How do you define yourself? I mean, there are so many facets to a person, how do you pick just one? We are each a perfectly cut diamond shooting our brilliant sparks in every direction, and yet sometimes we feel compelled to lump ourselves into a specific category. Why do we do that? To fit into someone else’s idea of what we should be? Bollocks.
I am a loving daughter, sister, in-law, and aunt. I am a hard-working mother and wife. A part-time student and part-time blogger. I am also an occasional dog bather, a miserly house cleaner, an avid book reader, and an almost once a year exercise partaker.
But I am so much more than that. I am a matter of fact person and a dedicated friend. I am a sun-worshiping pool floater and strawberry margarita drinker, a high heel hater, and a terrible calorie counter. I am a pizza inhaler, bacon lover, and a day dreamer.
I am an independent woman and a creative artist. I am a puddle jumper, speedy driver, and nature lover. I am an ex-smoker, a terrible line dancer, and a barely acceptable gardener. I am a hair teasing, gum smacker and a fruit paired with chocolate supporter.
I am all of these things and more. My goodness, I am so much more.
This chocolate cake batter is the ultimate for cakes and cupcakes. It is extremely moist and delicious without being heavy and dense.
Ingredients
- 1-3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk *see substitution
- 1 cup strong, black coffee
- 1/2 cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries
- 3/4 cup butter, room temperature
- 3 tablespoons hot, black coffee
- 1/2 cup unsweetened cocoa powder
- 3 cups icing/powdered/confectioners sugar
- 1/4 cup chocolate milk (or white milk)
- 1 teaspoon vanilla extract
- Fresh or frozen raspberries for garnish
Directions
*Buttermilk Substitution
Add 1 tablespoon lemon juice or white vinegar to a one cup measure. Add enough milk to equal 1 cup. Let sit for 5 minutes.
Preheat the oven to 350 F.
Grease and flour two 9" round cake pans. Set aside.
In the bowl of a stand mixer or in a large bowl with an electric mixer whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined and uniform throughout.
Add the eggs, buttermilk, coffee, oil, and vanilla and mix thoroughly. Divide the batter evenly into the two cake pans. (The batter will be thin.) Dot each pan of batter with 1/2 cup of raspberries.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
In the bowl of a stand mixer or in a large bowl with an electric mixer cream the butter and hot coffee together. Add the cocoa powder, icing/powdered/confectioners sugar, chocolate milk, and vanilla. Use the whisk attachment to whip the icing until fluffy and lighter in color, about 3 - 4 minutes, scraping down the sides of the bowl as necessary.
Place one cake layer on a cake stand or plate and spread or pipe with half of the chocolate icing. Dot with fresh or frozen raspberries. Add the next layer and spread or pipe the remaining icing on the top. Dot with fresh or frozen raspberries. Refrigerate until ready to serve.
Notes
Chocolate cake recipe from My Baking Addiction
Whipped Chocolate Icing - original recipe by My Friend's Bakery 2017
Other pairings of fruit and chocolate that you may enjoy.
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