Carmen’s Decadent Chocolate Cake

In Something Borrowed, Something 90% Dark, Carmen bakes both the bride and groom’s cakes for Autumn’s wedding. Drake is into jazz, so she does a chocolate cake that looks like a music note. You could do this cake in a fancy shaped pan, but it tastes just as good done with round cake layers.

1 c. butter, plus extra for greasing the pans
½ c. milk
1 c. brewed espresso
¾ c. cocoa powder
2 c. all-purpose flour
1 c. granulated sugar
1 c. light brown sugar, packed
1 ½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
¾ c. sour cream
2 eggs, at room temperature
1 Tbsp. vanilla extract
Carmen’s Chocolate Frosting, one batch

Preheat oven to 350°F. Grease the bottom and sides of two 8” round cake pans with butter. Line the bottom of each pan with a circle of parchment paper.

Place the butter, milk, espresso and cocoa powder in a medium-sized saucepan over medium high heat. Bring the mixture just to a boil, stirring frequently. Immediately remove the pan from the heat and set aside.

In the bowl of a stand mixer, combine the flour, sugar, brown sugar, baking soda, baking powder, and salt. Mix briefly to combine.

Add the chocolate and coffee mixture to the flour mixture. Mix on medium low until combined. Add the sour cream, eggs and vanilla and mixing until smooth.

Evenly divide the batter into the prepared baking pans. Bake on for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 15 minutes. Carefully turn out each cake onto a cooling rack. Allow the cakes to cool completely. Cover with frosting.

Carmen’s Chocolate Frosting

1 c. butter, at room temperature
2 c. powdered sugar
¼ tsp. salt
6 oz. dark chocolate, melted and cooled
1 tsp. vanilla extract
2 Tbsp. heavy cream

Place the butter, powdered sugar and salt in the bowl of a stand mixer. Beat until light and fluffy. Add the chocolate and beat on medium until it is evenly incorporated. Add the vanilla extract and the heavy cream. Continue mixing until completely combined. If the frosting is too stiff, add additional cream.

Daydream Hills’ Goat Cheese Stuffed Mushrooms

In Something Borrowed, Something 90% Dark, Felicity exhibits at a local bridal expo. There she meets a pair of sisters who run a goat dairy as a venue. These mushrooms are one of the appetizers Felicity gets to taste at their booth. Of course, that’s right before she finds out one of the goats on site for folks to pet has gone missing.

1 c. blended wild and white rice, cooked
12 medium baby portabella caps, 2.5-3in. in diameter
¼ lb. breakfast sausage
2 Tbsp. onion, finely chopped
1 garlic clove, minced
¼ c. red wine
1 tsp. fresh thyme, finely chopped
pinch of salt
½ tsp. freshly ground black pepper
¼ c. panko crumbs
3/8 cup. crumbled goat cheese
1 Tbsp. grated Mozzarella cheese

Preheat oven to 350°F.

Remove the stems from the mushrooms and place the mushroom caps upside down on a rimmed baking sheet. Set aside.

Heat a skillet over medium-high heat. Add the sausage, onion, garlic and red wine and cook until the sausage is cooked through and the onion turns translucent. Drain the sausage mixture and transfer it to a large bowl. Add the wild and white rice, thyme, panko bread crumbs, goat cheese, mozzarella, salt, and pepper.

Stuff the mushroom caps with sausage mixture and place back on baking sheet. Sprinkle the Parmesan cheese over the mixture. Bake for 12-15 minutes. Serve warm.