Thursday, December 22, 2011

Chocolate Cake with Vanilla Frosting for One.

If you...

Ever had an Easy Bake oven.

Wish you still had an Easy Bake oven.
Have small children that have an Easy Bake oven throw flour everywhere like to help you bake.

Like sprinkles. 
Like frosting. 

Like miniature things.

Want to Facebook "Ate a whole cake. Totally normal." 
Want to practice frosting a cake. Or use up leftover frosting. Or just put frosting in your face in general. 

Have a last-minute need to celebrate something. 
Had yourself A Day.

Consider cake a totally acceptable breakfast food.

Want to throw a pre-Christmas Eve Friday night party for one.  
Or put a candle in something and make wishes. 

Then this cake is for you! 
Like... only for you. 

Cuz it's tiny, duh.
I baked this mini cake for my dad's birthday the night before I moved to procrastinate packing since I would be missing his actual birthday. This meant the task of birthday cake-making would fall (unwillingly and with lots of grumbling and glares) to my mom... which, let's be real, means dropping off an order form at Baskin Robbins.  
P.S. His birthday's today! 
But my dad has a thing. And that thing is "chocolate cake with white frosting" every year without fail for his birthday, Father's Day, and, if he can get away with it, anytime in general that I bake a cake. The one time he tried to shake it up? I can't even deal. My mom made a red velvet cake and I think it scarred us for life, what with all the radioactive food dye in it and the cream cheese frosting (<-- not our favorite), since no one's eaten/asked for/thought about red velvet anything since then.  
So. Happy birthday, Daddy. I miss you, I love you, and I think you're the bestest Dad in the world. Enjoy your birthday sushi and birthday ice cream cake and birthday Kindle Fire and I'll be back to bug you tomorrow.
Chocolate Cake with Vanilla Frosting for One

1/4 cup all-purpose flour
1 tablespoon cocoa powder
1/4 cup granulated sugar
1/4 teaspoon kosher salt
1/4 teaspoon baking soda
1 large egg
2 tablespoons canola or vegetable oil
1/4 teaspoon vanilla extract
1/4 cup semisweet chocolate chips

Vanilla Frosting
2 1/2 tablespoons butter, softened
1 tablespoon shortening
1/4 teaspoon vanilla
Pinch of salt
1 cup powdered sugar
1 tablespoon milk

Preheat oven to 350°F. Remove paper label from a 12.5 ounce can, wash, completely dry, then spray with cooking spray. Set aside.

P.S. The original recipe used this can. It works perfectly. Trust.
Place flour, cocoa powder, sugar, salt, baking soda, egg, oil, and vanilla extract in a medium-sized mixing bowl. 

Melt chocolate chips in a small microwavable bowl in 30 seconds intervals, stirring in between until smooth. Pour into mixing bowl and whisk until well combined. 

Pour batter into prepared can and bake for 25-30 minutes or until baked through. Remove and loosen edges with a knife. Let cool for 10 minutes, then remove from can by flipping over firmly. Let cool completely, then cut in half length-wise.

To make frosting, beat together the softened butter and shortening until light and fluffy (I did this in my stand mixer with the paddle attachment, but since it's such a small batch, be sure to scrape the bottom of the bowl with a spatula in between steps).
Add the vanilla and salt and mix until incorporated. Slowly add the powdered sugar, scraping down the sides of the bowl after each addition. Add the milk and beat at high speed until light and fluffy.

When cake is cooled completely, spread part of the frosting over bottom cake. 
Place second cake on top...
...and evenly spread the rest of the frosting over the cake. 
Decorate with sprinkles, find something to celebrate, and enjoy!
Source: Cake and inspiration from Picky Palate. Vanilla frosting barely adapted from the pumpkin spice cupcakes for two recipe.