"the best ever" moist & delicious chocolate cake with chocolate buttercream frosting

I had a hard time naming this post, because I  also call this "best ever chocolate cake" . . . "the Greatest & Easiest Chocolate Cake."

I discovered this amazing recipe several years ago, and it's been my "go to" chocolate cake recipe since then.

It yields a moist and delicious cake that actually tastes like chocolate! 

The recipe calls for a whopping 1 1/3 cup cocoa powder, which gives it a real chocolate flavor . . . the 5 eggs give it richness and a beautiful texture . . . and the buttermilk helps keeps it moist! It's truly an exceptional recipe!

I introduced it to you for the first time here, when I baked this special cake and cupcakes for our youngest son's Gentleman's Tea.

I also used the recipe to bake 'Color Bomb' Cakes for our youngest son's 5th Candy Crush inspired birthday. 

Our oldest daughter is a big fan of chocolate (just like mom!), so most of her birthday cakes are chocolate. Here's a photo of  her candy themed birthday cake from last year's celebration.  I frosted it with a light and luxurious cream cheese frosting. YUM!

And I recently made our oldest daughter's  American Girl inspired birthday cake using the same amazing recipe!

 

I'm not sure what's taken me so long to share this recipe with you, especially when it's one that I use so often.

So without further delay . . . . I introduce you to  . . . .

"the greatest & easiest chocolate cake"

.     .     .     .     .     .

3 1/3 cups flour

1 1/3 cups cocoa powder

3 cups sugar

1 tablespoon baking soda

1 teaspoons salt

1 1/2 cups unsalted butter, room temperature

3 cups buttermilk, room temperature

1 teaspoon vanilla

5 eggs, room temperature

.     .     .     .     .     .

Preparation

Preheat oven to 350 degrees F.

Whisk flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.

In a small bowl, gently whisk eggs, vanilla, and buttermilk to combine. Set aside.

Using a stand mixer fitted with a paddle, beat the butter and sugar on medium-high speed until its pale and fluffy, about 3 minutes, scraping down bowl as needed.

Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of the buttermilk mixture, scraping down bowl as needed.

Mix at medium speed until batter is thoroughly combined, about 15 seconds.

Give batter a final stir by hand.

Pour into prepared pans or cupcake cups. Bake cakes for about 55 minutes or until toothpick comes out clean, or bake cupcakes for 20-25 minutes.

chocolate butter-cream frosting

.     .     .     .     .     .

1 pound bittersweet chocolate

12 ounces semisweet chocolate

3/4 cup egg whites (4-5 extra-large eggs), room temperature

1 1/2 cups granulated sugar

1/4 teaspoon cream of tartar

3/4 teaspoon salt

1 1/2 pounds unsalted butter, room temperature

3 teaspoons pure vanilla extract

.     .     .     .     .     .

Preparation

Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.

Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.

Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate and vanilla, and mix for 1 minute or until the chocolate is completely blended in. If the butter-cream seems very soft, allow it to cool, and beat it again.

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chocolate pumpkin & brown sugar streusel coffee cake

A dear family friend forwarded a recipe similar to this one to me a few short days ago . . . and when I saw the ingredients and its preparation, I had to bake it! 

As always, I changed the recipe a bit. Because I've been craving chocolate lately, I used a Dark Chocolate box cake mix, instead of a yellow box cake mix . . . making this a Chocolate Pumpkin Coffee Cake. Either one, by the way, tastes great!  

I'm not sure how to describe THIS coffee cake. 

I hesitate calling it that, because THIS cake is incredibly MOIST . . . and tastes more like a guilty pleasure than a simple coffee cake. 

It's also unique in that 1 whole can of pureed PUMPKIN is added to the mixture, along with pumpkin pie spice, which enhances the flavor, as well as, the color of the chocolate. 

In bright daylight, the chocolate cake part has an amber orange hue. Beautiful!

So what makes this coffee cake over-the-top delicious? 

It's the combination of the crunchy brown sugar streusel topping, and the brown sugar GLAZE!! 

Part of this cake's preparation includes poking holes in the cake shortly after taking it out of the oven. So when you slowly pour the GLAZE over the top . . . it fills the holes and seeps into the cakes nooks and crannies. My, oh my! Even my husband ~ who does NOT like cake . . . ate every single bite, and asked for more!

If you're not a baker, or simply looking for a simple and scrumptious cake recipe . . . then THIS one's for you!

