For Cake:

1. Place a rack in the centre of the oven and preheat the oven to 325°F.
2. Grease the insides of the cans and lightly dust them with flour, tapping out the excess [I sprayed mine with Pam for baking] Place the cans on a baking sheet for easier handling, and set aside.
3. Combine the sour cream, coffee, egg yolk [I used the whole egg because I'm not planning on making macarons any time soon] and vanilla in a small bowl, and whisk to mix. Gradually pour the melted butter into the buttermilk mixture, whisking constantly
4. Sift the flour, cocoa powder, baking soda, and salt into a medium-size mixing bowl, and then whisk to blend well. Add the sugar and whisk to combine. Add the buttermilk mixture and whisk just until the dry ingredients are moistened.
5. Spoon the batter into the prepared cans, dividing it evenly between them. Bake the cakes until a toothpick inserted into the centre of one comes out clean, 25 to 30 minutes.
6. Remove the baking sheet from the oven and transfer the cans to a wire rack to cool for 15 minutes. Then run a thin, sharp knife around the edge of each can and invert them to release the cakes. Turn the cakes upright and let them cool completely on the rack.
7. To frost the cakes, cut each cake in thirds horizontally. Spread a layer of frosting about ½ inch thick on the cut side of one cake third, then stack the next third on top of it. Repeat for next layer. Frost the top and sides of the cake. Repeat with the remaining cake and frosting. Decorate as desired. Sprinkles optional, but definitely encouraged.

Simple Vanilla Frosting

1. Beat butter at medium-high speed until creamy.
2. Sift powdered sugar into the mixer bowl (right on top of the beaten butter). Beat to combine.
3. Add the vanilla and the milk. Beat until combined.
4. This made much more frosting than I needed, but I wasn't sure if a half recipe would be enough. And there's nothing wrong with extra frosting hanging around, right?

engineerbaker

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Source: Small-Batch Baking

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