for 2-3 minutes.
– 1 egg
4. Add egg to mixing bowl. Mix for another 2-3 minutes. Then pour batter into prepared cake pans and bake at 350F for 20-25 minutes, or until the edges are just starting to pull away from the sides of the pan.
5. Remove to a cooling rack to cool in pans for a few minutes, then turn the cakes out onto the cooling rack.
– handful semisweet chocolate chips
– 1/4 to 1/2 cup heavy cream
6. Combine in microwave safe cup. Heat in 30 second intervals, stirring in between each zap, about 3 times or until melted and thickened. When cake is cool, use this glaze to sandwich the layers and drizzle over the top.
So, the next time you have some buttermilk lying around, consider making this cake. I basically cut Darina’s recipe in half (and hers was enough for a 3-layer cake using 7″ rounds), so use your judgment based on the ingredients you have available and the size of cake pans you have (a handy equivalents guide here and here). We’re certainly enjoying our sweet treat. Sometimes you just need a little bit of chocolate, don’cha?