Banana Crumb Cake

This cake is super moist and flavorful thanks to a few overripe and sweet bananas mixed in a great batter that is filled and topped with a buttery sugary crumbly streusel and then glazed with a simple vanilla glaze.  It is happiness in every bite and great for breakfast or dessert, or even for lunch like I had today. 

 

Recipe

2 cups flour

3 tsps. baking powder

1 tsp salt

3 overripe bananas

4 oz,1 stick unsalted butter, melted in microwave then brought to room temp

1 1/2 cups granulated sugar

2 large eggs at room temp

1 tsp pure vanilla extract

3/4 cups sour cream

1/4 cup milk

Streusel

4 oz, 1 stick unsalted butter, melted in microwave then brought to room temp

1 1/2 cups light brown sugar

1 1/2 cups flour

1 tsp cinnamon

1/2 tsp salt

Glaze

1 cup powdered sugar

1 tsp pure vanilla extract

1-2 Tbsps milk

 

Preheat oven to 350 degrees.   Line a 9 x 13 " pan with parchment paper and spray generously with baking spray.  Prepare the streusel by mixing the sugars together with a fork in a med bowl, then add the melted butter and mix in with a fork and then your fingers until combined and crumbly, set aside in refrigerator.   In a medium bowl whisk together the flour, baking powder and salt.  In a stand mixer fitted with a paddle attachment mash the bananas on low speed, add the butter and mix until combined, then add the sugar, eggs, sour cream, milk and vanilla and mix until combined.  Slowly add the flour and mix on low speed until combined.  Pour half of the batter into prepared pan.  Take the streusel out of refrigerator and sprinkle about 1/3 of it over batter.  Pour remaining batter over and spread evenly in pan.  Then sprinkle remaining streusel over batter.  Bake on middle rack in oven for about 40 minutes, rotating pan halfway through baking time, until the center is set and toothpick comes out clean.  Let cool, then lift from pan and drizzle with glaze- for glaze mix all ingredients well until drizzling consistency.  Cut into 12 squares and serve.

Adapted from Cookies and Cups

 

 



Enjoy!

Lemon Blueberry Buckle

Blueberries are in season now and they just shine in this moist and lemony cake.  Half of the blueberries are added to the batter and half are spread on top with the sweet lemony crumble.  The berries sink in and "buckle"  dispersing throughout the cake.   You get the sweet juicy berries and tangy lemon in every delicious bite.   This recipe is a keeper!

 

 

Crumb Topping:

1/2 cup flour

1/3 cup sugar

1/8 tsp salt

zest of 1 lemon

1/4 cup unsalted butter, cubed and at room temp

Cake:

1 1/2 cups plus 2 Tbsps flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/4 tsp ground nutmeg

6 Tbsps unsalted butter at room temp

3/4 cup sugar

zest of 1 lemon

2 large eggs at room temp

1/2 cup sour cream

2 cups blueberries, rinsed and picked over

Lemon Syrup:

1/3 cup sugar

juice of 2 lemons

Instructions:

Butter a 9" square baking pan.  Make the crumb topping:  mix the flour, sugar, salt and zest together in a bowl.  Add the butter and using your fingers or a fork cut in the butter until you get a coarse crumb size.  Place topping in the fridge until ready to use.

Make the cake:  Preheat oven to 350 degrees.  Whisk together the flour, baking powder, baking soda, salt and nutmeg in a bowl.  In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar and lemon zest together on med speed for about 4 mins until light and fluffy.  Add the eggs one at a time, mixing and scraping down the sides of the bowl as needed.  Add the flour alternating with the sour cream, just until incorporated, scraping down the sides of the bowl as needed.  Add 1 cup of the blueberries and mix on low just until incorporated throughout the batter.  Spread the batter into the prepared pan, then distribute the remaining 1 cup blueberries over the top of cake. 

Remove crumb topping from fridge and sprinkle over berries, then bake for about 45 mins, or until lightly golden and firm on the top.   

