Oh crap. Now I have to watch what I eat.
Pregnancy isn't an excuse to eat like a fool, but it does make it easier to justify an extra cookie or a bigger piece of cake. Knowing that delivery alone shaves off something like 20 lbs makes extra sugar consumption a welcome thought.
Now that Violet has made her grand exit, I have to start paying closer attention to what goes into my body. If I want to look hot again, that's what I have to do. So I have been getting into the habit of drinking more water and eating less treats. Bor-ing. But better for me and better for those I cook for. This cake is kind of a last hurrah. It's not like I won't be making any treats anymore, just not as often. And yes, I know I could make some treats healthier with whole wheat and such, but I don't want to. I would rather eat less high fat treats than eat healthier treats more often.
This cake is chocolate at full power. This cake is made with a light, luscious chocolate batter made with both cocoa powder and melted chocolate. Then comes chocolate chips on top, melting into the cake and making little pockets of gooey chocolate in each bite. The smell with take over your kitchen. Once the cake cools, accessorize it with some fresh whipped cream and you are completely set.
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 cup sugar
1/2 cup butter, softened
1 tsp pure vanilla extract
4 oz semi-sweet chocolate, melted
1 cup buttermilk
1/2 cup semi-sweet chocolate chips
Set oven to 350 degrees. Spray a 9x13 inch pan with non-stick spray and set aside.
In a large bowl, sift together flour, cocoa powder, baking powder and baking soda. Set aside.
In the bowl of a mixer, cream together sugar and butter until light and fluffy, about 2 minutes. Add eggs and vanilla and mix until combined. Stir in melted chocolate. Add the buttermilk in two additions, alternating with flour mixture in three parts (begin and end with flour mixture). Pour batter into prepared 9x13 inch pan. Sprinkle chocolate chips over the top.
Bake for 35-40 minutes, or until an inserted toothpick comes out clean. Let cool before serving.
Yields 1 9x13 inch cake, about 12 servings.
HAVE A QUESTION ABOUT THIS RECIPE OR ANYTHING ELSE? Click here.