COCOA CAKE IN THE PAN

The leaves are still green and aside from the falling walnuts, a few days ago you wouldn’t even have known that change was upon us. Stillness lies over the garden, the light is soft. The tomatoes may turn colour, but nothing will grow anymore. I am keenly aware summer is ending. In British Columbia, soon after the Labor Day weekend we step into fall. Not officially, that was only yesterday, but it already felt like fall. The weather is always current here; we have four distinct seasons, the temperature, the landscape and the light is ever changing. Fall is my sad time. Even in the temperate parts of Canada winter is cold. Most people are unhappy in January. Not me, it is when I start looking forward to spring.

COCOA CAKE IN THE PAN

Cake:

2-1/4 cups flour
2 cups sugar
3/4 cups cocoa powder
1 tsp baking powder

2 tsp baking soda
1 tsp salt
3 eggs

1/2 cup oil

1 cup full fat buttermilk
1 tsp pure vanilla extract
3/4 cup strong coffee room temperature [don’t use instant for this]
Chocolate Frosting:
1/2 cup unsalted butter, soft
1 tsp pure vanilla extract
1 cup icing sugar

1/2 cup cocoa

1/2 cup whipping cream

• Brew 3/4 cup of strong coffee and set it aside to cool.
• Preheat the oven to 350F.
• Fully line a 13X9 inch cake pan with parchment paper.
• Place the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
• Whisk to combine.
• In another bowl, beat the eggs, oil, buttermilk and vanilla until smooth.
• Fold the egg mixture into the flour mixture.
• Add the cool coffee and stir to combine.
• Pour the batter into the prepared pan.
• Bake in the preheated oven for 42 minutes or until a cake tester comes out clean.
• Cool the cake in the pan completely. 
• Meanwhile combine the frosting ingredients and beat until light and fluffy.
• Next, grasp the parchment and pull it from under the cake. 
• Spread the frosting on the cake and serve.