Make the glaze a few minutes before cake is done:  combine the sugar and lemon juice in a small saucepan and whisk until blended.  Cook over med-low heat, stirring occasionally for about 8 mins, until syrupy.  Pour the glaze over the cake as soon as it is removed from the oven, to let it seep in over the berries.  To store:  cover in plastic wrap, will keep at room temp for 2-3 days.

 

Recipe adapted from a wonderful cookbook:  Rustic Fruit Desserts, book is available here:  http://astore.amazon.com/rosscoubak-20/detail/1580089763 

Enjoy!







Chocolate Chocolate Chip Crumb Cake

When you need something a little bit indulgent for breakfast or brunch these sweet  beauties are perfect!  Rich and delicious chocolate cakes topped with a chocolate chip streusel crumb, then dusted in powdered sugar ~ ahhh!  And in case you're wondering, yes it is perfectly OK and wonderful to eat chocolate for breakfast.  I made these in mini crumb cake molds, but they can also be made as muffins.

Topping:

1/2 cup light brown sugar

2/3cup flour

1/2 tsp cinnamon

6Tbsps unsalted butter, melted, cooled to room temp

1/2 cup mini chocolate chips

Cake or muffins:

1 1/2 cups flour

1/2 cup unsweetened baking cocoa

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup 1 stick unsalted butter at room temp

1 cup sugar

3 large eggs at room temp

1 tsp pure vanilla extract

1 1/4 cups sour cream

1/4 cups mini chocolate chips

Instructions:  For the topping, mix brown sugar, flour and cinnamon in a medium bowl with a fork until combined.  Add the butter and mix well with the fork and/or your fingers until you get a crumb/sandy mixture.  Add the chocolate chips and mix just until dispersed. 

For the cake, preheat oven to 375 degrees and prepare muffin/cake liners.  Sift together the flour, cocoa powder, baking powder, baking soda and salt in a bowl and set aside.  In the bowl of a stand mixer fitted with a paddle attachment beat the butter on med speed until light and fluffy, then add the sugar and beat to mix well.  Add the eggs one at a time, beating after each addition, then add and mix in vanilla.  Add the dry ingredients and sour cream and beat until combined, scraping down the bowl in between with a spatula, fold in the remaining chocolate chips.  Scoop the batter into your baking cups/muffin tins and fill them about halfway.  Sprinkle the topping over the batter.  Bake until the cake/muffins are cooked through, toothpick inserted in middle should come out with a few crumbs clinging but not wet batter, and the topping is golden brown, 20 -25 mins, adjust cooking times if making this as bigger cakes/cake.  Let cool and sprinkle with powdered sugar if desired.

Recipe adapted from Gale Gand's Brunch book

The lovely crumb topping

I used these crumb cake molds, available in my baking store:

http://astore.amazon.com/rosscoubak-20/detail/B002JPJ064

Enjoy!

Apple Streusel Coffee Cake

This cake is simple and quick to make and simply delicious to eat!   A wonderful way to enjoy and showcase apples this season.   It's tender, moist, full of apples and  topped with a good 'ole sweet and crunchy streusel.  Sometimes simple is good, and this time it's really good!!  Oh and one more thing ~ this makes your house smell wonderful while baking :)

 

Recipe:

Cake

1 1/4 cup flour

2 1/4 tsps. baking powder

1/2 cup sugar

1/2 tsp salt

1/2 tsp cinnamon

1 large egg, room temperature

1/2 cup whole milk, room temperature

4 Tbsps unsalted butter, melted and cooled to room temperature

2 granny smith or cameo apples, peeled, cored and chopped about 1 3/4 cups

Streusel

1/2 light brown sugar

1/4 cup flour

3 Tbsps cold unsalted butter cut into small squares

1 tsp cinnamon

Instructions

Butter the bottom and sides of an 8 or 9" square baking pan.  Preheat oven to 400 degrees.  Combine the flour baking powder, sugar, salt and cinnamon in a medium bowl.  In another bowl beat the egg and then mix in the milk and melted butter.  Pour the wet mixture into the dry mixture, add the apples and mix well.  Pour this batter into the baking dish. 

 Make the streusel:  mix the brown sugar, flour, cold butter and cinnamon in a bowl and cut the butter in with your fingers until you get a coarse meal texture.  Sprinkle streusel over the top of the batter.

