Best Ever Chocolate Cake

Now friends you might not know it yet, but trust me when I say; there are three essentials in life, chocolate, cheese, and coffee. Not necessarily in that order, but each as equally important as the other. And you should have each of these essentials on regular basis; everyday that is. Today's tasty recipe incorporates chocolate and coffee in a very tasty way. I love this recipe from My Baking Addiction. I have made it many times and it always gets rave reviews. This time around I omitted the black cocoa powder because I didn't have any and the Arizona heat was just to hot for me to make a trip to William-Sonoma to purchase some. But if you can, do use it because it lends a nice depth of flavor and makes the cake rich and dark. For the coffee I have always used what I have on hand. So whatever you have on hand should work fine, just make it good and strong.

So let's make the best chocolate cake ever! 

Here's what you need~

2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 tablespoons King Arthur Flour Black Cocoa, optional

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

2 eggs

1 cup buttermilk*

1 cup strong black coffee 

1/2 cup vegetable oil

2 teaspoons pure vanilla

Preheat your oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set these aside. Fit your stand mixer with the whisk attachment, or in a large bowl with an electric beater, combine the dry ingredients; mixing on low speed till they are thoroughly combined.

Now add the eggs, buttermilk, coffee, oil, vanilla, and beat on medium speed for about two minutes.

The batter is going to be thin. Pour it evenly into the prepared pans.

Bake for 30 to 35 minutes if you are using the round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.

Cool the cakes for 10 minutes and then remove from pans to wire racks, and cool completely.

Frost them however you like. I love to use a chocolate buttercream. One batch is plenty for this layered chocolate cake.

* if you don't have buttermilk you can add a teaspoon of white vinegar to a cup of whole milk. Stir and let sit a few minutes before adding. 

http://www.mybakingaddiction.com/the-best-chocolate-cake-recipe/

If you give a cook a Kindle...

The possibilities are endless.

In January I bought myself a new Kindle.  A bigger and better 32gb Kindle Fire HD.  The first thing I did after firing that baby up was go app searching.  After all, a few good apps...

Well let me tell you there is a veritable Smörgåsbord of apps out there. It's a virtual app feast for anyone who loves cooking, baking and just plain anything food related. 

While perusing the multitude of apps out there in Kindle Land I found an app for coffee recipes. Being the coffee lover that I am I knew that I had hit the coffee jackpot and I downloaded that app faster than you can say, "Give me a double chocolate frozen frappachino with whipped cream."

As I glanced through the app I spotted a recipe for Canadian Coffee.  I knew I had to try it because it sounded so doggone yummy.  And with a dollop of maple whipped cream on top how could I resist? I was certainly not disappointed as it was very yummy.

Here is the recipe in case you'd like to try it.  I gotta say that with or without the whiskey it's plum delish. I know 'cause I tried it both ways.

Canadian Coffee

1/4 cup pure maple syrup

1/2 cup whiskey

8 cups of coffee hot, black and strong

Topping:

3/4 cup of heavy whipping cream

4 teaspoons pure maple syrup

Whip the cream and the maple syrup until soft peaks form.  Serve over hot coffee.