For Easter, I was craving something fresh and spring-like. Also, chocolate. Dark chocolate to be precise. I usually make a lemon pound cake around Easter, but this year I wanted to switch it up. Feast your eyes on this fluffy cloud of deliciousness.
After scouring the interwebs, I came across this recipe for chocolate cake and this recipe for coconut buttercream. I modified both recipes a bit. For the chocolate cake, I used strong black coffee, instead of the espresso powder and dark chocolate cocoa powder, instead of regular. For the buttercream, I used the remaining of my coconut extract, instead of canned coconut milk. I just couldn’t justify opening an entire can of coconut milk for a few tablespoons. Both the cake and buttercream turned out great and I used some organic coconut flakes to finish off the cake.
There’s something so relaxing about baking. It helps me destress when the world has got me down. And lately, I need a lot of activities to help me destress. Plus, unlike, say yoga or walking around your neighborhood, when you bake, you get to eat it when it’s done.
I went to the farmer’s market this morning with a friend. It’s nearly the end of the summer and it’s the first time I’ve been all season.
We made a few loops around the stands and took in the samples, smells, and sights. One of the first sights we saw was a lovely farm’s stand with gorgeous flowers. I couldn’t leave without buying a few bouquets.
The blossoms inspired me to bake a cake when I got home. Chocolate cake with orange blossom water glaze. There’s simply no better way to spend a Sunday.
Red velvet cake is one of my favorite cakes. It’s quite possibly my favorite cake, but I have a hard time picking favorites. Thank God I’m not having kids! That would be an awkward conversation. Anyway, I am always trying new recipes and looking for alternatives to adding the red coloring. I don’t mind using red food coloring, but if I can avoid it, I would like to. Which is why I am super excited to try Smitten Kitchen’s Red Wine Chocolate Cake.
I ordered this cookbook a few months ago from Amazon. Every now and then I go on cookbook binges and seek out as many new and different ones I can find. As one would know, cookbooks be expensive. But this one is worth the list price. Dishes for every occasion and non-occasion can be found between the covers. So it seems fitting that I use this recipe to help me celebrate turning 30 this year.
Most people may dread turning 30. I honestly do not care about it that much. I am always happy to turn the page and start a new chapter. I get restless and I’m always anticipating what’s going to happen in the next phase of my life. Turning 30 will just be the next part of me moving towards who I’m supposed to be in this life. I have a lovely apartment now, and I am starting grad school in the fall. I feel as though I am finally starting to settle into my bones.
Now, back to this delicious cake. I love the fact that I get to not only eat one of my favorite cakes, but also add one of my favorite red wines to it as well! I used Layer Cake’s Shiraz. I love Layer Cake wine and I could also see using the Malbec in this recipe as well. This dreamy cake is paired with a simple mascarpone cheese topping.
For my 30th, I decided to act fancy and bourgeois. I am serving this cake along with a lovely chilled champagne. Turning milestones should be done in style and with flair. I am thrilled to get another year to do better, learn more, and embrace everything that comes my way.
I like to consider baking my sport. I am a hardcore baker with a black belt in flavoring. Yea, I said it. I love mixing it up and laying it down in the kitchen. I am in my element when the holidays roll around.
Need an Easter chocolate torte? Done.
Craving a Fourth of July cherry pie? Boom!
Longing for some Christmas Eve cookies? I thought you’d never ask!
Along with Christmas Eve cookies, I needs my Christmas cake. And here are some of my favorites. Feel free to serve all of these cakes with coffee, milk, and love. Happy Baking!