Coffee-Chocolate Decadence!

Let’s Eat Cake!

Coffee-Chocolate Layer Cake with

Mocha Mascarpone Frosting

 

Coffee-Chocolate Decadence!

Let’s Eat Cake!

  What could be better?!         Coffee-Chocolate cake with a rich Mocha frosting – Oh My! The recipe shows a picture of a dark – almost black – cake and frosting so I was totally intrigued. After reading through the recipe I became a bit apprehensive  realizing the lengthy process and the number of steps involved: mix, bake, cool, mix, chill, mix more, frost some, chill again, frost more, chill more, un-chill to serve at room temp… whew!

I was also curious just how an almost black cake would result from mixing (white) mascarpone cheese & (white) whipping cream with dark chocolate and dark coffee Coffee-Chocolate Decadence! Coffee-Chocolate Decadence!

… NOT going to happen — and it didn’t!

But it WAS rich … oh – so rich and decadent!

AND… It was EASY!!  I allowed two days of baking and frosting to assure myself  enough time for all the steps and time required for mixing and chilling.

 

This is a delicious chocolate cake with VERY RICH frosting

My pans were a good size and baked almost evenly….one layer seemed to sink just a bit on one side while cooling but didn’t affect the layering (a little more frosting in that section!!) Once cooled, they were individually double-wrapped  (in plastic then in Ziplok bag) and refrigerated until being frosted.

Coffee-Chocolate Decadence! The process of frosting the cake (one of the many ‘steps’) is a good one to remember and probably use for others: brush the crumbs off with a pastry brush; put the layers together with the filling/frosting; spread a thin layer of frosting around the sides and over the top;  then chill another 10 minutes before finishing the frosting. … I figured it was to keep the whipped cream frosting from warming too fast (the chilled cake layers helped too) but I think it is good idea for any layered cake frosting. It also gets any extra crumbs confined.

It was a nice straight up cake to begin with but once I slathered on the second layer of frosting, it kind of ’rounded’ out and looks a little plump! Coffee-Chocolate Decadence! I  could have ‘straightened’ it up again making flat sides (and losing a little frosting), but decided to leave it. I added the chocolate curls to the top and around the bottom to dress it up.

The mascarpone cheese must help hold the whipped cream frosting together (I’m thinking the commercial bakeries that offer whipped cream frosting must use something similar so it holds up and doesn’t begin to weep and sag.  The mascarpone certainly makes it RICH!

The coffee adds a lovely flavor – especially in the frosting. It could almost be a Tiramisu cake if it was a white/yellow cake vs chocolate cake (I might give that a try!)  AND – as I have said a couple times now —  there is NO WAY this recipe is going to look like the picture – At least in color! But since I knew that, I am not disappointed in anyway with the outcome.

The cake looks a little dense but has a lighter texture that it appears. Both the cake batter and frosting have a delicious – almost chocolate toffee – taste. The baked cake has a lighter coffee flavor than the batter and goes well with the frosting.

ALL reports are thumbs up!! After his second piece (with tea the next morning), hubby rates it on par with (his memory of) cakes from our favorite Dimmer’s bakery.  Our granddaughter had a piece with Gpa this morning and could only eat half of her small piece (its very rich!) but had no problem finishing it later and then asking for more. Other family members raved and raved and asked when I was making it again! Our neighbor LOVED it and said it was one the best chocolate-chocolate cakes she’s ever had.

Yaaay!!  Another winner!

 

Glorified Red Velvet Cake

Let’s Eat Cake!

Glorious Red, White, and Blue Cake

Cake of the Week!Cake of the Week!This one gets a thumbs up!

It’s pretty tasty, and went together easily.

This is one of the best red velvet cake flavors I’ve ever tasted, and I really like the hint of lemon in the white layer.

 The batter for both the red velvet layers and the white layer were both good (!) so I hoped, anyway, that the baked cake would be just as good and it was.

I don’t think any frosting needs to have 2 1/2 sticks of butter and 2 1/2 packages of cream cheese, but this is the caliber of cake recipes we’re doing, so I’ll let that slide. (!)

I really like the fresh fruit with the cake – pops all of the flavors.

I shared this cake with two different neighborhood families.  (First time getting to do that!)

 

Epicurious.com Recipe:  Glorious Red White and Blue Cake

 

 

Let’s Eat Cake! – Watermelon Cake?

Let’s Eat Cake!

Watermelon Cake! 

Let's Eat Cake! - Watermelon Cake?

 Funny thing is. . . during our first conversations about this cake ‘challenge’ we had some discussion about who might want which cakes… pick and choose? or random drawings?

The conversation went something like this:

ap: “I haven’t looked at the list – I’ll wait until you divide them up.  You can just do it randomly, or all you others can chose the ones you want and I’ll take what’s left.   And what I get makes no difference to me (as long as they don’t have watermelon or licorice in them!)”

hj: ”I” get any with watermelon and licorice!!!  Dibs!  hahaha!   (ewwwww….)

 jm: “watermelon and licorice cakes – ewww – I agree = no thanks on my end !! UNLESS it is a watermelon shape/decorated cake! but no licorice”

And then. . . there it was!

ap: “Speaking of cakes…!!  — “No Bake Watermelon Cake Recipe”

The next ‘round’ of recipes went out with the ‘extra’ recipe for watermelon cake!

 jmThe Watermelon Cake * is up for grabs and would be a good ‘summer’ cake. If anyone decides to make it, please share your experience with us all!!

 hj: “I’ll volunteer to make the watermelon cake “sometime” this summer!”

And now. . . HERE IT IS!!

 “No Bake Watermelon Cake” Let's Eat Cake! - Watermelon Cake?

Simple ingredients:  1 Large Watermelon, Blueberries, Raspberries, Almonds, Whipped cream or Coconut Whipped cream.

Simple instructions:  Cut watermelon in a circle like a cake, ‘frost’ with whipped cream, add almonds to sides, decorate the top with berries.

It was really very easy and makes an attractive and impressive presentation.

One suggestion I have is to take courage and just CUT the circle out. I thought I needed to use as much of the watermelon as possible, so I more or less ‘peeled’ it and ended up with a ‘top hat’ shaped cake. It also didn’t need to be as big of a watermelon as I used (about 8 pounds – wish I had taken a photo of the un-cut melon).

Let's Eat Cake! - Watermelon Cake?

I also experimented with whipped coconut cream to avoid dairy and was pleased.  Use coconut cream (not milk), well chilled with any liquid drained off, sweeten with sugar like whipping cream.

Let's Eat Cake! - Watermelon Cake?

It was really juicy at first. The recipe suggests ‘patting it down” with a paper towel before frosting which I did. It was still juicy when cut, but the left-over stayed almost a week in the refrigerator… and was still very good – maybe even better than the first day!

Should this be categorized as Edible Food Art? Healthy Cake? Gluten Free? Vegan? No-bake or just ‘Cake’ ? It is definitely fun and delicious!

The perfect healthy “No Bake Watermelon Cake Recipe” is from Jennifer Garza. Visit Jennifer’s blog for more exciting information and recipes.