Happy New Year everyone! To celebrate new beginnings I bring you a mini version of one of the first desserts I’ve ever made in this here space. Using ratios (thank you, thank you Cynthia) I scaled it down to mini and manageable proportions. I also made an awesome chocolate buttercream. My new year’s resolution is to experiment with more of these mini cakes in as many flavors as I can come up with! And maybe to figure out how to decorate them in a less “rustic” manner. I’m seriously excited about this.
This recipe has its origins in the pre-war Depression era, a time where love was measured bit by bit, celebration squeezed out of frugality. Vinegar and baking soda create a chemical reaction as impressive as a love itself that makes the cake more moist and fluffy than if you had used the traditional combination of the usual suspects, eggs, butter and oil. It serves as an example of the best results through simplicity and simple science, not to say that going over the top isn’t called for once in a while.
When I can, I avoid marking the passage of time, a phenomenon both friend and foe. I like to forget about time, happily fixed in the moment, though also grateful that moments can’t last forever. This is what makes them precious or brings comfort when they’re hard. Time dulls memories and distances you from feelings, both good and bad. It erodes, but also fosters evolution. Its subtlety is both its kindness and its most dangerous weapon. Time is the only factor, aside from distance and our loved ones, by which we orient and measure ourselves. And yet, it can only be known in the moment. The past is set in stone, the future unknown. We cannot predict how our actions now will effect the future and for that we should be both thankful and fearful.
If I think too long about the passage of time I’m overcome by a bone-deep anxiety attendant to days frittered away. It pierces the veil of denial with which I fortify myself against the inevitable and renders me useless. And this is why we must celebrate. Bubble over with excitement. Make our mistakes. Find a calm center. Time brings new people, new challenges, rich imagination, goals, miracles, art and travels. It baffles us with growth and surprise. How we fill our time from the exciting to the mundane makes all of the unpredictability worthwhile, even magical.
And so, a chocolate cake with a hint of dulce de leche, as rich, sweet and flavorful as the promise of a new year. And if we must acknowledge time, this little mini cake takes less than 30 mins to make (if you already have the dulce de leche made). You can fill this cake with anything you want. You’re not tied down to dulce de leche. I just had some left over from the alfajores.
Happy New Year and thank you for spending your time here with me!
Moist Chocolate Vinegar & Dulce de Leche Butter Cream Mini Cake adapted from Two Red Bowls
Ingredients:
For the cake:
- 7 tbsp (55g) unbleached all-purpose flour (if you don’t have a kitchen scale, use 6 tbsp, fluffed, lightly scooped, and leveled)
- 3 tbsp white sugar
- 1 tbsp unsweetened cocoa powder
- 1/4 tsp baking soda
- a pinch of salt
- 1 tbsp brown sugar
- 1/8 tsp pure vanilla extract
- 1/4 tsp tsp vinegar
- 1 tbsp vegetable oil
- 1/4 cup cooled coffee (or 1/4 cup water and 1 tsp instant espresso)
For the dulce de leche:
- 1 (14 oz) can sweetened condensed milk
For the chocolate buttercream:
- 1 tablespoon milk
- 1 tablespoon unsweetened cocoa powder
- 1/2 stick unsalted butter, softened
- 3/4 cup confectioners’ sugar
Directions:
For the cake:
Preheat oven to 350 degrees and line three 4-ounce ramekins with butter or parchment paper circles. Sift together flour, sugar, cocoa powder, baking soda, and salt in a small bowl.
In a medium bowl, whisk brown sugar, vanilla extract, vinegar, vegetable oil, and coffee until blended. Pour the dry ingredients into the wet and fold just until incorporated. Divide batter evenly between each ramekin and bake at 350 degrees for 15-18 minutes, or until domes spring back when touched and a toothpick inserted in the center of the cake comes out clean.
Let cakes cool briefly, then run a sharp knife around the edges and invert the ramekins. The layers should slide out easily. Let cool for another 5-10 minutes, or until barely warm to the touch. You can wrap well in two layers of plastic wrap and freeze until ready to use or you can start the dulce de leche and chocolate buttercream process.
For the dulce de leche:
This yields more than you’ll need, but I like to keep it on hand.
If you’re using the sweetened condensed milk in a can method you can make this up to 3 weeks beforehand if stored in the fridge tightly covered. I’m starting with this instruction because you basically just have to boil the can for 3 hours.
