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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Two Months In Advance And Mochaccino Crinkle Cookies

Mochaccino Crinkle Cookies / My Friend's Bakery

So I saw a meme on Facebook the other day that said “Only 70 more days until Christmas!” I just about died!

Mochaccino Crinkle Cookies / My Friend's Bakery

Who are these mean-spirited people who post this crap for all the world to see and don’t think there should be consequences for their actions? Who are they? What did I ever do to them?

Mochaccino Crinkle Cookies / My Friend's Bakery

70 days?  OK, more like 65 or something crazy like that now. 64? 63? 62? I’m not sure I really want to know anyway.

Mochaccino Crinkle Cookies / My Friend's Bakery

However, if you’re one of these go-getters that already has their tree up, then this mochaccino crinkle cookie recipe is for you.  It can be frozen 2 months in advance.  Crazy.

Mochaccino Crinkle Cookies / My Friend's Bakery

Mochaccino Crinkles

Prep Time: 15 minutes

Cook Time: 12 minutes

Yield: 48 - 60 cookies

For a subtly different flavor substitute a fruit based yogurt, like raspberry, for the plain yogurt.

Ingredients

  • 3/4 cup butter, room temperature
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon hot water
  • 1/2 cup plain Greek yogurt
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon espresso powder
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar

Directions

Preheat the oven to 350 F.

Cream the butter and brown sugar together until light and fluffy. Add the egg and vanilla. Mix well. With the mixer on low add the hot water then the Greek yogurt, scraping down the sides of the bowl as necessary. Add the flour, espresso powder, cocoa powder, baking soda, and salt. Mix until well combined.

Put the granulated sugar into a small bowl and set it aside. Gently roll the dough into 1" size balls and roll each ball in the granulated sugar to coat. To make more uniform sized cookies, I like to use a small 1 oz ice cream style scoop. Place sugar-coated balls on a parchment lined baking sheet and bake for 10 to 12 minutes. Remove from the oven and place the baking sheet on a wire rack to cool. Freezes well.

Notes

Original Recipe by My Friend's Bakery 2016

http://myfriendsbakery.ca/blog/mochaccino-crinkle-cookies/

More holiday cookie recipes for you to try!

Vanilla Sugary Shortbread Cookies / My Friend's BakeryGingersnap Cookies / My Friend's BakeryWhipped Shortbread / My Friend's Bakery

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