Two years ago I decided to try something new.
It was a few months after I had quit my full-time job as a database developer and systems analyst. I was working as a part-time consultant, and spending as much time as I possibly could in my kitchen. I especially loved baking and never went anywhere empty handed. Friends and family were always asking for my recipes, so I began to think about “recipe” blog. I hadn’t ever seen one (and didn’t even know if they really existed), but I figured it couldn’t hurt.
I had blogged before, though it was a long time before. In high school and college, I had a personal blog on Xanga (we’re talking old-school Xanga, people, circa 2000… And don’t go looking for it, it’s long gone) where I wrote about all sorts of ridiculous things (there may have been a top 10 list of prom dates), so I was familiar with the concept. I just figured I’d start posting a few recipes here and there… It would keep me from having to copy them by hand onto recipe cards for my friends and family, right?
I mentioned the idea to my hubby and then tweeted about it to my friends (yes, I was on Twitter long before I had a blog). Everyone seemed to think it was a good idea… Looking back, I think they had a better idea of what I was getting myself into than I really did! So, I took the leap and started the blog… I came up with the name “My Kitchen Addiction” (after hours of deliberation), bought the domain, and set everything up.
The rest is history… For the past two years, I have been cooking and baking up a storm in my kitchen, always keeping a camera close at hand. I’ve learned a lot, made lots of great new friends, and even traveled across the country as a result of the little “recipe blog” I decided to start. It’s been a great ride!
As I debated how to celebrate my blog’s two year birthday, it seemed only appropriate that I bake a cake. After all, no proper birthday celebration is without cake! I dreamed up all kinds of fancy flavors, but I kept coming back to chocolate. This chocolate cake is one of the first I ever baked, and it is still one of my favorites. It’s based on the chocolate cake recipe I found on a Hershey ad in a magazine over 5 years ago. It’s simple and easy (only 1 bowl required), and it’s always a favorite of my friends and family.
This time, I decided to scale back the recipe a bit… Unfortunately, I can’t have all of you over to my house to help me celebrate and eat cake. Instead of a 9-inch layer cake, I decided to go with a 6-inch layer cake instead. It’s the perfect size for a small dinner party, or even for a dinner date with a special someone (and Valentines Day is right around the corner!).
When I usually make this cake, I top it with espresso buttercream or peanut butter frosting. This time, I decided to mix it up and went with salted caramel frosting. It’s sure to impress!
My Favorite (One Bowl) Chocolate Cake
(Makes two 6-inch layers, adapted from Hershey’s “Perfectly Chocolate” Chocolate Cake)
- 1 cup milk
- 1 tablespoon vinegar
- 1 cup sugar
- 1 cup all purpose flour
- 1/4 cup + 2 tablespoons cocoa powder
- 1 tablespoon instant espresso
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
Preheat the oven to 350°F. Grease and flour two 6-inch cake pans and set aside. Combine the milk and vinegar in a liquid measuring cup and set aside.
Meanwhile, combine the sugar, flour, cocoa powder, instant espresso, baking powder, baking soda, and salt in a large mixing bowl. Add the egg, oil, vanilla extract, and half of the prepared sour milk. Mix for a minute or two, until all of the dry ingredients are incorporated. Continue to beat on low speed while gradually adding the rest of the sour milk. The batter will be runny, but that’s just right!
Pour the batter into the prepared cake pans, and bake for 30-35 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cake layers cool in the pans for 10 minutes. Then, invert the cakes onto wire racks and cool completely before frosting.
Salted Caramel Frosting
(Makes enough to frost a two layer 6-inch cake)
- 1 cup sugar
- 1 tablespoon water
- 1/4 cup (4 tablespoons, 1/2 stick) unsalted butter
- 1/2 cup half and half (or cream)
- 1 teaspoon sea salt
- 1/2 cup shortening (or softened butter)
- 3-4 cups powdered sugar
To prepare the caramel, combine the sugar and water in a saucepan. Heat over medium-high heat, stirring with a wooden spoon as the sugar melts. Stop stirring when the sugar starts to boil. Let the sugar boil until it is amber colored (but not too dark!). Remove the saucepan from the heat, and add the butter and the half and half. The caramel will foam up and steam, but that’s OK (just keep your face and hands clear and be careful!). Add the sea salt, and whisk vigorously until the caramel comes together. Cool to room temperature.
Transfer the caramel to a large mixing bowl. Add the shortening (or softened butter), and beat on medium speed until light and fluffy. Gradually add the powdered sugar, beating on medium speed, until the icing reaches a spreadable consistency.
looks absolutely delicious with this frosting!
Happy blogiversary! And I can only imagine how delicious this is. I bought a jar of salted caramel from Trader Joe’s this past weekend and literally can’t keep a spoon out of it!
Happy anniversary Jen. That cake…oh my And you know my opinion of anything salted caramel.
I just hope my blog doesn’t see this post and expect fancy salted caramel frosted cake on our next anniversary.
I too have an easy, knock’m dead, chocolate cake recipe. However, I have never had a really good caramel icing. I cannot wait to try this one. I might try it on my yellow cake, just to get more of that caramel taste.
Does this recipe double well? I will be baking a 9 inch layer cake.
Wendy – The frosting would be delicious on a yellow cake! I have not personally doubled it… However, I had enough icing to generously frost my 6-inch cake. I would probably actually make the same amount of caramel, but add 1 c of softened butter/shortening and adjust the powdered sugar accordingly to the right consistency. If you double the caramel portion of the recipe, I think you end up with way too much frosting.
If you do make the frosting, I’d love to hear how it goes!
I love the sound of this frosting, Jen (and of course, you can never go wrong with chocolate cake)! Happy blogoversary to you! :-)
Happy blogiversary! I just may have to try that frosting to celebrate with you!
