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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First Jobs And Quick And Easy Chocolate Cinnamon Swirl Coffee Cake

Quick And Easy Swirl Coffee Cake / My Friend's Bakery

My son started his first job this week.  It’s a sucky job, but I’m sure everyone’s first job is sucky.  I mean, my first job was cleaning houses for friends of my parents.  It was Saturday mornings. Strike one.  The pay was awful. Strike two. And I had to clean toilets. Strike three.  To this day I HATE cleaning toilets. But it was my first real job.

Quick And Easy Chocolate Cinnamon Swirl Coffee Cake / My Friend's Bakery

Of course I’ve had a multitude of crappy jobs since that one but I think that’s par for the course. It’s part of growing up. Figuring out what you want and don’t want to do for the rest of your life. And there’s nothing like cleaning toilets to figure that one out real quick.

Quick And Easy Chocolate CinnamonSwirl Coffee Cake / My Friend's Bakery

So he came home from his first day completely stressed out and feeling lost and overwhelmed and looking in the pantry for comfort.  His go to comfort food happens to be cereal.  Not just any cereal, it has to be sugar-laden, teeth rotting French Toast Crunch drowning in copious amounts of 2%.

Quick And Easy Chocolate Cinnamon Swirl Coffee Cake / My Friend's Bakery

So, like any good mother, I stocked the pantry with two boxes this week.  I most definitely remember my first job.

Quick And Easy Chocolate Cinnamon Swirl Coffee Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

This coffee cake lives up to its name - Quick and Easy! And it's so deliciously tasty they'll never know that it all started with a cake mix!

Ingredients

  • 1 box vanilla cake mix (any brand)
  • 1 cup water
  • 1/2 cup vegetable or canola oil
  • 3 whole eggs
  • 1 egg yolk
  • 3/4 cup all purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon espresso powder (optional)

Directions

Preheat the oven to 350 F.

Use butter or cooking spray to grease and and then lightly flour a bundt pan. Set it aside.

With an electric mixer, beat together the cake mix with the water, vegetable oil, whole eggs, egg yolk, flour, and vanilla until the batter is smooth. Set aside.

In a separate bowl, mix together the brown sugar, cinnamon, cocoa powder, and espresso powder.

Pour 1/3 of the batter into the bundt pan. Sprinkle half of the cocoa sugar mixture over the batter. Pour another 1/3 of batter over the cocoa sugar mixture. Sprinkle the other half of the cocoa sugar mixture and then pour the remainder of the batter to cover.

Use a knife to swirl the batter and sugar mixture by inserting the knife into the cake and turning the knife before pulling up. Repeat all the way around the cake.

Bake the cake for 40 - 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let the cake cool before turning it out.

Notes

Original Recipe by My Friend's Bakery 2016

http://myfriendsbakery.ca/blog/chocolate-cinnamon-swirl-coffee-cake/

Some other quick and easy recipes to try!

Chicken & Orzo Noodle Soup / My Friend's BakeryBanana Cake / My Friend's BakeryPeanut Butter Marshmallow Confetti Squares / My Friend's Bakery