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A moist, light chocolate cake filled with dulce de leche and fresh strawberries, and topped with a whipped mascarpone frosting.
For the cake:
Preheat oven to 350º F.
In a large bowl, sift together sugar, flour, cocoa, baking powder, baking soda, cinnamon and salt. Set aside.
In the bowl of a stand mixer place eggs, milk, vanilla, and crème fraîche. Mix on low for about 1 minute. Add dry ingredients to wet ingredients and mix on low for about 3 minutes until all incorporated.
Stir in boiling water and carefully mix on low until batter is smooth (batter will be thin).
Evenly divide batter into two greased 9 inch cake pans. Bake at 350ºF for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and set pans on a cooling rack. Cool completely before filling. Then invert them out of the pans and put the first cake on your serving platter.
For the filling:
In a small bowl mix together the dulce de leche and crème fraîche, until smooth. Put the filling into a pastry bag with tip or a Ziplock bag with tip cut off. Pipe a border around the outer edge of the first cake. Then fill it in with the remaining dulce de leche mixture and spread evenly with spatula.
Then place sliced strawberries over the mixture. Place the second cake on top of the first one, lining up the edges. Place cake in fridge while preparing frosting.
For the frosting:
Put cream into a medium sized bowl. With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to over-beat, or cream will be grainy).
In another bowl, whisk together mascarpone, cinnamon and confectioners’ sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Add food coloring as you fold.
Using another pastry bag and favorite tip or with a spatula, pipe or spread the frosting over the cake, completely covering it. Then place it in the fridge to set. Keep refrigerated.
Cupcake recipe adapted from Hershey’s Kitchens; filling recipe by The Sweet Chick; frosting recipe adapted from Martha Stewart.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!