I love my family. I do. But just like any normal dysfunctional family you love them even more when there is a buffer zone.
Space … it’s essential.
And I was loving the 2,000-plus miles between us while she was on vacation. I felt like Independent George. I had no extra stress piled on me, no free-parenting-advice being thrown my way on a daily basis, and no Univision or TeleMundo. Well in truth I don’t mind Univision or TeleMundo, but what drives me crazy is the bad dialogue being exchanged between two really good-looking people in one of the four telenovelas she watches. The fact that I have to witness it because she clamps onto the remote control with a kung-fu grip burns me out.
For a month I had the luxury of watching television shows while they were actually on the air. No need for the DVR as I was in charge of the remote control.
And now that power is gone … that buffer zone is gone.
This called for some chocolate.
But not just any chocolate … a 12 x 12 Chocolate Challenge type of chocolate.
I went for the big one: Black Magic Chocolate Cake.
Chocolate on top of chocolate on top of chocolate.
I felt the occasion called for it and the Chocolate Magic didn’t let me down.
Rich. Moist. Decadent. Badass. Definitely a chocolate lover’s dream. It made me eat in slow motion — the kind of slow motion where you close your eyes, tilt your head back, take a deep breath, and just stomp your feet twice because it’s so good — yeah. It made me completely forget about the non-existant buffer zone. It worked its magic and made my night, and what was even more amazing was that the recipe was easy to follow. No crazy steps or extra attachments needed. Just my kind of baking. The simple kind with extraordinary results.
But I’ve gotta say, you better have a big glass of milk when you dive into this … hmph … maybe two glasses.
- butter for pans
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup Cocoa Powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 cup brewed strong black coffee
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 bag (12-ounces) semi sweet chocolate chips, finely chopped
- 1-1/2 cups heavy whipping cream
- 1 stick butter
- Preheat oven to 350.
- Butter and flour two 9-inch round baking pans.
- In a large mixing bowl, whisk together sugar, flour, cocoa, baking soda, baking powder and salt.
- Add eggs, buttermilk, coffee, oil and vanilla.
- Using an electric mixer, beat on medium speed for about 2 minutes. You should have a thin batter.
- Pour batter evenly into prepared pans.
- Bake for 30 to 35 minutes, or until toothpick inserted in center comes out clean.
- Cool 10 minutes; remove cakes from pans to wire racks.
- Cool completely before frosting.
- Place whipping cream and butter in saucepan and cook over medium heat to just a boil.
- Pour cream mixture over chocolate; whisk vigorously until chocolate is melted and smooth.
- Cover and refrigerate for an hour.
- Remove from fridge and stir; refrigerate about 1 more hour or until spreading consistency.
- Spread about 1/4 to 1/3 of frosting on one cake layer; top with the other cake layer and spread frosting on top and sides of cake.
Recipe courtesy of Diet Hood