Today I have a wonderful guest post. My sweet friend, Paula, from The Vanilla Bean Baker. If you’ve been a reader of my blog for a while you’ll know my love for this woman. I’ve had the pleasure of meeting her twice and spending some great time with her. Always a laugh and always good food! So take it away Paula!
Hi! I'm Paula of The Vanilla Bean Baker and it's my pleasure to be able to help Karen out this week as she continues to heal from her injury. With two young children, a big dog and a new little puppy along with a husband whose work keeps him on the road most of the time, I don't know how you are managing right now Karen. I hope that you are taking it easy so you can heal completely. Once you are better, I hope you try this cake. It will be a wonderful treat to celebrate your return to baking! I'm so excited to be able to share the fabulous chocolate cake recipe from Mona of Wise Words in Galway, Ireland. You may remember when I made these cupcakes and did not post the recipe. I did not post the recipe because it is one of many wonderful recipes included in Mona Wise's first (of three) books, The Chef & I. The Black Magic cupcakes were delicious and the best scratch cake recipe I've ever made. A few weeks ago, I had two bananas in the fridge, having been transferred from the counter sometime last week as they began a quick ripen. Opening the fridge to get the mozzarella to grate for a lasagna, the bananas cried in unison *Were you planning on doing anything with us anytime soon? Hello, we are still here, waiting to mix it up with you, anytime now O.K. lady?* That's when I decided that I would puree the pair of them and add them to Mona's Black Magic Cake. Once baked, I DM'd Mona on Twitter, catching her just before she headed off to bed. It was a little after 6:00 p.m. my time so I was grateful that she was still awake in Ireland. I asked her permission to publish her recipe should I post the cake and generous as she is, she granted it.
When thawed I made a Chocolate Kahlua buttercream frosting and frosted each layer, adding 1/4 cup of finely chopped pecans to the top of the frosting between the second and third layers of the cake.
The excess pecans were then cleared away and a crumb coating was applied to the entire cake before the final layer of frosting was applied.
Then it was ready to serve and enjoy and we certainly did! I'm pretty sure that you will as well.
Chocolate Kahlua Buttercream Frosting
- 1 cup of butter
- 3/4 cup of cocoa
- 5 cups of confectioner's sugar
- 1 teaspoon of pure vanilla extract
- 6-8 tablespoons of milk
- 2 tablespoons of Kahlua
Cream butter. Add cocoa and vanilla, mix well. Gradually add confectioners sugar until combined. Add milk until desired spreading is achieved. Add Kahlua and mix well.-- Visit me at http://vanillabeanbaker.com
Oh my indeed! well I am definitely putting this on the “must try” list. Thank you Paula so much, you truly are a fabulous baker and a great friend!
Thanks for looking!