Simple Cakes

Today I’m sharing two very simple cakes, one of which is my favorite chocolate cake. Both of these recipes came from my mom and beyond that, I’m not quite sure where she learned them. We’ve been making the chocolate ganache cake for as long as I can remember. The key to this cake is the coffee and ganache frosting. I’ve had many versions of this cake and they’ve missed the flavor mark and I truly believe it’s due to the coffee which brings out the cocoa. 

The lemon citrus cake is a new recipe for me, however it’s been one my mom has had in her massive recipe book for years. I love the tangy citrus flavor and it can be even stronger by adding 4 drops of Lemon Vitality essential oil. I think this cake would be the perfect addition to a spring dinner, summer BBQ or even to celebrate Cinco de Mayo in just a couple short months!

Chocolate Ganache Cake

2 cups flour

2 cups sugar

1 cup butter (2 sticks)

1/4 cup Dutch cocoa

1 cup strong coffee

1 tablespoon vanilla

1/2 cup buttermilk* (see note)

2 teaspoons baking soda

2 eggs

Preheat oven to 400 degrees F. Grease the bottom of a jellyroll pan. 

In a mixing bowl, mix together flour and sugar and set aside.

In a small saucepan melt butter. Add cocoa, coffee and vanilla into melted butter and mix well. 

In a 2 cup measuring cup, measure out 1/2 cup buttermilk and add the baking soda to the buttermilk. Stir together and let sit for 5 minutes until it begins to foam. Then add 2 eggs into the buttermilk and whisk together. 

Mix all wet ingredients into the flour and sugar mixture and mix well. 

Pour into greased jelly roll pan and bake at 400 degrees F for 20 minutes or until center springs back. 

Remove from oven and let cool before adding ganache. 

Ganache

3/4 cup heavy whipping cream

1-1/2 cups dark chocolate chips

In a small saucepan bring whipping cream to almost a boil then remove from heat and add chocolate chips. Stir until chocolate is melted and smooth. Pour ganache over the cooled cake and spread evenly. The cake can then be placed in the refrigerator to set the ganache.

*NOTE: If you do not have buttermilk , mix 1-½ teaspoon white vinegar with enough milk to make ½ cup. Let stand 5 minutes and then add the baking soda.

Lemon Citrus Cake

1 pkg. lemon cake mix

1 pkg. lemon flavored gelatin (JELLO)-small pkg.

4 whole eggs

¾ cup water

¾ cup vegetable oil

Mix batter according to package directions using above ingredients.  

Grease bottom of a jellyroll pan. Pour cake batter into pan and bake 350 degrees 25 minutes. 

Drizzle with powdered sugar icing (recipe below) and sprinkle with lemon, lime and grapefruit rind.

OR pour into a greased bundt cake pan  (use Crisco to grease pan then dust with flour. Bake according to bundt cake recipe on the cake box.  Cool 15 minutes and turn upside down onto a cake plate.   Dust with powdered sugar when cool.

Powdered Sugar Icing

3 cups powdered sugar

Juice of 2 lemons

Enough water to create desired consistency.