Ingredients
⅓ cup water 
⅓ cup vegetable oil
1 15-ounce can pureed pumpkin 
2 x-large Eggs 
1 Tablespoon Vanilla Extract 
2 teaspoons Pumpkin Pie Spice 
1 teaspoon baking soda
1 18-ounce box Chocolate Cake Mix 
((For a more traditional Pumpkin Coffee Cake, use a Yellow Cake Mix instead of Chocolate Cake Mix))

BROWN SUGAR STREUSEL

1 cup brown sugar
1 cup flour 
pinch of salt

8 Tablespoons unsalted butter, room temperature

preparation

In a small bowl mix together brown sugar, flour, and butter. 

Use your fingers to sprinkle over the top of the cake. 

*     *     *     *     *     *     *

GLAZE

1/2 cup Granulated Sugar 

1 cup brown sugar

2 teaspoon Vanilla Extract 

1/2 cup Heavy Whipping Cream

preparation

Combine the 1 cup brown sugar, granulated sugar, 1 teaspoon vanilla, 

and heavy cream in a saucepan and bring to a simmer. 

Remove from heat and stir until all sugar is dissolved.

Preparation
Preheat the oven to 350F.

In a large bowl mix together the water, oil, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. 
Add the cake mix and baking soda and mix until just combined.
Grease a 9×13 pan with butter and pour batter into pan.
Using your hands, crumble the streusel evenly over the top.

Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

When cake is finished baking, let cool for 5 minutes and then poke holes in the top with a toothpick. Using a spoon, pour glaze over the cake, making sure to cover all holes and surfaces. Serve cake warm or at room temperature.

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a Gentleman's "tea"

This sweet social came upon us on the heels of
                                                a "tea party " that I had for our little girls.

We had so much fun that our youngest son, Ford, asked me if he could have a "tea party" too.

His request took me a little by surprise.

And took his daddy ~ alot ~ by surprise.

It didn't take long for me to say "Yes!" (after all, I live for this kind of stuff!) . . .

. . . and after I did, Ford excitedly shared his "sweet" requests!  It was obvious that he had been thinking about it, alot (smile!).

 . . . "I want everything to be blue and green. If you have something
                     that's pink or purple, then we have to give it to Charley and Lauren."

                      . . . " I want chocolate too, mama!" . . .

   . . . "and 'those things' that taste so good, with the sprinkles."

"BUBBLE GUM!  Blue & green! We have to have those! They're great!" . . . 

With those simple &"sweet" requests, I began planning Ford's "tea party."

First, I had to come up a name for our little social . . . 

How about . . . "a Gentleman's tea!" 

Ford is loving, caring, and gentle . . . a little man, so it was perfect.

Now on to the fun stuff!

We ventured to a place that we love to picnic at for our "Gentleman's Tea."

We dressed up . . . Ford wore a bow tie . . . so handsome (smile).

                        We played . . . climbed trees . . . and laughed! 

And we sipped on THE BEST EVER home-made Blackberry Lemonade and enjoyed sweet treats!

~ our menu ~

THE BEST EVER

home-made Blackberry Lemonade

with fresh lemon & mint

Cake Batter Cookie Crumbles

with sprinkles

Chocolate Cupcakes

with chocolate sprinkles

and 

8-Layer Chocolate Cake
decorated with Sixlets and Gumballs!  

I always have fun with desserts, and this "tea party" was no exception!

Since it was a "tea party," I wanted to dress up Ford's favorite desserts a bit. 

So, I added old-fashioned pocket watch toppers (made from 3D stickers)

                            and chocolate sprinkles to the cupcakes . . . 
  

. . . and instead of a traditional 2 or 4-layer cake, I thought it would be fun to make a TALL 8-layer chocolate cake . . . and then decorate it with some of his favorite candies . . . sixlets and gumballs! He LOVED it!

Our decorations were simple . . . 

A pale blue and cream chevron tablecloth set our backdrop.

And since I knew that we were going to picnic under a tree, I thought a simple pennant garland would be perfect. I sewed one from scrapbook paper and ribbon that I had in my cupboard. It was a simple 15 minute project that added a touch of whimsy. 

Do you recognize the framed chalkboard!?! I thought it would be a fun way to showcase our menu. I had so much fun playing with the design! The kids loved the pictures of the blackberries, lemon, and tall cake!

I didn't want to transport "fine china" to the park, so I served our sweet treats on small chalkboards.

 

They were perfect plates!

I wrote "gentleman" on Ford's . . .

 . . . and when he asked me what it read, I found it was the perfect opportunity to talk about what it means to be a true gentleman. Even the girls participated in the discussion. 

I truly treasure teaching moments like these. 

I've even heard Ford and Charley make references to acting like a "gentleman" and a "lady" since having our "tea parties." 

I must tell you . . . I am one happy Mama!

After a long afternoon of play and pretend, we went home and everyone napped, including me . . . 

