Dear Birthday Cake,

Dear Birthday Cake,

I love you SO much. I love making you for my birthday so you can be as decadent as I want you to be. This year you where good... really good. We had you every night for a week and I didn't feel one bit guilty about it. You where a delicious chocolate cake, with 2 layers of peanut butter-cream cheese frosting, topped with a deep, beautiful chocolate glaze. I miss you so much already. Good thing the hubby's birthday is tomorrow, which only means one thing: more birthday cake to make!

CHOCOLATE CAKE (adapted from alpineberry)

INGREDIENTS::

_ 1 3/4 cups all-purpose flour (1 cup white, 3/4 whole wheat)

_ 2 cups granulated sugar
_ 3/4 cup Dutch-processed cocoa powder
_ 2 teaspoons baking soda
_ 1 teaspoon baking powder
_ 1 teaspoon kosher salt
_ 1/2 cup yogurt & 1/2 cup milk (recipe calls for 1 cup buttermilk)

_ 1/2 cup vegetable oil
_ 2 extra large eggs, at room temperature
_ 1 teaspoon pure vanilla extract
_ 1 cup freshly brewed hot coffee (or hot water)

DIRECTIONS::

_ Preheat oven to 350F. Butter two 8-inch round cake pans (I used only 1). Line with parchment paper, then butter and flour the pans.

_Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into bowl. Mix to combine the ingredients. In another bowl, gently whisk together the yogurt, milk, oil, eggs and vanilla extract. Slowly add the wet ingredients to the dry ingredients and mix to combine.
_Add the coffee and stir just to combine (carefully because it might splash). Scrape the bottom of the bowl with a rubber spatula to make sure everything is well combined.
_Pour batter into prepared pans and bake for 35 to 40 minutes, until a knife comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

_NOTE: This batter is really runny—but don't worry—it's supposed to be that way.

PEANUT BUTTER FROSTING (adapted from Smitten Kitchen)

INGREDIENTS::

_1 1/2 packages of cream cheese, at room temperature

_1 stick (4 oz) unsalted butter, at room temperature

_4-5 cups confectioner's sugar, sifted

_1 cup smooth peanut butter

DIRECTIONS::

_In a large bowl with an electric mixer, bean the cream cheese and butter until light and fluffy. Gradually add the sugar, 1 cup at a time. Make sure to scrape down the sides of the bowl often. Beat until light and fluffy, about 3 min. Add the peanut butter and bean until well blended (Makes about 5 cups).

CHOCOLATE CLAZE (adapted from Smitten Kitchen)

INGREDIENTS::

_8 oz semisweet chocolate chips

_3 tbsp smooth peanut butter

_2 tbsp light corn syrup

_1/2 cup half-and-alf

DIRECTIONS::

_In top of a bowl set over simmering water, combine chocolate, peanut butter and corn syrup. Whisk until chocolate is melted and mixture is smooth. Remove from heat and whisk the half-and-half until smooth (Makes about 1.5 cups).

ASSEMBLING:

_I recommend making the cake the day before so it's cooled and ready to go.

_Layer the cake with a large serrated knife (I did 2 layers) and spread about 2/3 of the frosting on each layer.

_Crumb coat: I learned this at a cake decorating class I took. This means adding a thin layer of frosting all over your cake so the crumbs don't show at the end. I did this and placed the cake in the fridge for 30 min.

_Frost cake: Add the rest of the frosting to the top of the cake, then with you knife start spreading the frosting to the sides. Once you're done, put the cake in the fridge for another 15 min.

_Chocolate Glaze: Add ALL the glaze on the top of the cake, then slowly spread it to the edges of the cake, letting it fall nicely on the sides.

This cake simply amazing. It takes some time to make but it's worth it. The actual cake is super moist and has a great deep chocolate flavor but it's not overly sweet. The peanut butter frosting is delicious, definitely going to make it again. The glaze totally takes the cake to another level and it makes the cake look even more beautiful.

Coconut-Pineapple Loaf Cake

I love coconut. I really love coconut. So last week i felt like trying this new recipe I saw on Martha Stewart's Everyday Food Magazine, a Coconut-Pineapple loaf Cake. My hubby loves this kind of cakes, specially if we have them over the weekend with a nice cup of coffee. I usually make sure to use less sugar that what's asked for, use whole wheat flour and even add some grounded flaxseeds so at least I feel it's all kinda good for you. So, if you like coconut and pineapple, this cake is a must!

_COCONUT-PINEAPPLE LOAF CAKE

INGREDIENTS::

1 1/2 cups of sweetened shredded coconut (i used organic, unsweetened)

1/2 cup (1 stick) unsalted butter/room temperature

1 1/2 cups all purpose flour (spooned and leveled)

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar (I added 3/4 cup)

3 large eggs

1 cup sour cream

1 can (20 ounces) pineapple chunk, in juice, drained well. **here is the thing: my hubbs wasn't really into the pineapple chunks—I liked them—but in the future i might cut them up in smaller pieces**

DIRECTIONS::

_Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

_Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).

_Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.