I Am So Much More and Raspberry Chocolate Cake

Raspberry Chocolate Cake / My Friend's Bakery
How do you define yourself? I mean, there are so many facets to a person, how do you pick just one? We are each a perfectly cut diamond shooting our brilliant sparks in every direction, and yet sometimes we feel compelled to lump ourselves into a specific category. Why do we do that? To fit into someone else’s idea of what we should be? Bollocks.

Raspberry Chocolate Cake / My Friend's Bakery

I am a loving daughter, sister, in-law, and aunt. I am a hard-working mother and wife. A part-time student and part-time blogger. I am also an occasional dog bather, a miserly house cleaner, an avid book reader, and an almost once a year exercise partaker.

Raspberry Chocolate Cake / My Friend's Bakery

But I am so much more than that.  I am a matter of fact person and a dedicated friend. I am a sun-worshiping pool floater and strawberry margarita drinker, a high heel hater, and a terrible calorie counter. I am a pizza inhaler, bacon lover, and a day dreamer.

Raspberry Chocolate Cake / My Friend's Bakery

I am an independent woman and a creative artist. I am a puddle jumper, speedy driver, and nature lover.  I am an ex-smoker, a terrible line dancer, and a barely acceptable gardener.  I am a hair teasing, gum smacker and a fruit paired with chocolate supporter.

Raspberry Chocolate Cake / My Friend's Bakery

I am all of these things and more. My goodness, I am so much more.

Raspberry Chocolate Cake

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 1 cake / 10 - 12 slices

This chocolate cake batter is the ultimate for cakes and cupcakes. It is extremely moist and delicious without being heavy and dense.

Ingredients

    For the Cake
  • 1-3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup buttermilk *see substitution
  • 1 cup strong, black coffee
  • 1/2 cup vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries
  • For the Whipped Chocolate Icing
  • 3/4 cup butter, room temperature
  • 3 tablespoons hot, black coffee
  • 1/2 cup unsweetened cocoa powder
  • 3 cups icing/powdered/confectioners sugar
  • 1/4 cup chocolate milk (or white milk)
  • 1 teaspoon vanilla extract
  • Additional Ingredients
  • Fresh or frozen raspberries for garnish

Directions

*Buttermilk Substitution

Add 1 tablespoon lemon juice or white vinegar to a one cup measure. Add enough milk to equal 1 cup. Let sit for 5 minutes.

For the Cake

Preheat the oven to 350 F.

Grease and flour two 9" round cake pans. Set aside.

In the bowl of a stand mixer or in a large bowl with an electric mixer whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined and uniform throughout.

Add the eggs, buttermilk, coffee, oil, and vanilla and mix thoroughly. Divide the batter evenly into the two cake pans. (The batter will be thin.) Dot each pan of batter with 1/2 cup of raspberries.

Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

For the Whipped Chocolate Icing

In the bowl of a stand mixer or in a large bowl with an electric mixer cream the butter and hot coffee together. Add the cocoa powder, icing/powdered/confectioners sugar, chocolate milk, and vanilla. Use the whisk attachment to whip the icing until fluffy and lighter in color, about 3 - 4 minutes, scraping down the sides of the bowl as necessary.

Place one cake layer on a cake stand or plate and spread or pipe with half of the chocolate icing. Dot with fresh or frozen raspberries. Add the next layer and spread or pipe the remaining icing on the top. Dot with fresh or frozen raspberries. Refrigerate until ready to serve.

Notes

Chocolate cake recipe from My Baking Addiction
Whipped Chocolate Icing - original recipe by My Friend's Bakery 2017

http://myfriendsbakery.ca/blog/raspberry-chocolate-cake/

Other pairings of fruit and chocolate that you may enjoy.

Black Forest Sundae Sauce / My Friend's BakeryChocolate Covered Strawberries / My Friend's BakeryChocolate Orange Truffle Tart / My Friend's Bakery

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Summer Bucket List And Blueberry Cream Tart with Shortbread Crust

Blueberry Cream Tart / My Friend's Bakery

Did you have a great summer? Did you do everything on your summer bucket list? No? Me either, but I did get manage to get a few things accomplished.

Blueberry Cream Tart / My Friend's Bakery

I went to a few concerts, both indoors and outdoors.  I spent some time reconnecting with old friends.  I went to the beach and I explored parts of my city that I had never seen before.

Blueberry Cream Tart / My Friend's Bakery

I spent hours floating around in the pool during the day and in the evening I watched movies outside on my patio. I learned to make some new cocktails that I enjoyed while doing both.

Blueberry Cream Tart / My Friend's Bakery

I rested and relaxed. And I ate blueberry tarts. Happy end of summer to me!

Blueberry Cream Tart

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: 12 servings

For another fresh summer taste, add 1 tablespoon of lemon zest to the creamy filling.

Ingredients

    For The Shortbread Crust
  • 3/4 cup cold butter, cubed
  • 1-1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • For The Creamy Filling
  • 2 8oz packages (2 cups) cream cheese
  • 1/2 cup granulated sugar
  • 5 tablespoons whipping (heavy) cream, at least 35%
  • 1 teaspoon vanilla extract
  • Additional Ingredients
  • Fresh blueberries
  • Blueberry syrup - home made or store bought

Directions

For The Shortbread Crust

Preheat the oven to 350 F.

Add the butter, flour, sugar, and salt to a food processor. Pulse several times until the mixture resembles coarse crumbs. (This can also be done by hand using a pastry cutter or two knives.) Transfer the mixture to an 11" tart pan with a removable bottom. Firmly press the mixture into the bottom and up the sides of the tart pan. Place in the freezer for 10 minutes. Remove from the freezer and bake for 15 minutes. Remove from the oven and place on a wire rack to cool.

For The Creamy Filling

Using an electric mixer, cream together the cream cheese and sugar until well combined. Add the whipping cream and vanilla extract and mix until light and fluffy.

Spread half of the creamy filling over the cooled crust, using an offset spatula to spread the filling to the edges. Drizzle 3 - 4 tablespoons of blueberry syrup over the filling. Spread the remainder of the filling over the drizzled syrup and gently spread the filling to the edges.. Drizzle another 3 - 4 tablespoons of blueberry syrup over the top.

Fill the surface of the tart with fresh blueberries and then drizzle an additional 3 - 4 tablespoons of blueberry syrup over the top. Refrigerate for 2 - 3 hours before serving.

Notes

Original Recipe by My Friend's Bakery 2016

http://myfriendsbakery.ca/blog/blueberry-cream-tart-with-shortbread-crust/

Enjoy some other berry-licious recipes!

Whole Wheat Jumbleberry Fruit Cobbler / My Friend's BakeryClassic Blueberry Pie / My Friend's BakeryBlackberry Bottom Creme Brulee / My Friend's Bakery

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