HAPPY BIRTHDAY SCOTTY!
If you read my last post this week, you know I kind of like my guy. Having very little experience with baking cakes, I decided that before I try any fancy-pants creations, I should try to master the basics. I’m not sure if I “mastered” them here, but I think I did pretty darn good! A classic chocolate birthday cake (sheet-cake style) with whipped chocolate ganache for frosting, sprinkles, and a dreamy vanilla ice cream. I sliced the iced cake into squares and layered them in cups, alternating with a scoop of ice cream to make a little birthday jar thing – and I am believer in going this route with all future cake and ice cream combos! Digging through layers of ice cream and a frosting-coated cake is really gratifying. This cake is moist and fluffy, the frosting is super chocolatey, and the ice cream is mega vanilla-y and creamy. (And the sprinkles are cute, there is just something about sprinkles.) I will be remaking this today to enjoy with Scott tonight, but hey – if you woke up today, celebrate! Maybe throw in some cake and ice cream action too. Or if you have a sweet momma to bake for tomorrow, I’ll bet a little cake and ice cream could go a long way. Now to the links!
A little news around the house: I did an interview over on Nourish Atelier with Nina the other week if you would like to give it a read! I also shot a grad party shoot for UO before leaving Denver a month ago, and it went live on their site the other week if you want to check it out here. LASTLY, I redesigned the recipes section here on the blog to be much easier to navigate with a ton of subcategories. Pop over to the sidebar and take a peek!
If I could have some of my favorite bloggers cook for me this weekend I would choose Jeanine’s cauliflower rice burrito bowls, Megan’s s’mores granola bars, and Lauren and John’s chocolate hazelnut tarts. MMM.
I’m totally intrigued by The Kitchn’s infused maple syrups. Especially the blackberry, and then the peanut butter one too!
Hilarious facts that aren’t quite what you’d expect each time. Scott showed me this one.
I made Laura’s cinnamon milk this past week and haven’t been able to buy store-bought since. It’s so creamy and delicious – and now I’m motivated to try other combos too.
I discovered Chantelle’s blog this past week and am melting over her gorgeous photography.
If you (or anyone you know) are considering switching to veganism, Gena put together the most thorough, thoughtful, and informative post about the transition here.
Ever wondered if you should be taking supplements or not? Mckel covers her take on it in a recent post that I truly found helpful. Having being diagnosed with severe anemia after it slipped under the radar for so long, I know the pain and fatigue that can come with deficiencies and they are no fun.
A few things Scott is really excited to do this weekend for his birthday are go surfing, see this movie on the big screen, eat my cake & ice cream (duh), and go hunting for the new Ray Lamontagne album on vinyl.
What are you the most excited to do this weekend? How are you going to celebrate life? – xo
Makes 1 – 9×13 inch sheet cake, serves 9.
1 cup oat flour
1 1/2 cup whole spelt flour
2/3 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups maple syrup
2 cups warm water
2/3 cup melted coconut oil
2 teaspoons vanilla
Makes enough to generously frost 1 – 9×13 inch cake.
1 cup full falt coconut milk
12 ounces (2 cups) chopped dark chocolate (no darker than 55%)
1 teaspoon vanilla extract
I use these vegan sprinkles that are naturally colored.
VANILLA BEAN ICE CREAM
Makes about 4 cups, serves 8.
1 can (13.5 ounces) full fat coconut milk
3/4 cup raw cashews, soaked for 4 hours
1/4 cup pure maple syrup
1 teaspoon vanilla extract
a pinch of sea salt
For the cake, preheat the oven to 350F. Mix the wet ingredients in a large mixing bowl. Place a fine mesh strainer over the bowl and add the dry ingredients to the strainer, sifting through into the wet. Mix well, the batter will be very thin. Line an 9×13 inch baking pan with parchment and pour in the cake batter. Bake for 35 to 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool on a wire rack (in the pan) before frosting. **If you choose to use two 8 inch square, or 9 inch circular, pans, divide the batter evenly, and check after 25 minutes for done-ness with a toothpick. If the toothpick doesn’t come out clean, return to the oven and check every 5 minutes until it does.**
For the frosting, bring the coconut milk to a simmer in a saucepan on the stove, remove and add the chopped dark chocolate to the milk. Whisk until smooth and transfer to a heat-safe bowl. Let cool to firm up either on the counter for a few hours, or in the fridge for an hour to an hour and a half. Can be made ahead of time and refrigerated, will just need to come to temperature for an hour on the counter before whipping. It should be just “spoonable”. Beat on high with an electric whisk until light and fluffy. Spread onto the cake and top with sprinkles.
For the ice cream, add all of the ingredients to a blender and puree on high until silky smooth. Pour into the chilled bowl of an ice cream maker and follow the manufacturer’s instructions. Can be served straight from the maker, or chilled for an hour or two to firm up more (if desired). If chilled for longer than 4 hours, set on the counter for 20 minutes to thaw before serving.
Assemble the jars by layering a square of frosted cake and a scoop of vanilla ice cream twice in a glass. Serve right away and enjoy – hip hip!
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