My Pretty Cake


Happy Birthday Cake
These days everyone is to busy to bake.  It’s a shame, because purchased baked goods don’t seem to have the same sense of love that homemade baked goods have.
Personally, I am not a fan of bakery cakes or boxed cake mixes.  I think they are to sweet. I feel the same way about heavy buttercream frostings and fondants. 
I love crumbly, coarse, rustic cakes with whipped cream and fruit, the kind that go well with ciders, espressos or a good cabernet.
mirabile dictu
*Note* This recipe is designed for 6,000 FT above sea level.  Reduce flour, liquids and/or adjust cooking times for your altitude.
Ingredients:
Cake (serves 9 to 10):
1 cup almond milk 3.5 oz. dark chocolate (70% cacao or greater), broken into pieces
2 cups & 2 tbsp. spelt flour 1/2 tsp. sea salt
1 tsp. baking soda 1 cup dark brown sugar
1 cup sugar 1 cup coconut oil
3 large eggs 1 tsp. vanilla extract
Whipped Cream:
4 oz. cream cheese 1 cup whipped cream
1/4 cup sugar 1 tsp. vanilla
Raspberry Filling
10 oz. frozen raspberries 2 tbsp. sugar
Fresh raspberries for garnish
In a small sauce pan, bring milk to a boil.  Remove from heat and add chocolate pieces, set aside for 5 to 7 minutes, then stir until smooth.    Preheat oven to 350 °, grease and flour three 9” cake pans. Sift together flour and salt in a large bowl.  Dissolve baking soda in 1/3 cup hot water.
In a large bowl beat the sugars and coconut oil until fluffy. Add eggs, one at a time, beating until smooth after each egg. Add the flour and chocolate mixtures, a bit at a time, beating the batter smooth after each. Beat in soda water and vanilla.
Pour the batter between the three pans and smooth the tops.  Bake for approximately 25 minutes or until a toothpick inserted in the center of the cakes comes out clean. Allow to cool for 10 minutes and then invert on wire racks until completely cool.
Beat the cream cheese, whipped cream, sugar and vanilla together until soft peaks form.  Store in the refrigerator until ready to use.
Mash partially frozen raspberries with sugar, draining off juice.  Store in refrigerator until ready to use.
Assemble the cake by placing one cake on a cake stand, spread with whipped cream mixture and then spoon in raspberry mixture and spread over the whipped cream, leaving a small unfrosted ring around the outer edge of the cake and unfrosted sides.  Place second cake layer over the first and repeat the process.  On the final layer, spread the whipped cream all the way to the edges of the layer, spoon raspberry mixture into the center and add another dollop of the whipped cream.  Garnish with fresh raspberries.

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