Bring a large pan of water to a rolling boil. Make sure that you put enough water in the pan to completely cover the can you’re about to cook.
Remove the label from the can of sweetened, condensed milk and carefully submerge it into the boiling water using a pair of tongs or a slotted spoon. Make sure you place the can on its side, so it can roll around. If you place the can bottom or top-side down, the boiling water can cause it to bounce up and down..annoying.
Cook the can for 3 hours, making sure the can is covered with water at all times. Add more boiling water if necessary.
Using a pair of thongs, a fork or a slotted spoon, take the can out of the pan and place it onto a heatproof surface to cool. Make sure it has cooled to room temperature before you open the can, otherwise the dulce de leche will squirt out like a fountain. Once cooled, stir until smooth.
For the buttercream:
Use an electric mixer or plenty of arm strength to cream the butter and confectioners’ sugar together until thick and fluffy. Add the cocoa powder and the milk (water or coffee will do if you want to keep it vegan). Beat until the buttercream reaches your desired consistency. Add more liquid if necessary.
Frost the cake as desired. I piped the buttercream in a circle around each layer and filled the remaining open space with dulce de leche. Add the next layer, repeat. Then I spread the remaining buttercream around the outside. If it becomes too runny, put in the fridge for a few minutes and resume.
Enjoy!
Happy New Year, Amanda! I hope you are well, and rested, and had a nice holiday. These little cakes are super cute, I’ve never made a layer cake with frosting in my entire life, but the idea of using vinegar and baking soda is intriguing… I use the same mixture to clean my appartment, and always enjoy the whole fizzy reaction, but never thought you could actually use it for food! 😀 I hope you are well, and I wish you all the best in the new year, and hope to see many more of your wonderful recipes and stories in the future!
Happy new year darya! I really enjoyed my time off! I hope you did too. I’d never made a layer cake before either. This was a great way to start. That’s so cool that you clean your apartment with this mixture. When i worked at the fish store i used to clean the cars with this and newspaper. All the best to you in the new year. Cant wait to see what you’re cooking and to stop by and visit you in the spring! Xo
Can you write a book? I just love your reflections on life. Just as importantly, though, how did you make such a tall cake? It is so wonderful to look at and I’m sure even better to eat!
Thank you, sue! I hope to write one one day. The cake is just 3 little ramekins stacked. It’s a bit of a leaning tower, but it’s my leaning tower and tasted good. I have all year to make a masterpiece 😉 thanks for your thoughtful comment.
A beautifully written post and a beautiful little cake. Love that you scaled the recipe down and I have a real love for retro recipes and this depression era cake is just wonderful, I have a thing for cakes made with vegetable oil rather than butter. I love the texture and how moist they are. Beautiful on all counts.
Thank you so much. This cake is a winner. I like oil cakes too. So far my favorite had been the olive oil cake, but this is a great easy standard. Thanks always for your thoughtful comments.
Looks hard to resist. I bet it was delicious.
Happy New year Amanda
Thanks, Jovina! Happy new year!
I’m not a big cake or pudding fan, but you had me just with the shape alone!
Happy new year Amanda 🙂
Thank you, MD. Cake might be one of my fave desserts. .. pudding too (except for bread pudding). You’re going to hate my resolution! Happy new year to you!
I’m sure there’s more to you than just cake 😉
Ha! If only it were as easy as cake. Omg is that where the expression came from?
Ha ha – I think it’s referring to eating a piece of cake:
http://www.knowyourphrase.com/phrase-meanings/Piece-Of-Cake.html
Lmao that you looked it up! This cake is almost easy as cake and is certainly easier than self reflection and new years resolutions.
There’s a lot of cooking that can be as easy as cake when passion and patience are employed 😉
cake and snow flurries and that beautiful linen towel! love it all. nice to see that you’re venturing into the baking world 🙂 how’s it treating you thus far?
Thanks, Chaya! It’s a learning curve, but practice makes perfect. This cake was pretty good and the buttercream was fab. I really can’t wait to try new filings and types of cake. Happy new year!
And a happy new year to you my friend!
Nice pics 🙂
Thank you! All the best to you in your lovely summer months. That was outside my window yesterday!
Mini, yes, but this is a tall cake! 😀 I’m impressed how you were able to cut a slice without the falling apart. Very nice, interesting ingredients with a little history here.
