This is one of those cakes I’ve been looking forward to tasting since I received Rose’s Heavenly Cakes in the mail way back when. I always love the combination of vanilla and chocolate, and this cake certainly doesn’t disappoint.
Pretty Little Cake
Posts Tagged ‘chocolate’
Miette’s Tomboy
Monday, April 11th, 2011Moist Chocolate Raspberry Génoise
Monday, March 7th, 2011I’m feeling less than talkative today, so I’m going to do one of my infamous “let the pictures do the talking” posts. I’ve got a cold, and it seems the more stuffed up my head is, the less my brain functions. Strange, no? Makes trying to debug code at work rather challenging. Anyway, this week’s choice from Rose’s heavenly cakes is the moist chocolate raspberry génoise. As I was sitting frosting it, my husband pointed out that this shouldn’t be a cake book, it should be a chocolate book. He’s right, there is a lot of chocolate in this book, but there’s a goodly amount of non-chocolate too. I wonder if maybe I’m just biased towards chocolate cakes. I don’t think I’ve missed one yet, but I have missed some others. 
Moist Chocolate Raspberry Génoise
Marble Velvet Cake
Monday, February 21st, 2011This week is free choice week with the heavenly cake bakers, and once again, I let my husband choose the cake. It’s a bit of a cop-out on my part, to be honest, because I just don’t like making decisions. I point him at the list of cakes and tell him to pick something that has a link on the left hand side, but no link next to it. This week, he picked the Marble Velvet Cake, which is one of the cakes Marie made before the rest of the group joined up. I also made the quail egg indulgence cake, only with chicken eggs… but it wasn’t very photogenic, and I don’t really have a lot to say about it. To me, it was just a basic pound cake, maybe a little more rich/moist, but otherwise nothing special.
Marble Velvet Cake
Mud Turtle Cupcakes (and some catch-up)
Monday, February 7th, 2011Yes, that’s catch-up, not ketchup, thank goodness. I don’t think ketchup would be very good with mud turtle cupcakes. I had a single lonesome banana turning brown that I had to use up, so I took the opportunity to knock another cake from Rose’s Heavenly Cakes off my “to bake” list: Chocolate Banana (stud) Cake. The cake component turned out beautifully.
Isn't that cake gorgeous?
I almost feel like I ruined it a bit with my sloppy frosting job, but the taste of that ganache, with a touch of banana liqueur was so totally worth it.
Chocolate Banana (no) stud cake
I didn’t bother with the chocolate chip “studs” because I remembered a few of my fellow bakers saying the chips detracted from the soft texture of the cake. The rest of the Heavenly Cake Bakers’ group baked this cake last summer while I was in the middle of kitchen renovations.
Anyway, enough about catching up… What was this week’s cake selection? It was the mud turtle cupcakes. I asked my husband how he felt about turtle chocolates this weekend and he said “I don’t think I’ve ever had one. Remember, I didn’t really have a sweet tooth growing up.” Ah, well, we’ll fix that.
Chocolate Bulls Eye
Monday, January 3rd, 2011I’ve got another confession to make. Unfortunately, this one isn’t a tasty tip like IKEA chocolate. This one is that I had last week off work, and I still managed not to find the time to write up last week’s cake, from the Heavenly Cake Baker’s group. Last week’s cake was the cranberry crown cheesecake. After all my angst about trying to figure out what should be used for the base, I neglected to post about it after it was baked. In fact, after checking all of my ingredients for their sodium content, picking the lowest sodium cream cheese, lowest sodium sour cream, leaving out the salt, and calculating what the max sodium content might be if I cut it into 12 pieces (about 250 mg, if I did the math right), I neglected to take the cheesecake to my family’s Christmas celebration up at my uncle’s house (about a 1.5 hr drive from our place).
Some of you may remember that my grandfather’s been having health issues off and on over the last year, and the doctors have finally made it known that he should be on a very-low-to-no-sodium diet. Congestive heart failure can apparently be mitigated by eliminating sodium. Who knew? Anyway, he’s been turning down food left and right because “nothing tastes very good”, so I thought this cheesecake might go down well. Well, Christmas morning, at about 9ish, we were about an hour from home, and I said to my husband, “I forgot the cheesecake.” He offered to drop me off at the farm (my grandparents’ home – adjacent farm to my uncle’s) and turn around and go home for it, but that just didn’t seem worth it. When we walked in at my uncle’s place, after I greeted my cousins and removed boots, etc, my husband asked my aunt if I’d told her my sad news. She looked quite concerned, and when I told her I’d forgotten the cheesecake, her face dropped. “I only stayed awake all night thinking about cranberry cheesecake.”
Oh well. Here it is, before I forgot it in the fridge.
Cranberry Crown Cheesecake
Now let’s talk about this week’s cake.
Chocolate Bulls Eyes