                      

                      . . . but not without counting my blessings first. 

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fudgy brownie cake ~ Valrohna chocolate

I love chocolate.

And if you love chocolate like I do, then you're always looking for the ultimate in chocolate flavor and texture.

I found this recipe in this month's Martha Stewart's LIVING magazine . . . and after reading its ingredients and preparation . . . I had to try it! 

Yes, I agree ~ it may look plain . . . but inside, it's moist, dense, and intensely flavored.

In other words, it's a chocolate lover's dream.

I highly recommend using an exceptional chocolate, like Valrohna, for this dessert . . .  especially if you're making it for a special someone. 

Just one slice will completely satisfy your chocolate craving. I promise.

Ingredients

1 stick unsalted butter, cut into large pieces, plus more for pan

3 tablespoons all-purpose flour, plus more for pan

6 ounces bittersweet chocolate (61 to 70 percent cacao), finely chopped

3/4 cup plus 2 tablespoons sugar, divided

1 large egg yolk plus 3 large egg whites, room temperature, divided

1/4 cup unsweetened cocoa powder, plus more for dusting

1/2 teaspoon coarse salt  

 

Directions

Preheat oven to 325 degrees. Butter and flour a 9-inch spring-form pan. Melt butter and chocolate in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and whisk in 3/4 cup sugar. Whisk in egg yolk, then cocoa powder and salt.

Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, gradually beat in remaining 2 tablespoons sugar, and beat until soft, glossy peaks form, about 4 minutes.

Fold flour into chocolate mixture with a rubber spatula, then fold in egg whites. Pour batter into pan, and bake until set, about 33 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan, and dust top of cake with cocoa powder.

bon appetit!

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ganache glazed chocolate cake

I truly love chocolate.

As a chocolate connoisseur, I hosted an intimate chocolate tasting last fall after collecting milk and dark chocolates from various International shoppes.  Featured samples included milk and dark chocolates from Belgium, Sweden, Germany, France, Italy, Spain, Columbia, Venezuela and Bolivia.  It was a magical evening that spurred discussion with every sampling . . . and at the end of the night . . . each guest had chosen a favored chocolate and knew which county from which it originated.

It was no surprise that my favorite sampling was dark chocolate.   Although I cherish the smooth texture of pure milk chocolate, I savor the deep, rich complexities of dark.  That is why when I saw this cake prepared on television a few short weeks ago, I had to try it myself.

Ganache Glazed Chocolate Cake is simply . . . decadent.

Effortless in preparation, the ingredients yield a most deep, rich, and complex chocolate cake.  Your guests will surely be impressed with its simple, yet elegant appearance . . .  and be amazed with its smooth and intense flavor.

This sophisticated cake deserves to be displayed atop a beautiful pedestal platter and served on your most delicate dessert plates.  You'll understand why after your first heavenly bite.

Bon Appetit!

Ingredients

1 1/2 sticks unsalted butter, room temperature, plus more for pan

3/4 cup unsweetened cocoa powder, plus more for pan

1 cup sugar, plus 2 tablespoons for shipping cream (optional)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon instant coffee (optional)

3 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 cup sour cream
Ganache Glaze ingredients

1/2 cup heavy cream

4 ounces semisweet chocolate, coarsely chopped

Fresh whipped cream ingredients (optional)

1/2 cup heavy cream

2 tablespoons sugar

Directions

Preheat oven to 350 degrees.

Butter an 8-inch round cake pan; line bottom with a round waxed or parchment paper.

Butter paper; dust bottom and sides of pan with cocoa, tapping out excess.

Sift together cocoa, flour, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and 1 cup sugar until light and fluffy

Add one egg at a time, beating well after each and scraping down sides of bowl as needed.

Beat in vanilla.
Dissolve instant coffee in teaspoon of water. Add to mixture and stir.
Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream and beginning and ending with the flour.

Spread the batter in prepared pan. Tap firmly on countertop once to eliminate large air bubbles.

Place in oven and bake until cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool 10 minutes in pan, then invert onto a wire rack to cool completely, bottom side up.

Set rack with cake over a rimmed baking sheet.

Pour glaze over the cake, letting it run over the sides; spread gently with an offset spatula to coat.  Let set, about 30 minutes.

Preparation of Ganache Glaze

Place chocolate in a medium bowl. 

In a saucepan, bring cream to a boil.

Pour over chocolate; whisk until smooth.

Let cool until thick yet pourable, 4 to 5 minutes.

If desired, whip cream and remaining 2 tablespoons sugar with an electric mixer until soft peaks form. Serve cake with whipped cream and chocolate shavings.