To celebrate this occasion, I made my absolute favorite chocolate cake. I have made it so many times, I practically don't need a recipe anymore. It is so easy and delicious and comes out perfectly most each time.
Last week Deb from Smitten Kitchen posted a picture of these black and white cookies which reminded me that I've always wanted to make them. Soft lemony pillowy cake-like cookies with vanilla and chocolate frosting on top.
The carrot cake is an adaption from the one made at Rebar in Victoria BC. If you are ever traveling through Victoria, you must make a stop at Rebar. It is one of my favorite restaurants ever.
I've gotten used to my afternoon slice of cake with a cup of tea. I'm not sure I will attempt to make another cake for a while. I'd like to remember this one for just a bit longer. The moist coconut cake layers in between sweet velvety buttercream frosting, sprinkled with fresh sweet shredded coconut.
I've made this recipe with both dark and milk chocolate. Each is unique in flavor, and really, it's up to you to choose your favorite. Once you've rolled out the dough into a tight tube, and carefully sliced it into perfectly beautiful rounds, your natural instinct is going to be to place them neatly and tightly into a large pan, where they can rise and puff into each other.
This cake was some serious eye candy. A major flavor explosion for your eyes. In order to pull this magic together, I used a classic vanilla butter cake recipe with a vanilla buttercream frosting. The cake was sweet, perfect for a child's birthday party or a husband's surprise Mexican themed party. It was a fluffy, moist, melt-in-the-mouth kind of cake. If I had to sum it up, I would say it tasted like a rainbow is supposed to taste.