Wednesday, February 11

Chocolate IS love....(or is it butter?)

Ok, well, my good friend Tami & I have recently co-ordered & split a bunch of different stuff from Azure Standard. It was so fun, planning & ordering together & separately & driving down to Burbank together to pick up our order, then coming back to my house &divvying it all up!... but I digress...Tami has ALWAYS (since I've known her, anyway!) baked her own bread (and other goodies) from her own freshly milled Hard Red Wheat Flour, I come from the opposite school of gourmet French Cuisine where everything is made with WHITE AP Flour!  Needless to say, I've come along way, and Tami deserves a Lot of the credit for my swing to the "other side"...on that same note, I might have something to do with the dramatically amazing turnout of this cake she made for us on Friday night, because I turned her on (somewhat inadvertently, I might add) to Soft White Wheat Berries, which are used primarily for cakes, muffins & pastry because it's softer & gives a lighter texture to these types of items. (Although, Tami used it in her bread the other night too, and it turned out beautifully! So there you go!)  Anyhoo I was reminded of the cake when I was reading Kimi's blog with all the yummy & nourishing Chocolate recipes last night & today... so, better late than never, I always without further ado...(dang, I WISH I had a picture of it!) here, in Tami's words, is her recipe:

Tami's Moist Choc Mocha Cake

Preheat to 350 degrees.

1/2 c. butter, softened
1 cup sugar, organic cane
Mix those together well, then add 
1/2 c. applesauce
1/4 c. maple syrup
Mix. Then add: 
2 jumbo eggs or three medium or large, 1 at a time
Mix. Then add:
2/3 c. cocoa mixed with 1/3 c. melted butter

In a separate bowl whisk:
3 1/2 c. flour (freshly ground soft white wheat)
1 1/2 tsp. baking soda
1/2 tsp. salt

Add to chocolate mix alternately with:
1 c. buttermilk

Prep 2 cake pans: grease and cover bottom with parchment, greased

Evenly pour batter into both pans.
Cook for 30-35 minutes or until toothpick comes out clean. Rest in pans for 10 minutes then finish cooling on wire racks.  For an excellent moistness, cut each layer into 2 horizontally.  This makes 4 layers!  When frosting, make sure there is plenty of frosting to make things nice and flat.

Mocha filling/frosting
12-16 oz of heavy cream (raw is best but otherwise organic works)
Begin to whip cream in mixer.  Add:
1/4 c. soft butter
1/2 c. cocoa
1/2 c. sugar (powdered or organic cane both work)
1-2 tbsp instant coffee crystals (decaf!  The more you add the richer the coffee flavor)

Mix until good thick consistency. Taste to check flavor.  Add more sugar or coffee as needed.
(I didn't actually measure the frosting when I was making it so these are kinda rough estimates! yikes!)

Once finished frosting, take organic chocolate, melt, and drizzle over the top of the cake to make it pretty.



twoandtwinsmom said...

Butter is love, my friend. Chocolate is a fair substitute though. Thanks for the props. I must say I am SO proud of you and your journey. It has been and continues to be a great pleasure to be a participant, an observer and an amazed recipient. As for the bread, Jim says it was yummy but very crumbly. Might have to play with that for a while...

Erin said...

Hmmmm, I wonder if that's why Soft White Berries are traditionally used for Quick breads & muffins, etc.. that would make sense, being crumbly & all...? Right?!
Well, I am looking forward to making the cake!
I made 5 grain sprouted bread tonight & boy was it yum-scrum!
Thanks so much for the love & support! Can't wait to start our Garden Co-op! Joe already built one box! ;) We're on our way! ;)

vehementflame said...

I'd say chocolate. or is it pie? Hmm..but butter makes it better! That recipe looks fab! I just bought a huge bag of wheat montana soft wheat berries today- it's the main thing I use for muffins and such...

Erin said...

So, you really all comes back to BUTTER being love! ;)
Vehement Flame, your chocolate cake sounds amazing too - maybe we should have a cake-off!?

vehementflame said...

A cake- off?- how cute! send me your thoughts!

Erin said...

I dunno! I guess we'd each have to make several different cakes & have our own panel of 'qualified' judges...?
Any better ideas?

twoandtwinsmom said...

BTW, this recipe makes a pretty mean cupcake too, just be careful not to cook it too long, gets too dry.

Bloggy Friends


My photo
Santa Susana, Ventura County, CA, United States
Me? Well....I have a day job selling travel to beautiful far away lands, and I love to travel - my job sort of supports & feeds the 'travel monster' inside me. But my other inner monster is: food in all it's facets. I have a 13 yr old DS from a previous life, and married the lovely JoeBacon a three years ago! I finally became a home-owner at that point, we did a huge addition/re-model right away to make the house a bit bigger & I got a wonderful new kitchen out of the deal! I've gone thru Culinary School twice (mostly for fun) 'cuz I love to cook! And thru reading/doing the Maker's Diet 2 years ago, became aware of Sally Fallon, Weston Price, etc...and now after about 9 months of exploring their world, I'm trying to really make it all part of mine. I've had some things turn out great & others have been miserable failures, but I'm learning a LOT (mostly from my fellow NT Bloggers)!! Now I'm enjoying my yard, garden, sprouting, baking bread, brewing Kombucha, using raw milk, making Kefir & Yogurt & just trying to find small ways to make yummy food better for us.