It’s my birthday!
Well…it’s my birthday tomorrow, so…I’m feeling pretty good right about now. It may be the second Jack and Coke I’ve ingested, but that’s neither here nor there. I’m going to go with that warm, comforting sensation currently residing in my belly.
I baked a cake, not because it’s my birthday. I mean, no one should have to bake their own birthday cake, but because I’ve got great news. Our audition with Clabber Girl went very well. They loved our food styling and photography which means we have more work to do.
Ok, that came out wrong. Don’t get it twisted, I’m super-excited to have more work from Clabber Girl because 1) It’s absolutely lovely to find that someone truly admires your work and b) it’s even better when that someone is going to pay you to do it. What?!
So, I baked myself an easy dark chocolate cake.
This cake is just lovely, chocolaty and super moist. Also, it comes together easily which is always a plus (only used 1 measuring cup and my food processor). It’s fantastic when paired with a straightforward vanilla buttercream, but almost any frosting would compliment its simplicity.
As you can see, I had no problem cleaning my plate.
Now, then…back to my birthday. It’s time for Jack and Coke, Round 3.
Recipe for Easy Dark Chocolate Cake
Recipe for Easy Dark Chocolate Cake adapted from Not Out of the Box
- 1 cup all purpose flour
- 1tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 6 tbsp unsweetened cocoa powder
- ¾ cup granulated sugar
- ½ cup vegetable oil
- ¼ cup hot coffee
- ¼ cup milk
- ¼ cup yogurt
- For frosting
- ½ cup unsalted butter
- 2¼ cup powdered sugar
- 1 tsp vanilla extract
- 1-2tsp cream
- 1 tsp vanilla extract
- Preheat oven to 350 Fahrenheit
- Spray two 6 inch pans with baking spray
- Place flour, baking soda, baking powder, salt, cocoa powder and sugar in food processor.
- Pulse for about 30 seconds to sift and combine dry ingredients.
- Mix wet ingredients in a measuring cup.
- While food processor is running, pour wet ingredients into dry ingredients.
- Make sure to scrape down sides.
- Pulse until fully combined.
- Divide batter evenly amongst the pans.
- Bake on middle rack for 22-25 minutes (try not to open the oven door until the 20 minute mark).
- Check cake with a toothpick, it should have just a few crumbs.
- Cool cakes in pans for 10 minutes and then remove to rack.
- Frost completely cooled cakes, as desired.