CHOCOLATEY CHOCOLATE CAKE . . . WITH FLUFFY BUTTERCREAM CHOCOLATE FROSTING

This rich,dense, spectacularly chocolate cake is my absolute favourite of all cakes.    It has a delicate moist crumb and the dream-like chocolate buttercream frosting stays light and fluffy to the very last slice .   This is the cake I make for any and every occasion. 

  For every day snacking I make it as a one layer cake or loaf cake.    You can double the recipe for a two layer cake or a sheet cake.   I have made a magnificent three layer birthday cake using this recipe.  Baking is a science and one can not always double a recipe successfully.    This sweetheart of a cake does allow you to double the ingredients ( but no further).  For a three layer cake I bake a double cake and then the single cake.  All this belies that fact that it is incredibly easy to make. 

This most chocolate of cakes uses unsweetened Dutch-process cocoa powder in the cake and the frosting. It has a smoother, more mellow flavour than cocoa but you can use either.  Buttermilk adds a suggestion of tangy flavour and a small amount of coffee brings a deeper note of richness to the cake.  If you don’t have a mixer you a generous sized whip will do the trick.   The icing does require a mixer so the chocolate glaze would be the answer.

The recipe for my favourite chocolate cake, fluffy icing and chocolate glaze can be found in the kitchen of

MRS.BUTTERFINGERS.  Bon Appetit dear friends.

(this recipe adapted from Snacking Cakes Yossy Arefi)

 

 

EASY ONE BOWL WONDER CAKE . . . WALNUT BUTTER CAKE WITH MAPLE BUTTER FROSTING

Simple and extremely quick to make!

This gloriously simple cake can be made with the usual pantry items,  a good sized bowl and a whisk – if that is your desire.    Or you can whip it up with  hand held electric beaters or a stand mixer.  The results are a tender, butter-rich, nutty cake.  Top it with a generous swipe of frosting and you’ve just swanned your way to creating a delectable, delicious, no stress cake.

I volunteer at our hospital thrift shop in the village of Ladner, British Columbia. It’s a busy operation and our morning tea break is appreciated.    I call it The Fellowship of cookies , cake bakers and avid readers of books.  The table is always graced with volunteers home baked goodies.  The  discussions are frequently about food in general and baking in great detail.  Recipes are shared and stored in a three ring binder.   This very personal cook book is kept in the tea room for anyone looking for baking inspiration.

The women I work with are mostly retired.  They donate a great deal of time and energy to their volunteer work.  They love to bake but appreciate recipes that that don’t require a lot of prep time.  Some prefer recipes that are not too complicated or require too many ingredients.  And, they don’t want to spend a lot of time shopping for ingredients that are difficult to find. 

An easy one bowl cake recipe means less time is spent mixing the ingredients and less time in clean up.   Make this recipe once and it will be yours forever.  The chopped walnuts are toasted in the butter then added to the eggs, sugar and sour cream and vanilla and whisked  until well combined. You add the flour, baking powder and soda and whisk to combine and pour into your cake pan.  You can add optional flavours such as instant espresso powder or cardamon. I also bakes beautifully in a loaf pan or double the recipe and bake in a  Bundt pan.

 MRS.BUTTERFINGERS has the printable recipes for these cakes.  Bon Appetit dear friends.

RHUBARB UP-SIDE DOWN BROWN SUGAR CAKE . . . an easy to make spring dessert

 

This unprepossessing plant.    This new darling of avant-garde young chefs.  This wonderful rhubarb is the spectacular  upside-down topping on the most delicious of brown sugar cakes.

It is perfection on its own as a snacking cake or one could lavish it with whipped cream or crème fraíche.   Add a few very ripe strawberries and it would be a spectacular finish to a meal.

This is an easy recipe to put together.  You don’t use a stand mixer – just your favourite balloon whisk.    The cake stays moist and delectable for up to three days.  Simply keep it covered at room temperature.

This recipe calls for fresh rhubarb but you can also use frozen rhubarb.  Just be sure to allow time for your frozen rhubarb to defrost and drain (gently pressing on the stalks to help remove the moisture.

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April can be the cruellest of months but it gives us this tart-sweet vegetable that morphs into the most addictive of desserts.    It has been a wet spring this year and the rhubarb in my garden has responded with juicy red stalks and enormous umbrella sized leaves.    RHUBARB UPSIDE-DOWN BROWN SUGAR CAKE – bake it today.   The recipe awaits you in MRS.BUTTERFINGERS kitchen.    Bon Appetit dear friends.

(This recipe is from  Dorie Greenspan’s inspiring cookbook Baking Chez Moi.)

 

APPLE WALNUT CAKE

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Applesauce makes this cake wonderful moist.  The  cake is just right for breakfast or a snack.  The crumb is fine textured and delicate.  The walnut topping wonderfully rich and crunchy.  You can serve it warm or cooled.     This is the cake that will tempt us through the week-end.    It is an easy recipe to whip up for dessert.  One could gild the lily and serve APPLE WALNUT CAKE with a wonderful dollop of whipping cream.