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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I Will Not Put Away My Sandals And Pumpkin Roll With Cream Cheese Filling

Pumpkin Roll / My Friend's Bakery

Where did the summer go? Wasn’t it just yesterday that I planted my flowers? And now I’ve started my Christmas shopping and I’m baking things with pumpkin?

Pumpkin Roll / My Friend's Bakery

Somehow, this summer went by in a blur. And September? Fuh-get about it!  I don’t remember September at all. Was there a September? Are you sure?

Pumpkin Roll / My Friend's Bakery

So what am I going to do? Fight it? Hell no. I’ll jump on the Autumn bandwagon just like everyone else. I’ll run over to Timmie’s and get myself a pumpkin spice latte and take the dog for a walk in the falling leaves while wearing a lovely, new sweater that is making me hotter than my menopausal self likes to be.

Pumpkin Roll / My Friend's Bakery

But I will NOT put away my sandals. I just won’t do it.

Pumpkin Roll

Prep Time: 20 minutes

Cook Time: 17 minutes

Yield: 1 roll

If you don't have the individual spices - cinnamon, ginger, nutmeg and cloves, simply substitute with 1-1/2 teaspoons of pumpkin pie spice.

Ingredients

    For The Pumpkin Cake
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin, not pie filling
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • icing (powdered/confectioners) sugar for sprinkling and rolling
  • For The Cream Cheese Filling
  • 1/4 cup butter, room temperature
  • 1/2 cup cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/2 cups icing (powdered/confectioners) sugar
  • 2 tablespoons milk

Directions

For The Pumpkin Cake

Preheat the oven to 350 F.

With an electric mixer on medium-high speed, beat the eggs for 5 minutes. Gradually add the sugar, pumpkin, and lemon juice and mix until incorporated.

All at once add the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Mix until combined.

Line a cookie sheet with high sides or a jelly roll pan with parchment paper. Spread the batter evenly on the pan. Bake for 15 - 17 minutes.

Turn the cake out onto a damp tea towel that has been sprinkled with icing (powdered/confectioners) sugar. Beginning at the short end, roll the cake (including the towel) tightly until you reach the other side. Set the cake aside to cool completely.

For The Cream Cheese Filling

With an electric mixer beat the butter and cream cheese until light and fluffy. Add the vanilla extract, icing (powdered/confectioners) sugar and milk. Mix for 3 - 5 minutes until the icing is light and fluffy.

To Assemble:

Unroll the cooled pumpkin cake and spread the cream cheese filling evenly over the surface of the cake. Beginning on the short side, re-roll the cake (without the towel) to the other side. Transfer the roll to a serving plate and sprinkle with additional icing (powdered/confectioners) sugar. Refrigerate until ready to serve.

Notes

Original Recipe by My Friend's Bakery 2015

http://myfriendsbakery.ca/blog/pumpkin-roll-cream-cheese-filling/

You may also like:

Rum and Raisin Rice Pudding / My Friend's BakeryApple Spice Cake / My Friend's BakeryPeanut Butter Cheesecake / My Friend's Bakery