Well folks today was one of those days. One of those leave-me-alone-so-I-can-eat-my-chocolate-cake-and-watch-a-horror-movie kinda days. Then cry a bit.
But cake always helps.
There’s nothing too special about this cake- it’s not vegan, or made with zucchini, or even whole-wheat flour. But, it’s a pretty darn good cake. Just ask my neighbors! One friend is both gluten and dairy free, but she still ate a slice, saying it was “worth it”. Boy, was it worth it.
A cake like this can make anyone’s day. So make someone’s day today with a slice of this!
~adapted from addapinch~
Serves 10
Ingredients for the cake:
2 cups unbleached, all-purpose flour
2 cups unbleached cane sugar
3/4 cup unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp expresso powder
1 cup milk, room temp. or warmed
1/2 cup coconut oil (melted)
2 medium eggs
2 teaspoons vanilla extract
1 cup boiling water
Ingredients for the buttercream:
1 1/2 cups butter (3 sticks), softened not melted
1 cup unsweetened cocoa powder
3 1/2 cups confectioners’ sugar (original recipe called for 5, but I found 3 1/2 was enough. Add more for extra sweetness and stiffness.)
1/2 cup milk
2 tsp vanilla extract
1/2 tsp expresso powder
Method of preparation:
Preheat oven to 350*F. Grease two 9′ cake pans with oil and a circle sheet of parchment on the bottom. If using side levelers, begin soaking them in water.
Mix all dry ingridients in a large bowl.
With your mixer on medium, add in wet ingridients except for boiling water.
One well incorporated, carefully pour in boiling water on a reduced speed. Mix for another minute to bring air into the mixture.
Distribute batter evenly between both pans and bake for 30-35 minutes, checking for doneness with a toothpick.
Allow cake to cool for 10 minutes, then remove from pan and let sit until cooled off fully.
Meanwhile, start the frosting by creaming together the butter and cocoa powder in a medium bowl.
Add in sugar and milk a bit at a time.
Mix in vanilla and expresso powder.
Use 1/2 the frosting to frost the first level of the cake and then place the second layer atop the first. Gently push down starting from the middle of the cake, outwards. Use the rest of the frosting to frost the top.
Serve with a smile.
RAD Cooks 