Cake For One (or Two)

***DISCLAMER***

Making a tiny cake for one or two people makes just AS MUCH mess and take just AS MUCH time as making cake for a lot of people and there are no delicious cake leftovers to eat later on!   Just thought you should know!

***

I wanted to make my mom a tiny cake for her birthday when she stopped by for tea.  I chose to bake a tiny cake as I knew she was having birthday cake later on in the day at my sister’s house and I didn’t want her to feel like she had to eat too much cake (not that I think there’s such a thing as too much cake)  So I went to my favorite online hangout and found a link to Picky Palate and “cake for one” baked in a tuna can.  I didn’t have a tuna can and needed cake for 4 so I doubled the recipe and baked it in a 5″ round pan.

Cake is filled with raspberry preserves and frosted with an almond and vanilla flavored buttercream. 

Cute and Delicious!

Chocolate Cake for One  (I doubled this recipe for a 5″ pan)

• 1/4 cup all purpose flour
• 1 tbsp cocoa powder
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1 large egg
• 2 tbsp canola or vegetable oil
• 1/4 tsp pure vanilla extract
• 1/4 cup semi sweet chocolate chips, melted ( I used nutella)

Preheat the oven to 350 degrees and grease your pan. (or clean, empty tuna can)

Whisk together the flour, cocoa, sugar, salt and baking soda.

In a seperate bowl, whisk together the egg, oil and extract.

Stir the two together until the batter is smooth.  Stir in the melted chocolate (or nutella)

Bake for 25-30 minutes or until a cake tester poked into the middle comes out clean.

Let cake cool slightly before un molding from pan.

Once cake is completely cooled, slice in half and spread a tbsp of jam in the middle.

Like usual, I didn’t measure my buttercream ingredients, I started with 1/4 cup of unsalted butter then added icing sugar and some milk as well as a few drops of almond extract and some vanilla! 

Frost your cake as desired.

Enjoy!