So, how was the first month of 2014 going? I hope everything went well and still going smooth with everyone. As for me, generally, it started well and well, it is still. (I don’t think so!) Okay… I’ll spill it out! I have mentioned in one of my posts that I lost pounds over the month of December and got 1 kg back just after the New Year. I ate rice, noodles, and rice, and rice and rice… Yes, I will not deny that! (I am guilty, as a proven criminal should be.) But, please, do not imagine me eating bowls of rice… because I did not. I’ve eaten rice almost everyday of January 2014 but just a cup or two. (Mostly 1 cup, really.)
In addition to rice is a cake – not just a slice, but slices of cake!! If I am not mistaken, I have mentioned that (or I think I’ve mentioned this in one of my conversations with AJ of The Dessert Course) I am craving for a chocolate cake, but I did not want to bake because I might end up eating the whole cake.
I bought a slice of cake, but the only thing that’s available was a Vanilla Cake (I bought it, anyway!) Later, I said, I will buy a slice of chocolate cake and I was sure that I will NEVER EVER bake.
But, guess what? I did bake a chocolate cake!!
Moist Chocolate Cake
- 1¾ cups all purpose flour
- 2 cups granulated white sugar
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking soda
- ¾ tsp salt
- 2 large eggs
- 1 cup buttermilk*
- ½ cup butter, melted**
- 1 tbsp vanilla extract
- 1 cup hot water + 2 tsp coffee granules
Frosting (recipe from back label of Hershey’s Cocoa Powder)
- 1/2 cup (1 stick) butter or margarine
- 2/3 cup Cocoa powder
- 3 cups powdered sugar (I reduced mine to 2 ½ cups)
- 1/3 cup milk
- 1 teaspoon vanilla extract
- Preheat oven to 350 F. Grease and flour two 9-inch round baking pans and set aside.
- In large bowl, sift together flour, cocoa powder, sugar, baking soda and salt. Add in eggs, buttermilk (or substitute), melted butter (or veggie oil) and vanilla. Whisk until combined.
- Add in coffee and mix until combined.
- Evenly divide batter between two pans.
- Bake for about 35 minutes or until toothpick inserted in the middle comes out with few crumbs, but not wet batter.
- Remove pans from the oven and transfer the pans in a cooling rack.
- Allow to cool in the pans for about 30 minutes.
- Run a butter knife around the edges of the pan and invert the cakes in the cooling rack.
- Cool completely before frosting.
For the frosting:
- Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
- Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
Source recipe: Moist Chocolate Cake by Foodess
* Substitute buttermilk with 1 cup milk + 1 tbsp lemon juice or vinegar. Let sit for 10 minutes.
** Veggie oil can be used instead of melted butter.
Though I felt guilty, I did enjoy every bite of this cake. However, it lasted inside the fridge for more than one week because I tried my best not to eat more than two slices of cake per day. But, there were days that I did not eat a slice at all. But, rice? Yes, please! 😀 Oh no! I think I’m losing it. Please, not yet! Or better, not at all. Hopefully, by February, I will stick to the diet I used to do. It’s not that I gained a lot; I just don’t want to pamper myself.