this cake. it is absolute deliciousness. our ten year old is the baker, each & every time it’s made. we’ve renamed it ezra’s chocolate cake… in sharpie, in the cookbook. he made it for his grandparents when they were visiting and he was told by his grandma carol that it was her favorite chocolate cake. in which he is assuming she’s tasted hundreds! haha. not so sure about that. but, we are sure that it’s irresistible, and moist, and full of chocolatey goodness.

ezra’s recently learned the art of applying a crumb coat of the frosting, before the final frost. and this was his best yet.  he also usually uses a vanilla buttercream frosting instead of chocolate, but this time he did chocolate at his grandma’s request. and we are SO glad he did. it proved to be our favorite, and what we will continue to request when one of us gets a craving for chocolate cake.

the recipe comes from here and if you don’t have any of ina garten’s cookbooks, i would highly recommend them. there is not one fail we’ve experienced in any of her books. we have not made the chocolate frosting that the recipe provides, but instead we used andy’s grandma’s famous chocolate buttercream frosting. give it a try, with any frosting, but this one is our favorite by far.


½ c. unsalted butter, softened
¼ c. cocoa powder
2-3 Tbsp brewed coffee or espresso
3 c. powdered sugar
6 Tbsp. heavy cream
½ tsp. vanilla

Beat butter till creamy. Combine the coffee and cocoa together and add to the beaten butter. Slowly add the powdered sugar, followed by the heavy cream and vanilla.  Beat together very well until becomes light brown and tastes delicious.

♥ You may want to decrease amount of heavy cream if you add more coffee, so it does not become too liquified.
♥ We use espresso for the coffee, and allow it to cool a bit.
♥ Ezra doubles this frosting recipe when he does a crumb coat on the cake.



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