I’m a huge fan of chocolate. Which makes me a lot like many of the people I know, including several major authors. Sometimes I wonder if my books would get written if not for the chocolate breaks I take along the way. I’m not the only fan of Lucy’s version of chocolate cake.  I gave it to her so she could show off her dessert chops, but I think she’s also using it to bribe Natasha .  .  .
For the Cake

  • 2 cups of sugar
  • 1¾ cups of all-purpose flour
  • ¾ cup Dutch process cocoa
  • 1½ teaspoons of baking powder
  • 1½ teaspoons of baking soda
  • 1 teaspoon of salt
  • 2 eggs
  • 1 cup of milk or buttermilk
  • 1 tablespoon of espresso powder
  • ½ cup of vegetable oil
  • 2 teaspoons of vanilla
  • 1 cup of hot water

Preheat oven to 350 degrees. Mix together the sugar, flour, cocoa, baking powder, baking soda, and salt. Blend together the eggs, milk, espresso powder, oil, and vanilla. Add the wet ingredients to the dry. Stir in the cup of hot water. Bake for 30–35 minutes until an inserted knife comes out clean.

Chocolate Icing

  • ½ cup of butter, softened
  • ⅔ cup of cocoa
  • 3 cups of powdered sugar
  • ⅓ cup of cold coffee
  • 1 teaspoon of vanilla

Cream the butter until it is silky, then add the cocoa, powdered sugar, coffee, and vanilla. Whip until smooth. Ice the cake when it is completely cool.

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