These past few weeks have been kinda busy stressy eesh.
Not all bad stuff but work has been full on, my social life has been full on and family, well I live away from my family, but they have been going through their own struggles. It’s not all bad but I find that I’m holding all this tension in my neck and in my arm and no matter how limber I’m getting with all this kettle-bell and back bridge exercises – the pain is still there.
While I’m not about to get onto the bandwagon about how the heavens are aligned against us this year – 2014 IS CURSED Y’ALL, THE DISASTERS, THE NEWS, THE THINGS – I think maybe it’s for some quiet times and reflection and just riding the wave of unpleasantness out.
Until then – let’s eat chocolate cake.
While this cake is pretty to look at and great in theory it was just a little weird. Like a little too sour and chewy for me. And it just got tougher as the days went by. The icing however, is still the best icing I’ve ever had or made. Pair it with the original Best Chocolate Cake Recipe (Ever) and you’re set for any future birthday cake you need to make from scratch.
3 Tbsps butter
1/2 cup white sugar
1 tsp vanilla extract
1 tsp coffee dissolved in 1 Tbsp water
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
3 Tbsps dark cocoa powder
3/4 cup plain greek yogurt
1/4 cup milk
Preheat oven to 170C/350F. Butter and “flour” an 8 by 8 baking pan using cocoa powder.
Beat butter and sugar together until fluffy.
Beat in egg, vanilla and coffee. Add cocoa, flour, baking powder and salt and mix until combined.
Add yogurt and mix until batter is smooth. Pro tip – leave out the yogurt till its room temp before stirring in.
Add milk and mix until batter comes together. Pour into pan.
Bake for 20 minutes until cake is set. Cake will be thin and have a shiny weird finish. Hahahaha. I’m SELLING it.
Frost with the chocolate buttercream frosting. I used a spoon and butter nice and it looked fab.
1/2 cup butter, softened
1/3 cup unsweetened cocoa
1 2/3 cups confectioner’s sugar
2 Tbps + 2 tsps cup milk
1/2 tsp vanilla extract
scant 1/4 tsp espresso powder
Whisk the cocoa powder to remove lumps.
Cream together butter and cocoa powder until well-combined.
Add 1 cup sugar and 1 Tbsp milk to cocoa mixture and mix. Add rest of the sugar and milk and mix well.
Add vanilla extract and espresso powder and MIX.