Tuesday, September 15, 2009
Happy Birthday to me!
Tanya's 2009 Chocolate Raspberry Coffee Birthday Cake:
(inspired by Rich Chocolate Cake in Vegetarian Cooking & Vegetable Classics by Denny & Ingram)
Almost 1 cup of whole wheat flour, plus a couple of Tbsp of high gluten white flour (to fill the cup)
3 tbsp unsweetened cocoa powder
~7 tbsp canola oil
1/2 cup agave nectar
3 eggs, beaten
1 tsp baking powder
~1/2 small jar of raspberry jam/preserves
Mix all ingredients in a bowl. You can add a little more agave if you want it sweeter. For me, the jam and frosting made it sweet enough. Pour into an 8 or 9 inch round cake pan and bake about 40-45 minutes at 300 degrees. Let cool on rack. When cool, slice in half to make 2 layers. Spread the jam on the bottom layer. Put the other half on top, and frost.
~3 cups organic powdered sugar
~3 tbsp instant coffee granules, plus a little water
Mix the coffee and water together to dissolve. Put sugar in a bowl, add the coffee mixture. If too thick, add a little more water. If too thin, add more sugar. You want it firm, but mixable (if that's a word).
And my husband bought me Sunflowers (my favorite)!! He gave them to me at the stroke of midnight last night! :)
Anyway, sorry no blog post yesterday. Too busy. And I went back to work today (on my birthday nonetheless) so only the cake today. Tomorrow is busy too....I'll see what I can do! Stay tuned.
Happy cake eating!