Oh Valentine’s Day. I was never one to get very excited about this holiday; I’m not the overly romantic mushy type and I don’t expect too much in terms of chocolates and flowers. To be completely honest my birthday falls a few days before Valentine’s Day and that’s when I expect a big show ha! But since having my daughter and experiencing this new kind of Motherly-Love I think why shouldn’t we celebrate all types of love. So I baked a cake.
This recipe is my go-to pretty often. I’ve only ever made cupcakes with it before now but there is something about a tiered cake that really gets people’s mouths watering! Don’t be thrown off by adding the coffee the recipe calls for. Once baked, you cannot taste the coffee at all but it gives the cake a subtle richness without having to add any heavy or more fattening ingredients. The batter will be very runny when you are ready to pour it into the pan, don’t worry, that’s what you want. This cake is so moist and delicious you’ll have a hard time not going for a second slice! I don’t typically enjoy sugary frosting so for this cake I made a whipped cream icing and added a little cream cheese and icing sugar and layered it on thin; recipe also below. However you could add whatever icing recipe you like best and it should still pair nicely with this delicious chocolate cake.
Well Happy Valentine’s Day to you all. I hope someone in your life, big or small showers you in love today!
Homemade Chocolate Cake and Whipped Cream Cheese Icing
*This recipe makes 2 8-inch cakes or 24 cupcakes
1 ¾ cup flour
1 ½ cup sugar
¾ cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup brewed coffee, cooled to room temperature
1 cup buttermilk
½ cup canola oil
1 tsp vanilla extract
Preheat oven to 350°F.
Lightly grease cake pans or prepare muffin tin with liners and set aside.
Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl.
In a separate bowl whisk eggs, coffee, buttermilk, oil and vanilla extract.
Combine the wet ingredients with the dry ingredients and stir until well incorporated.
Pour batter evenly into pans or muffin cups about 1/2 to 3/4 way full.
Bake for 20-25 minutes or until cake tester comes out clean.
Whipped Cream Cheese Icing
1 cup whipping cream
4 oz. cream cheese
1/2 – 1 cup icing sugar (adjust according to how sweet you like your icing)
Sprinkles or other candy decor (optional)
Combine all ingredients into a medium sized bowl and beat with an electric mixer until fully mixed and icing has thickened.
Icing cake and decorate as desired.
By Three Happy Folk
Adapted from Good Cook