Yesterday was Jon's birthday. It was hard to make it special since it was Sunday and most of our day was spent in church and preparing food for dinner. I took Jon out on Saturday, instead, for lunch and then a relaxing couple's pedicure! Obviously this was something I planned without Jon's knowledge and I knew he'd be worried about it if I told him what we were doing so I kept it a secret until we got there. He ended up enjoying it and found it relaxing, just as I told him it would be. Really it's just a glorified foot massage, right?
I made his favorite cake for dessert last night and was very pleased with the result. I've graduated from cake from a box and frosting from a container. I made the most amazing chocolate cake from Barefoot Contessa and added some homemade coconut and pecan frosting. I made it into 4 layers so that I could add a couple layers of dark chocolate frosting to the inside, which really made the cake even more moist and delicious.
The kids sang to Jon last night before bed and it was the most precious and special thing to hear. I think that topped any birthday present we could have gotten him. They certainly love their daddy.
Chocolate Cake (To Die For)
Ingredients
nocoupons
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1/2 cup vegetable oil
- 2 extra-large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup freshly brewed hot coffee (instead of coffee I used my mother-in-law's chicorée, you could also use postum)
Directions
Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
Coconut and Pecan Frosting
Ingredients
- 1 cup evaporated milk
- 1 cup white sugar
- 3 egg yolk, beaten with 1 teaspoon water
- 1/2 cup margarine
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup flaked coconut
Directions
In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.
Happy Birthday to my wonderful husband. I love you. You are my best friend and I'm so happy to be with you for eternity!