Chocolate Cream Cake

Chocolate Cream Cake – Moist chocolate cake topped with a light and fluffy almond flavored whipped cream “frosting”.  

Chocolate Cream Cake - Moist chocolate cake topped with a light and fluffy almond flavored whipped cream "frosting".

Today my son starts STEM camp.  He went last year and loved it, so is going again this year.  It is a day camp that focuses on science, technology, engineering and math.  It is perfect for him, and he gets a lot out of it.  I just wish they offered it for more than one week at this age.  STEM is a national wide thing, so look for it in your area if that sounds like your child. Unfortunately, this year they had to change the school it is held at because of construction.  Last year it was so convenient, less than a mile from our house (and at the middle school he will be attending).  This year it is across town, so a little more of a hastle.  But he has a couple friends who are going as well, so I am sure it will be worth it!

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Chocolate Meringue Cake (gluten free) #SundaySupper

Today is the first #SundaySupper event of 2013.  We are starting off with a bang too!  The theme today is recipes that are on our bucket list.  You know, the list of things you always say you want to do….eventually.  I don’t actually have a written down list, but I have some things in the back of my mind that I have always wanted to do.  This is even inspiring me to make that list (on paper), and maybe share it with you later.  Maybe they will actually get made then :)

So for this week I picked a chocolate meringue cake.  I have Pavlova (which is a meringue) on my blog, but to be honest my husband made it.  So I wanted to tackle it myself, and do it up with chocolate, because we all know that is how I do things.  Plus my birthday was on Tuesday, so I wanted to turn it into a cake!

It did take 2 attempts for this to work out.  The first time I followed a different recipe, which I am sure was a good one, but there was melted chocolate involved and it just didn’t work out.  So then I started again, adapted the Pavlova recipe I know works, and went from there.  I used an almond flavored, freshly whipped cream as the “frosting”.  There is almond extract in with the meringue too, and it just pairs perfectly together.  It is sweet, light, fluffy, and the perfect birthday cake!  My 7 year old even asked me yesterday if I could make this again for his birthday.

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