I enjoy baking cookies instead of going out. I watch the news more than I watch normal television. I spend more hours reading books than you can 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:
- Start by preheating your oven to 350 degrees and greasing/lining your cake pans.
- Sift flour, sugar, cocoa, baking soda, baking powder, and salt in a separate bowl.
- In a larger bowl, combine buttermilk, canola oil. eggs, and vanilla extract.
- Add dry ingredients into wet ingredients.
- Add coffee to formed batter — at this point, the batter will be thin.
- Separate batter into two 9-inch cake pans, and bake for 20-25 minutes.These bake fast, so keep an eye on them.
- To make the frosting, cream butter, add cocoa powder and sugar.
- Once combined add heavy cream and vanilla extract and vigorously mix.
- 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. 🙂
Delicious chocolate cake. Made every bit of my birthday more magical. Hira you are the sweetest treasure from God. Love, hugs & kisses & sweet chocolaty wishes for a magical lifetime!!!
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awww I super LOVE this post. So happy you stayed true to yourself!
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