Classic Chocolate Layer Cake

Sometimes I need a nap in the afternoon. Sometimes I need to confide in my favorite ladies. Sometimes I need a beer before dinner. Sometimes I need to sing along to Lady Gaga. Sometimes I need another coffee. Sometimes I need to bring Elliot with me to get ice cream. Sometimes I need to sit in the sun and get freckles. Sometimes I need to watch true crime shows in front of a fan.

This week I needed chocolate cake. So I made one at night, frosted it the next day, and ate it for lunch. I might need this cake every week. It’s simple and delicious!

P.S. And by sometimes (down there), I mean all the time.

Classic Chocolate Layer Cake
Recipe from Matt Lewis of Baked via Oprah

Ingredients:

cake –

• 3/4 cup unsweetened cocoa powder
• 1 t instant espresso powder
• 1 1/2 cups boiling water
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 1/2 t baking powder
• 1 1/2 t baking soda
• 1/2 t salt
• 1 stick (8 T) unsalted butter, melted
• 2 large eggs
• 1 t vanilla extract

frosting –

• 2 sticks (16 T) unsalted butter, softened
• 2 cups confectioners’ sugar
• 1 T vanilla extract
• 6 oz. good-quality unsweetened chocolate, melted and cooled

Directions:

1. Make the cake! Preheat your oven to 350°. Butter two 8 inch round cake pans and line bottoms with parchment paper. Butter parchment paper.
2. In a small bowl, sift together the cocoa powder and espresso powder. Add boiling water and whisk until smooth.
3. In a large bowl, whisk flour, sugars, baking powder, baking soda, and salt until blended. Add melted butter, eggs, vanilla, and hot cocoa mixture. With an electric mixer on low, beat until dry ingredients are moistened. Increase to medium and beat 2 more minutes.
4. Divide batter between your two cake pans. Bake 30-35 minutes, or until a skewer comes out clean. Cool in cake pans, on a wire rack for 10 minutes. Run a knife around the sides and invert onto racks, turn topside up and cool completely.
5. Make the frosting! In a large bowl, beat butter, confectioners’ sugar and vanilla with an electric mixer on low until blended. Turn the speed up to medium; beat until smooth and fluffy, about 2 minutes, scraping the bowl as needed. Add the chocolate; beat some more until the chocolate is fully incorporated.
6. Assemble! Peal parchment paper off cake layers. Place one layer round-side down, on a plate. Spread with about 1 cup of frosting. Top with second layer, round-side up. Frost the top and sides with remaining frosting. Slice and enjoy! Chill in the fridge when not slicing and eating.

It’s almost the 4th of July! Here are more dessert ideas for Monday:
Red + White + Blue Stuffed Strawberries, Hamburger Mini Cupcakes,
Peach Pie Granita, Devilish Shortcakes.

… and then I chugged the milk.