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.
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!