There wasn’t too much I craved while I was pregnant, but I did crave perfect chocolate cake. Perfect meaning moist, rich, intense chocolate taste, right amount of sugar and perfect frosting. I’m no longer pregnant, but I still periodically crave this cake. I didn’t use the frosting recipe in the link provided; I used the one below. I hope you enjoy it as much as I do.
NOTE: The batter looks quite runny after you add the coffee, this is how it’s supposed to be. The first time I made it I thought I messed up, but don’t fret, it’ll turn out. Also, I didn’t line the pans with parchment and flour, I used butter and cocoa powder instead.
Creamy Chocolate Butter Icing
1 cup butter, softened (has to be softened)
5 cups icing sugar
2/3 cup whipping cream
2 oz unsweetened chocolate, melted and cooled
2 tsp vanilla
NOTE: This frosting is too generic and bland for me, so I add a little bit more than 1 cup of cocoa, and then it is perfect!
In bowl, beat butter until light; alternately beat in icing sugar and cream. Beat in chocolate and vanilla. If desired, add in 1 cup or more of cocoa powder.