Oh, the glories of a small cake! It’s perfectly sized for one person with some left over for the rest of the weekend. Or, if you are feeling very generous, you can share small pieces with up to three of your most deserving friends. They’d better be deserving, though, because the cakes in this series are only the best. Today’s cake is a downsized version of one of my best-selling cakes from the Farmers Market: the Dense Fudge Cake with Dulce de Leche Icing. Glorious.
All of the cakes in this series are made in a 6-inch cake pan. If you don’t have one yet, run out and pick one up– it will be well worth your time and money.
Prepare the pan by cutting a circle of parchment paper to fit closely into the bottom of the cake pan. Do this by placing the pan on top of the paper, tracing around the outside, then cutting just inside your tracing line to form a slightly smaller circle. Spray the pan well with nonstick cooking spray, then place the parchment circle in the bottom. Parchment ensures you will have no sticking issues when you turn your cake out of the pan. Trust me, it seems like a pain, but it’s important. Trace several at a time if you wish, or order them pre-cut in bulk, like I do. (What can I say? I love cake.)
This batter is easy, because it is made in one pan on the stove. Use a whisk throughout the process.
Preheat the oven to 350°F. In a small saucepan, combine sugar, water, chocolate, and butter. Cook and whisk over medium heat until the butter is melted. Remove the pan from the heat; cool for five minutes.
When five minutes are up, whisk in the egg. Then add flour, salt, and cinnamon, whisking to combine. Pour the batter into the prepared pan, and bake for 26-27 minutes, or until the center is set and the cake looks pretty much like this:
See how the sides are beginning to pull away from the edge? That is one sign that it’s ready. Cool in the pan on a wire rack for ten minutes, then turn the cake out of the pan and set on the wire rack to cool completely. While the cake is cooling, make the icing.
This icing is adapted from Canadian Living Magazine, and it’s just right. In a medium bowl, combine butter, dulce de leche, powdered sugar, heavy cream, and vanilla. Beat with an electric mixer until smooth and whipped. Frost your cake, sit down, congratulate yourself, and savor your creation. Oh, and invite some deserving friends if you want to.
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