Classic Cakes, Just for Two, with Recipes

Chocolate Cake with Milk Chocolate Filling
This cake is a triple indulgence of chocolate-the mousse-like filling and buttercream frosting are heavenly. The recipe makes two cakes; each requires two baked mini-loaves.

• 3 tablespoons unsweetened cocoa powder
• 3 tablespoons boiling water
• 1/3 cup cake flour
• 1/2 cup sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 1/4 cup unsalted butter, softened
• Milk Chocolate Filling (see recipe)
• 1 recipe Chocolate Buttercream, divided in half (scroll to bottom for recipe)*
• 6 ounces purchased fondant
• 1 ounce bittersweet chocolate, melted

Preheat oven to 350°F. Butter and flour four 4x2 1/2x1 1/4-inch mini-loaf pans. Shake out excess flour; set aside. Combine cocoa powder and boiling water in small bowl; stir. Cool 10 minutes. In second bowl combine flour, sugar, baking powder, and salt; mix well. In third bowl combine egg and vanilla; stir in 1 tablespoon cocoa mixture.

Add flour mixture and butter to remaining cocoa mixture; beat with electric mixer on low speed to blend. Continue beating on medium 1 1/2 minutes. Add egg mixture, half at a time, mixing well after each addition. Pour into prepared pans.

Bake 15 to 16 minutes or until toothpick inserted into centers comes out clean. Cool on wire racks 10 minutes. Invert onto wire racks; cool completely. Freeze two cakes for later use.

With serrated knife, trim tops and sides of remaining cakes so they are the same size. Spread one cake with 2 tablespoons Milk Chocolate Filling. Top with remaining cake. Frost stack with 2/3 cup Chocolate Buttercream. Place cake in freezer 1 hour.

To decorate cake, roll out fondant to 1/8 to 1/4 inch thick on surface sprinkled with powdered sugar. Place over chilled cake. Trim to fit over cake. Place another 2/3 cup Chocolate Buttercream in pastry bag fitted with small round tip. Place melted chocolate in small disposable plastic bag; snip off small corner. Use Chocolate Buttercream and melted chocolate to pipe alternate-color dots over top and sides of cake. Makes 1 cake (2 servings) plus 2 cake layers.

Milk Chocolate Filling:
In bowl beat 1/4 cup whipping cream to soft peaks with electric mixer on medium speed. In small bowl place 1 ounce finely chopped milk chocolate. In saucepan bring 2 tablespoons whipping cream to boil. Add to chocolate. Let stand 5 minutes. Stir until smooth. Stir in small amount of whipped cream to lighten. Fold in remaining whipped cream. Cover; chill 1 hour or until ready to use. Makes about 3/4 cup.

*Freeze remaining filling and buttercream up to one month.