I’ve been craving cake. I tried to avoid the situation with hot chocolate, oatmeal, chocolate milk, but nothing worked. Today while the students were doing their reading I was sneaking a little research session and found a chocolate cake recipe I wanted to adapt. As it turns out, I didn’t adjust a thing because it was that good. Really. Total perfection. The link to the original is below and she deserves full credit. Just talking about it now makes me feel the need to go to the kitchen and shove my face directly into it. I’ll try to resist, but probably not. Actually, definitely not.
This cake is perfection all on its own, but I had to make it mine somehow. So, I whipped up a vanilla bean buttercream frosting and garnished the sides with some beautifully green crushed pistachios. The crunch of the nuts, sweetness of the icing and richness of the cake is sort of enough to make you want to commit to this cake. I’m already married to mine.
CHOCOLATE CAKE: (from here)
1 3/4 c. AP flour
1 3/4 c. caster sugar
3/4 c. cocoa powder
1 t. baking powder
2 t. baking soda
1 t. salt
1 c. buttermilk
1/2 c. vegetable oil
2 large eggs
1 t. pure vanilla extract
1 c. coffee
350 F / 180 C
- In large mixing bowl, combine all wet ingredients ACCEPT coffee.
- Next, sift in dry ingredients and mix until combined.
- Add coffee.
- The mixture will be very wet, almost watery.
- Bake 20-25 minutes in two 9″ round cake pans until the middle springs back.
3 c. icing sugar
1/2 c. room temperature butter, unsalted
2 T. whole milk or cream
1 1/2 t. vanilla or the seeds of on vanilla bean
1/2 c. finely chopped pistachios for garnish
- Beat butter and sugar together.
- Add milk and vanilla until it comes together.
- If you desire a mixture that is thicker or thinner adjust the sugar or milk amounts.