Bake the cake for about 30-35 minutes - this is the part when your house starts smelling so good - until golden and dry on top.  Cool in the pan and then cut into squares.  This cake will keep for up to 4 days, covered, at room temperature.

Recipe adapted from Gale Gand's Brunch! book ~ Quick Pear Streusel Coffee Cake

 

 

Enjoy!



Banana Chocolate Chip Cake

This Banana Cake is so comforting and delicious, moist and full of bananas and chocolate chips then covered in a sweet vanilla glaze.   It's a little bit lighter in texture then banana bread and perfect for brunch or a snack.

 

 

Recipe ~ Cake
2 1/2 cups sifted cake flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground mace
2 large, very ripe bananas
1 tsp lemon juice
1/4 cup sour cream
1 1/2 tsps pure vanilla extract
1 1/2 sticks (3/4 cup) unsalted butter at room temp, cut into 1" pieces
1 1/4 cups sugar
3 large eggs
1/2 cup mini chocolate chips
Vanilla Glaze ~
1 cup powdered sugar
3 - 4tsps very hot water
2 tsps. light corn syrup
1/4 tsp pure vanilla extract
1/8 tsp lemon juice
pinch of salt
Instructions ~
Position rack in the lower third of oven.  Preheat to 350 degrees.  Spray a 10" bundt pan with baking spray generously.  Whisk together the flour, baking soda, salt and mace in a large bowl, set aside.  Cut the bananas into 1" pieces and place in a food processor with the lemon juice.  Process for 30 seconds, then scrape down bowl, process for another 10 seconds, or until bananas are pureed.  Stir the sour cream and vanilla extract into the bananas and set aside.   Place the butter in the bowl of a stand mixer fitted with a paddle attachment  and mix on med until smooth, about 2 mins.  Add the sugar slowly mixing on medium speed.  Add the eggs, one at a time, beating after each addition and scraping down the bowl as needed.  At low speed add the dry ingredients alternately with the banana/sour cream mixture.  Scrap down the sides of the bowl as needed and mix until incorporated.  Fold in the chocolate chips.  Spoon batter into bundt pan and bake for 55-60 mins, until golden brown and a toothpick comes out clean.  Remove from oven and let stand for 10 minutes, then invert onto a rack.  Prepare the glaze:  Place the powdered sugar in a med bowl, add 3 tsps. water and rest of ingredients, stir with a fork or whisk until smooth.  Add an additional tsp of water or more as needed to make a thin glaze.  While the cake is still warm spoon glaze over cake and let cool.
Adapted from Great Coffee Cakes, Sticky Buns, Muffins and More, by Carole Walter

Enjoy!

Blueberry Crumb Cake Squares

This is my kind of crumb cake ~ a thin layer of cake - not too sweet, covered with a layer of fresh blueberries, then smothered with a thick layer of chunky cinnamon-brown sugar crumb topping.  Soft, fruity and crumby ~ the perfect cozy snack, even better with your favorite cup of warm coffee or tea.

Recipe:

Crumb Topping

2 1/2 cups all-purpose flour

1 cup packed light brown sugar

2 tsps. cinnamon

1/2 tsp kosher salt

2 sticks - 8 oz unsalted butter

Cake

1 1/2 cups all-purpose flour

2 1/2 tsps. baking powder

1 tsp kosher salt

1/2 cup whole milk

1/2 cup granulated sugar

2 Tbsps vegetable oil

1 large egg at room temp

1 Tbsp pure vanilla extract

1 pint - 2 cups fresh blueberries

1 Tbsp flour

confectioners sugar for sprinkling

 



