Chocolate Buttermilk Cake

Dave says this is the best chocolate cake. But then, he says that about all my chocolate cakes! He took this cake to his bridge game, and they agreed.

2 cups flour

2 cups sugar

¾ cupnnusweetened cocoa powder

1 tsp coffee espresso powder

2 tsp baking powder

1½ tsp baking soda

1 tsp salt

1 cup buttermilk (room temp)

½ cup coconut oil (or vegetable oil)

2 large eggs (room temp)

2 tsp vanilla extract

1 cup hot water

Preheat oven to 350. Grease and flour two 9" round pans, or one oblong pan.

In a large bowl, whisk together the dry ingredients. Add the buttermilk, oil, eggs, and vanilla. Mix until combined. Gradually add the hot water,  mixing until smooth. Batter will be thin, but that's okay.

Pour the batter into the prepared pan(s). Bake for 30-40 minutes, depending on the pan you use, until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pans for n10 minutes, then turn out onto a wire rack to cool completely.

FROSTING

1 cup unsalted butter, room temp

3½ cups powdered sugar

½ cup unsweetened cocoa powder

½ cup buttermilk, room temp

2 tsp vanilla extract

Pinch of salt

In a large bowl, beat the softened butter util creamy. Gradually add the powdered sugar, beating until well combined.

Add the buttermilk, vanilla, and salt. Beat until smooth and fluffy.

Strawberry Shortcake

This is my new favorite recipe for this classic dessert. It comes from the Pillsbury Book of Baking, and it is just right . . . Not too cakey or biscuity. 

2 cups flour

½ cup sugar 

1 Tbs baking powder

½ tsp salt

½ cup butter 

¾ cup whole milk

2 eggs, slightly beaten

In large bowl, combine the dry ingredients. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Mix milk and eggs together. Add to dry ingredients, stirring just until dry ingredients are moistened. Do not over stir or cakes will be tough. Spoon into a greased 9" round or square cake pan.

Bake at 375 degrees for 25 to 30 minutes, or until a toothpick inserted in middle comes out clean. Cool 10 minutes in the pan before inverting onto a cooling rack.

Cut the cake in wedges or squares, splitting each piece in half. Top with strawberries (or blueberries) that have been sweetened with some sugar to taste. Place the top of the cake on the berries and then top with fresh whipped sweetened cream. I usually use powdered sugar to sweeten my whipped cream, as it holds together longer.

You can sprinkle toasted sliced almonds over the top, if desired.