They are super easy to make plus both cheaper and healthier than most store bought treats.
Instead of buying special cookie cutters, I just use the ring of a mason jar lid to cut the dough.
And now for the cake...
Chocolate Cake Ingredients:
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder (I use King Arthur - purchase on Amazon)
1 cup milk (regular, buttermilk, almond or coconut milk)
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
Buttercream Icing Ingredients:
11/2 cups butter (3 sticks, softened)
1 cup unsweetened cocoa powder
5 cups confectioner's sugar
1/2 cup milk
2 teaspoons vanilla extract
1/2 teaspoon espresso powder
Cake Instructions:
1. Preheat oven to 350ยบF. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
2. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl. Whisk thoroughly to combine. I use a stand mixer and the paddle attachment.
3. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix on medium speed until well combined.
4. Reduce speed to slow and carefully add boiling water to cake batter. Mix until well combined.
5. Equally distribute cake batter between the two prepared cake pans. Bake for 30 -35 minutes, until a toothpick inserted in the center of the cake comes out clean.
6. Remove from oven and allow to cool in the pan for 10 minutes, then move cake to wire rack and cool completely.
Icing Instructions:
1. Add cocoa to a large bowl and whisk to remove any lumps.
2. Add softened butter and cream until well combined.
3. Add sugar and milk by adding 1 cup of sugar and 1 tablespoon of milk at a time. Mix well on high after each addition. Repeat this process until all the sugar and milk have been added.
4. Add vanilla extract and espresso powder and mix well.
5. Frost cooled cake and enjoy!