Thanks, Fae. I think I’ll go for wider ramekins next time. It felt like a dr Seuss cake, but so so good!
Your little “mountain” cake looks wonderful, Amanda 🙂
It’s always a pleasure to read your post, Happy New Year!
Thanks so much. It’s always nice to read your kind and encouraging comments. Next time I’ll use 4 ramekins instead of 3 to make it a little shorter and less Dr. Seuss-y. 🙂 I even went out and got little cake stands to encourage my cake baking. Happy New Year to you! I can’t wait to see what you’ve got in store. You always keep it interesting.
This looks like fun to make and eat!
Thanks so much. It was rich and delicious! xo
Oh, I love your shots…I did not even read the recipe but I had to comment! Love the props too! Now, let me get back to read the whole post!
You are too sweet. Thanks so much. That’s one of my resolutions…to get better at photography and create the mood behind the food. 🙂
Can I suggest you a free online photography course I have joined? This is the link http://www.30daystobetterfoodphotos.com
I finished the previous session and it is followed by creative challenges. There are lots of participant posting their work and inspiring others. Just for your information!
Oh wow. Thank you so much! I’ll definitely look into this! Xo
Oh, I love your Dr. Seuss cake! I actually bought some small cake pans ages ago, but never got around to figuring out the ratio for them. Now, there’s a resolution this resolution-hater can live with. Happy new year, Amanda!
Thanks, Michelle! I agree with you re: resolutions. I’ll try to work out the ratios for lots of cakes this year. I’m looking forward to the challenge. Thanks so much as usual. Best to you this new year. xo
Happy New Year to you, Amanda 🙂 Your resolution is the best I’ve heard yet–making as many mini cakes in as many flavors as you can. How much fun is that? It looks amazing and decadent, though I see where you’re going with the “simple,” too. Magic from the mundane–I like it! You definitely have a way with words.
Thank you so much, Liz. Your comments are always so thoughtful. I really am looking forward to making a bunch of cakes. I have to figure out a formula and then apply it to reducing what would normally be a 9 inch round to about 3 inches. I wonder if dividing by 3 would work. Can’t wait to share.
Happy New Year Amanda- I can see the weather is not great in NYC 🙂 This cake looks so decadent and tempting! I like the fact that it’s a mini one- I probably would have two of those 😉
Ah my gad!
How awesome are you for making this?
Happy 2015 to you too!!
Thanks so much! I can’t wait to experiment with more! Happy 2015!
That cake is obscene. I would eat the whole thing. Particularly if there were a blizzard blowing outside my window. Lovely post, as always.
Happy New Year,
Conor
Thanks so much. Luckily, it’s a mini so if you ate the whole thing it wouldn’t do a ton of damage. And yes, the snow was actually happening…just like it is today!
Looks delicious
Thank you so much!
Happy New Year Amanda! I loved writing with you last year, so here’s for more this here. What a cute cake! I love recipes that were created during wartimes, they are usually so creative. xxx
Interesting post Amanda – I just made a Victoria Sandwich (cake) from Mrs. Beeton’s 1861 book – and agree about scalability of recipes being so useful. Mrs. Beeton calls for the weight of four eggs in flour, sugar, butter for her cake. SO easy to scale. Love your adorable Leaning Tower of chocolate cake. And your resolution to experiment with mini cakes. xo
Mmh, gorgeous and this looks just like the beginning of a year of great cakes. Happy New Year to you, too. Same weather in New York as in Frankfurt. What is there to do than drink tea and eat cake. N xx
Ugh. Not a fan of winter. But yes re cakes. I can’t wait to make more! Weight gain is totally appropriate and natural in winter 😉
Hhm, I am trying my best and find it very easy. One simply does need an extra layer against the freezing cold! Re cakes, have you checked out Baked? Gorgeous cake recipes, so far, I only had amazing cakes including this recent birthday one: https://www.flickr.com/photos/thejameskitchen/15547388683/. Or get on the bus to Red Hook, Bklyn. N xx
LOL. I took that bus yesterday! Straight to ikea for a cake stand. I’m obsessing over pinterest for new cake recipes. Ohhh gorgeous cake!
Ha, how funny is that! Pinterest for cakes, that is seriously dangerous territory. I am looking forward to the results of your research and keep my cake fork close by. Thank you, I loved it at first sight and just had to make it, a good way to treat oneself. And yes, the other guests got a slice as well.