Recipes

Decadent Double Layer Chocolate Cake

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Chocolate Lovers – this one’s for you.

This cake is hands down, the best homemade chocolate cake recipe ever.
You’ve gotta trust us on this one – we’ve tested many different kinds of chocolate cake recipes over the years, and this one blows away all the others.

This cake is soft, light, fluffy, and perfectly chocolatey. {All the things a good chocolate cake should be.}

The cake’s super fluffy & moist texture is due in part to a few things.. the use of buttermilk, and coffee! That’s right – 1 cup of hot coffee is used in this cake to help accentuate the chocolate flavour. Don’t worry, it will NOT make the cake taste like coffee.
Buttermilk is also used to help keep the cake super moist. (Buttermilk really is a great baking ingredient for cakes & cupcakes.)

For the frosting, we decided to ditch the usual chocolate buttercream that is often used for this kind of cake and went with a Chocolate Whipped Cream Frosting instead. Neither of us are big fans of buttercreams, as they are usually extremely sweet and overpowering. We always tend to frost cakes using a whipping cream frosting because it is a lot lighter, less sweet, and just seems to taste better & fresher.

Natasha made this cake a few weeks ago for a birthday, and everybody raved about the cake so we decided to make a Valentine’s version! This chocolate cake is perfect for any occasion – decorate it however you wish! πŸ™‚

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Nummm! You can see just how moist & fresh the cake is.

This cake is amazing because it actually stays fresh like this for days after baking!
{Keep cake covered at room temperature for up to 4 days to ensure freshness, or covered and refrigerated for up to 6 days.}

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Decadent Double Layer Chocolate Cake Recipe + Directions

Note: it is very important that eggs are at room temperature for this recipe! using eggs at room temperature will allow the cake to rise properly. using cold eggs could ruin your cake.

Ingredients:

For the Cake:
1 and 3/4 cups all-purpose flour
1 and 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder {not dutch processed}
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Chocolate Whipped Cream Frosting Ingredients:

250g whipping cream
Nestle Nesquik Chocolate Syrup (to taste)

Directions:

Butter & flour two 9-inch round cake pans & set aside. Preheat oven to 350 degrees F.
In a medium bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, & salt; set aside.

In the bowl of your stand mixer fitted with the paddle attachment, combine the buttermilk, oil, room temperature eggs, & vanilla.
With the mixer on low-speed, slowly add the dry ingredients to the wet until just combined. Add in the coffee. {Batter will be very wet – it is supposed to be. don’t worry!}

Pour the batter evenly into the 2 prepared baking pans and bake for approx. 24-28 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

For the Frosting:

In the bowl of your stand mixer fitted with the beater/whip attachment, whip the whipping cream on medium-high speed for 2-5 minutes until light and fluffy. Add in chocolate syrup to taste, and mix.

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Happy Valentine’s Baking!
Natasha & Laura xo

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Uncategorized

A Walk In The Park

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Since the Fall weather has been so beautiful the last few days, we wanted to really enjoy it & take some photographs at the park.
So we grabbed our camera, walked to Starbucks (obviously. Starbucks is a must), than to the park. The local Starbucks is literally only a 2 minute walk from our place and the park is also close by, so it’s perfect!

In other news, we finally got a new computer & everything is up and running, so you can expect regular posts from now on – We are so excited!

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How cute are these coffee cozies?!
I posted about them previously in my Favorite Things post which you can see here.
We love our coffee cozies! They do a great job of keeping the coffee warm. So handy & cute.
Laura got the Heart cozy, and Natasha got the Pumpkin cozy.

We ordered them from Faith’s Yarn Works on Etsy. Check out Ashlen’s work – she has some beautiful knitted goods. We are big fans! πŸ™‚

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Natasha’s Johnny Cupcakes hoodie.
If you haven’t heard of Johnny Cupcakes, definitely check out his site! His story is so inspiring.

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Laura’s Steve Madden boots!

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Xo Laura & Natasha

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Music

Gotta Hear This: Lover, You Should’ve Come Over by Jeff Buckley

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No explanation needed. Jeff Buckley is one of the greats.

‘It’s never over, my kingdom for a kiss upon her shoulder
It’s never over, all my riches for her smiles when i slept so soft against her
It’s never over, all my blood for the sweetness of her laughter
It’s never over, she’s the tear that hangs inside my soul forever’

Xo Natasha

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Recipes

Raspberry & Coconut Smoothie

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Today we are sharing a simple, fresh and healthy recipe for a Raspberry & Coconut Smoothie! During the summer I’m always craving a fresh fruit smoothie, and this is one of my favorites.

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Add blueberries to the raspberry layer for an extra fruity punch!

Ingredients:

1/4 cup unsweetened coconut flakes (plus extra if you want to sprinkle some on top of the drink afterwards)
greek yogurt
coconut water (frozen into 6 ice cubes)
fresh raspberries
1/2 frozen banana (peel before freezing)
1 tablespoon vanilla protein powder (optional)
honey (optional: to add some sweetness)

Directions:

1. We are going to make the coconut layer first – Place 1/4 cup of unsweetened coconut flakes, 1/4 cup greek yogurt, 6 coconut water cubes and 1 tablespoon vanilla protein powder (optional) into blender and blend. Pour mix into glass and rinse blender.

2. Now for the raspberry layer – blend 1 cup of fresh raspberries, the 1/2 frozen banana and 1/4 cup cup greek yogurt. If you prefer sweet drinks, add 1 teaspoon of honey before blending. Pour mix into glass & decorate the top with coconut flakes!

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Enjoy!
Natasha xo

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