Six Inch Cake Food

MINI CHOCOLATE CAKE

Mini Chocolate Cake image

A small chocolate cake that serves just two people.

Provided by Christina Lane

Categories Small Cake Recipes to make 6 Inch cakes

Time 52m

Number Of Ingredients 13

Ingredients

1/2 cup all-purpose flour
5 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/3 cup neutral oil (like canola or grapeseed)
1/2 cup granulated sugar
1/3 cup full-fat sour cream
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon warm coffee
3 ounces semisweet chocolate, chopped
1/4 cup heavy cream
splash of light corn syrup (to keep the frosting smooth, optional)
pomegranate arils, for garnish

Steps:

Preheat the oven to 350, and position a rack in the lower third of the oven.
Line a 6" round cake pan (with 2" sides) with parchment paper on the bottom, and lightly grease the sides with oil.
Next, in a medium bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.
In a small bowl, whisk together the oil, sugar, sour cream, egg, vanilla and coffee.
Combine the two bowls, mixing just until combined.
Pour the batter into the cake pan, and bake for 29-32 minutes, or until a toothpick inserted into the cake comes out clean. If you under-bake the cake, it will slightly sink, so check it! It will also start to pull away from the sides when it's done.
Remove the cake from the pan by carefully tilting it into one hand, peel off the parchment from the bottom, and then place it on a small cake stand.
In a double boiler, or bowl fitted over a pan of simmering water, combine the chopped chocolate, cream, and corn syrup (if using). Stir over medium heat until melted and smooth. *Alternatively, you can melt the chocolate and cream in the microwave in 25-second pulses on LOW power. Stir between each pulse.
Pour the chocolate over the cake, and garnish with pomegranate arils.

Nutrition Facts : Calories 626 calories, Carbohydrate 73 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 37 grams fat, Fiber 6 grams fiber, Protein 7 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 193 milligrams sodium, Sugar 52 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat

SIX LAYER CAKE

Six Layer Cake image

Provided by Food Network

Categories dessert

Time 3h

Yield 12 servings

Number Of Ingredients 11

Ingredients

1/2 cup cocoa powder
1 teaspoon espresso powder
2/3 cup hot water
One 12-ounce can evaporated milk
2 cups sugar
6 tablespoons unsalted butter
1/2 teaspoon salt
1 teaspoon vanilla bean paste
Butter, for greasing
Flour, for dusting
1 box vanilla cake mix, such as Betty Crocker

Steps:

For the frosting: Mix the cocoa powder, espresso powder and hot water in a saucepan and bring to a boil over medium heat. Add the evaporated milk, sugar, butter and salt and cook until thick, 3 minutes. Remove from heat and stir in the vanilla paste. Let cool completely, then chill in the refrigerator for 15 minutes.
For the cake: Preheat the oven to 350 degrees F. Butter and flour six 8-inch round cake pans.
Mix the cake batter according to cake mix package instructions. Measure out how much batter you have and then divide it by six. Pour the portioned batter into the cake pans; the layers will be thin, about 1/4-inch in height. Tap the pans on the counter for even baking.
Bake for 7 to 10 minutes, keeping a close eye on the cakes, until cooked through. Remove from the oven and cool on a rack in the pan.
Assembly: Add a small dollop of frosting to a cake stand or cardboard cake round and then set a cake layer on the stand. With an offset spatula, spread the top of the layer with about 1/4 cup of the frosting. Continue building the cake, spreading frosting between each layer. Once all the layers are assembled, leave the top unfrosted. Refrigerate the cake for 30 minutes to allow the frosting to set. Then frost the top and refrigerate for another 30 minutes to set before serving.

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