recipe #12 time!

chocolate cake for two!

      for cake:
    1. 3/4 cups all-purpose flour
    2. 3/4 cups white granulated sugar
    3. 1/3 cup baking cocoa powder
    4. 1 teaspoon instant espresso powder
    5. 3/4 teaspoon baking soda
    6. 1/2 teaspoon baking powder
    7. 1/2 teaspoon kosher salt
    8. 1 large egg
    9. 1/3 cup plus 1 tablespoon, buttermilk
    10. 1/3 cup plus 1 tablespoon, warm water
    11. 2 teaspoons olive oil
    12. 1 teaspoon vanilla extract

    13. for frosting:
    14. 3/4 cup unsalted butter at room temperature
    15. 2 cups powdered sugar sifted
    16. 3 ounces dark chocolate or semi-sweet chocolate melted and cooled
    17. 1 1/2 tablespoons heavy cream or milk
    18. 1 teaspoon vanilla extract
    19. flaked sea salt for topping



      to make cake:
    1. preheat oven to 350Β°F/176Β°C.
    2. butter and flour two six-inch cake pans.
    3. this batter is sticky so i also lined the bottoms with parchment-- i highly recommend this!!
    4. in a large bowl or the bowl of a stand-up mixer (with the paddle attachment), add the all-purpose flour, sugar, cocoa powder, espresso powder, baking soda, baking powder and salt.
    5. mix until combined.
    6. next, crack in the egg, pour in the buttermilk, warm water, olive oil and vanilla.
    7. mix until thoroughly combined and the batter is smooth, about 1 minute. (the batter will be thinner than cake batter that you’re probably used toβ€”that’s ok!)
    8. divide the cake batter amongst the two cake pans and transfer to the oven to bake for 27 to 30 minutes, or until a skewer inserted into the center comes out clean.
    9. clean out the bowl you used to make the cake and dry it thoroughly.
    10. while the cake is cooling, use it to make the frosting.

    11. to make frosting:
    12. add all of the ingredients to the the cleaned large bowl or the bowl of the stand-up mixer (with the paddle attachment), add the butter, powdered sugar, melted chocolate, cream or milk and vanilla extract.
    13. beat until thoroughly combined and fluffy, about 1 minute.
    14. scrape down the sides of the bowl and mix one last time, just to ensure everything is combined!

    15. assembly/decorating the cake
    16. add a few tablespoons of frosting to the center of one of the rounds of cake.
    17. smooth it around, until it reaches the edges.
    18. add a pinch of salt all around.
    19. place the second layer on top.
    20. top the cake with a sprinkling of flaked sea salt.


  • this recipe yields 6 slices; measure accordingly if you want more/less!
  • to make the cake ahead:you can freeze these cake layers up to 3 months ahead. bake the cakes, allow them to come to room temperature and then wrap them tightly in plastic wrap. the frosting can be made up to 3 months ahead. make the frosting, transfer to a freezer-safe container and transfer to freezer. to keep in the fridge: make the cake layers up to 2 days ahead. wrap tightly in plastic wrap. frosting can also be kept in the fridge in an airtight container for up to 2 days.

  • enjoy!