I'm sure Elliott will post pictures of the small family celebration later, but in the meantime, I thought I would post my favorite chocolate frosting recipe.
Chocolate Buttercream Frosting
(adapted from Better Homes and Gardens)
1/2 c. butter, room temperature
1/2 c. dutch processed cocoa powder
1/4 c. heavy cream, plus more
1 tsp. vanilla
4 c. powdered sugar
Begin by creaming the butter on its own in a large bowl. Add the cocoa, and cream until combined. Use a spatula to scrape the bottom and sides of the bowl, and then add the cream and vanilla, beating well.
Add the powdered sugar one cup at a time, creaming the ingredients well and scraping the side and bottom of the bowl. After the 3rd and 4th cups of sugar, you may want to add a little bit more cream. I usually add about 1 Tbs. more cream, but it depends on the humidity where you are. Here in AZ, I needed to add a little bit more than that.
Once the frosting is completely creamed, it will frost middle, top, and sides of an 8" 2-layer cake, or 24 cupcakes.
(Once upon a time, when Andrew was an only child.)