But I'm heading back to work in the morning, and I imagine you are too. I know I'm not the only one in the world with struggles right now, and so I hope that this week, the universe will be a little kinder to us all.
One way to make our week brighter? Besides stopping to admire all the lovely spring blooms?
A chocolate cake.
With Nutella frosting.
Yet in my 25 years, I've known my share of detractors. Those that scoff at cans of cocoa powder or turn their noses at brown bars.
Well, I think we can all agree that Nutella is something different.
A European invention that is finally receiving its due recognition state-side.
I've seen many chocolate-haters embrace the hazelnut spread. Give them a piece of toast and an opened jar, and they'll be singing praises after one bite. And if you already like chocolate, Nutella can transport you to heaven, especially when its used as the base for the frosting of a chocolate cake.
If you anticipate a hard week ahead, why not make this cake after you get home from work tomorrow? An hour or two in the kitchen can alleviate most tensions, and I've never seen a person who didn't feel at least a little better after successfully frosting a cake.
1 cup Nutella (you'll need a regular sized jar)
2 sticks of butter, room temperature
2 Tablespoons cream
6 cups powdered sugar, sifted
1/2 teaspoon salt
1. In the bowl of your stand mixer, beat together your softened butter, salt, and nutella until light and creamy. Gradually add in your powdered sugar, one cup at a time. Add cream until you reach desired consistency. Spread over two layers of cooled chocolate cake.