Tiny Chocolate Cake with Chocolate Sour Cream Frosting

I know it is January and I should be eating cauliflower and kale…

I just really needed a slice of Chocolate Cake! I did, really I did!

I didn’t want to make a huge cake for just the two of us so I went to my favourite source for small recipes, Dessert For Two.

I have no doubt that you are all familiar with Christina’s amazing recipes but if not, GO LOOK AT HER SITE! NOW!

She makes all the best sweet treats, but she has tons of savory recipes too.

Anyway this cake, what can I say about this cake? Really just look at it, it is beautiful! It is moist and light and chocolaty. It is everything I want in a cake.

I don’t love super sweet icing so I found this sour cream based icing and it was perfect on this cake.

Nothing was too sweet it was just perfection!

What you need,

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For the Cake,

½ cup all-purpose flour

5 tbsp. cocoa powder

½ tsp. baking soda

½ cup granulated sugar

1/3 cup vegetable oil

1/3 cup sour cream

1 large egg, lightly beaten

½ tsp. vanilla

1 tbsp. warm coffee

For the Icing,

6 tbsp. butter

6 tbsp. sour cream

1 tsp. vanilla

½ cup cocoa powder

2 cups icing sugar

Heat the oven to 350 degrees. Line a 6 inch cake pan with parchment paper and spray liberally with non-stick cooking spray. I really like the PAM with Flour for any baked items!

In a medium sized bowl whisk together the flour, cocoa powder, baking soda and sugar.  Add the oil, sour cream, egg, vanilla and coffee. Whisk all the ingredients until totally combined.

Pour the batter into the prepared pan and tap it on the counter a couple times to make sure the batter is even and there are no air bubbles.

Bake the cake on the middle rack for 30-35 minutes, until the edges come away from the pan and a toothpick comes out with just moist crumbs.

Let the cake cook in the pan for 10 minutes. Then tip it out carefully onto a wire rack to cool completely.

Meanwhile you can make the icing. In a medium bowl combine the butter, sour cream and vanilla.  Sift in the cocoa powder and icing sugar. Using an electric hand mixer beat for 4-5 minutes until the icing is light and fluffy.

Once the cake is cool, slice the cake in half, if you want to make a layer cake, if not that is fine too.

Spread some icing onto the bottom layer then top with the second half and cover the whole thing in that creamy dreaming icing.

Stash the cake in the fridge until you are ready to stuff it in your face!

This cake is heaven. It perfectly satisfied my need for a slice of chocolate cake.

Plus it only has 4 pieces so you don’t have to feel too guilty about it‼

This would be the perfect little dessert for your Valentine’s Day sweet heart. Just toss some red or heart shaped sprinkles on top and voila! Valentine’s Day dessert!

Enjoy!

Jen

Cake recipe from Dessert For Two