Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.
We have been thinking a lot about cake lately, and want to share our inspiration with you. It is so easy to stop in the store these days, and pick up a truly excellent cake. It seems our choices are getting better all the time. Here are two of our staff's favorite, great-tasting cakes!
Gianna's Mocha Java Layer Cake
Moist layers of dark chocolate cake sandwiched with a smooth and flavorful, coffee-infused, chocolate frosting.
Just Desserts Lemon Cake
The perfect balance between tart and sweet makes this cake a lemon-lover's delight. Fluffy layers of lemon cake are filled and topped with a creamy lemon cream cheese frosting.
Really delicious cake!
If you are looking for a gluten-free, and are tired of all those gritty, dense mixes with weird after-tastes, wel�come to King Arthur's!
This yellow cake is moist, fluffy, and with a good crumb. Just like cake is sup�posed to be. King Arthur Flour has mas�tered the bal�ance of gluten-free mixes. Their breads are bread, and their cakes are cake. So refreshing!
One word of warning, when you serve a cake made from this King Arthur's mix don't turn you back for too long. Be cer�tain there is a slice left for you. Read More...
Makers of the amazing Croc�can�tini: a uniquely crunchy and deli�cious cracker.
Some�times a cracker can just be a cracker, so yummy that it does not need to be dipped, coated, or topped. La Panzanella's Croccantini...serve them "as is" and let your guests just break them up.
Founded in 1990, La Pan�zanella quickly grew into one of the most pop�ular bak�eries in Seattle's Cap�ital Hill area. Although La Pan�zanella bakers cre�ated all kinds of arti�sanal breads, their greatest suc�cess came in 1997 with the Croc�can�tini, which means "crunchy little bite" in Italian. Read More...
For those us us who like a cake that is not a cake, but indeed ice cream, here is a wonderful Hula Pie Recipe from Hawaii Magazine.
1 9-inch chocolate cookie piecrust
1 half gallon macadamia nut ice cream
4 ounces chocolate fudge topping
1 shot of espresso or strong coffee
6 ounces macadamia nuts
Bring fudge topping to room temperature.
Scoop ice cream into prepared pie shell, smoothing it into a rough dome, or bombe, as high as you'd like.
Warm espresso or coffee and mix into chocolate. Use a warmed knife to spread topping even over ice cream bombe.
Freeze until ready to serve.
Cover top of pie with a layer of whipped cream and chopped macadamia nuts before serving.
Can't find macadamia nut ice cream in your local store? Just substitute good vanilla ice cream. Soften it just a little and mix in chopped nuts.
If you'd prefer to make your own pie crust, simply mix chocolate wafer crumbs (about a cup and a half) with a little sugar and about � cup melted butter. Press the mixture into a pie pan.
This is a classic Red Velvet Cake from the Sweet Southern Dreams article in Saveur Magazine's March 2012 Issue - for all you cake enthu�si�asts out there.
Red Velvet Cake
Though cream cheese frosting is typ�i�cally used nowa�days on red velvet cake, classic whipped cream frosting makes for a more bal�anced sweetness.
For The Cake
16 tbsp. unsalted butter, soft�ened, plus more for pans
2 1/2 cups cake flour, plus more for pans, sifted
2 tbsp. Dutch-processed cocoa powder, sifted