THE cake

I've started calling it THE cake, like, its such a big deal that it doesn't need an introduction. THE king of pop, THE beatles, THE president, THE cake.

Make it, take one bite, and I'll be your hero forever.

THE end.






















THE cake

For the cake:

• 2 cups all-purpose flour
• 2 cups sugar
• ¾ cup cocoa
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon espresso powder* (don't skip this!)
• 1 cup milk
• ½ cup vegetable oil
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the frosting:

• 1½ cups butter (3 sticks)
• 1 cup cocoa
• 5 cups confectioner’s sugar
• ½ cup milk
• 2 teaspoons vanilla extract
• ½ teaspoon espresso powder

How to get it done...

1. Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. Also prepare the strips of towel to wrap around the pans, like so.
2. For the cake:
3. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
4. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
5. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
6. Remove from the oven and allow to cool for 10 minutes.
7. Frost cake with Chocolate Frosting.
8. For the Chocolate Frosting:
9. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
10. Melt butter and pour into bowl with cocoa powder. Whisk together until well-combined.
11. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
12. Add vanilla extract and espresso powder and combine well.
13. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency. I think I ended up with one extra tablespoon of sugar.

*A quick note about the espresso powder: You can find it at your regular grocery store, sometimes in the spice section, sometimes over by the coffee. It is such a small amount in this recipe that it doesn't have the flavor of espresso at all, it just provides the perfect counterpoint to the sweetness of the chocolate.

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Did I mention I love you more than life itself?

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Delicious, healthy, happy.

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The texture of these cupcakes is smooth and velvety, and the flavor is subtle but unique. The trick is not to pair it with a heavy traditional frosting because the frosting will take over. I suggest whipping cream or old school icing.

Mascarpone Cupcakes

2 egg whites
1/4 c oil
8 oz mascarpone cheese
1 box white cake mix
1 c. water

Combine ingredients in a bowl. Beat on medium for about 3 min, scraping sides. Bake at 350 for 18-23 minutes!

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I made a bajillion cupcakes yesterday. The good news is that I now have delicious new cupcake recipes to share.