Home Stories A to Z

Creating beauty out of chaos and sharing my home decor stories

Chocolate Bliss

My husband and I adore chocolate cake.  Yeah Beth, of course, who doesn’t?  Oh no, no, no, no my friends.  We A-dore it.  With a huge capital A…there is a difference.  We’ve made, ordered, and consumed plenty-a-cake (not piece mind you-CAKE) and this recipe I’m about to share with you is hands down our favorite.  Matt celebrates his 35th birthday this weekend.  Yes, exactly 21 days before my 35th birthday.  Cool huh?  His birthday requests this year were a trip to Troegs brewery with friends, chicken alouette (which I’ll share another day), and our chocolate cake.  We don’t share the same passion for beer, so I’m so glad we agree on the chocolate.  I really don’t think I could have married someone who wasn’t passionate about chocolate.  It’s too much a part of my life.
The RECIPE!!!  I’m such a good friend to you all.  This cake rocks and it’s not hard to make.  Do it, make it, eat it, and thank me later.

Heat oven to 350*.  Grease and flour cake pans.  Begin with dry ingredients.
1 3/4 C flour
1 C sugar
1 C brown sugar
3/4 C cocoa (Ghiradelli over Hershey’s any day)
1 1/2 t baking soda
1 1/2 t baking powder
1 t salt
(Combine all the dry ingredients in a bowl.  If you want to get really fancy you can sift them.  I don’t even own a sifter, so I use my high-tech wooden spoon and stir like mad.)
Place the following into your Cuisinart or mixer bowl:
2 eggs
1 C buttermilk (I use the dry stuff and it works great.)
1/2 C veggie oil
2 t vanilla
1 C STRONG coffee (extra hot and freshly brewed)
Combine eggs, buttermilk, oil, and vanilla in mixer for about 2 minutes.  Slowly add dry ingredients into the mixer.  Bring coffee to extra hot in microwave and stir it into your batter.  It will be very runny. Don’t panic.  Pour into pans.  Bake 30-35 mins or until toothpick comes out clean.  Cool upside down on racks.
The FROSTING also known as The Big O Frosting:
1/2 C cocoa
2 2/3 C powdered sugar
6 T softened butter
4-5 T milk
1 t vanilla
Put all ingredients in a mixing bowl and mix for several minutes.  I usually mix until the chocolate changes color from dark to light and whippy.
Once your cake is cool to the touch, frost that bad boy up and try not to eat too much of your frosting in the process.  Chocolate chips around the edges are entirely optional but highly recommended!  Strawberries are just pretty :).  Enjoy my friends.  Oh….enjoy.

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Comments

  2. I am wiping the drool off my keyboard now….I can't wait to try this! I found your blog tonight from ASPTL & love your crafty style, it got even better when I found this post! Now I'm a follower!

  3. This looks delicious–and so pretty! Happy almost birthday!

    PS-Is your blog header new? I really like it.

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