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! 🙂

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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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Recipes

Mini Red Velvet Donuts

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Valentine, Oh Sweet Valentine!
{We’re at it again. We can’t be stopped now, we’re on a roll.}
This time we decided to try these delicious Red Velvet Mini Donuts. Oh so adorable.

These red velvet donuts are little mouthfuls of Valentine’s goodness. If you love red velvet, you will looove these donuts!
They are soft & not overly sweet. The icing balances the overall flavour, and adds that little bit of sweetness that red velvet cakes need.
Being that these are mini donuts, you can feel less guilty about devouring 10 of these little guys instead of one big donut! 😉

This recipe is super easy to make, and is one of our favorite Valentine’s treats.

Happy Baking Everyone!

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Laura baking with love! xo

Oh, I just have to point out this vintage apron I’m wearing.
My parents got it for me this Christmas and I was more than giddy over it.
Love. It. So. Much.
It’s so hard to find cute aprons so I couldn’t be happier when I laid my eyes on this one!

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Baked Red Velvet Mini Donuts Recipe

Donut Batter:
{yield 4 dozen mini donuts}
1 tbs. red food colouring
2 tbs. cocoa powder
2 c. flour sifted
3/4 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
3/4 c. buttermilk
1 tsp. pure vanilla extract
2 eggs, lightly beaten
2 tbsp. melted butter

Directions:

Mix together food colouring and cocoa powder to form a paste in small bowl.
Preheat oven to 375 F. Spray donut pans with a nonstick cooking spray.
In a large mixing bowl sift together flour, sugar, baking powder and salt.
Add buttermilk, eggs, vanilla extract, butter and the red paste mixture beating until combined.

Fill each donut cup approximately 3/4 of the way full.
Bake 5-8 minutes making sure to not over cook. (In our oven they were perfect after 5 minutes)

Let donuts cool in the pan an additional 3-5 minutes before removing onto a wire rack.
Let donuts cool completely before icing.

Vanilla Glaze Icing:
2-4 tbsp. hot water
2 c. confectioner’s sugar
1 tbsp. milk
1/2 tsp. vanilla extract

Directions:

In a small bowl, stir all of the ingredients together until sugar is completely dissolved. Use icing immediately to glaze tops of the donuts. We found it was easy to dunk the tops of the donuts into the glaze then place onto a wire rack until set.
Tip: If icing forms and becomes too thick while glazing the donuts, add a drop or 2 of hot water, mixing well.

Happy Valentine’s Baking!
Laura & Natasha xo

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Recipes

Sugar Cookies

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Can you believe Christmas is over & we’re well into the New Year?! And guess what’s right around the corner? Yup, it’s all about hearts, love, chocolates & candy – oh my! Okay, we may be jumping the gun just a tad but we can’t help it. We love occasions and any reason to celebrate something. We wasted no time, got all of our Christmas decor packed away and brought out our Valentine’s decor, then spent the entire day making these Valentine’s Day cookies. I’m not even kidding… a whole day. We have made Valentine cookies every year, but this year we decided to get more creative with the decorating. We searched the internet, browsed some of our favourite cookbooks and got to it.

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Can I just say that we were greatly naive in thinking that it was going to be a breeze, a cake walk, an easy task. Decorating cookies takes a lot of time, technique and patience. Don’t let those baking shows on tv fool you! They make everything appear so simple.

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When we finally figured out how to make the Royal Icing into various batches of colours and consistencies, (firmer batch for detailing and a more fluid batch for filling) we were on our way.
Oh, and may I just share a tip – make sure you twist tie the tops of the icing piping bags like the recipe says to, otherwise you will have big blobs of icing suddenly spilling out of the top and all over the front of your clothes and on top of the masterpiece decorated cookie you have been working on so diligently. Yeah, that happened. More than once! ha!

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Sugar Cookies Recipe

Ingredients:
{yield: approx. 60-80 cookies}
2 cups unsalted butter, at room temperature
3 cups Sugar
2 large Eggs
1 tsp. Pure Vanilla Extract
1 1/2 tsp. Salt
5 cups Flour
Coloured Sprinkles for decorating

Directions:

In a large bowl, beat butter and sugar with an electric mixer on medium-high speed until light and fluffy. Approx 5 minutes. Add eggs, vanilla and salt, mix until combined. With mixer on low speed add flour and mix until combined.
Cover bowl with plastic wrap and refrigerate for at least 2 hours (or up to 1 week).

Preheat oven to 350.
Turn dough onto a clean lightly floured surface. Divide into 4 sections.
Roll out dough into 1/4-inch thickness and cut into desired cookie cutter shapes.
Place onto prepared cookie sheets 2 inches apart and bake until golden brown, approx 12-15 minutes.
Transfer cookies to a wire rack to cool.
Cool cookies completely before icing.

Royal Icing Recipe:

Ingredients:
4c. Icing Sugar
3tbsp. Meringue Powder
1/2 – 3/4c. Warm Water

Directions:

In an electric mixer beat icing sugar and meringue powder until combined. Add the water and beat on medium speed until very glossy and stiff. (approx 5-7 minutes)
If necessary to achieve the correct consistency, add more icing sugar or water.
Remember: To flood the entire cookie surface with icing, the proper consistency is a little more fluid.
To do detailing the icing consistency should be much more firm.

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It took us 5 hours to decorate approx 60 cookies! It was a lot of trial and error, mistakes and mishaps and a very messy kitchen- should’ve taken a picture of that! Mostly it was so much fun. We had a blast. At times we were almost falling over with laughter at each other!

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Happy Valentine’s and Happy Baking!
Laura & Natasha xo

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