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Rich Chocolate Layer Cake

January 25, 2019

Chocolate Says Love!

Valentine's day is coming soon and Chocolate has an amazing way of saying, "I love you!" This sweetheart of a cake is made with all natural ingredients. It uses butter for a rich fine crumb and buttermilk to add depth to the flavor of the chocolate. We use Wilton .75 inch high 8-inch layer pans for ease in the layering as well as enabling a faster bake time. 



The easy buttercream recipe is enough to make any 8 inch 4 layer cake, so keep the recipe handy for all your future baking adventures. Chilling the entire buttercream frosted cake in the freezer about 25 minutes before topping with the lightly warm chocolate ganache will keep the buttercream from melting, and give the dramatic layers of frosting.




Rich Chocolate Layer Cake

2 ½ cups (12 1/2 ounces) Panhandle Milling Kamut® All Purpose Flour

2 teaspoons baking soda

1 teaspoon baking powder

½ teaspoon salt

¾ cup hot water

½ cup (1 ½ ounces) Cocoa Powder

2 teaspoons vanilla extract

1 cup butter, cut into 16 pieces and softened

2 cups (14 ounces) granulated sugar

3 large eggs

1 cup buttermilk, room temperature


Easy Buttercream Frosting

2 cup unsalted butter, softened

7 cups confectioners' sugar (16 ounces)

Pinch table salt

1 Tbsp. vanilla extract

¼ cup heavy cream


Chocolate Ganache

12 oz dark chocolate chips

6 oz heavy whipping cream