It has been a long time since we last made a cake. The truth is that my mom and I are both equally intimidated by decorating cakes. I am notorious for ruining countless cakes by perfection… and because we are being completely honest, I have another confession. We enjoy cupcakes more than cake. Cupcakes are additionally generous with frosting than a slice of cake is. An equal portion of frosting and cake truly does make all the difference in the world. Plus, cupcakes are so much easier to decorate than a cake is. I guess it’s all starting to make sense why we have purposely avoided decorating cake.
Our cake decorating doubts did not hold us back. We were completely eager to try a recipe from one of the most reputable dessert bloggers, Sweetapolita. Her Rich Chocolate Cake recipe looked exquisite, we just had to try it. We knew it would taste wonderful just by looking at the listed ingredients; including dark roasted coffee and buttermilk.
Once the ingredients were incorporated, we divided the cake batter into two 8″ round cake pans. The mouth-watering aroma of rich chocolate cake batter reminded me of my very first bakery job. The assortment of rich smells warmed my heart. We were confident our cake would turn out divine.
The chocolate cake made it’s debut around my mom and dad’s dining room table. It was my Aunt Joan’s birthday and I couldn’t imagine her wanting anything more than a chocolate cake that stood four dense layers tall and 8 inches round. It’s sweet and simultaneous flavors paired nicely with our Vanilla Buttercream Frosting. I must admit this cake was truly a rich chocolate cake. Normally I have no trouble polishing off a slice of cake, but I had to slowly indulge by taking baby-doll bites. Just imagine the way eggnog is meant to be sipped during Christmas time. Indulging in Chocolate celebration cake and eggnog definitely have something in common.
I would love to go further in details of the decorating process but we don’t want to overload you with info. Stay tuned for Part 2- “BFFF’s Vanilla Buttercream Frosting Recipe”.
PS. We did not post pictures of the preparation process because our photos did not turn out well.
XOXO, Melissa & Nancy
Chocolate Celebration Cake Recipe
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup Cacao Barry Extra Brute Cocoa Powder (or similar premium brand)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup strong black coffee, cooled
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tablespooon pure vanilla extract
Preheat oven to 350 F. Prepare 3 x 8″ cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaining ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splash guard that comes with mixer) and pour into prepared pans. Batter will be liquidy.
Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 35 minutes. Try not to over-bake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.