Happy Easter and Passover to all who celebrate! Wishing you all the best today as you relax and enjoy your family and friends.
My Easter is officially next week, but today we are celebrating two big events – Palm Sunday and The Cat’s 11th birthday!!
And you cannot have a birthday without cake… it’s an ancient rule written somewhere. Promise.
I decided to whip up Williams-Sonoma Devil’s Food Layer Cake (in cupcake form) for The Cat’s big day. It is a super simple cake that is full of chocolate flavor!
It has four different components.
A chocolate mixture, which is a combination of unsweetened natural cocoa powder and boiling water.
A dry mixture, which is a combination of flour, baking soda, and salt.
A milk element – it is supposed to be buttermilk, but I never ever have buttermilk in the house. My easy substitute? I put one tablespoon of white vinegar in a liquid measuring cup and fill the measuring cup with milk until it reaches one cup. I let stand for 5 minutes and tada, a good buttermilk replacement.
Finally, you need a bowl with room temperature butter and some sugar.
The WS recipe calls for the batter to be made with a hand mixer, which works fine… but if you have a stand mixer, break that baby out of the cabinet. Using my hand mixer, I got butter and sugar (and then chocolate cake batter) all over my cabinets, walls, counters, and floor… so please, if you have one, use your stand mixer.
When the butter and sugar are all combined, add in the eggs one at a time. Splash in some vanilla too!
Then slowly drizzle in the cooled chocolate mixture. When it’s all combined, alternate adding in the flour and buttermilk, starting and ending with the flour. (forget to take pictures of said steps…)
All that’s left is to dish them up into cupcake tins lined with cupcake liners and bake at 350 degrees for about 20 minutes.
The best birthday treat ever!
You can frost the cupcakes with the recipe’s frosting but I was impatient and used a little bit of leftover canned frosting I had in the fridge. You can decorate with sprinkles, chocolate-covered candies, or just leave them unadorned… you have total creative license! Just make sure you have room for the birthday candle.
Happy Birthday, The Cat! I’m so glad that you’re mine. Now make a wish!
Enjoy the rest of your weekend, kiddos.
Your chocolate cake- and cat-obsessed friend,
This recipe can be found at Williams-Sonoma’s blog, Taste. I substituted the buttermilk with 1¼ skim milk mixed with 1 tablespoon of white vinegar.