One of the reason that I adore blogging is that inspiration is always “at my doorstep.” This cake recipe is loosely adapted from Linda’s recipe at Simply Made Kitchen Crafts. Linda is a talented baker and cook – and the most amazing mother! I adore checking out her blog. It is a warm place to be and never fails to encourage me to get in the kitchen, create and have some fun with my kids.
Snu Magoo and Littlest Guy are suckers for deep, dark chocolate flavors – with subtle sweetness – and vanilla. This is reflected in the icing recipe I developed… And my lightened-up, whole grain version of Linda’s scrumptious, oh-so-moist cake. I hope that you visit her blog and see what she is up to – her recipes are wholesome and bound to please your family and friends: A true taste of home!
First, a little mixing, courtesy of Snu Magoo…
They received their adoration and love of cleaning from their Ima..
Thank you for visiting us at Curls and Carrots. As always, I am so glad that you are here. Please head over to say “Hi!” to Linda at Simply Made Kitchen Crafts.
Rich Chocolate Coffee Surprise Cake with Deep, Dark Cocoa Frosting (Lactose-Free)
The cake is loosely adapted from Linda’s fantastic recipe at “Simply Arts and Crafts”
The frosting is a chocolatey creation from the Curls and Carrots kitchen.
2 cups very hot, freshly brewed decaffeinated or caffeinated coffee
1 1/2 cups reduced-fat, organic canola oil mayonnaise (I purchased mine from Whole Foods)
1 Tbsp. pure vanilla extract
1 1/2 cups castor sugar or granulated, white sugar
3 cups whole wheat pastry flour or white wheat flour (both are 100% whole grain), sifted
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. fine salt
1/2 cup good quality, unsweetened cocoa powder, sifted (I used Scharffen Berger)
Preparation for the cake:
- Preheat oven to 350 degrees. Very generously – and evenly – spray two mini bundt pans with canola oil cooking spray.
- In a large bowl, whisk the sugar, cocoa, flour, baking powder, baking soda and salt.
- Mix in the mayonnaise, coffee and vanilla. Beat with a whisk for at least five minutes.
- If the batter seems very thick, add a little more very hot coffee, one tablespoon at a time, until the batter is thin enough to pour, but still slightly thick.
- Pour the batter into the two prepared bundt pans.
- Bake at 350 degrees for 20-25 minutes, or until a tooth inserted in center comes out clean. Avoid overbaking. The cake will continue to raise in temperature while it rests. This is called carryover cooking.
- Allow the cake cool slightly, about fifteen minutes.
- Remove to wire racks to cool completely – it should no longer be warm after this point.
- Frost with icing (recipe below).
Ingredients for the frosting:
4 Tbsp. organic lactose-free butter or margarine (reduced-fat or regular), softened
1/2 cup good quality, unsweetened cocoa powder, sifted2
1/2 powdered sugar, sifted
1 tsp. pure vanilla extract
1-3 Tbsp. unsweetened almond milk
Preparation for the frosting:
- In a large bowl, whisk the softened butter and cocoa powder until smooth and fluffy.
- Whisk in the vanilla extract and powdered sugar.
- While continuously whisking, slowly stream in almond milk until the frosting is smooth enough to spread, but still thick.
- Scrape the sides of the bowl down.
- Then, whisk a bit more until the frosting is very fluffy, about three minutes.
- Spread or pipe over the two bundt cakes, or enjoy on any standard cake or 12 cupcakes or muffins.
©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.