Chocolate Velvet Cake
So I'm mildly freaking out.
I'm leaving for my annual work trip to Las Vegas today and well, I'm on the verge of a meltdown if I'm being honest. And while I usually love and look forward to this trip every June, this year I will be away from my Sweet P for 3 nights. On top of that, I have a lot more to worry about than just which restaurants and bars {and breakfast buffets!} I must try while I'm out there {though that is certainly a concern}...like making sure everything is set to run smoothly while I'm gone, fitting into dresses not meant for a 4 month post-partum body, and figuring out how to not only pack my breast pump but how to carry back all of pumped materials in a few days time.
Anyway.
Yesterday we celebrated Father's Day!
It was a lot of fun to be with my Dad, but to also celebrate Shaun's very 1st Father's Day! He is such a wonderful, hands on Dad to Sweet P and I know I could not do this crazy ride without him.
Since this week was also our Secret Recipe Club reveal, I decided to make a dessert from {Sweetly} Serendipity. With so many incredible options like Raspberry Crumble Cheesecake Bars and Peanut Butter Brownies, I had a tough time picking just one thing. But since I had limited time {and limited ingredients in my kitchen!}, I went with Taryn's Chocolate Velvet Cake.
I really enjoyed the simplicity of this cake. It wasn't too chocolatey, was definitely velvety and the batter tasted like a light, satiny chocolate frosting. I also added a simple powdered sugar glaze for a donut-like effect!
Chocolate Velvet Cake
*Adapted from {Sweetly} Serendipity
1 ½ sticks unsalted butter, room temperature
1 ¼ C sugar
1 tsp water, at room temperature
2 tsp instant espresso powder
3 large eggs, at room temperature
1 C all-purpose flour
½ C unsweetened cocoa powder
¼ tsp baking powder
Pinch of salt
½ C buttermilk
Preheat the oven to 350°F and position an oven rack in the center. Grease an 8 1/2″ x 4 1/2″ loaf pan.
Beat butter and sugar in the bowl of a stand mixer, or in a mixing bowl with hand mixer. Beat on medium until almost white, 4-5 minutes.
In a small bowl, stir together the water and espresso powder until smooth. Add the eggs and beat with a fork. With the mixer running on medium, add the eggs to the butter mixture about 1 tablespoon at a time until completely combined.
Sift the flour, cocoa powder, baking powder, and salt into the medium bowl. With the mixer running on the lowest speed, add the flour mixture and the buttermilk alternately, beginning with one-third of the flour mixture and half of the buttermilk. Repeat with the remaining flour and buttermilk, ending with the flour.
Pour batter into the prepared baking pan and smooth the top. {Now is when you should do a little batter sampling!} Bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely. When cool, remove from the pan.
Pour on a simple glaze made of powdered sugar (about 1/4C) and water (about 1Tbsp). Let set, slice and serve!
Did you celebrate Father's Day?
How do you handle the stress of traveling?
17 Comments | June 17, 2013 | Share Article | Email Article | tagged Secret Recipe Club | in Recipes Print Article | Permalink
Reader Comments (17)
This looks fantastic! I had forgotten all about this cake. I'm glad you enjoyed it, and also love your addition of the glaze. Will try that next time I make it!
This looks so moist and delicious! Good luck at your conference and try to have some fun in Vegas :)
Love the simple glaze you added. This cake looks like a perfect sweet treat!
Ahhhh what a fabulous looking cake!! I love chocolate recipes that call for espresso powder! Great SRC pick! :)
Lovely! This looks really tasty...love the cake! :)
Yum, this cake looks amazing! Have fun on your trip!
This cake look absolutely amazing have a nic etrip and beautiful shot of you and family!!
Ahh, I would love a piece of this cake right now. And great photo of your sweet family ;)
Oh my heck. This looks amazing!!!
Your cake looks fantastic. A simple cake is always nice. And I'm totally sold on the donut-esque glaze factor. Have fun on your trip!
oh, it will all work out! it's tough when you have to think about a little one now! She is going to miss you! I hope you can enjoy yourself! This cake looks like something to make to reward yourself! yum!
the stress of traveling? Stretchy pants and gin, my dear. simple.
that being said, good luck on your trip. Try to be comfortable and when you get back, eat more of this cake!
Happy SRC Reveal, fellow SRCer!
Ah I hope your trip is going well, I'm sure the first trip away is the hardest! And I'm sure you look fab in your dresses:-)
I could eat a slice (or few) of this cake!
have an amazing trip! I totally know what you mean about freaking out haha it is so hard to leave them! I think we become just as dependent on them as they are on us :)
Hi Rachel, I hope your trip is going well!
I was your SRC pal this month. Thank you for your 7 layer Italian Rainbow Cake recipe!
Brilliant for a (very) occasional treat!. There would be a stampede to the table in my house!
Love the ease of this gorgeous cake! Hope your work trip went well!