Super Saturday Bonus

 

In honor of Bob's recent birthday gathering,

I baked a requested treat of anything chocolate. I went with chocolate cupcakes frosted with chocolate icing. I found at Michaels these tiny birthday hats on a pick perfect for the occasion. I made a mini bundt cake for Bob that was in the center of the plate.   

The recipe is enough for 18 cupcakes and 1 mini bundt cake or 1- 13 x 9 pan or 2 cake pans. 

The recipe was adapted from sallysbakingaddiction.com 

Chocolate Cake

Cook's Notes: 

A super moist cake that's sure to become a family favorite. A recipe that's easy to put together with a "lick the bowl'" chocolate icing. Sooooooo good!  

Ingredients:

• 1-3/4 cups flour
• 3/4 cup unsweetened natural cocoa powder e.g. Hersheys
• 1-1/2 cups sugar
•  2 teaspoons baking soda 
•  1 teaspoon baking powder
• 3/4 teaspoon salt
•  2 teaspoons espresso powder
•  1/2 cup oil e.g. vegetable oil, canola or melted coconut oil (I used canola fore its milder taste
• 2 large eggs
• 2 teaspoons pure vanilla extract
•  1 cup buttermilk
• 1 cup freshly brewed strong hot coffee

Directions:

• Preheat oven to 350 degrees. Use batter for cupcakes, a 13 x 9 pan, or 2 round cake pans. Grease pans or use cupcake liners if making cupcakes. 
• Whisk flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso. Set aside.
• With a mixer mix oil, eggs, and vanilla on medium speed until combined. Add buttermilk and mix until combined. Pour wet ingredients into dry ingredients. Add hot coffee and beat on low until all ingredients are combined. The batter will be thin.
• Bake cupcakes for 18 minutes, bake cake in a 13 x 9 pan for 23 minutes, and batter in round cake pans for about 18- 20 minutes. 

Chocolate Frosting Ingredients:

• 1 cup granulated sugar
• 1/2 cup milk
• 4 tablespoons butter
• 12 oz. package of semi-sweet or dark chocolate chips
• 2 tablespoons Bailey's or Kahlua
• 1-1/2 cups powdered sugar
• Optional chopped pecans or sprinkles

Chocolate Frosting Directions:

• In a saucepan combine sugar, milk, chips, and butter.
• Bring to a boil stirring constantly and boil for 2 minutes.
• Remove from heat and beat in powdered sugar and liqueur
• Cool frosting before spreading on brownies.