Needs a great cake recipe

Susie - posted on 02/08/2010 ( 2 moms have responded )




can you help? I have a birthday for a 3 year old in a coulpe of days


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Shannon - posted on 02/09/2010




make a reg store bought cake and frost the top....make any stensil you want out of construction paper and lay it on top of the cake and use sprinkles to fill it in the ares u want. be creative it turns out really cute

Tanya - posted on 02/08/2010




Basic Chocolate Cake Recipe

I should also mention that you'll want to give your coconut milk a good shake (or stir) before using it - it tends to separate in the can. If you have a hard time finding whole wheat pastry flour, feel free to substitute unbleached all-purpose flour.

2 1/2 cups whole wheat pastry flour

3/4 cup cocoa powder (I use carob)

1 tablespoon baking powder (look for non-aluminum type)

1/2 cup barely melted unsalted butter (or coconut oil)

1 cup real maple syrup, room temperature

2 eggs, lightly beaten

2 teaspoons vanilla extract

1 cup coconut milk, room temp

8 ounces good-quality bittersweet chocolate, shaved or finely chopped

Preheat oven to 180 degrees with a rack in the middle. Butter and flour an 8x8 square cake pan

Sift the flour, cocoa powder, baking powder, and salt into a large bowl. In a separate medium bowl whisk together the melted butter and maple syrup until it looks like caramel. Whisk in the eggs, vanilla, and then the coconut milk. Pour the maple syrup mixture over the flour mixture and stir until barely combined. Add the chocolate and stir until everything comes together and is no longer dusty looking - avoid over-mixing. Pour the batter into the prepared baking pan and bake for 30 - 40 minutes. Remove from oven and allow to cool (absolutely completely) in pan before frosting (frosting recipe below).

make this frosting just before serving.

Chocolate Whipped Cream Frosting

2 ounces bittersweet chocolate (chopped)

1/4 cup unsalted butter, room temperature

1/4 cup maple syrup

1 cup heavy cream, whipped to stiff peaks

To make the frosting melt the chocolate in a double-boiler, or in a bowl placed over a pan of boiling water. In a medium bowl beat the butter until smooth and fluffy. Beat in the maple syrup. Then add the melted chocolate. Stir until silky smooth - any flecks of butter should be melted. Pour the chocolate mixture over the whipped cream and fold the chocolate into the cream. Keep going until the chocolate is well incorporated. Use an offset spatula to frost the completely cooled cake. If the cake is at all warm, the frosting will weep and melt.

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