Chocolate Cake with Cream Cheese Frosting and Sliced Strawberries

I have been having this TERRIBLE problem the last few days - okay, maybe weeks.  I'll be honest.  All I want to do is BAKE and eat sugar!!!  That could mean any number of things I guess.  If I didn't have been self-restrain, I'd be up in the kitchen right now and now down here on the couch typing this... (And now I have been wasting my time trying to figure out why this won't align appropriately...  It's making all this extra space!)

I first made this cake probably six or so years ago.  A family friend of ours, who happens to LOVE chocolate and HATE coffee, said this was the best chocolate cake she'd ever had!  That means a LOT coming from her.  :)  My mom and I couldn't help laugh hysterically once she was gone.  To this day, she has NO idea about this "little secret" of ours.  

This recipe comes from Jan Karon's Mitford Cookbook.  It was originally called Lew Boyd's Chocolate Cake.  Of course, a few, small, minor adjustments have been made to the recipe.  I also used a different frosting than she calls for in the original recipe.  The other one is QUITE delicious and richly chocolatey, but the request was for a chocolate cake with cream cheese frosting.  I can't argue with cream cheese...!

Chocolate Cake with Cream Cheese Frosting and Sliced Strawberries

1 1/2 cups cake flour

1 cup espresso

1/2 cup unsweetened cocoa powder

2 cups sugar

1/2 tsp salt

3/4 tsp baking soda

1/2 cup oil

2 large eggs (room temperature)

1/2 cup sour cream

2 tsp vanilla extract

Preheat oven to 325.

Butter and flour two 8" or 9" round baking pans.  Set aside.

In a bowl, combine cocoa powder and espresso, stirring constantly, until the powder has dissolved and a nice paste is created.  Let cool.  Whisk in the eggs, sour cream, and vanilla until well combined.

In a stand mixer or large bowl, combine the sugar, flour, salt, and baking soda.  Mix until the ingredients are incorporated.

In thirds, stir in the wet ingredients, taking care to make sure the wet and dry have been well blended.   Pour the batter evenly between the two pans.  Rap each pan to remove any excess air-bubbles.  Bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for about 10-15 minutes before removing from the cake pans and setting on a cooling wrack.

Cream Cheese Frosting (version 2 of mine...)

16 oz cream cheese (room temperature)

3-4 cups powdered sugar

1 tsp vanilla

With a beater, cream the cream cheese until smooth.  Add the vanilla and slowly add the powdered sugar until desired texture is created.  (I guess it's just a science!  I have to slowly add the powdered sugar until I find the consistency I'm looking for).

Frost the cake... throw some sliced strawberries on top... Eat!!!