Archive for March 5th, 2012

Dark Chocolate Buttermilk Cake

Rich, dark, dense, delicious.

This was a chocolate-almond-ginger cake for a good friend’s birthday. Everyone enjoyed it, and it seemed like the kind of cake that would still taste great a few days later…if it possibly lasted that long! The recipe was from here, and here’s how I adapted it:

I used half regular cocoa powder, and half black cocoa powder (purchased from a specialty baking supply store).

I put a thin layer of marzipan in between the two cake layers, along with the chocolate frosting slathered on and small pieces of crystallized ginger sprinkled on top of that.

*As you may have noticed, I’m not using a fancy camera anymore — Just my plain ol’ iPhone camera. One day I’ll get myself a nice new digital camera that takes quality pictures and this blog will be reinvigorated. For now, we’ll all just have to deal with silly phone features (which are kind of fun to use, but maybe not as appealing food-wise)


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Vegan, Gluten-Free, Refined Sugar-Free Maple Raspberry Cake

Vegan, Gluten-Free, Refined Sugar-Free Maple Raspberry Cake

Vegan, Gluten-Free, Refined Sugar-Free Maple Raspberry Cake

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This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 Unported License. Photos, Original Recipes & Text ┬ęcookiesandcandids 2008-2010 unless otherwise indicated. All rights reserved. If you repost any material from this blog, please give credit by including a link back to me. Thank you!

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