Small Chocolate Cake

small-batch-chocolate-cake

Sometimes I think I am the only Muslim creating small batch recipes since everyone has such large families, especially Saudis, but there is only three of us and I have had to learn how to scale down most things especially when it comes to desserts. We love chocolate cake, but a two level normal size is just too much for us. Last Summer I bought a few 8-inch cake pans that are usually used for the top small level on a wedding cake and it has been the best size for us. It makes the perfect small cake and everyone can still have up to 3 slices if they want.

I sit down this morning and wrote this recipe and was happy when I pulled it out of the oven and it looked perfect. I was even happier when my son said this was the best cake he had ever had, win! I added some crushed almonds on the top to make it look a bit prettier, plus nuts make everything taste better.

cake:
1/4 cup softened butter
2/3 cup white sugar
1 small egg
1/3 cups milk
1/4 cup plain yogurt
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
Pinch baking soda
Pinch salt

frosting:
1 cup powdered sugar
1/4 cup unsweetened cocoa powder
3 tablespoons softened butter
3 tablespoons milk
Crushed almonds

1. In a large mixing bowl, add butter, sugar and egg. With an electric mixer, mix well. Add yogurt, cocoa powder, baking soda, salt and milk, mix. Then add flour, combining well.

2. Preheat oven to 350F. Grease an 8-inch round baking dish, then carefully pour batter into pan making sure batter is level. Bake for 20 minutes or until a toothpick comes up clean. Allow to thoroughly cool.

3. Meanwhile, in a large mixing bowl, add powdered sugar, cocoa powder, butter and milk and mix well with an electric mixer, sit aside. In a food processor, add some whole almonds and pulse to crush, but not ground

4. After cake has completely cooled, carefully frost the top and side. Sprinkle top with crushed almonds.

Yields: 1 8-inch round cake

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