Holiday Chocolate Cake

The holidays wouldn't be the same without at least one evenings spent indulging in coffee and cake, listening to Christmas music, and catching up with old friends. This is by no means a clean or healthy recipe today, but boy is it delicious, and what are the holidays for if not to indulge a little? Here are my favorite chocolate cake and my favorite chocolate frosting recipes combined for an amazing treat. 

DARK CHOCOLATE CAKE

2 cups all-purpose flour

2 cups sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup milk

½ cup coconut oil or butter, softened

2 eggs

2 teaspoons vanilla extract

1 cup very hot, freshly brewed coffee

Preheat oven to 350º F. Prepare two 9-inch cake pans by oiling them with either coconut oil or butter and then lightly flouring.

Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Add milk, butter or oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add hot, freshly brewed coffee to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Pour cake batter evenly between the two prepared cake pans and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

CHOCOLATE BUTTERCREAM FROSTING

1 cup softened butter

1/2 cup cocoa powder, sifted

5 cups powdered sugar

1 teaspoon vanilla

3-6 tablespoons milk

Whip butter and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Add in milk by the tablespoon until frosting reaches desired consistency. Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes.