Table Talk: Souse Chef's Chocolate Cake

Via Oak and Barrel

I don't have any pictures of this cake because I'm not good at making cakes look good. I am pretty good at making them taste good. This is a simple and forgiving recipe. It comes together quickly and should go in the oven as soon as the liquids are incorporated. I mix this by hand with a wooden spoon because I like that kind of control. If you use a hand or stand mixer be careful not to over-mix. No lumps and you're done.

Cake ingredients:

2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 cups white sugar
1 teaspoon baking soda
1 scant teaspoon ground cinnamon
1/2 scant teaspoon chipotle chili powder
1/2 cup butter, softened
1/2 cup vegetable oil (neutral like canola oil)
3/4 cup water
1/4 cup tequila
1/2 cup pineapple/orange juice
2 eggs
1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees, 175 celsius
Grease and flour two 9 inch round pans
In a large bowl, stir together the flour, cocoa, sugar, baking soda, cinnamon and chili powder
Add the butter, oil, water, tequila, pineapple/orange juice, eggs and vanilla, mix until smooth
Spread evenly into the prepared pans
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the cake comes out clean
Cool on wire rack
Frost with Cinnamon Espresso Frosting once completely cooled

Frosting ingredients:

2 teaspoons instant espresso powder
1/2 teaspoon ground cinnamon
1 pinch salt
2 teaspoons vanilla extract
1 cup butter, softened
6 cups confectioners' sugar
2/3 cup milk

Directions:

In a small bowl, stir espresso powder, cinnamon and salt
In a large bowl, beat the butter until smooth, then stir in spice mixture and vanilla
Alternately beat in confectioners' sugar and milk until desired consistency is achieved (not all milk or sugar may be used)