Hey guys, just a simple chocolate cake over here today. And if your January has been anything like mine, this is just what we need.
January is about the time we (you’re in this with me now, right?) get generally bummed that the holiday season is over, and also that days off work have become fewer and far between.
But let’s talk about brightening our spirits with a kitchen win today instead, ok?
You might have heard me talk about chocolate cake before, but it’s been a point of frustration for me on many levels. For some reason chocolate cakes always sink and air pocket much more at altitude than butter cakes, and it’s hard to bring out a full-bodied chocolate flavor.
But this is my favorite attempt yet. It’s got just the right texture, a super chocolatey flavor, and maybe best of all, it’s simple. Why make things complicated- it’s January after all.
I’ve chosen to frost this with a Swiss meringue buttercream, also chocolate, but this cake can pair with any flavors you might be feeling. Vanilla, peanut butter, caramel- they are all welcome on this sweet bake. In fact, those sound great, maybe I’ll do that next.
We’re using dark cocoa powder for a strong chocolate flavor, and sour cream to add moisture. Buttermilk ties the batter together, and brings out the flavors even more. By the way- if you don’t have buttermilk, add a tablespoon of white vinegar to 1 cup of whole milk and stir, you got this.
Also, side note, and by the way not an ad, but I tried Pam’s new baking spray for these cakes, and worked so well guys, it’s definitely worth a shot!
Let’s get through this January with chocolate cake, it’s the right thing to do.