CHOCOLATE CAKE

Since it's back-to-school, and because everyone is busy with life - work, kids, school, activities, family, etc. etc. - I decided to try something simple, not too time demanding and that hopefully everyone will appreciate.

I never really did a REAL chocolate cake - well, I did, but they were never devilish, or moist enough...and so I found one that seemed appealing on Pinterest (http://pinterest.com/pin/95138610849029645/): Moist Chocolate Cake (and like the title says, well, moist - is what I am looking for) + seems easy, not too complicated and not too long to do...thank you Jennifer Hill.

Let's see how this goes!

What you'll need:

CAKE

• 1 3/4 cups of flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoon baking soda (I realized that I used baking powder instead)
• 3/4 teaspoon salt
• 2 large eggs
• 1 cup buttermilk*
• 1/2 cup unsalted butter, softened
• 1 tablespoon vanilla extract
• 1 cup freshly brewed hot coffee (or 2 teaspoon of instant coffee in 1 cup of boiling water)

*If you don't have buttermilk, you can easily substitute it by using 1 tablespoon of lemon juice or white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened...it does the trick!

FROSTING (Thank you Savory Sweet Life for this recipe)

• 1 cup of unsalted butter, softened
• 3 1/2 cup of icing (powdered) sugar, sifted
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 teaspoon vanilla extract
• 4 tablespoon of milk or heavy cream

Let's go:

Preheat the oven at 350°F. Grease and flour (or use parchment paper) two 9 inch cake pans. Set aside.

Using stand mixer, stir together flour, sugar, cocoa, baking soda and salt. Add eggs, buttermilk, butter and vanilla extract. Beat until smooth (about 3 minutes). Super easy, no need to have multiple separate steps - just mix everything together and voilà.

Remove bowl from stand mixer and stir in hot coffee with rubber spatula. Note that the batter will be very runny.

Pour batter evenly into the pans.

 

Place in the middle of the rack and bake for 35 minutes. Remove from oven and let cool for about 15 minutes. Then remove from pan, place or wire rack and let cool completely before using the frosting. 

Note: I thought that my cakes were cool enough (after waiting about 45-60min.) but it seems that they weren't completely cool...so the frosting was kinda melting...messy and not so pretty!

For the FROSTING

Start by mixing the icing sugar and cocoa together.

Using stand mixer, cream the butter f a few minutes.

 

Turn mixer off. Sift in 3 cups of the sugar and cocoa mixture. Turn mixer to low-speed until sugar and cocoa are absorbed by the butter. Increase speed to medium. Add in vanilla extract, salt, and milk (or cream). Beat for about another 3 minutes. 

Note that if you want your frosting to be more stiff, add more sugar. If want it more smooth, add more milk. You can easily adjust consistency. 

It's time to assemble and INDULGE!

Enjoy this easy, simple, divine chocolate cake. Perfect for anytime during the week or for party over the weekend!