Ah! Valentine’s Day! When love is in the air and people are pulling out all of the stops to show their significant others just how much they care and I’ve definitely got the perfect way to show your boyfriend/girlfriend, husband/wife (or even just yourself!) that you love them like a ‘fat kid loves cake’ with this chocolate-filled recipe that I’m about to share.
One of the cool things about a day like Valentine’s Day is that it’s celebrated all around the world, but often in very different ways. Here are some of my favorites:
- Japan 🇯🇵 – It is traditionally the women who give men gifts on Valentine’s Day! I’m sure many guys here would absolutely love that.
- Estonia 🇪🇪 – Valentine’s Day here is not just for the love birds. For those who aren’t in a relationship, but are potentially looking, there is a “love bus” designed to help you find that special someone.
- United Kingdom 🇬🇧 – There are plenty of secret admirers here! Valentine’s Day cards are often sent anonymously, a tradition that dates back to the Victorian era when people believed signing the bottom of cards was bad luck.
- Philippines 🇵🇭 – It’s all about sharing the love here and one custom that has seen an increase in popularity are mass weddings in which hundreds of couples gather to be married all at the same time. That’ll definitely save some money!
Now onto the cake! I am not a chocolate lover by any means, in fact I tend to stay away from the stuff, BUT I don’t think Valentine’s Day is complete without it and with approximately 58 million pounds of it set to be sold this week, I’m definitely not alone in this belief. So when trying to decide the perfect way to celebrate such an occasion, I thought a cake with double the chocolate would be the perfect way to go.
Now, guys, when I say that this caked rocked, I mean it. It is super moist, with the perfect amount of crumble while also being springy to the touch. Sweet, but not cloyingly so, which was also a nice contrast to the sharp bitterness provided by the unsweetened chocolate and coffee used in the frosting.
It’s so good, that even if you’re single on Valentine’s Day you won’t even care because all you’ll say is, “More cake for me!” And so good that I’m not even mad that I had to bake it twice because I forgot the baking soda the first-go-round and out came the equivalent of two chocolate rubber tires.
It’s so damn good, that it got me feeling like Chi Chi Rodriguez at the end of To Wong Foo, Thanks for Everything, Julie Newmar (my twin sis and I loooove this movie, so if you haven’t seen it already, what are you waiting for??)
So what I’m basically saying is that you have got to try this cake and I promise that you’ll be the winner of this Valentine’s (or Gal-entine’s or Pal-entine’s) Day, for sure.
Come have a slice with us over at Fiesta Friday #106!
I Love You A Whole 'Choco-lot' Cake
Recipe adapted from Beatty’s Chocolate Cake
- 1 3/4 cup of flour
- 2 cups of sugar
- 3/4 cup of cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup of buttermilk
- 1/2 cup of vegetable oil
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup of hot coffee
- 6 ounces of chocolate, chopped (I used unsweetened, but you can also use bittersweet)
- 2 sticks of unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups of powdered sugar
- 1 teaspoon of coffee
- Preheat the oven to 350°F and line two cake pans with parchment paper.
- In the bowl of a mixer, sift together the flour, sugar, baking soda, baking powder, and salt and mix until just combined.
- In another bowl, add the buttermilk, eggs, oil, and vanilla and mix.
- With the mixer on low, slowly add the wet ingredients to the dry, ensuring not to over mix.
- Finally, add the coffee to the batter and continue to mix just until combined.
- Evenly distribute the batter into the prepared cake pans and bake for approximately 35 minutes or until a toothpick comes out clean.
- Allow to cool on a cooling rack before removing from pans.
- Add the softened butter to the bowl of a mixer and mix for about 2 to 3 minutes until light and fluffy.
- Add the vanilla and coffee and continue to mix for about another minute.
- Slow the mixer down and sift in the powdered sugar and continue to beat at medium speed until the sugar has completely mixed in.
- Wait until the cake has completely cooled before spreading the frosting on.