Chocolate Buttercream Cake by Jenny Johnson

This is one seriously delicious cake. Moist, but not fudgy, with a complex chocolate flavor. Coffee is used in both the cake recipe and the icing, which at first I grumbled at- one more step, got to make coffee. But it's nice really; you can sip a cup while you're waiting for your cake to bake.



One of our fellow bloggers, whom I can testify is downright adorable and tiny, decided to lighten this cake by substituting applesauce for some of the butter. I can respect that- after all, the icing for this thing is pretty much a slab of brown-colored butter. But as for me, for better or worse, health has got to be the last thing on my mind when making something like this. In fact, sometimes, just knowing how sinfully rich it is makes the experience all the better. If you're that kind of baker, this is the cake for you.

As far as tips.... You might need to bake it 5 minutes longer. Regarding serving. if you store the cake in the fridge, make sure you let it thaw just a bit. Otherwise, your guests will figure out the magic ingredient pretty quick. When cold, this thing looks and feels pretty much like a hunk of butter; let it thaw, it'll transform into a glossy delicacy. Either way, it tastes pretty awesome. I took it to a Home Fellowship Group tonight and left with an empty plate.