Chocolate cake has a 'National Day'. Who knew? (One Bowl Chocolate Raspberry Cake)

So as I posted on 'A Little Bit Crunchy's' Facebook page yesterday.....

((Brief side note of shameless self-promotion:  Are you following 'A Little Bit Crunchy A Little Bit Rock and Roll' on Facebook?  Please do!))

Okay, I'm back.  So as I was saying, yesterday was National Chocolate Cake Day.  This was something I would have gotten by just fine not having known.  But since the seed was planted, the kids and I set out to make a chocolate cake.

This is one holiday that is just too good to pass up.  Did you miss observing this national day?  Don't worry, I don't think Chocolate Cake will mind if you observe a day late.

So here was my take: One Bowl Chocolate Cake.  You know what I'm going to say next: throw away those cake mix boxes!

One bowl and a spoon....  YOU CAN DO THIS.  I HAVE FAITH IN YOU.

One Bowl Chocolate Raspberry Cake:
((Printable Version))
2 cups flour
2 cups sugar
3/4 cup unsweetened dark chocolate cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
generous pinch of salt
1 cup milk
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 cup hot brewed coffee*
2 eggs

Preheat oven to 350F.  Grease and flour 2, 9 inch cake pans.
In a bowl, whisk together the dry ingredients.  Add the wet ingredients (all but coffee.  Stir and add the coffee.

*Side note: Please don't be one of those people that say, "Ew, coffee, I don't like coffee.  This cake is going to taste like coffee!"  This cake does not taste like coffee in any way, shape, or form.  Coffee merely brings out the chocolate flavor.  So don't panic.

Mix again and pour into prepared pans.  (This is a very thin batter.) Bake for about 40 to 45 minutes. Cool and remove from pans.

Frosting:
1 cup unsalted butter, softened
5 cups powdered sugar
5 tablespoons heavy cream (I used milk)
2 teaspoons vanilla extract
pinch of salt

Mix butter and gradually add powdered sugar.  Beat for about 3 minutes.  Add salt, vanilla, and enough cream until you've reached desired consistency.

With a serrated knife, divide both cakes in half.  Frost, spreading center layer with raspberry jam.

Now please forgive me:  Frosting cakes (and wrapping presents for that matter) is not my forte. But when a cake tastes this good.....

.... who cares.