A Great Reason to Make a Chocolate Cake Cake
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Today is January 27. Now, I am no spring chicken, but this is the very first time I realized what a special day January 27th is.
I have no idea how I let this delicious opportunity slip past me every year. It does seem a bit odd that National Chocolate Cake Day happens to fall in January, the month there are probably more people than at any other time, trying to avoid chocolate cake.
It’s a shame
If you’ve read many of my posts you’ll know my position on cake. It is unwaveringly my favorite food. I’m typically a layer-cake person, but when January 27 falls on a Monday, I become a sheet cake pan person.
They taste the same. Actually, I don’t think they do. There is just something about a layer cake, the festivity of one. Not to mention the second layer. Or sometimes, even a third layer.
But it’s a Monday and I’m not baking a layer cake, no matter how many layers. A sheet cake will have to suffice.
Next year I’ll plan ahead
This one is pretty darn good. Throw a few raspberries next to it on the plate and it looks festive. It’s no layer cake, but you get it. A sheet cake is always better than no cake. Worthy of fanfare, even. Even on a Monday.
Next year I’ll plan ahead. Get ramped up before National Chocolate Cake Day, so I’m ready. Baking a sheet cake just seems easier (even though I’m not sure it really is).
Honestly, I think it just seems less decadent. And a Monday doesn’t usually call for decadence.
But it’s absolutely okay to eat a chocolate sheet cake on a Monday, that just happens to also be National Chocolate Cake Day.
Quick + Easy Frosted Chocolate Cake
Equipment
Ingredients
- 2 cups flour
- 2 cups sugar
- 3/4 cup cocoa powder, I use Hershey's in this
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup canola oil
- 2 large eggs
- 2 tsp vanilla
- 1 cup boiling water (or hot coffee, for further depth of taste)
Frosting
- 1 cup butter
- pinch salt
- 3/4 cup cocoa powder
- 4 cups powdered sugar
- 2 tsp vanilla
- 1/2 cup cream, half and half or milk (you may not need it all). (I splash a bit of brewed coffee into the frosting, as well. If so, just use less cream)
Instructions
- Preheat oven to 350°. Spray a 9 x 13" baking pan with cooking spray.
- Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt together in large bowl.
- Add the buttermilk, oil, eggs and vanilla and mix with a hand mixer until combined.
- Add the hot water or coffee and mix on low speed until combined. Then scrape down bowl and mix again on high speed for about 30 seconds.
- Pour batter into baking pan. Bake for about 35 minutes, or until a toothpick inserted in center comes out clean. Remove pan from oven and set on a wire rack to cool.
Make Frosting
- Beat the butter, salt and cocoa powder together in a large bowl, until smooth.
- Alternate adding 1 cup of the powdered sugar and 1 Tbsp of the cream/coffee, mixing between each addition. Scrape down sides of bowl and then beat with mixer for 3-5 minutes, or until light and fluffy.
- When cake is cool, spread with chocolate frosting. This is good. Ration yourself.
