Psst. I have some exciting news. Today, Ghirardelli Chocolate Company announced its Ultimate S’mores Contest. But what’s the big deal and why do I care? First, I’m a sucker for contests. Second, I love a good cooking challenge, especially one that revolves around sweets. And third … well, you’ll just have to watch this video to find out.
See that girl prepping s’mores in the opening sequence and serving them to dinner guests in the closing … that’s me! Crazy, right??? Who would have ever thought I’d make an appearance in a video for the second-oldest chocolate company in the United States. Definitely not me.
I’ll be sharing more details about this project and how I got involved in another post very soon. In the meantime, check out the contest. Ghirardelli is giving away some pretty amazing prizes. I’d enter if I could.
And if you’re in the mood for more chocolate, make this chocolate cake with chocolate buttercream frosting. I made it last weekend as a belated Father’s Day treat for my dad; he (and the rest of the family) loved it.
The cake comes together in one bowl, so prep and clean-up is a breeze. You dump in the dry ingredients, add the wet ingredients and stir. While the cake bakes, you can make the buttercream frosting in the same bowl (after you wash it, of course). It’s an easy recipe but an impressive finale to any meal.
Recipe adapted from Add a Pinch.
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ cup + 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon espresso powder
- ½ cup milk
- ¼ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup boiling water
- ½ cup unsweetened cocoa powder
- 12 tablespoons unsalted butter, softened
- 2½ cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- ¼ teaspoon espresso powder
- Preheat oven to 350 degrees.
- Prepare cake pans by first coating them with cooking spray. Then line bottoms with parchment paper and coat with more cooking spray. Finally, dust pans with flour, shake out excess and set aside.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder, stirring with a whisk.
- Add milk, vegetable oil, egg and vanilla extract to flour mixture and beat with a mixer at medium speed until well blended.
- Add boiling water and beat at high speed for about 1 minute.
- Pour batter into the prepared pans and bake cakes for about 25-30 minutes or until a wooden skewer inserted into the center comes out clean. Let cakes cool on a wire rack for 10 minutes before removing them from the pans. Then let cakes cool completely on a wire rack before removing parchment paper.
- Add cocoa powder to a large bowl or bowl of a stand mixer. Whisk to remove any lumps.
- Cream together cocoa powder and butter until smooth.
- Add sugar and milk alternately to cocoa/butter mixture, beginning and ending with sugar. After each addition, beat at high speed for about a minute.
- Add vanilla extract and espresso powder and beat until combined.
- If frosting appears too dry, add more milk, a tablespoon at a time, until it reaches the right consistency. If it appears too wet and doesn't hold its form, add more powdered sugar, a tablespoon at a time, until it reaches the right consistency.
- Place one cake layer on a plate and top with about ½ cup frosting, spreading it toward the edges. Top with second cake layer and frost top and sides of cake. Store cake loosely covered in the refrigerator.
This is the cake of my dreams. I’ve been meaning to make one from scratch. Thanks, Alison!