Cinco de Mayo is an unofficial holiday…right? Well, it is an official holiday in Mexico but I believe that for the 20-30 crowd in the USA, it has become a sort of unofficial holiday. For the past few years, I have referred to Cinco de Mayo as Cinco de Flora (which I still do!) because one of my good buds Def’s birthday falls on that wonderful day. This year, Cinco de Mayo marked the birthday of one of my new buds, Ravtastic, so we also named the day Cinco de Ravi. Makes complete sense, right? In honor of the day, I went a little baking crazy but I had to make the birthday boy his special request. He asked for a chocolate on chocolate cake, so who was I to disappoint?
Adapted from Joy the Baker (duh)
1 cup hot brewed coffee
3/4 cup unsweetened cocoa powder (not Dutch-process)
1/2 cup whole milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 sticks (1/2 pound) unsalted butter, softened
1 1/4 cups packed dark brown sugar
3/4 cups granulated sugar
1) Preheat oven to 350 degrees F.
2) Brew coffee
4) Whisk together boiling coffee and cocoa powder in a medium bowl until smooth, then whisk in milk and vanilla.
5) Sift together flour, baking soda, and salt into another bowl.
6) Beat together butter and sugars in a large bowl on medium speed until pale and fluffy. Add eggs one at a time, beating well after each addition.
7) Beat in flour and cocoa mixtures alternating in 3 batches, beginning and ending with the flour mixture.
8) Pour batter into cake dish.
9) Bake for 35-40 minutes.
10) Cool cake.
11) Top with chocolate butter cream frosting and Strawberries!
12) Yes, I said strawberries!
13) Share and Enjoy!
Chocolate Buttercream Frosting Adapted from Food.com
2 2/3 cups confectioners’ sugar
1/2 cup cocoa
1/3 cup milk
1 1/2 teaspoons vanilla