Michael is done with school. For now. He wrapped up his MBA at University of Chicago this past week. He finally gets his life back, and I finally get my husband back!
Recipe after the jump!
Everyday Chocolate Cake
(Via http://www.smittenkitchen.com/, adapted from At Home with Magnolia Bakery)
1/2 cup (1 stick or 4 ounces) unsalted butter, softened
1 cup (6 7/8 ounces) firmly packed light brown sugar
1/2 cup (4 ounces) granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups (6 3/4 ounces) all-purpose flour
3/4 cup (2 5/8 ounces) Dutch cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
- Preheat the oven to 325°F. Butter and lightly flour a 9×5×3-inch loaf pan, or spray it with a butter-flour spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
- Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Don’t worry if the batter looks a little uneven.
- Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.
- Pour the batter into the prepared loaf pan (or muffin tins!). Bake for 60 to 70 minutes (or about 30 minutes for cupcakes!), or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan.
Chocolate Cream Cheese Frosting
1 8-oz package cream cheese at room temperature
1/4 C butter (1/2 stick) at room temperature
4 C sifted powdered sugar (You can decrease this amount if you don’t care about it being as stiff for piping)
1/2 C cocoa powder
- Mix cream cheese and butter until smooth and creamy.
- Mix in powdered sugar, one cup at a time.
- Mix in cocoa powder.
Bake cupcakes in lined muffin tins.
Pipe cream cheese on top of cooled cupcakes.
Top with mini Reece’s cups (I used dark chocolate).
Pipe a dot of frosting and top with two (attached) pieces of Hershey’s bar.
Pipe a line of frosting for the tassel of the mortarboard.