I’m almost too embarrassed to tell you what happened to the last three blog posts that were supposed to occupy this space. We ate them.
That’s right, they were so good, they were gone before I could photograph them – hazard of the job, I suppose.
One was a cookie recipe, which, I hope to replicate and post soon. The other was the cake that you see pictured here.
I must say, the cake is delicious and the flowers make for a stunning presentation.
In addition to making (and eating) numerous tasty recipes, I’m thrilled to reveal my newly redesigned edition of Fresh New England.
Definitely check it out if you plan to visit New England any time soon or are simply looking for wonderful recipes, greta local foods, beautiful photography and places to visit.
Speaking of visiting, we had the opportunity to visit Woodstock, Vermont recently.
Nestled among stunning mountain, valleys, streams and farms, Woodstock is situated near the border of Vermont and New Hampshire off of Interstate 89.
Gracious, old homes line the main street and the small but bustling downtown is full of shops and eateries.
We love Gillingham’s General Store and The Woodstock Farmers Market. The entrance to town is dotted with interesting shops like the Anichini Outlet, Scotland by the Yard and attractions including Quechee Gorge and the VT Science Center. On the outskirts of the town are are old farm homes, King Arthur Flour and Dartmouth College.
At minimum, it’s a lovely break on the ride up to Vermont or Canada. If you want to stay for longer, there are plenty of charming New England inns to accommodate you.
Do check out Woodstock, the new website and this delicious cake recipe. I’ll be back with the cookie recipe soon!
Glorious Floral Fudge Cake with Mousse and Whipped Cream
3 egg whites
2 tsp (10 ml) vanilla extract
1 1/4 cups (325 ml) half and half
2 3/4 c (335 g) flour
3 tbs (25 g) cornstarch
1/2 c plus 2 tbs (77 g) cocoa
3 tsp (16 g) baking powder
1/2 tsp (2 g) salt
2 1/4 c (420 g) sugar
2 sticks plus 6 tbs (310 g) melted unsalted butter, melted and cooled
1 whole egg
1/2 c (65 g) dark chocolate, melted and slightly cooled
Preheat oven to 350º F / 180ºC. Grease two 9” or 10″ pie pans, “flour” with cocoa powder.
In a small bowl stir together the egg whites, vanilla extract and one third of the half and half, set aside.
Sift together the flour, cornstarch and cocoa – three times.
Add the baking powder salt and sugar and sift again. Pour into bowl if stand mixer fitted with paddle attachment.
Add remaining half and half, melted butter, and the whole egg. Mix until blended.
Add melted chocolate and beat on medium high speed for about a minute or two.
Gradually stir in reserved egg white mixture and blend until combined.
Pour into prepared pans.
Bake for about 40 minutes or when tooth pick inserted into the center comes out clean.
Cool throughly before removing from cake pans.
Mousse Whipped Cream
4 cups heavy cream
1/4-1/2 cup white chocolate mousse mix or white chocolate pudding mix
1 tsp vanilla extract
I wanted to frost the cake with whipped cream. However, whipped cream doesn’t hold up for very long on a cake so I made whipped cream and then added white chocolate mousse mix to stabilize the whipped cream and help it to last longer. I also added vanilla and a bit of powdered sugar for an extra boost of flavor. For the center of the cake I set aside some whipped cream mousse mix and folded in a bit of melted dark chocolate.
As you can see, this recipe is very flexible. You simply want to make whipped cream with some sort of mousse or pudding for structure and then you can fold in whatever flavor you’d like.