Happy Anniversary to you and your beautiful blog! Gorgeous cake – looks delicious too!
happy blog birthday!!
Congrats on 2 years! I love your site and recipes, keep them coming:) Love the cake, perfect way to celebrate:)
Jen, Happy Anniversary to one of my blogging mentors. Your blog has inspired me and, more importantly, taken the ‘scary’ out of blogging (and WP).
Thank you and hope you celebrate many more anniversaries.
xo,
Gail
(Since I said such nice things, may I have a slice of cake, please?)
Happy blogiversary!
Happy Anniversary!
I cracked up when I read that you had a Xanga site–me too! Remember how much fun it was to pick the 5 groups you were allowed to be a member of? It was such a dramatic statement! Ooh and picking the perfect profile pic! Wow, good times. Thanks for the memories!
I love that your cakes are made in 6″ cake pans–so cute! :)
Two years is a big achievement! Congratulations to you and the cake looks awesome!
Um, chocolate cake perfection! I love salted caramel anything. Pair it with chocolate cake and I’m pretty much at the mercy of the next fork full.
What a beautiful cake… and looks absolutely divine!! And CONGRATS!!!!
Whoops, so caught up in the cake. . . Happy two year blogaversary!
Happy Birthday, My Kitchen Addiction! I love this recipe. Vinegar does wonderful things for chocolate, it’s one of the main reasons chocolate mayonnaise cake is SO good too!
beautiful cake – love the unique frosting! Congratulations as well – I love your site, it’s one of the first ones I began reading. :)
Well a very Happy Blogaversary to you! That frosting looks about as close to perfect as it can get. Bravo!
Happy blog birthday! I can’t wait to try this salted caramel frosting. Yum, Yum.
Happy anniversary to you, Jen! I’m so thankful that your blog exists – and that I’ve been lucky enough to meet you in person. Congrats on an amazing two years!
Congratulations to you for two years blogging! I love reading your blog and following you on twitter! Can’t wait to see what you cook up next!
Happy Anniversary Jen! How fantastic! It’s been 9 months for me, I can’t wait to say 2 years Way 2 GO girlie!
Oh my yumness! That looks so amazing!
Happy 2 years to you and My Kitchen Addiction!
It’s funny what paths lead us to do the things we do and then looking back on it, it seems like it’s the most natural thing in the world.
Glad you took this path, I’ve enjoyed it!
Happy Blogoversary Jen! That is an amazing accomplishment and it just keeps getting more fun right? I love the combination of flavours here and I wish I had had this recipe for salted caramel frosting on Sunday when I baked two cakes! Though, admittedly, this frosting may have never made it out of the mixing bowl around here. Yum!
You had me at salted caramel! This looks so incredible and Happy Blog Birthday to You!
Gorgeous cake! And happy Blogiversary to you!!
Happy BlogAversary!
Your cake looks beautiful and sounds delicious! Salted caramel is my favorite.
Happy 2nd Birthday to your beautiful blog Jen. I’m so happy that My Kitchen Addiction *introduced* me to you and I hope you continue to educate, inspire and entice us for many years.
I’m always looking for a great chocolate cake recipe and this one looks like a keeper. Adding the caramel frosting makes it irresistible.
Now I want cake! Chocolate cake with salted caramel frosting.
Congratulations Jen! You have achieved so much and have a beautiful blog. I am proud to call you my friend!
Wow, you had me at salted caramel frosting! This recipe looks amazing!
Wow… 2 years already? Congrats on your accomplishments thus far!
What a great celebratory cake choice, and I’m so glad you scaled down the recipe, because I just happen to have 2-6″ cake pans that have been begging for some attention. :)
Happy Blogiversary!!!! The salted caramel frosting looks amazing!
Hooray on reaching two years! I’m not far behind you :)
This cake is definitely a winner and perfect for a foodie celebration.
Chocolate and caramel make the most delicious pair!
Happy anniversary, my dear. You have created a beautiful and delicious space here. So glad to know you and call you a friend :)
You actually do something similar I used to do in my past life. The cake looks wonderful.
Happy Blogoversary!!! The cake looks like a perfect way to celebrate. I noticed you used the Hershey recipe.. I love it too, but it’s so crumbly. How do you manage to make it good enough for layer cakes?
Avanika – I guess I have just had good luck with the cake. I make layer cakes with that recipe all the time. I probably wouldn’t sculpt it or stack another cake on top, but it usually works well for me.
Do you line your pans with parchment and grease/flour? That way they will come out of the pans easily and you shouldn’t have so much trouble with “crumbling”.
Jen, I wish I had the same skills. I am just starting out and want to teach here in the UK
I Just love baking cakes for friends and family
Best wishes
Hi Jen, I am way late but congrats on your 2 year blog b’day. This cake looks heavenly!
i just made this cake for a class and it turned out great! i have some pictures of it on my flickr http://www.flickr.com/photos/59093383@N05/sets/72157626050309027/ if you want to check it out! everyone was impressed
Is the one tablespoon of water a typo? I tried to make this frosting and the sugar never boiled b/c it didn’t have enough moisture.
Jill – No, the tablespoon of water isn’t a typo. If the sugar never boiled, the heat probably wasn’t high enough. If the water dries up before the sugar boils, that’s a sign that there wasn’t enough heat. Sorry for any confusion!
Thank you so much for posting this! I baked it today for my son’s 22nd birthday and it was a big hit! I have never made caramel before and your discript and pictures made it so simple! Congrats on your blog!
Can you tell me the brand of the 6 inch cake pan you have? They appear to be extra deep – maybe 3 inch deep? I am getting pickier about any equipment I buy.
Madonna – I have a few different sets of pans. Some of mine are from Williams-Sonoma, and a few others are Wilton.