“Extreme” Chocolate Cake

You know when you crave cold, rich chocolate cake and there is no other way to suffice your craving than to make a deliciously moist chocolate cake, cut it in two and frost that sucker nice and thick? And then as soon as it’s beautiful and perfect you cut a slice and ruin the whole presentation that you and your cousin (well, mostly your cousin) spent 45 minutes slaving over? Sounds like my afternoon!

This recipe is a keeper. My darling cousin (who is a serious baker) found it and swears by it. It’s from allrecipes.com which always has the best recipes, if you ask me. The description says, “the best cake in the entire world.” Allllright, that’s a little lofty, but I’m sorry, IT’S TRUE! Make it, it’s ¬†easy, slap some frosting on that thing, let it chill out in the fridge, yank it out, and devour. At least that was my plan of action.

I really don’t have any more words. I’m too busy finding another excuse to dig into it again…

I’ll leave you with a photo that is maybe even sweeter than this cake. A photo of my cousin’s first born, experiencing his first encounter with marshmallow fluff. Be still, my heart!

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Citrus Frosting

Oh, I have been into baking lately. What is it about taking a bunch of ingredients, mixing them all up, and then creating this tasty, sugary treat? Baking has to be the woman’s version of building a birdhouse, or bench, or whatever men like to do with all those hammers and nails and such. All I know is that this little baking kick I am on CANNOT be good for my waistline.

Anyways, the other day I bought my first frosting knife, or spatula if you may. I could not let this milestone in my life go unnoticed so I decided to whip up some cupcakes. I was so caught up with these babies that I forgot to take more than two photos.

The batter for the yellow cake was delicious. Is telling you that I eat cake batter giving away some deep, dark personal detail? Whatever. It was buttery, thick, and overall seemed as if it could, too, be frosting. And that is why it did not turn out too well. The recipe I used from Bon Appetit seemed awesome but it turned out SO heavy. I possibly over baked it? But, I do know that I over beat the batter. It’s just so fun to see it get all fluffy and thick. Am I weird?

So, the winning recipe that I would like to share is this simple citrus buttercream frosting. OH MY GOD. Everyone loved this stuff. My dad ate the frosting out of the mixing bowl when I stepped out of the kitchen. Gotcha, dad.

Citrus Frosting:

7 Tablespoons unsalted butter, room temperature

2 cups powdered sugar

4 teaspoons fresh orange juice

4 teaspoons fresh lemon juice

This recipe is also from Bon Apetit. The directions are as follows: Using an electric mixer, beat the butter first for four to six minutes. Then, add the powdered sugar and beat together for another four minutes. Finally, add the juices (I used regular juice instead of fresh and it still turned out amazing.) and then beat for another seven to ten minutes. I know that sounds like a lot of beating but that’s what really makes the buttercream. Also, beating it makes it easier to frost, duh!

This stuff was delicious. And made me a curious girl. What if I were to add mango juice? Or blood orange juice? Oooh, the ideas are endless and with an easy recipe like this, why not?