rich chocolate cake with mocha cappuccino buttercream

It’s been a bad week. In fact, that might be an understatement. It’s been an awful week. I won’t go into the details, but let’s just say that after the disaster that was this week I was in the mood for something fattening and sugary with no redeeming healthy qualities whatsoever. And it had to be chocolate.

I’m pretty sure I might have gained five pounds just thinking about this cake, but you know what? It was worth it. I’ve been sick all week so when I was finally able to leave the confines of my dorm and come home (where being sick is much more bearable) I was ready to revel in my pajama-wearing, sweet tea-guzzling, sleeping all day sick habits. I made a chocolate cake with mocha cappuccino buttercream, and it made me feel better for a little bit because it was delicious, and thinking about the mere sugar content of such a cake was enough to keep my mind off of my sick-induced misery for a little bit.

So I’m going to share my little splurge cake with you guys. It’s super delicious, and when I get better I’m going to try my hand at a healthier version of this little gem. Hope you guys enjoy.

Rich Chocolate Cake
serves 8
adapted from this recipe at Sweet Corner

1 1/2 c sugar
1 1/3 c AP flour
2/3 c unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 lg. eggs
3/4 c milk
2 tbsp canola oil
2 tsp vanilla
3/4 c hot water

1. Preheat oven to  375F. Grease two round pans. (FYI… my cakes stuck to the pan this go round because I accidentally greased my pans with “Brown’s Butter,” which is a butter substitute made from yogurt, haha… make sure to use real butter, oil, or nonstick spray!)

2. In a large bowl, mix together sugar, flour, cocoa, baking powder, baking soda, and salt.

3. In another bowl, whisk together eggs, milk, oil, and vanilla.

4. Slowly incorporate the liquid ingredients into the dry ingredients, mixing steadily. There should be some bubbles in the batter, and it should be fairly thin.

5. Slowly stir in the hot water until it’s completely incorporated.

6. Fill pans and bake for approximately 20-25 minutes, or until a toothpick comes out clean.

7. Allow them to cool in the pans for a few minutes. If the cakes appear uneven, place a paper towel over each and then place the least uneven cake (in its pan) on top of the most uneven one (also in its pan). Place them in the freezer for five minutes and then remove them.

Mocha Cappuccino Buttercream
covers one two-tiered cake
way too many calories to think about

1 stick butter, softened
2 tbsp instant coffee
4 tbsp unsweetened cocoa powder
1 tbsp instant cappuccino powder (optional)
2 tsp vanilla
1 lb. confectioner’s sugar

1. Cream butter in a large bowl.

2. Add vanilla, instant coffee, cocoa, and cappuccino powder. Mix until well-combined.

3. Add confectioner’s sugar in small increments and mix until smooth, well-combined, and creamy. Add more coffee or cocoa if needed.

4. Refrigerate until needed.