My Son spent the day at home after being sick all night. He finally regained a little of his appetite in the early afternoon, and was able to tolerate liquids and a light bite to eat.
While quietly resting on the couch, he had looked through a cookbook that had been left out, and decided the Dark Chocolate Cake looked especially appealing and delicious. He wanted to help me bake in the kitchen, then managed to eat a small piece of cake that evening – and didn’t complain about going to school the next day.
DARK CHOCOLATE CAKE
2 cups flour
2 cups sugar
1 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cold brewed coffee
1 cup buttermilk
1/2 cup vegetable oil
2 cups butter
9 cups confectioners’ sugar
2 1/2 cups cocoa powder
1 teaspoon vanilla extract
1 cup milk
Heat oven to 350F. Grease and flour a 9-by-13-inch pan.
In a large bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk, and oil. Mix with a wooden spoon until smooth. Pour into prepared pan.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 45 minutes.
While cake cools, prepare the icing. In a stand mixer with a paddle attachment on medium speed, beat butter until smooth and creamy. Reduce speed to low and add confectioners’ sugar, cocoa and vanilla, scraping down sides of the bowl with a spatula as you go. Add milk as needed until frosting reaches preferred spreading consistency.
Once cake has cooled, spread icing over the top.
Recipe adapted from The Unofficial Hunger Games Cookbook, Emily Ansara Baines, 2012