Monday, July 22, 2013

Meal Planning Mondays: to bake, to bake, a chocolate cake.

In order to assure survival, I am convinced that every woman needs the following weapons in her arsenal:

#1 a good bra (one, in my case, that actually makes it appear as if one has breasts to begin with)
#2 a solid female friend who is not above the occasional shameful session of petty gossip and snickering
#3 the perfect, entirely from scratch, we-aren't-messing-around-here, chocolate cake recipe

My ideal kind of lazy weekend afternoon would be the omission of wearing item #1, while combining items #2 & #3. 
Because nothing says screw expectations like a bra-less binge on a dense, rich, dark chocolate cake. Drown it all in 100% full fledged fat you better believe it I make no apologies whole gosh damn milk. 

Mmmmmmmmm. Mmmmmmmm. Mmmmmmmmm.

Ladies, you've arrived.

The Bra-less Chocolate Cake Recipe

for the cake:

  1. 1 3/4 cups all-purpose flour, plus more for dusting
  2. 2 cups sugar
  3. 3/4 cup unsweetened cocoa powder (I used Hershey's Special Dark Brand)
  4. 2 teaspoons baking soda
  5. 1 teaspoon baking powder
  6. 1 teaspoon kosher salt
  7. 1 cup buttermilk
  8. 1/2 cup vegetable oil
  9. 2 large eggs
  10. 1 teaspoon pure vanilla extract
  11. 1 cup boiling hot water
  1.  Preheat the oven to 350°. Butter two 8-by-2-inch round cake pans and line them with parchment; butter the paper. Dust the pans with flour, tapping out any excess.
  2. In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
  3. Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool. Peel off the parchment.
Frost cake with chocolate buttercream frosting:

Chocolate Buttercream Frosting:

1 cup butter, softened
1/2-3/4 cup baking cocoa powdered (dependent on how chocolately you like your frosting)
4 cups powdered sugar
1/4-1/2 cup milk

Mix the first three ingredients with an electric mixer on slow. Gradually add in small amounts of milk until frosting reaches desired consistency. (* You can also add more sugar, but I prefer my frosting taste on the buttery side!)


and when you're thoroughly overdosed on chocolate and feeling compelled to button up such naughty behavior, here are a few additional link ideas for your meal planning
 (we've tried them all and approve):

(plug: vegan night, gluten free!)

(really yummy. but after you cook the sausage completely I recommend only cooking in the slow cooker for 4 hours-ish. Our tortellini was way too mushy)


Ashley said...

Oh my!!! That chocolate cake looks delish!

The Mrs. said...

You seriously crack me up, Rae. Not in a "oh Rae, you so silly" way, but in a "yep. I soooooo get it. You said it!" Kind of way.

Ironically, Olivia has asked that we make a chocolate cake on Sunday. I will show her this recipe and see if she approves. I do.