Today isn’t just any kind of Mini Chocolate Cake with Sour Cream Frosting kind of day… today we have cake for a monumental milestone.
I’m turning 30 YEARS OLD!
Insert all the shocked
But then, a week before the big date, it hit me. 30! THIRTY. THREE-ZERO. THREE DECADES.
I know many have turned 30 and survived, and I’m not concerned about “getting old”, or having the number 30 tied to me. In fact, I’m quite looking forward to it.
It’s just those “imposter syndrome” thoughts – yes, even about age (haha, I can’t be the only one!)… part of me still feels like a teenager, part of me feels like too much of an adult (hello, student loans and electricity bills), and part of me just keeps living life not even realizing age exists!
30 feels super-duper-adult-like… it’s like as a 20-something, you’re “allowed” to figure it all out still. But then 30 hits and you’re considered to be a legit adult. I know this is all a bit dramatic, and yes possibly blown up, but thanks for bearing with me through this age acceptance. ?
When it comes down to it though, life really is a journey and there really isn’t any real time where you’re only “allowed” to figure things out. 20, 30, or otherwise, the one thing we’re always allowed to do is keep growing and learning! So that’s what I’ll do!
With a sprinkle and chocolate covered mini chocolate cake with vanilla sour cream icing, of course! Because we’re never too old for sprinkles.
Things I would tell my 20-year-old self:
- Always listen to yourself!
- This is really, really, really REAL! If there’s one thing I would tell my younger self, it’s to trust the voice. To listen. Ask questions. Understand. There is absolutely nothing that can rival the power your inner voice has; not the big voice, but the little voice that whispers, and keeps whispering, until it has to grow so loud you listen. Don’t make it yell. Just listen.
- Say F.U. to fear!
- It’s OK to be anxious.
- While, yes, I’ve learned to say F.U. to fear…I’ve also learned that anxiety doesn’t mean there’s anything wrong. It also means I’ve learned to manage anxious thoughts, manage to not overwork myself, and balance it all with extra self-care. I’d say this is about the tippy-top of being an adult.
- Life isn’t going to go as planned.
- And again, that’s absolutely ok. Preferred, actually. You will learn so much more, go on grand adventures, and figure out what really makes you tick (instead of what you’ve been told all your life “should”).
- There’s always room for more chocolate cake.
About the cake…
Whoa, whoa, whoa… I didn’t mean to get heavy on you, and it really isn’t, if you think about how GREAT getting older is. Because I’m 99.9% sure you care less about how much cake you eat. Right? I’m going with it.
So this Mini Chocolate Cake with Sour Cream Frosting actually came about last year for my mom’s birthday… she requested the sour cream frosting, and I fell in love with its tang (similar to cream cheese) and the rich, chocolatey cake with a tender, moist crumb.
It was a full sized cake then, but of course because I wanted to eat an ENTIRE cake myself to celebrate 30, I needed what I like to call a “single serving” cake. I swear I’m dealing with 30 just fine. Everything’s fine. ?
What do you think?!
Let’s chat! What would you tell your younger self?! Leave a comment below! There’s so much we can continue to learn from each other. Growth is KEY! So is chocolate cake. So let’s get to it…
Mini Chocolate Cake with Sour Cream Frosting
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup + 1 TBSP cocoa powder
- 1 1/2 teaspoons espresso powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 2 eggs, room temperature
- 3/4 cup buttermilk
- 1/3 cup + 2 TBSP vegetable oil
- 1 teaspoon pure vanilla extract
- 1/2 cup hot water
- 1/2 cup 1 stick unsalted butter, room temperature
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 3 cups powdered sugar
- Preheat oven to 350°F. Grease three 6-inch cake pans and line with parchment paper.
- In a bowl of an electric mixer, stir together flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt.
- Whisk together eggs, buttermilk, vegetable oil, and vanilla. Mix into dry ingredients until just combined. Scrape sides as needed
- Heat water in the microwave for 45 sec - 1 minute until hot. Add slowly into cake mix while stirring, until just combined - be sure to not overmix! Divide batter evenly between the cake pans.
- Bake for 24-28 minutes until the internal temperature reaches 195-200°F (or insert a toothpick that comes out dry). Let rest in pan for 5-10 minutes; remove and let cool on cooling rack completely.
- Sour Cream Frosting: Beat room temperature butter with vanilla until smooth; add sour cream (bring sour cream out to come close to room temperature when you bake the cake) and mix to combine. Add powdered sugar cup-by-cup and mix to combine between additions. Beat until fluffy and smooth. Store in fridge until ready to frost cake (frosting is a little thinner than typical - letting it set up in the fridge helps!).
- Stack the cakes up, frosting between each layer, around the outside, and on top. Decorate with drizzled chocolate or sprinkles as desired.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.