Wednesday, January 29, 2014

week 3/52 and 4/52 cakes

Chocolate cake with Vanilla Whipped Cream and Chocolate Buttercream Frosting
This cake is just as delicious as it looks.  My favorite part is the homemade whipped cream.  This cake also keeps well because we were still eating it two days later and it was just as delicious!

Chocolate cake
2 oz. semi sweet choc. chips
3/4 cup unsweetened cocoa powder
3/4 cup boiling water
6 Tbs. melted butter
1 1/2 cup sugar
2 eggs
1 cup buttermilk
1 tsp. vanilla
1 1/4 cup flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

1. Preheat oven to 350 and prepare cake pans.  Recipe makes two layers, so double for four.
2. Combine chocolate, boiling water and cocoa powder until chocolate is melted.  Set aside.
3. In another bowl combine dry ingredients.  Set aside.
4. In a large bowl mix butter and sugar.  Add eggs one at a time and beat until fluffy.  Slowly add buttermilk and chocolate mixture.  Add flour mixture.
5. Divide into two pans and bake 12-15 minutes.
6. Cool completely before frosting.

Whipped Vanilla Cream
2 cups whipping cream
1/2 cup powdered sugar
1 tsp. vanilla extract

1. Whip cream until soft peaks form.
2.  Add powdered sugar and vanilla until you get a fluffy whipped cream consistency.

Chocolate Buttercream
8 Tbs. butter
1/2 cup cocoa powder
2 cups powdered sugar
3-4 Tbs. milk

1. Mix butter, cocoa powder and powdered sugar adding milk 1 Tbs. at a time until you get your desired consistency.

Now layer your cake with whipped cream between each layer and chocolate frosting on top.  If you want, add some berries between each layer and to garnish the top.

Healthier Carrot Cake
This cake was a result of Andrew being concerned about the pounds he might gain on my weekly cakes.  "Light" cakes can be just as enjoyable as full-fat ones and this was a good choice.  I missed the pecans though.  I would have added them to the recipe but I was all out so I garnished with sliced almonds instead.

Healthier Carrot Cake
3 cups grated carrots
2 cups flour
1 tsp. baking soda
1 1/2 baking powder
1/2 tsp. salt
1 1/2 cinnamon
4 eggs, room temperature
1 cup honey
1/2 cup canola oil
2 tsp. vanilla
1 cup applesauce
1/2 cup raisins

1. Preheat oven to 350, and prepare two pans.
2. Whisk flour, baking soda, baking powder, salt and cinnamon.
3. In another bowl beat eggs and add honey.  Beat on high and then add oil, vanilla and applesauce.
4. Slowly add flour mix to egg mix until blended.  Add carrots and raisins.
5.  Divide into two pans and bake 28-32 minutes.  Cool completely before frosting.

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