I spent some time looking for a 9×9″ chocolate cake recipe because sometimes you just want a family-sized cake that won’t have you over-indulging for days.
I searched the recipes out there and was not entirely satisfied with what I found. There’s the King Arthur flour recipe, which is vegan (and thus very cool if you’re vegan or have allergies). The downside is that it’s not as tasty, in my opinion, as the old-fashioned variety. The versions I found with butter and egg seemed like they would be rather dry, and the comments on those recipe websites indicated that it was indeed the case. So I made my own version with proportions I thought would work, and was satisfied with the result.
This is a very rich, moist cake with an intense chocolate flavor. You can make it more mild by substituting regular cocoa for the Dutch-process cocoa (which is really rich) and using boiled water in place of espresso. But if you want rich, keep it as it is.
As usual, I made it with a gluten-free flour mix and I’ve noticed that sometimes it falls a bit in the centre when I’m using GF. If you’re not a stickler you won’t mind, and if you’re making it with frosting, you won’t notice. (I suspect if you use regular flour it will be perfect because that’s my experience with other recipes – will you let me know the result if you try it with regular flour?)
The frosting is made with white chocolate.
And, you know, together they’re sort of beautiful.
The perfect size for a small family gathering.
Just, whatever you do, don’t go into sugar hyperdrive by adding sugared gumdrops “fraise tagada” in the form of a heart.
Unless, of course,
your birthday kid likes that sort of thing.
- 1 c flour
- 1 c sugar
- ½ c cocoa
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ c buttermilk
- ½ cup butter (113 grams)
- ¼ c espresso
- Frosting:
- 165 grams real white chocolate
- ½ cup butter (113 grams)
- 2 cups confectioner sugar
- 1 teaspoon vanilla
- Preheat the oven to 350°F (180°C) and butter the pan.
- Mix butter (at room temperature) with the sugar.
- Add the egg, salt, baking soda, cocoa and mix again.
- Add the flour and buttermilk, and mix.
- Prepare the espresso (or use boiled water or instant coffee) and mix that in.
- Pour the batter into the 9x9 pan and put it in the oven.
- Bake for 40 minutes, turning the pan after 25 (and checking to make sure your oven is not over-cooking it).
- When the cake is cooled, melt the white chocolate in a bowl for 1 minute in the microwave.
- Add the softened butter and confectioner sugar and vanilla.
- Beat together and frost the cake.
My daughter is so obsessed with baking right now. Would love for her to make smaller portions. (For the sake of all us in the family + the depleting ingredients.)
Nina recently posted…Friendship At Work: January Advice
Oh yeah, that would be dangerous. I bake a lot because we have guests all the time and that’s bad enough. It were just the family (or me) eating – watch out! 🙂
DROOLING in MN.
Jennie, this cake is to almost DIE for))
Love white frosting on chocolate cake!
YESSSSSSSSSSSSSSSSSSSSSSS.
x
xxx
PS. fattening?
My Inner Chick recently posted…20 Prayers & Wishes For 2017
Oh no! Not fattening at all. 😉
Made this because my mum is gluten intolerant. Changed it slightly adding a bit more liquid and included 1/3 cup of ground almonds as part of the flour. Turned out really good! Just as good as with wheat flour. Will definitely make it again. Thanks.
I’ve also made recipes with almond flour and sometimes I’ll reduce the sugar since the ground almonds taste somewhat sweet to me. It makes a moist baked good, doesn’t it?
This frosting is so good. It tastes like pure white chocolate and spreads really well. I will make it again. Thanks!
I’m so glad you liked it, Christina!