It's Monday.

It's Monday, haza. Chris is at work, coffee is in my belly, yesterday's makeup is going to be reused for today, and Brian's birthday cupcakes are iced and sprinkled. I DON'T WANT TO GO TO WORK I WANT TO GO BACK TO BED AND SLEEP FOR ANOTHER TWO HOURS! Sorry about that, I feel like I lost an hour of sleep with my crazy awful Harry Potter nightmare. Anywho, here is the recipe for the most wonderful chocolate cake:

3 cups unbleached all-purpose flour

2 1/2 cups sugar

1 tbsp + 1 tsp baking soda

1/2 tsp salt

1 cup unsweetened cocoa powder (you could add another 1/2 cup if you want it extra chocolatey)

1 1/3 cups canola oil

1 1/2 cups buttermilk or soy milk

3 large eggs or egg replacements

1 1/2 cups freshly brewed, extra-strong hot coffee*

1 tsp pure vanilla extract

1. Preheat the oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line the bottoms with parchment paper.

2. Place flour, sugar, baking soda, salt and cocoa powder in a large mixing bowl. Using an electric mixer, mix on low to combine. Keeping the mixer on low , add oil, buttermilk, then eggs one at a time. Add hot coffee in a thin stream, pouring down the side of the bowl. Add vanilla and mix until batter is smooth. Divide into pans and back until a toothpick comes out with moist crumbs, about 30-35 minutes. Let cool in pans for at least 20 minutes.

3. Make Icing

3 1/2 cups confectioners' sugar

1 cup Valrhona cocoa powder

• 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
• 1/2 cup milk, room temperature
• 1 teaspoons pure vanilla extract

In a small bowl, sift together the confectioners' sugar and cocoa powder. Add butter, milk, and vanilla; stir until smooth and free of lumps.

4. Ice that bad boy and enjoy.