Spray a 9" x 13" pan with baking spray.  Make the crumb topping:  in a large bowl, sift together the flour, brown sugar, cinnamon and salt, stir to combine.  Melt the butter in the microwave, let cool to room temp the pour the melted butter over the flour mixture.  With your fingertips work the mixture into nice large crumbs, set aside.
Make the cake:  in a large bowl stir together the flour, baking powder and salt.  In a med bowl, whisk together the milk, sugar, oil, egg and vanilla and add this wet mixture to the flour mixture.  Stir until the flour is absorbed.  Spread the batter over the prepared pan with a small offset spatula.  In a med bowl toss the blueberries with the 1 Tbsp flour.  Sprinkle the blueberries evenly over the cake.  Scatter the crumb topping over the top, it will look like a lot, but trust me - its perfect.  Bake rotating the pan throughout the baking process, total time about 45 mins until toothpick in the center comes out clean.  Remove from oven and cool on a rack.  Sift confectioners sugar over top and cut into large squares or mini bite size squares.
Adapted from The Seasonal Baker by John Barricelli

 Mini Bite size cakes

 

Recipe is from this wonderful book by John Barricelli "Easy recipes from my home kitchen to make year-round"

Available here:

http://astore.amazon.com/rosscoubak-20/detail/0307951871

 

Enjoy!

Fresh Peach Cake

I love using fresh fruits in desserts and this recipe for Fresh Peach Cake from the Barefoot Contessa is a great way to showcase and enjoy fresh peaches.  It's taste is so comforting, a moist cake layered with fresh peach slices, pecans and cinnamon and sugar ~ a very yummy combination! 

 

 

 

Ingredients

1/4 pound (1 stick) unsalted butter, at room temperature

1 1/2 cups sugar, divided

2 extra-large eggs, at room temperature

1 cup sour cream, at room temperature

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 tsp  kosher salt

1 tsp  ground cinnamon

3 large, ripe peaches, peeled, pitted, and sliced

1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees , spray a 9-inch square baking pan generously with baking spray. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on med-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.

Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.

Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Recipe source:  The Food Network

 

 

Enjoy! 

Cranberry Buckle with Vanilla Crumb

This cake is perfect for a holiday breakfast or brunch.  It's bursting with fresh, bright and tart cranberries and then covered in a sweet, glistening vanilla crumb ~  a very delicious combination.  I found it in the book "rustic fruit desserts" ~ crumbles, buckles, cobblers, pandowdies, and more ~ this is a treasure of a little book for us fruit dessert lovers.

Cake:
1 Tbsp unsalted butter at room temp - for coating pan
1 3/4 cups flour
2 tsp baking powder
1/2 tsp kosher salt
1 stick unsalted butter at room temp
1/4 cup sugar
zest of 1 orange
2 large eggs
1 Tbsp Rodelle's Pure Madagascar Bourbon Vanilla Extract 
1/2 cup sour cream
2 cups fresh cranberries - rinsed and any stems removed
Crumb:
1/2 cup flour
1/3 cup granulated sugar
1/8 cup light brown sugar
1/8 tsp kosher salt
1/2 stick cold unsalted butter, cut into cubes
1/2 Tbsp  Rodelle's Pure Madagascar Bourbon Vanilla Extract 
For cake:  Preheat oven to 350 degrees.  Spread butter on bottom and sides of a 9 inch square baking pan.  Sift the flour, baking powder and salt together in a medium bowl, set aside.  In a stand mixer with a paddle attachment cream together the butter, sugar and orange zest until light and fluffy, about 3 mins.  Add the eggs one at a time, scraping down sides of bowl as needed.  Blend in the vanilla.  Add the flour mixture in 3 additions alternating with the sour cream, scrape down sides of bowl as needed.  Fold in 1 cup of the cranberries.  Spread the batter into the prepared pan.  Distribute the remaining 1 cup of cranberries over the cake, then sprinkle the crumb topping over the cranberries.  Baker for 45-50 mins, until lightly golden and firm on top.  Let cool, then cut into squares and serve.
For crumb:  combine the flour, sugars, salt and butter in a food processor and pulse until mixture resembles coarse crumbs, then drizzle the vanilla over and pulse to distribute the vanilla.
Adapated from "rustic fruit desserts" Cory Schreiber and Julie Richardson

This and other great fruit dessert recipes can be found in this book here:

http://astore.amazon.com/rosscoubak-20/detail/1580089763

Enjoy!

