Chocolate Cake with Chocolate Buttercream Frosting - Happy Graduation!

This past May/June, we celebrated 3 graduates in my family: my brother and my two cousins.  These three young ones will start college in the fall and I feel super old!  Ah-hem.  Anyway, I decided to get off my lazy butt and start blogging again since I have failed to keep this blog going!  I figured the most appropriate recipe for me is my "Chocolate Cake with Buttercream Frosting."

I baked this cake for the graduates to enjoy.  I was actually asked to bake a cake after my aunt and her husband tried my carrot cake and fell in love with it (I will post that in the near future)!  They actually wanted me to bake another carrot cake, but I vetoed since that took a lot of labor on my part (sorry! but next time!). 

Also, my sister is engaged and getting married in another year or so (she has yet to select a date).  I've volunteered myself to bake her cake!!! Okay, yes... a task that might be a bit too much, but if it turns out bad I can always run to HEB, right!?!?

So on to the cake... I mixed and matched recipes because I wanted to play with the American Test Kitchen cookbook my dad recently purchased, but I wanted to try out this butter cream frosting I found online (my sister told me she wanted butter cream frosting and not fondant for her cake). 

My cousins thanked me for a delicious cake and my aunt even called to tell me that my cake was the first to go (out of 3 cakes they had that day!).  So I am very pleased to post this on my blog.  I hope you enjoy!

Chocolate Cake: (adapted from America Test Kitchen)

• 1/2 cup Dutch-processed cocoa powder
• 3/4 cup boiling water
• 1.5 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon instant espresso or instant coffee (optional, but highly recommended)
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla

1. Heat oven to 350 degree F
2. Line two 9" round pan with parchment paper on the bottom (grease the sides)
3. Whisk the cocoa and water together in a small bowl
4. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and espresso powder  
5. In another bowl, whisk together oil, egg, vanilla and cooled cocoa misture
6. Stir the oil mixture into the flour mixture and whisk until smooth
7. Pour the batter into the prepared pan
8. Bake between 25 to 30 minutes (to see if the cake is ready, take the cake out, insert a toothpick in the center of the cake.  When the toothpick comes out clean and with a few crumbs, your cake is ready)
9. Allow the cake (in the pan) to cool on the cooling rack for 15 minutes.  Afterwards, flip the cake over to remove from the pan and allow it to cool for 1-2 hours. 

While the cake is cooling, you should make your butter cream frosting.

Chocolate Butter Cream Frosting: (adapted from ezrapoundcake.com)

• 9 oz semisweet chocolate, chopped
• 3 sticks unsalted butter at room temperature 
• 2 tablespoons of whole milk
• 1 teaspoon vanilla extract
• 2.5 - 3 cups of confection's sugar (powder sugar), sifted

1. Melt the chocolate (you may either melt it in the microwave or over the stove) and let it cool to room temperature
• If you opt for the microwave, make sure you do not burn the chocolate! Just melt in increments of 2 minutes
• If you opt for the stove, either use a double-boiler pan or in a heatproof bowl, set it over boiling water (make sure they do not touch... I place a rack in my pan and place the bowl on top). 
2. Beat butter on medium speed until smooth and creamy
3. Add milk
4. Add chocolate and mix until incorporated (about 2-3 minutes)
5. Add vanilla 
6. Gradually add 2.5 cups of confection's sugar (on low speed) until the frosting is creamy and silky (add more sugar if needed)