Debby Maugans is my new best friend. No I’ve never met her, but let me just say this. Any woman that can put together a cookbook like the one she did, most certainly should qualify for best friend status.
I recently received her newest cookbook for review entailing a treasure of recipes for small batch baking. But we’re not talking just any old recipes. We’re talking all chocolate, all the time recipes. With everything from strawberry chocolate tarts to chocolate chip cookie souffles to white chocolate lemon creme brulee to this beauty pictured above, the diva milk chocolate layer cake, she fills my chocolate sweet tooth like no other cookbook ever has. And get this, it’s all done in manageable proportions. The recipe for that cake you see above makes two of those little chocolate gifts; one for me and one for my husband. One indulgence and that’s it. No extra cake waiting around to taunt your waistline day after day. Just one glorious craving fulfilled in a personal sized portion.
The part that I find so ingenious about the whole process is how she does it. You actually bake the cake up in an empty 15 ounce can. Once it’s cooked up, you slide it out, cut it in half and frost it up. So easy, so chocolately, so lick the plate gone. So who wants a slice of cake?
Start out by greasing and flouring up your two 15 ounce cans. If you have parchment paper, line the bottom of your can to help the cake come out nice and easy.
Now, measure out some high quality chocolate, (As Debby says in the book, go on and splurge! One bar’s worth is all you need, so feel free to experiment with different styles and flavors)…
…add some butter to it and cover it with boiling water. Let it sit for a minute to allow the chocolate and butter to melt.
Whisk it until smooth and add in a few more goodies; sour cream an egg yolk and a hint of vanilla.
Add your dry ingredients to a bowl and pour the chocolate mixture over the top. Yes, yes, I did it backwards. Don’t worry, it still worked out really, really well.
Whisk it up until just combined and pour the batter into your prepared cans. Tell me this isn’t an ingenious idea.
Place them in your preheated oven and cook em up. Just check this out. How cute is that cake? Don’t let it fool you. It may look small, but it packs a massive flavor punch.
While your cakes are cooling, grab up your frosting ingredients and get mixing. You’ll melt up a little more chocolate (more chocolate; I told you this recipe was good.) and then beat in the remaining ingredients.
Now, cut that cute little cake in half. You can also shave off the top a bit if you don’t want your cake to be rounded. I look at it as free samples for the chef.
Frost the top of the bottom layer and drop the top piece back on. Frost the rest of the cake and enjoy a little slice of chocolate heaven.
Now it’s your turn! Debby has graciously offered Mommie Cooks’ readers a chance to win a copy of her book. For your opportunity to win, let me know in the comments what your all time favorite chocolate dessert is. I wanna talk chocolate!
For additional entries you can:
- Subscribe to Mommie Cooks RSS Feed
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- Follow Debby on Twitter @SmallBatchBakin
Contest closes on May 12th. The winner will be announced here on the 13th. Open to US residents only. My apologies to my international friends.
Update! The winner of Debby’s Cookbook is comment number 13; MaryAnn! I’ll be getting in touch to get your information. 🙂
Diva Milk Chocolate Layer Cake
Total Time: 1 hour
Recipe shared from Debby Maugan's new cookbook: Small Batch Baking for Chocolate Lovers
For the Cake:
11/2 Ounces Fine Quality Milk Chocolate, Chopped
1/2 Tbsp Unsalted Butter, plus butter for greasing your cake cans
1/4 Cup Boiling Water
2 Tbsp Sour Cream
1 Large Egg Yolk
1/2 tsp Pure Vanilla Extract
1/4 Cup + 3Tbsp All Purpose Flour
1/3 Cup Sugar
1 Tbsp Cocoa Powder
1/8 tsp Baking Soda
1/8 tsp Salt
For the Buttercream Frosting:
11/2 Ounces Fine Quality Chocolate
3 Tbsp Unsalted Butter, Softened
1/2 tsp Pure Vanilla Extract
11/2 Cups Confectioners' Sugar
1 Tbsp Cocoa Powder
2 Tbsp Half & Half
Pinch of Salt
Grease up your two cans with butter and dust with flour. If you have it, add a circle of parchment paper to the bottoms of both the cans.
Add the chocolate and butter to a medium sized bowl. Pour your boiling water over the top and allow the mixture to sit for one minute.
Whisk the mixture smooth.
Add in the sour cream, yolk, and vanilla. Whisk to combine.
In a separate bowl add together the flour, sugar, cocoa, baking soda, and salt.
Add the chocolate mixture to the dry ingredients and whisk until the ingredients are just combined.
Pour the batter into your prepared cans.
Place the cans on a baking sheet and cook in an oven preheated to 350 degrees for 30 minutes or until a toothpick comes out clean.
Let the cakes cool for 10 minutes and then remove them from the can using a knife around the edge of the cake to release it.
To make the frosting, add the chocolate to a medium sized bowl and warm it up in the microwave for one minute.
Pull it out and stir it up until melted. Cook for additional 10 second intervals if needed. Let cool completely.
Beat together the butter and the chocolate until smooth.
Beat in the vanilla.
Sift in the confectioner's sugar and the cocoa powder. Add in the half and half.
Beat once more until the frosting is smooth and fluffy.
Cut the cakes in half and frost.