Pumpkin Streusel Coffee Cake Muffins

Pumpkin and Cinnamon flavors just invoke the feelings of Fall and the Holidays.  These muffins are reminiscent of pumpkin pie flavors.   The cake part is moist and is flavored with pumpkin, spices and cinnamon chips!  The streusel is loaded on top (no skimping here)  and full of sugar/cinnamon/butter flavor, then its topped of with a drizzle of sweet vanilla glaze.  Comfort and goodness in every bite!!!

Recipe:

Streusel

1/3 cup flour

1/2 cup firmly packed light brown sugar

1 tsp cinnamon

pinch of salt

3 1/2 tbsp cold unsalted butter, cut into small pieces

Batter

1 1/2 cups flour

2 tsp baking powder 

1/2 tsp baking soda

t tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp salt

1 stick- 4 oz unsalted butter at room temp

1 cup firmly packed light brown sugar

2 large eggs, room temp

1/2 cup pumpkin puree

1/2 cup sour cream

1/4 cup cinnamon chips, coated lightly in flour**  or 2 tsp ground cinnamon

Glaze

1/2 cup confectioner's sugar

1-2 tsps whole milk

1 tsp pure vanilla extract

Fill a 12 cup muffin pan with liners, or spray with baking spray.  Preheat oven to 350 degrees with a rack in the middle of the oven.  For streusel, in a medium bowl, mix the flour, sugar, cinnamon and salt.  Cut in the butter pieces into the dry mix with your fingers or a pastry cutter, until the mixture looks like coarse crumbs.  Set aside.

For batter, sift together the flour, baking powder, baking soda, ginger, nutmeg and salt.  In the bowl of a stand mixer fitted with a paddle, beat the butter and brown sugar on med speed until well combined.  Beat in the eggs one at a time, and scrape down the sides of the bowl as needed with a rubber spatula.  Add the pumpkin and sour cream and blend.  Add the flour mixture and blend on low until combined.  Fold in the cinnamon chips with a spatula until distributed throughout batter.  Scoop batter into pan, filling a little over 1/2 way.  Then generously sprinkle streusel on top.  Bake for about 20 minutes or until toothpick cups out clean.  For glaze stir ingredients in a small bowl with a fork until smooth, drizzle over cooled muffins.

 

Enjoy!

 

**Cinnamon chips are available through:  www.kingarthurflour.com
Hersheys make them too, and are sometimes available seasonally in the fall/winter at grocery stores.  They are also available in my baking store,
http://astore.amazon.com/rosscoubak-20/detail/B004H6KM06

Blueberry Crumb Cake

This blueberry crumb cake is so good.  The cake has a nice moist crumb, full of blueberries with a hint of lemon and it is topped with a delicious crumb topping.  I made these in mini pannetone molds and I really liked how they came out in these.  They don't need to be pregreased and pull away nicely when your ready to serve.  This cake goes great with your morning coffee or tea :)

The recipe is from my favorite food network star, the Barefoot Contessa, for the mini molds I reduced the cooking time to about 25 minutes:  http://www.foodnetwork.com/recipes/ina-garten/blueberry-crumb-cake-recipe/index.html

The molds are available here:
http://astore.amazon.com/rosscoubak-20/detail/B002JPJ05U

Enjoy!

Can't-stop-eating-Coffee Cake

I found this coffee cake recipe on the back of Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix box, they call it the "Sock-it-To-Me Cake".  The first time I made it was about 20 years ago.  I don't know if it is still on the back of the boxes, but it is on their website with many other great recipes.  I made a few slight changes, and I call it "Can't-stop-eating-coffee cake" because every time I make it I can't stop eating it!  The tender and moist sour cream coffee cake with the sweet streusel filling and sweet glaze just melts in your mouth, the flavors are so comforting and addictive.  I highly recommend you bake this to bring somewhere so that you are not left eating almost the whole cake by yourself.

