Kim’s Chocolate Cake

My boyfriend is a chocolate fiend, BUT, he’s super picky about what kind of chocolate he likes.  He loves sweets as long as they aren’t too sweet but not so mild that it tastes like a sweet bread.  It’s a very thin line.  Well let me tell you that he LOVES this cake.  It’s actually a combination of three different recipes that I’ve made over the years and we finally have a winner. 

The one thing that really sets this cake off is the coffee.  It adds sooo much moisture to an already delicious cake.   I also included the icing that I usually make with it and I sometimes top it with chocolate chips!  (FYI – my boyfriend actually prefers it without the icing so if you’re looking for a lighter treat, just bake it in a bundt pan and skip the icing.  It’s still delish!)

Kim’s Chocolate Cake
 2 cups all-purpose flour
 2 cups sugar
 3⁄4 cup unsweetened cocoa powder
 2 teaspoons baking powder
 11⁄2 teaspoons baking soda
 1 teaspoon salt
 1 teaspoon espresso powder, optional
 1 cup milk
 1⁄2 cup vegetable oil
 2 eggs
 2 teaspoons vanilla extract
 1 cup strong brewed coffee
Instructions

1. Preheat oven to 350o F. Prepare two 9-inch cake pans by spraying with baking spray or
   buttering and lightly flouring.
2. 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.
3. 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.
4. 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.
5. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and
   cool completely.

Chocolate Buttercream Frosting Recipe
Ingredients
 11⁄2 cups butter (3 sticks), softened
 1 cup unsweetened cocoa powder
 5 cups confectioner’s sugar
 1⁄2 cup milk
 2 teaspoons vanilla extract
 1⁄2 teaspoon espresso powder, optional

Instructions

1. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove
   any lumps.
2. Cream together butter and cocoa powder until well-combined.
3. 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.
4. Add vanilla extract and espresso powder and combine well.
5. 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.