Name: "Top Tier" Devil's Food Cake with Sour Cream-Fudge Frosting
Yield: Makes 6 to 8 servings
Ingredients: ¼ cup (21g) natural unsweetened cocoa powder; 1 oz. (28g) high-quality milk chocolate, such as Lindt, Perugina, or Valrhona, chopped; ¼ cup (57g) boiling water; ¼ cup (57g) buttermilk; ⅔ cup (80g) cake flour; ½ tsp. baking soda; ¼ tsp. salt; ⅓ cup (71g) dark brown sugar; ¼ cup (50g) sugar; ¼ cup (50g) canola oil; 1 large egg; ½ tsp. vanilla extract; 8 oz. (227g) high-quality milk chocolate, such as Lindt, Perugina, or Valrhona, chopped; ¼ cup (57g) unsalted butter, room temperature; ⅔ cup (150g) sour cream; 4 tsp. light corn syrup; Organic roses (for garnish); 2 5-inch-diameter cake pans with 2-inch-high sides

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"Top Tier" Devil's Food Cake with Sour Cream-Fudge FrostingDan Forbes

We love the idea of sharing the top tier of a wedding cake, but eating a dessert that's been frozen for a year can be less than satisfying. This adorable five-inch layer cake was inspired by the romantic tradition—and can be enjoyed right now.

Test-kitchen tip:

Five-inch cake pans are available at some kitchenware stores and restaurant supply stores and online from cheftools.com and amazon.com.

Recipe notes

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