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!

 

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.

 

 

Let’s Eat Cake! – Heavenly Lemon!

Let’s Eat Cake!

 Heavenly Lemon!

 

Let's Eat Cake! - Heavenly Lemon!

Meyer Lemon Cake

with Lavender Cream

“The floral notes of Meyer lemons meld with lavender in the most heavenly way in this light, golden cake. The secret to the moistness of the tender layers is olive oil—a common ingredient in Provençal cakes—and they take well to the bright lemon curd and loose billows of lavender-honey cream”

  This perfectly poetic description from the introduction in the recipe says it all!!

One might expect this cake to be a bit heavy and dense with the olive oil but is delightfully tender and light and moist.

I really liked the cake –  made with whipped egg whites and lemon juice and will use this cake recipe as a base for other cakes.

This cake was easy to make and everyone who tasted it enjoyed it.

Each taster’s sweet/sour preference varied. Some people thought it was perfect because they like tart. Others thought it needed a sweeter topping to balance the tart. Personally, I thought the curd was too tart. But that can vary with each lemon, too.

The lavender cream had mixed reviews too. It added a nice balance to the curd but the floral taste was a bit different.

Let's Eat Cake! - Heavenly Lemon!!

Let's Eat Cake! - Heavenly Lemon!

 

 

 

 

 

 

Let's Eat Cake! - Heavenly Lemon!

 

 

 

Let’s Eat Cake! — Take 2

Let’s Eat Cake!

Take 2 —

Let’s try this again!   The first cake of the challenge was a bit of a flop — a funny but frustrating  “Epic Failure“.  Some of us are a bit cautious about our assignments, but we plan to just “plow through and see what happens!”  So here goes . . . “Let’s Eat Cake! — Take 2”

 The Pink Cake

Let's Eat Cake -- Take 2

With some extra time this morning,  I went ahead and made the cake and got it frosted, instead of baking one day and frosting the next. And just to let you know – all this fancy “mix with the paddle attachment, mix with the whisk attachment ” isn’t happening in my house. One little hand mixer is all I have, and it’ll have to do.

I was intrigued with the part of the recipe where the chocolate is incorporated into the sour cream.  That all worked pretty well.

The cake itself is very moist, and has a nice chocolate flavor.

The Frosting is another issue! 

First of all – an entire pound of butter???  Yikes! I love butter, but this is way over the top for me.

Secondly, my little hand-beater had a tough time toward the end of the butter incorporation – it got a bit thick for the small beater to handle.

I transferred it all to a larger bowl before adding the raspberries.  I used frozen.  At the price of fresh raspberries in this little town it was cost prohibitive to use fresh with the required 4 cups.  (A lovely raspberry patch would be so nice!)

The  buttercream frosting directions do say that the mixture will appear “curdled” somewhere along the line when beating in the butter, but not to worry as it will smooth out as it all gets mixed in.

Well, before adding the raspberries the mixture was nice and smooth and fluffy.  When I mixed in the raspberries, that’s when it “curdled.” I beat the heck out of it, and it never did go back to smooth and fluffy, so I gave up and just put what I had on the cake.

LET'S EAT CAKE! -- TAKE 2

I would  have liked to have added some chocolate curls, but I didn’t have any chocolate for that.

The frosted cake tastes okay, but that “frosting” has just way too much butter in it.  (It actually tasted quite bland before I added the raspberries.)  When I ate my piece of cake I ended up scraping off most of the frosting.

The chocolate cake itself is also kind of bland, but works well with the raspberry flavor of the frosting. I think the cake batter does need a rich frosting of some kind to make it work.

My take on The Pink Cake:

– it’s good, but not good enough for all of the work.

There you have it!

Top photo by Erin Kunkel

Recipe: Epicurious.com