This is the October #TheCakeSliceBakers event and, since I have skipped a couple of months, I'll recap what we are all about...
In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!
Follow our Facebook, Instagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book. Our choices for October 2022 were ~
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book. Our choices for October 2022 were ~
Apple Cake with Honey Bourbon Glaze
Pumpkin-Mocha Swirl Bundt CakeHot Chocolate Cake
And, admittedly, I went way off the rails for this one. Mine was more Zoe-inspired than that I folllowed the recipe. I wanted a less sweet version, but loved the image of the cake...
Ingredients makes a double-layer 9" cake
Chocolate Yogurt Cake
- butter, for the baking pans
- 1¾ cup flour
- ½ cup unsweetened cocoa powder
- 2 teaspoons cornstarch
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup whole milk yogurt
- 1½ cup dark brown sugar, lightly packed
- ⅔ cup olive oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon coffee extract
- ½ cup
- ½ cup unsweetened cocoa powder
- ½ teaspoon pure vanilla extract
- ½ teaspoon coffee extract
- 4 cups powdered sugar
Procedure
Chocolate Yogurt Cake
Preheat oven to 350 degrees Fahrenheit. Butter two 9" cake pans. Set aside.
In a large mixing bowl, add together yogurt, oil eggs, sugar, and extracts. Whisk until smooth. Sift in the flour, cocoa powder, cornstarch, baking soda, and salt. Use a spatula to combine until just moistened.
Divide the batter between prepared pans, smoothing the tops with a spatula. Place pans on a baking sheet and place in the oven. Bake for 28 to 30 minutes. The cakes will spring back if pressed lightly in the center.
Let cakes stand for 10 minutes on the baking sheet, then remove from pans and invert onto a wire rack to cool completely.
Chocolate Yogurt Frosting
Mix together yogurt, cocoa, and extracts in a large mixing bowl. Add in powdered sugar and beat until it forms a thick frosting.
Place marshmallows in a single layer on a piece of foil. Place the marshmallows on a baking sheet and under the broiler for 1 minute. Set aside.
Place one cake layer on serving plate. Spoon half of the frosting in the center and gently spread to within an inch of the edge. Position the other cake layer on top of that. Spoon the remainder of the frosting on the top of the cake.
Spread the frosting to the edge and top the cake with the browned marshmallows.
Serve immediately...with a tall glass of milk!
That's a wrap for my #TheCakeSliceBakers October offering. We'll be wrapping up the year with some more fun cakes. Stay tuned.
It turned out lovely Cam.
ReplyDeleteOoh, I can just smell that chocolate cake! Wonderful!
ReplyDeleteNice idea for how to toast the marshmallows. It looks delicious.
ReplyDelete