I enjoy baking cookies instead of going out. I watch the news more than I watch normal television. I listen to more ABBA than you can ever imagine.

Growing up, I always felt different — and at 18-years-old, I still feel different.

As an 8-year-old, this was a constant crisis. I never connected with the girls my age. They wanted to go to the mall, but my favorite store was Central Market (#BreadLover). I remember going to social events, forced into the young girl’s corner, where I would sit in silence. I had nothing to add to the conversation about One Direction — because I had no idea who they were.

As an 18-year-old, I still experience challenges. However, at this point in my life, I have learned two things: 1) You can add your own unique experiences to conversations, and 2) No one is forcing you to be around people you don’t connect with.

I have continued to learn that surrounding yourself with people you truly enjoy is more important than having a thousand friends. Quality over quantity, people.

This is one of the many lessons I have learned from my incredible mother — my best friend and my biggest supporter.

As I have grown, my mom has constantly exemplified the type of person I want to be — her hard-working spirit, generous heart, and unapologetic attitude make me want to be better, to be more confident.

Yesterday we celebrated her birthday, and so the only proper thing I could bake was a chocolate cake — because, like mother, like daughter, we love our chocolate cake, piled high with frosting and love.

I love you, Mama, happy birthday. ❤

YIELD: 12 servings PREP TIME: 45 minutes

BAKE TIME: 25 minutes TOTAL TIME: 55 minutes

INGREDIENTS:

CAKE:

• 1-3/4 cup flour
• 1-3/4 cup sugar
• 3/4 cup cocoa powder
• 1 teaspoon baking powder
• 2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter milk
• 1/2 cup canola oil (or vegetable)
• 2 eggs, room temperature*
• 1 teaspoon vanilla extract
• 1 cup brewed coffee

FROSTING:

• 2-1/2 sticks butter, room temperature
• 2-1/2ish cup powdered sugar
• 3/4 cup cocoa powder
• 5 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Chocolate chips
• Cherries

DIRECTIONS:

1. Start by preheating your oven to 350 degrees and greasing/lining your cake pans.
2. Sift flour, sugar, cocoa, baking soda, baking powder, and salt in a separate bowl.
3. In a larger bowl, combine buttermilk, canola oil. eggs, and vanilla extract.
4. Add dry ingredients into wet ingredients.
5. Add coffee to formed batter — at this point, the batter will be thin.
6. Separate batter into two 9-inch cake pans, and bake for 20-25 minutes.These bake fast, so keep an eye on them.
7. To make the frosting, cream butter, add cocoa powder and sugar.
8. Once combined add heavy cream and vanilla extract and vigorously mix.
9. Once cake has cooled completely frost cake — optionally decorate with chocolate chips and cherries.

NOTES:

• Eggs must be at room temperature to allow the batter to maintain a fluffy consistency.
• For the frosting, add sugar in increments until you like the taste — you can put up to 4 cups; however, I like a richer/darker flavor, so I opted for only 1-1/2.
• Recipe slightly adapted from Sally’s Baking Addiction

This cake is IN-CRED-IBLE. Also, it is the easiest cake you’ll ever make, I promise. I made this in my college apartment without a whisk, mixer, or enough bowls — I didn’t have a sifter, so I used my rice strainer. 🙂

❤ ,

Hira