Inspiration | Products I Love | Series | The Table

whisk and whittle

Awhile back, I had the pleasure of hosting a Women & Whiskies evening at my loft. Our night revolved around the beautiful and seasonal flowers of early summer and included flowery whiskey cocktails {of course}, a delicious dinner spread, and cake. Oh guys, these cakes. To feast your eyes and stomach on these creations is pure heaven, all thanks to one fabulous gal.

Emily of Whisk and Whittle is the baking genius behind these gorgeous cakes and creations. How she does it I have no idea, I just know that the taste of her cakes is perfection. Sweet but not so sweet that you can’t polish off a large slice {or two, or three…}, perfectly moist, and creamy.

And the way they look?! Emily’s cakes are beyond gorgeous-they’re the stuff fairytales are made of, I’m sure of it.

If you’re in the LA area and need a cake made for a special occasion, then consider Emily your go-to. Oh and to add to all of this sweetness? Corey, Emily’s other half, hand crafts wooden serving pieces and utensils that are timeless and unique. You can shop them on the Whisk and Whittle site!

And if you don’t live in the area but are still dying to try one of Emily’s cakes, she’s graciously shared the recipe for one of her favorites- and it happens to be one of the cakes she made for us that evening. To top it all off, she’s sharing not one but two frosting choices, so you can top your cake however you’d like. Enjoy!

Not-Messing-Around Chocolate Cake
by Emily of Whisk and Whittle

6 Oz Dark Chocolate
2 Cups All Purpose Flour
3/4 Cups Unsweetened Cocoa Powder
1 Tbs. Baking Powder
1/2 tsp. Baking Soda
1 Cup + 2 Tbs. Unsalted Butter
2 Cups Granulated Sugar
1/2 Cup Dark Brown Sugar
5 Eggs
2 tsp. Vanilla Extract
1 tsp. Salt
1 Cup Plain Whole Milk Yogurt (Buttermilk works as well.)
1 Cup Strong Coffee, cooled

Preheat oven to 350 degrees.

Place the chocolate in a heat proof bowl. Boil a small pot of water. Reduce to a simmer. Place the bowl with the chocolate on top of the simmering water and let it melt over the steam. Stir occasionally.

Sift the flour, cocoa powder, baking powder, and baking soda together in a medium bowl and set aside.

Beat the butter and sugars together until pale. You don’t want it to get too fluffy.

Add the eggs one at a time, beating between each addition until incorporated. Add the salt and vanilla.

Take turns adding the dry ingredients and the coffee. Stir until just combined. Add the yogurt. Stir until combined. Add the melted chocolate. Stir until there are no streaks. Make sure to scrape the sides and bottom of the bowl.

Divide the batter into two greased and parchment lined 9″ cake pans.

Bake for 25-35 minutes until the top is firm and springs back when you touch it. You can also test for doneness by inserting a toothpick into the center. If it comes out clean it is done.

Lavender Sea Salt Ganache

6 oz. Heavy Cream
6 oz. Dark Chocolate
1 tsp. Dry Ground Lavender
Maldon Sea Salt, to taste

Place your chocolate in a bowl and set aside. Bring the cream to a boil. Remove it from the heat immediately. Pour the cream over the chocolate, then add your lavender and salt. Stir until smooth.

Let cool until the ganache is a spreadable consistency. If you do not wish to wait (we have all been there), you can pour the melted ganache over the top and let it drip over the sides.

Swiss Buttercream with Lavender Syrup

3 Egg Whites
1 Cup Sugar
1 1/2 Cups Butter, softened
1 tsp. Vanilla
2 Tbs. Lavender Syrup (optional)

Place your egg whites and sugar in a heat proof bowl. Bring a pot of water to a simmer, place your bowl of ingredients on top, and let them come to a hot bath temp, stirring occasionally. Remove from heat, stir in your vanilla, lavender syrup, and butter a bit at a time, then whip until soft peaks are formed. Finally, frost your cake!



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