Here’s a mocha chocolate cake that I literally whipped up on the morning of a party, so spontaneity was the name of the game. I didn’t have any buttermilk, which is what I normally use for my chocolate cakes, so I decided to experiment with soy creamer instead. I also added minimal traces of cayenne, ginger and cinnamon. I was really quite happy with the outcome. The cake was less dense, but also more fragile, as it was much lighter in texture. However, it was incredibly moist, as well.

I came up with the ideas for the decorations on the fly, as well. I had some slivered almonds on hand, so I tried making some sort of basket or wall-like pattern. I made the flowers out of gum paste and sprinkled the top of the cake with coconut flakes. This was a huge hit!

This entry was posted on Sunday, February 25th, 2007 at 1:52 pm and is filed under Cakes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.