Making this chocolate cake is our Valentine tradition. I've tried a lot of chocolate cake recipes but this is THE one. It's from Jenny Rosenstratch's cookbook, How to Celebrate Everything.
a few tips....
1. Line the cake pans with parchment paper, tracing and cutting out perfect circles. Then spray the sides with cooking spray. This ensures the cakes come out smoothly.
2. Freeze or refrigerate the cake layers before you ice them. It makes them so much easier to work with.
3. Use smaller cake pans, 8" or 9" for this recipe because this cake is delicate. Larger cake layers tend to fall apart easily.
I'm making this sound fussy. It's worth it. Trust me.
cake
2 cups sugar
1 1/4 cups flour
3/4 cups unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
2 large eggs
1 cup room-temperature strong black coffee
1 cup buttermilk
1/2 cup canola oil or vegetable oil
1 teaspoon pure vanilla extract
Cut out parchment paper and grease the pans. Mix all ingredients and bake in a preheated oven (350 degrees) for approximately 25-30 minutes depending on your oven. Consider it done when a knife comes out clean.
frosting
1 stick unsalted butter, room temperature
1 1/2 cups powdered sugar
2 ounces unsweetened chocolate, melted and cooled
1 tablespoon whole milk
1/2 teaspoon pure vanilla extract
Use a mixer. The icing makes just enough for the cake, none to spare.
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And just for fun! Here's me + my Valentine. This was our first date. Summer 2000. Jackson, MS. I was 17 and Stephen was 19.
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