My mom, despite being a veteran professional baker of over 3 decades, never owned a small cake pan. For her, cakes are meant for celebrations, and living in a household full of aunts, aunties, cousins as I was growing up, the concept of a small cake is still alien to me. A piece of cake ( mind you, her cakes are gorgeous!), went a long, long way to the neighbours, friends and anyone who might pop in for afternoon tea.
After years of experimenting with halving the recipe to fit into a 6 inch pan, I realised that sometimes, cake recipes cannot be halved as it produced more disaster than delicious outcome. Either that, or the baking time needs to be altered. So I decided to ‘create’ my own measurements, using my mom’s best known recipes. Tweak a little here, tweak a little there. I started off with her famous marble cake, always in demand and taste eternally good! The only problem is, her portion size is meant for 20 people instead of 4!
As I have watched her making this cake for as long as I can remember, I know that she always prefers an almost equal measurement for butter, sugar and flour. For my mini version, I dialled down the sugar and add a wee bit more flour to balance out my liquid ingredients. For extra moist, I used yogurt as well as milk. But one thing that I am still in the dark is whether melted chocolate is better tasting than cocoa powder, as both versions are delicious! I suppose if you do have good quality dutch-processed cocoa powder, then it is easier to use that instead of the hassle of melting the chocolates. Your take.
This recipe suits a small family, a quick-fix for afternoon craving, yet being careful about sugary stuff. This is a fail-proof recipe for a novice baker, yet the results is outstanding!
3/4 cup unsalted butter
2/3 cup sugar
1 tsp good vanilla extract
1 1/2 cup plain flour
1 tsp baking powder
1/2 tsp salt
3 tbsp milk
3 tsp dutc-processed cocoa powder
1. Cream butter and sugar until fluffy.
2. Add the eggs and vanilla whilst maintaining mixer at low speed.
3. Combine flour, salt and baking powder.
4. IN separate cup, combine yogurt and milk.
5. Add yogurt alternating with flour until all ingredients are well combined.
6. Separate 1/2 cup of batter and mix in the cocoa powder.
7. Grease a non stick 7 inch pan. Add dollops o plain and cocoa batter.
8. Finally using back of spoon, swirl around the batter to form ‘marble effect’.
9. Bake for 35-40 mins at 175C.