If there are two things that cheer me up, they are most certainly a little slice of chocolate cake and a fresh bouquet of white roses to look upon.
Divine Chocolate Cake
2 ounces semisweet chocolate, chopped
1/2 cup unsweetened cocoa powder
1 1/3 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups (packed) brown sugar
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla extract
2 large eggs
1/2 cup buttermilk
1/2 cup boiling water
Preheat oven to 350°F. Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper round; butter parchment. Place chocolate in metal bowl set over saucepan of simmering water. Stir until melted and smooth. Add buttermilk and boiling water, mix.
Whisk all purpose flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar, butter, and vanilla in large bowl to blend (mixture will be crumbly). Add eggs 1 at a time, beating well after each addition. Beat in warm melted chocolate mixture. Divide batter among prepared pans.
Bake cakes until tester inserted into center comes out clean, about 23 minutes. Cool cakes in pans 10 minutes. Turn cakes out onto rack; peel off parchment. Cool cakes completely. (Can be made 1 day ahead. Wrap cakes in plastic and store at room temperature.)
May is the perfect month for both of these treats. Mother's Day is the perfect holiday to indulge!
My dad got my mom a beautiful bouquet of white roses...I couldn't resist a few photos.
We made chocolate cake for Mother's Day...and I couldn't resist telling you all about it. :)