I love 8-inch cakes. They look so cute and tiny, but because they are so small, when everyone gets their piece, there's not much left for me to eat and get fat. I like that. And because the cakes get eaten so quickly, no one gets tired of their tastes and they all want more. I have to thank Nigella Lawson for all this, because the main reason I bought (well, requested it for Valentine's day :D) the 8-inch pan was because of her Old Fashioned Chocolate Cake. And I haven't looked back since.
Every time I open the Martha Stewart Food page, there is the ''Luscious Layer Cakes'' slideshow right before my eyes. Every time. But, since I don't really want to eat one stick of butter every day, I didn't choose a ''luscious layer cake'' after all, but I went through the chocolate cakes slideshow. And there I found this tiny chocolate cake, which, as the name already tells you, is really easy to make. Nom nom.
Easy Chocolate Cake (from Martha Stewart)
3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
3/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream
- Preheat oven to 350 degrees (175 C). Butter an 8-inch round cake pan; line bottom with wax paper. Butter paper, dust with cocoa powder, tapping out excess; set aside.
- In a medium bowl, sift together cocoa, flour, baking powder and salt, set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time, then beat in vanilla. Reduce speed to low. Add flour mixture alternating with sour cream, starting and ending with the flour mixture.
- Spread batter into prepared pan. Tap pan firmly on countertop several times to force out large air bubbles. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Remove from oven. Cool 10 minutes in pan, then invert onto a wire rack to cool completely (bottom side up). Set rack over a rimmed baking sheet. Pour glaze over, spread gently to coat entirely. Let stand until set. Garnish with chocolate shavings. Serve with whipped cream.
4 ounces coarsely chopped semisweet chocolate
1/2 cup heavy cream
Place chocolate in a medium bowl. In a small saucepan, bring cream to a boil. Pour over chocolate; whisk until smooth. Let cool until thick yet pourable, 2 to 3 minutes.
Ah, Martha. Another perfect recipe. Nom. This cake tastes fantastic! It's really dense and chocolate-y. Of course, as usual, my glaze wasn't actually a glaze, more like a spread. It didn't look as flawless as the cake in the picture, so I covered it in nonpareils. And, when I cut it, I realized that I forgot to tap the pan on the counter, so there were some air bubbles inside the cake. But still, the taste was perfect, not too sweet, a bit of bitterness and the nonpareils on top just a bit sweeter... ahh, I want more of it. NOW.
Approximate cost: 4 €