In my opinion, there is just nothing finer than a big old piece of chocolate cake. And I know, how plebian Patti. Chocolate cake, really, wouldn’t you prefer a piece of fabulous cheesecake or lemon meringue pie? And although I can’t argue that I love cheesecake and lemon meringue pie also, sometimes what my mouth yearns for is a piece of moist and tender chocolate cake topped with lots of creamy, dreamy chocolate frosting. And this recipe delivers all my requirements for a truly mouthwatering chocolate cake.

And no, this is not a low-calorie dessert. Between the cake and frosting you go through a whole pound of butter. Yikes. But if what you want is a rich, decadent chocolate cake, you have to just bite the bullet, unwrap those sticks of butter, and decide to start your diet the next day.

But it’s not as if any of us eat chocolate cake every day. That would get old pretty darn quickly. But as a special treat, occasionally, I say live it up. We only go around once, and if I die one day earlier from an occasional lapse of good judgement, then so be it. At least I will die happy. And believe me, this cake is the definition of edible happiness.

Well, that’s it for today. Yesterday I had cataract surgery on my right eye (I had my left eye done 2 weeks ago) and I’m feeling fine except I’m thinking a nap would be just what the doctor ordered. So, if you will excuse me, I’m going to sit in my wing-back chair and read a few pages until the sand man pays me a visit.

But I’ll be back soon to share more fun recipes with all of you. Isn’t life wonderful!

And as always, peace and love to all.      

For the Cake:

1 c. (2 sticks) unsalted butter, room temp.

3 c. packed brown sugar

4 eggs, room temp.

1 T. vanilla extract

3 c. unbleached all-purpose flour, fluffed

¾ c. cocoa powder (I use Ghirardelli Premium Cocoa Powder)

1 T. baking soda

½ tsp. kosher salt

1 rounded tsp. instant espresso powder (I use Medaglia D’oro Espresso Instant Coffee)

1½ c. water

1⅓ c. sour cream

Cream the butter and brown sugar together. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.

Whisk together the flour, cocoa powder, baking soda, salt, and espresso powder. Add to creamed mixture alternately with water and sour cream, beating well after each addition.

Pour into a greased and floured 10×16-inch baking pan.   

Bake in a pre-heated 350-degree oven for 30-35 minutes or until a toothpick inserted near the center comes out clean. Don’t over-bake!

Remove from the oven and cool completely before frosting.

To freeze the cake, let it cool completely, do not frost it, cover with plastic wrap, and freeze until about 4 hours before you plan to frost the cake and serve it.  

If making the cake ahead to serve the same day, frost the cake and refrigerate it until about an hour before serving.

For the Frosting:

1c. (2 sticks) unsalted butter, room temp.

2 tsp. pure vanilla extract

3 c. powdered sugar

½ c. unsweetened cocoa powder

½ tsp. espresso powder

¼ tsp. fine sea salt

4 T. heavy whipping cream, plus more as needed

In the bowl of your stand mixer, using the paddle attachment, beat the butter at high speed until creamy, scraping down the bowl as needed. Add the vanilla and beat on low until combined.

Whisk the powdered sugar, cocoa powder, espresso powder, and salt together until there are no lumps. Add this mixture to the butter in three additions along with the heavy cream. Beat on low speed until sugar is incorporated then increase speed and beat for 3-4 minutes, scraping down the bowl as required. Add additional heavy cream if needed to thin the frosting to your desired consistency. (I prefer fluffier, lighter frostings, so I add more liquid than most.)