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Chocolate Birthday Cake and Double Chocolate Sour Cream Frosting

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“This makes 2 little miniature cakes, using 14-15 ounce metal cans as pans. I haven't tried this yet, but hope to soon. From Small-Batch Baking by Debby Maugans Nakos.”

Ingredients Nutrition


  1. Preheat the oven to 325°F.
  2. Grease and flour the insides of two 14-14.5 ounce cans.
  3. Place the cans on a baking sheet, and set aside.
  4. Whisk the buttermilk, egg yolk, and vanilla together in a small bowl.
  5. Gradually pour the melted butter into the buttermilk mixture, whisking constantly.
  6. Sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl; add sugar, and then whisk to blend well.
  7. Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
  8. Divide the batter between the prepared cans.
  9. Bake the cakes until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
  10. Place the cans to a wire rack to cool for 15 minutes.
  11. Run a knife around the edge of each can and invert them to release the cakes.
  12. Turn the cakes upright and let them cool completely on the rack.
  13. Meanwhile, make the frosting: Place chocolate in the top of a double boiler set over simmering water, and heat, stirring occasionally, until melted. (May also do this in the microwave.).
  14. Let the chocolate mixture cool for 5 minutes. Then add the sour cream, vanilla, and salt, and whisk to blend well.
  15. Let the frosting cool to room temperature, stirring it occasionally.
  16. When frosting and cakes have cooled, cut each cake in half horizontally.
  17. Spread a layer of frosting about 1/2 inch thick on the cut side of one cake half, then stack the other half on top of it.
  18. Frost the top and sides of the cake.
  19. Repeat with the remaining cake and frosting.
  20. Store the cakes in the refrigerator in an airtight container, bringing them back to room temperature before serving.

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