Chocolate Sour Cream Cake for Two

Preheat the oven to 350°F. Butter a 6” round cake pan, and fit a circle of parchment in the bottom—butter the parchment too.

In a medium-sized bowl over a pan of gently simmering water, melt the chocolate chips, canola oil and espresso powder. Remove the chocolate mixture from the heat and stir to cool. (You can also do this in the microwave in short pulses, stirring frequently). Stir in the sugar, sour cream,vanilla and finally the egg.

Whisk together the flour and baking soda. Pour this mixture over the chocolate mixture and stir to combine.

Pour the batter into the cake pan, then bake on a sheet pan for 35-40 minutes. Test the center of the cake with a toothpick before removing—moist crumbs should cling to the toothpick, but it should not be overly wet. Let cake cool completely on a wire rack.

To make the glaze, melt the chocolate chips and heavy cream over a double boiler (or in the microwave). Once melted, stir in the vanilla, corn syrup and sour cream. Stir vigorously to make the glaze shiny. Pour over the cake and serve.