Tag Archive | recipe

Baby Kuchen!


These were absolutely adorable! See post “Erdbeerkuchen!” for the recipe.



Rich Chocolate-Strawberry-Coffee Cake


This cake was a bit of an experiment.  I had never made this particular batter, filling (between cake layers), or frosting before, and I wasn’t even positive that they would taste great together.  I also had to make a lot of changes to the recipes I used because we only had standard ingredients and I didn’t want to walk to the store.  But it ended up tasting incredible!!

(Relatively simple to make, but took me a few hours because of all the different steps.  Requires only standard ingredients.)

Chocolate Coffee Cake:

Combine 1 ¾ cups flour, 2 cups sugar, ¾ cup cocoa, 2 tsp baking soda, 1 tsp baking powder, and 1 tsp salt.  Set aside.  In a separate bowl, beat 1 cup milk, ½ cup vegetable oil, 2 eggs, and 1 tsp vanilla.  Gradually add dry mixture, beating thoroughly.  Stir in 1 cup freshly-brewed coffee.  Bake at 350° for ~20 minutes in four 8-inch pans.

Chocolate Strawberry Layer Filling:

Melt 6 tbsp butter and 4 oz semi-sweet chocolate on low heat, stirring constantly. In a separate bowl, combine 1 ½ cups powdered sugar, ¼ cup milk, and ½ tsp vanilla.  Beat chocolate and sugar mixtures together.  Stir in ¾ cup strawberries.

Light Whipped Frosting:

Whisk 1 cup milk with 5 tbsp flour over medium heat for ~7 minutes (until consistency of cake batter).  Stir in 2 tbsp vanilla.  Let cool completely.  In separate bowl, beat 2 sticks of butter with 1 cup sugar for ~3 minutes.  Beat milk and butter mixtures together on high speed for a few minutes.  Add ¼ cup milk if desired and beat for another minute.


(Note: Use a potato peeler to make cute chocolate curls for on top!)


My favorite part of summer is picking bazillions of strawberries and finding tasty ways to enjoy them.  Today I made Erdbeerkuchen!

It’s so easy to make (<45 minutes, incl. cleanup), so tasty, and somewhat healthy!

Beat together 4 egg-whites and 3 tablespoons water until stiff.  Set aside. In a separate bowl, mix the 4 egg yolks with 175 grams sugar, 160 grams flour, and one tablespoon baking powder.

Fold the egg-whites and yolk mixtures together and bake at 375° for ~10 minutes.

Arrange strawberries on top of the cooled cake.  If you can find “Tortenguss”, use it to hold them in place, and let the cake sit for 15 minutes.

[I love putting other fruits on top as well!   Arrange raspberries and blueberries on the cake and serve it with whipped cream for the 4th of July!]