Chocolate Cake with Mocha Frosting

So technically I have made this combination of cake and frosting before, but a) this was a new chocolate cake recipe and b) this frosting combo is so fantastic that it deserves an appearance on this blog and c) I learned via youtube a new way to frost cupcakes! So it's semi-new and semi-previously done before.

Bird's-Eye-View of the Finished Product! Yay newly discovered rose swirl!

Analysis of the Cake
The "Chocolate Butter Cupcakes" recipe was brought to us today by Rose's Heavenly Cakes. The author of this cookbook has also written The Cake Bible, a cookbook I own but have yet to try cake recipes from. So the bar was set pretty high, I mean if you are going to make a book that is self-titled the end all be all of baking then you hopefully know your stuff pretty darn well. So let's take a journey, shall we?

All ready to battle the heat of the oven!

The Yays 

• The technique used for mixing was vastly different from any other I have used before, and while I was skeptical it did make a lovely textured batter. Rather than creaming the butter and sugar as the first step, this recipe had you mix the dry ingredients then add the butter then add the egg/vanilla mixture. Future Hillary will continue to experiment with this mixing technique and possibly research the science of this method
• The texture of the finished product was quite delightful. The cupcake held its shape well out of the wrapper and it had a soft/melty texture on the tongue. Quite delightful, really.
• It had a nice, delicate chocolate flavor. Definitely a solid basic chocolate cake recipe that will be filed away as the current winner of overall basic chocolate cupcake recipe for the time being.

Way to hold your shape little guy!

The Nays

• Not a bold enough chocolate cake to be paired with the mocha frosting, a devil's food would have been better. But that isn't the cake's fault. I suppose in the future though I would still like to try getting more of a chocolate BAM from the cake. Regardless, if you paired it with any other frosting it still wouldn't lick that chocolate craving I would be seeking from a cupcake.

Overall Impression: Somewhere between Meh and Ohmuhlord. 
  
Analysis of the Frosting
Using the aforementioned Italian Meringue Buttercream frosting with some melted chocolate and the "Classic Mocha Espresso" recipe from The Cake Bible, the most perfect melding of chocolate and coffee in frosting has been discovered. And that is a lot coming from someone who doesn't like coffee or most coffee flavored things. But this one's definitely a winner.

Overall Impression: Ohmuhlord

In summary, we have ourselves a current winner in the category of basic chocolate cake, however that has not been officially sealed for all eternity. With the onset of Oregon berry season rapidly approaching (especially if we continue to have this lovely weather!), I foresee a further continuation of the quest for the perfect yellow cake paired with  strawberry buttercream frosting on the horizon. Stay tuned!