For years I’ve found baking somewhat of a challenge. My husband even discouraged me from baking Christmas cookies since every year he got stuck having to eat all the rejected ones, which happened to be more than the good ones.
After the birth of my second child, I found myself baking more and realized how much I enjoyed the time to myself, the careful calculations and the warmth of the oven light as I watched my cake rise in the oven.
I started watching shows like Cake Boss and for the first time in a long time I was inspired again. It was time to express my creativity through cake design.
I recently joined Bonnie Gordon School for a few classes to introduce myself to this new world. I have quickly realized I have a passion for this. I find myself constantly thinking, dreaming and researching cakes.
I created my first fondant cake for thanksgiving. A chocolate raspberry butter cream filled cake. Here’s a super simple Chocolate cake recipe that I learned at the Bonnie Gordon School in my B1 baking class. It’s almost as easy as dumping it out of a box and adding water… I promise.
Buttermilk Chocolate Cake
1 tsp cornstarch
180 g all purpose flour
275 g sugar
1 tsp baking soda
60 g cocoa powder
1 tsp baking powder
1/2 tsp salt
1 tbsp vanilla
75 ml light oil or melted butter
140 ml buttermilk
130 ml prepared coffee
- Preheat oven to 325ºF and line pans with parchment paper.
- Sift dry ingredients together in the bowl of a stand mixer, followed by remaining ingredients. Stir on low speed with paddle attachment for about 30 seconds or until the mixture is smooth and lump free.
- Increase the speed to medium and beat for 2 minutes.
- Pour batter into prepared pans and bake at 325ºF for 20-25 min (or 12-15 min for cupcakes) until a tooth pick inserted comes out clean.
Yields one 8" round, 4" high cake or about 24 cupcakes