A moist chocolate cake, made with buttermilk and coffee for added flavor, is dressed in a silky smooth chocolate buttercream frosting. A smattering of frosting roses and a birthday message ties the whole package together!
HellooOOOooo, friends! Today is the day! Today is the day! Scones & Patron is ONE YEAR OLD!!!
*cue fireworks, mariachi band playing in the background, multiple champagne bottles popping*
I canNOT believe that it was a year ago today that I logged onto Wordpress (boy, bye) and snatched up this little domain, excitedly moving over the few recipe posts I had up on Journey with JP (<-- lol at my like one view ever).
...which means that it was exactly one year and two days ago that I hosted a drunken book club, complete with a host of cheeses, a SHIT ton of wine, and these Mini Margarita Cheesecakes (I implore you to not judge my picture taking abilities). Midway through a bite of those tequila-infused beauties, my friend Dan exclaimed.
Dan - SCONES AND PATRON!!!
Me - Um, what did you say with all that food in your mouth, Daniel?
Dan - I said, Scones and Patron! It's you!
Me - *speechless, mind blown, choir of angels singing in my ear*
I really do owe all my success to him. Maybe.
Over the past year, I've been through heartbreak, found new love, made friends, lost friends, changed jobs, moved, travelled the world. Through it all, this blog has been there for me as not only a repository for the recipes I love to develop and make, but also as an emotional outlet. As a friend, as a confidante. I've discussed my struggle with eating disorders, the repercussions of my sexual assault, my foray into becoming healthier through veganism. The days I was incredibly happy, the nights the stress of a job I hated pushed me to tears. My dating escapades, both good and bad. You've been with me every step of the way, as supporters, new friends, recipe testers, and so much more - and I cannot thank each and every one of you enough!
I've found so much emotional growth this first year of blogging, and I am so excited for the things to come. Keep your eyes out for sponsored posts, partnerships with more DC-area grocery stores and fitness establishments, and - of course - boatloads more recipes and shenanigans!
Woof, Jess, enough of the sappy stuff, right?! I know you're all just here for the recipe for that dank-looking cake up there! Because boy was that baby a hit at my friends' Easter potluck yesterday! I'll share more details of the party on Wednesday (along with a recipe for these bomb Funfetti cookies), but let's just say my lingering hangover this morning was well worth the fun that we had.
This chocolate cake is not vegan by any stretch of the imagination, but hey - it's my blog's birthday! Plus, back when I started this blog, it was essentially sponsored by butter. Consider this me paying homage to my roots!
People could not get enough of how tender the sponge on this cake was. Seriously - there were some religious experiences, and not just the whole Jesus-coming-back-from-the-dead thing. My secret? A combination of buttermilk, coffee, and vegetable oil that keep the cake moist. And then there's the frosting. Holy hell, this frosting, y'all! The buttermilk makes it extra moist, and a healthy amount of cocoa powder keeps it from being cloyingly sweet. I even busted out the frosting gun for some fun pastel roses in honor of Easter, but - as always - feel free to decorate however you please. Now, let's go get you some birthday cake!
Chocolate Cake with Chocolate Buttercream Frosting
To make this cake, you will need:
- 1 3/4 cup unbleached all-purpose flour
- 3/4 cup cocoa powder
- 2 cups granulated sugar (I KNOW, I KNOW. MODERATION, FOLKS)
- 1 t baking powder
- 2 t baking soda
- Pinch salt
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 cup strong-brewed coffee
- 2 eggs
- 2 t vanilla extract
Preheat your oven to 350F and grease 3 (three. not two. don't overflow them and try to burn your house down like I may or may not have done) 9" cake pans. Set aside.
In a small bowl, whisk together your flour, cocoa powder, sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, whisk together your oil, buttermilk, coffee, eggs, and vanilla. Sift the dry ingredients into the wet mixture, then mix just until combined. Pour into your prepared cake pans and bake for 25-35 minutes, until a toothpick inserted in the center comes out clean. Remove from the oven and let cool 10 minutes in the pans, then remove from the pan and let them cool completely. While the cakes cool, you can make the frosting!
To make the chocolate buttercream frosting, you will need:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 5-6 cups powdered sugar
- 3/4 cup cocoa powder
- 3-6 T buttermilk
- 2 t vanilla extract
In a large bowl, beat your butter on high speed with a hand mixer until light and fluffy. Add your cocoa powder and 3-4 cups of powdered sugar and beat on low-medium until combined (so as to not spray them all over your kitchen). Add your vanilla extract and a few Tablespoons of buttermilk, then adjust the cocoa, sugar, and buttermilk as needed to achieve the desired texture and sweetness.
Once your cake has cooled completely, frost each layer with a thick coating of chocolate buttercream. Decorate as desired, and serve!
Happy birthday, Scones, and here's to MANY more!