Chocolate Cake for Two
When you still want a homemade layer cake without tons of dangerous leftovers begging to be devoured, make this Chocolate Cake for Two.
Servings: 2
Ingredients
For the Chocolate Cake
- ½ cup all-purpose flour
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ teas baking soda
- ¼ teas baking powder
- pinch salt
- ⅓ cup sour cream
- 1 large egg
- 3 tablespoon canola oil
- ½ teas vanilla extract
- 3 tablespoon coffee or hot water
For the Fudge Frosting
- ½ cup unsalted butter, softened
- 1 ½ to 2 cups confectioners' sugar sifted
- 3 tablespoon unsweetened cocoa powder
- ½ teas vanilla extract
- 1 to 2 tablespoon milk or hot coffee
Instructions
To Make the Cake
- Preheat oven to 350°F. Grease and flour one 6-inch cake pan.
- In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate bowl or liquid measuring cup, stir together the sour cream, egg, oil, and vanilla.
- Create a well in the center of the dry ingredients and pour in the egg mixture. Stir the batter until combined. Pour in the coffee and mix until smooth.
- Tip the batter into the prepared pan and bake for 24 to 28 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cake on a wire rack for 10 to 15 minutes before removing it from the pan. Continue to cool completely before filling or frosting the cake.
To Make the Frosting
- Using a hand or stand mixer, cream the butter until soft and smooth. Stop the mixer and add in 1 ½ cups of powdered sugar and cocoa powder. Turn the mixer back on low speed and mix until the dry ingredients are incorporated. Add the milk, vanilla, and salt then turn up the speed and mix on medium-high until smooth and fluffy, 2 to 4 minutes.
- Add more sugar and/or milk until the desired consistency is achieved. The fudge frosting should be soft and silky but not runny.
Notes
Serve cake at room temperature. Leftover may be stored covered at room temperature overnight or up to 3 days in the refrigerator.