Chocolate Velvet Cake

So I'm mildly freaking out.

I'm leaving for my annual work trip to Las Vegas today and well, I'm on the verge of a meltdown if I'm being honest. And while I usually love and look forward to this trip every June, this year I will be away from my Sweet P for 3 nights. On top of that, I have a lot more to worry about than just which restaurants and bars {and breakfast buffets!} I must try while I'm out there {though that is certainly a concern}...like making sure everything is set to run smoothly while I'm gone, fitting into dresses not meant for a 4 month post-partum body, and figuring out how to not only pack my breast pump but how to carry back all of pumped materials in a few days time.

Anyway.

Yesterday we celebrated Father's Day!

 

It was a lot of fun to be with my Dad, but to also celebrate Shaun's very 1st Father's Day! He is such a wonderful, hands on Dad to Sweet P and I know I could not do this crazy ride without him.

Since this week was also our Secret Recipe Club reveal, I decided to make a dessert from {Sweetly} Serendipity. With so many incredible options like Raspberry Crumble Cheesecake Bars and Peanut Butter Brownies, I had a tough time picking just one thing. But since I had limited time {and limited ingredients in my kitchen!}, I went with Taryn's Chocolate Velvet Cake.

I really enjoyed the simplicity of this cake. It wasn't too chocolatey, was definitely velvety and the batter tasted like a light, satiny chocolate frosting. I also added a simple powdered sugar glaze for a donut-like effect!

Chocolate Velvet Cake

*Adapted from {Sweetly} Serendipity

1 ½ sticks unsalted butter, room temperature
1 ¼ C sugar
1 tsp water, at room temperature
2 tsp instant espresso powder
3 large eggs, at room temperature
1 C all-purpose flour
½ C unsweetened cocoa powder
¼ tsp baking powder
Pinch of salt
½ C buttermilk

Preheat the oven to 350°F and position an oven rack in the center. Grease an 8 1/2″ x 4 1/2″ loaf pan. 

Beat butter and sugar in the bowl of a stand mixer, or in a mixing bowl with hand mixer. Beat on medium until almost white, 4-5 minutes.

In a small bowl, stir together the water and espresso powder until smooth. Add the eggs and beat with a fork. With the mixer running on medium, add the eggs to the butter mixture about 1 tablespoon at a time until completely combined.

Sift the flour, cocoa powder, baking powder, and salt into the medium bowl. With the mixer running on the lowest speed, add the flour mixture and the buttermilk alternately, beginning with one-third of the flour mixture and half of the buttermilk. Repeat with the remaining flour and buttermilk, ending with the flour. 

Pour batter into the prepared baking pan and smooth the top. {Now is when you should do a little batter sampling!} Bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely. When cool, remove from the pan.

Pour on a simple glaze made of powdered sugar (about 1/4C) and water (about 1Tbsp). Let set, slice and serve!

Did you celebrate Father's Day?

How do you handle the stress of traveling?