Bernachon was what I used, despite the fact that there are so many places to find good stuff here in Oakland
- Bernachon was what I used, despite the fact that there are so many places to find good stuff here in Oakland
- The dry ingredients are all sifted and ready to go
- mix the chocolate powder with cooled espresso - it'll thicken up a bit
- Using old pie tins as cake pans works pretty well for this cake since it cooks quickly and isn't super sensitive, its a great thrifty tip too boot!
- Once the butter and sugar and fluffed, mix the dry ingredients a little at a time, alternating adding the coffee-chocolate
- gotta love my old mixer (from a stellar Oakland yardsale at Bushrod Park) Don't over mix though!
- evenly divide the batter into three pie tins, or four if you want more layers, just remember that 17 minutes will probably do it on cooking time...
- Their done! Now they just need to cool. Because these guys can be crumbly, I cool them in the pan then outside the pan, it takes an extra minute but yields a much smoother, cleaner result when decorating
- onto the cake stand
- and on with the decorations!
- I made a little star with some oranges from my friend's garden
- those candied violets really make the cake
- straight from my garden
- lemons are ripe in Oakland now!
- More >








