This recipe serves several purposes: I wanted to find the (currently missing)
recipe that my mother and Victoria’s grandmother used for her chocolate
cake. We all loved that recipe and boy
do we need it back! This one came pretty
close and it makes a light, chocolate-y cake that is even tasty without
icing. Of course, we’ll offer you the
full deal here.
I really wanted the recipe in time for Mother’s Day as there
would be several mothers there and no one around beside them who makes
cakes.
We needed to take one of the cakes to my mother-in-law and
Victoria’s other grandmother who has a lot of trouble getting out from her
nursing home these days.
Finally, I wanted to try out the four 3-inch cake pans I
bought while on a ‘girls’ day in our village last year with my good friend, Linda
Wiken/Erika Chase. Linda asked me recently
how many cake pans I own. The answer is ‘too many’, but never mind. Call it a weakness.
I bought these 3-inch ones after seeing a feature in our
newspaper about a chef who creates 3-inch cakes. Then I couldn’t find any recipes for that
size. There has been a certain amount of
experimenting with recipes to get things right including how much batter in
each pan and how long to cook the smaller but higher cakes. Any cake recipe will do, if you can live with
having a bit left over. This cake made
four 3-inch cakes and the leftover batter went into a six-inch cake pan to make
a small snack cake, that vanished almost instantly. So no photo.
The recipe is based on the amount for a 2-layer cake so you can just use
two nine-inch round pans if you don’t have the small ones. It will taste just
as good. Increase by 50 % and use a
third pan if you want to be quite grand.
Ingredients
2 cups
all-purpose flour
2 cups
granulated sugar
1 cup unsweetened
cocoa powder, sifted (you’ll be glad you did this!)
2 teaspoons
baking soda
1 teaspoon
baking powder
1 teaspoon
salt
3 extra-large
eggs, room temperature
1 cup sour
cream
2 teaspoons
lemon juice
1 cup warm
water
1/3 cup
vegetable oil
1 1/4
teaspoons vanilla extract
¼ teaspoon
almond extract
Plus: 1
recipe of your favorite icing. We used mocha butter cream.
Directions
Preheat oven
to 350 degrees. Our cakes have been
turning out much better since we invested in an oven thermometer. Turns out it was running about 25 degrees F
less than it was set for!
Butter pans,
dust with sifted cocoa to avoid showing flour on sides. Also gives a bit more
flavor to cake.
Mix together
flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer
using a low speed until combined.
Add eggs,
sour cream, lemon, warm water, oil, vanilla and almond extract. Beat on a
medium speed until smooth. This should take just a couple of minutes.
Divide batter
among the four 3-inch pans filling just over half full. Pour remainder into a greased small cake pan
for a little snack cake.
Bake for at
350 F for 30-35 minutes for nine-inch layers.
Or 40 to 45 for small cakes because they are higher. Use a tester to be sure.
Cool on wire
racks for 15 minutes and then turn out the cakes onto the racks and allow to
cool completely. Flip over and transfer
to a plate. You can freeze these to use
later or frost and serve. We like to
split them in half: they cut into two or three layers beautifully.
We have
tried fancying them up in a couple of ways: first with the mocha buttercream
and second with a good soaking of your favorite liqueur between layers and then slathering
with sweetened whipped cream and a bit of grated chocolate.
This is a particularly good choice if you
have frozen cakes and unexpected company because it doesn’t take long to whip
the cream. Then you’re a bit of hero.
We loved them
both ways and found they could be one cake for a serious cake eater or split
between a couple or split four ways for some dainty eaters. Lots of choices.
In case you don't know, Victoria Abbott is a collaboration between Mary Jane Maffini and her daughter Victoria. Together we write the book collector mysteries. We think that reading them is like taking a lovely trip to a mysterious place where books are everything and, yes, murder happens and great meals are served and some relatives are not to be trusted. Of course, justice prevails in the end. You see? You can have your cake and eat it too.
We like to think our book collector mysteries are fun, easy to read and surprising too! Maybe they even have layers! All five titles are available in print, e-book and audio format. Don't miss out.
.
Get in on more fun with our email newsletter. All you need to do to get on the list is ask
us RIGHT HERE
Here are some of MJ's books: set in Canada's capital with feisty lawyer Camilla MacPhee. Trust me, Jordan doesn't have a monopoly on unusual family and friends. This series is very well priced now in e-books, but also available in print.
We’re also on Facebook and love to hear from you. Click to link to Mary Jane MaffiniHere are some of MJ's books: set in Canada's capital with feisty lawyer Camilla MacPhee. Trust me, Jordan doesn't have a monopoly on unusual family and friends. This series is very well priced now in e-books, but also available in print.
and Victoria Abbott
These look so cute. Thanks for sharing! My sister and I are picking out a dessert for Sunday right now by email. :) Heather
ReplyDeleteEnjoy tomorrow, Heather! Hugs.
DeleteWhy am I drooling? I just ate breakfast. These are so cute! Love the small cake idea since there are only the two of us at home.
ReplyDeleteThe small ones really work for a couple, Sheila! Hugs. MJ
DeleteNow I need to go buy some of the mini cake pans!!! I have as small as 5-inch pans and as large as 16-inch pans but have somehow overlooked the smaller ones. Can you tell I collect cake pans too? Thanks for such a delicious recipe...chocolate is always a favorite :)
ReplyDeleteI can't stop myself buying them. Glad I'm not alone! Hugs.
DeleteI love the idea of a 3-inch cake pan, if they can produce such beautiful mini-cakes as these. They look absolutely scrumptious!
ReplyDeleteThanks, Celia! I am quite in love with them. Glad you came by! MJ
DeleteWhat great fun!
ReplyDeleteSplit between 4 people?! I don't think so!
You might like the book, Small-Batch Baking by Debby Maugans Nakos.
Well, we did make four of them! A variation for all appetites. Hugs. MJ
DeleteOh, my goodness, I could inhale that little chocolate cake! One of my favorite bakeries in NYC is the Little Pie Company, which also serves mini cakes, and I've got my own mini pan so I'm set for your chocolate heaven. Thanks for sharing the recipe and have a beautiful Mother's Day, Mary Jane and Victoria! xoxo - Cleo
ReplyDeleteThanks, Cleo! Hope you have fun with them too. Enjoy the weekend! I hope to visit the Little Pie Company one of these days. Hugs.
DeleteMmmm ..... this reminds me of my Mum's recipe for "Sour Cream Chocolate Cake" but we have never had the cute little pans; have to remedy that! Thanks MJ and Victoria
ReplyDeletefrom the ever-anonymous Nancy R
oooh! <3 looks like delicious fun!
ReplyDeleteSomething my mom would definitely enjoy, thank you!
ReplyDeleteSounds delicious try you ilk make it!
ReplyDelete