Recipe
Streusel Filling
2 1/2 Tbsp cake mix
2 1/2 Tbsp brown sugar
2 1/2 tsp cinnamon
Cake
1 pkg Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix (minus the 2 1/2 Tbsp for the streusel)
4 large eggs
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
Glaze
1 cup confectioners sugar
1/8 cup 2% or whole milk

Preheat oven to 375 degrees.  Spray a large bundt pan with baking spray.  Combine ingredients for streusel mix.  For cake, in the bowl of a stand mixer fitted with a paddle, mix together the cake mix, eggs, sour cream, oil, water and sugar on medium for about 3 minutes, until smooth.  Pour 2/3 of batter into pan.  Sprinkle with the streusel, then pour remaining batter evenly over filling.  Bake for 45-55 minutes or until toothpick comes out clean.  Cool in pan then invert onto serving plate.  Prepare glaze, and drizzle over cake.   I make mini bundt cakes with this and adjust the cooking times.

 

 here is the link to the original recipe:
http://duncanhines.com/recipes/cakes/dh/sock-it-to-me-cake/

Bundt set pan, med and large, or mini bundt pan, available here:
              
http://astore.amazon.com/rosscoubak-20/detail/B0045Y17JU
http://astore.amazon.com/rosscoubak-20/detail/B00004W4UX

Enjoy!

Chocolate Chip Cream Crumb Cake

The last few times I passed an Entemann's cake section in the grocery store I searched for my favorite cake:  Filled Chocolate Chip Crumb Cake.  To my disappointment there were none.  I haven't had this cake in years and was craving it so decided to try to recreate it at home.  I searched for recipes and experimented, had a lot of trial and errors and I think I finally got it!  The taste was just as I remembered, maybe better :)

 

**This recipe was slightly updated on 12/7/15 using readers comments and suggestions**

*Recipe was slightly tweaked again on 11/10/17*



9" cake (recipe doubled) added 12/7/15

Recipe:

Cake
1 cup sifted cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 Tbsps.  unsalted butter at room temperature
1/2 cup sugar
1 large egg
1/2 tsp vanilla
3/4 cup sour cream
1/3 cup mini chocolate chips
Topping
1/4 cup flour
1/3 cup light brown sugar
3 Tbsps. unsalted butter, melted
pinch cinnamon
1/3 cup mini chocolate chips
confectioners sugar

Chocolate Buttercream Filling
1 stick unsalted butter at room temperature
1 1/4 cups powdered sugar, sifted
1 tsp vanilla
1 oz  bittersweet chocolate chips plus 1 oz semisweet chocolate chips melted and cooled
1-2 tsp or more heavy cream

Preheat oven to 350.  Spray  a 6 in round cake pan with baking spray generously.  Sift 1st 4 ingredients together, set aside.  Cream butter in electric mixer with paddle attachment.  Add sugar and blend for about 4 minutes, scraping the sides of bowl as needed with a spatula. 

Add egg blending till combined, blend in the vanilla.  Add the dry ingredients alternately with the sour cream, mix until just incorporated after each addition.

  Mix 10 seconds longer after last addition.  Fold in chocolate chips.

  Pour batter into pan.

Prepare topping, mix 1st 3 ingredients until blended then mix in chocolate chips. 

 Sprinkle topping on top of cake. 

Bake for about 45 minutes or until cake is golden brown on top and toothpick comes out clean.  Allow the cake to cool, loosen sides with a knife,remove from pan then slice in half with serrated knife to give you 2 cake circles - a top and bottom.

Prepare chocolate buttercream: chop chocolates or use chocolate chips and melt in a bowl over simmering water until smooth, alternatively you can melt in the microwave at 30 second intervals on high, stirring after each 30 seconds until melted and smooth, then cool.  Beat butter in the bowl of an electric mixture with paddle attachment on medium speed, add sugar beat until well incorporated, scraping bowl as needed.  Add the chocolate, vanilla and mix until completely blended and smooth, add heavy cream as needed and continue to beat until you get a fluffy buttercream that is smooth and firm enough for piping.  Pipe the buttercream in concentric circles over bottom layer of cake.

 Place top layer over filling. 

Sprinkle generously with confectioners sugar.  

*this recipe made the perfect amount for a small 6 inch round cake, you can increase ingredients by doubling the recipe to make a 9 inch round cake.

 

Enjoy!