Make-up Cake

I think I sold my soul. Making a devilish deal of cake. Let me expand.
I'm graduating college in 5 weeks; I don't have a job lined up; I'm more than likely moving away from Austin, leaving a new relationship to possibly blow-up; I have tons of school work that I have no motivation to do; I'm been getting sick like crazy; I want to spend my days baking and experimenting, etc.
Yeah lifes hectic and I haven't exactly made it easy on myself. Of course my mom would say that I'm being melodramatic and I probably am, but it doesn't stop the fact that I'm freaking out. Daily, weekly. Sometimes its alone. Sometimes I freak out infront of others.
The person I'm most likely to freak out in from of is my boyfriend. My beau and I are serious about this relationship and I have my doubts with my upcoming stepping stone. This has led me into hysterics, heartbreak, and many tears. Not exactly me. Not exactly the image I'd like to exude as a friend or as a girlfriend.
I could blame my hormones, or the doctors. They haven't exactly diagnosed the extreme pain I had two weeks ago. But honestly, I'm just scared. Everyone knows this. I'm surprised that I'm not in tears more often. It happened with high school graduation. It is going to happen again. However, my boyfriend, bless his soul, has been very patient and supportive. He's supported me more than anyone in the past 2 months. He's comforted me through the tears and has reassured me more than I can count. Causing me to sell my soul. How?
So I've made a promise, a chocolate cake everytime I go into hysterics and he calmly walks me through it. I'm thinking I'm going to be going through a lot of cakes between now and January. But we'll make it through and I'll probably come out with a really great recipe. So here's my first Make-up Cake.

Make-up Cake (adapted from Barefoot Contessa)

Cake

• 1 3/4 cups all-purpose flour, plus more for dusting
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

1. MAKE THE CAKE: Preheat the oven to 350°. Butter two 8-inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
2. In the bowl of an electric mixer fitted with a paddle, mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a medium bowl, whisk the buttermilk with the oil, eggs and vanilla. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
3. Pour the batter into the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely. Peel off the parchment paper.

Frosting

• 6 oz unsweetened chocolate, melted and cooled
• 1 cup butter, at room temperature
• 2 cups confectioners’ sugar
• 1 tablespoon vanilla

1. In a large bowl, beat butter until creamy. Add confectioners’ sugar and continue to beat until fluffy, about 2 minutes. Add vanilla, beat 30 seconds. Add cooled chocolate and and beat 1-2 minutes. Icing should look glossy and smooth.