Chocolate adorned raspberry cheesecake

I’ve been waiting to post this cake since last spring.  And today – maybe because the pictures evoke an autumnal tone, or because I just celebrated a birthday myself – I’m feeling happy and energized and ready to type up a recipe for you. This is a cake I made for my friend Elise, whom I am coming to believe is my “dessert twin.”  Everything sweet that she likes, I like.  Accordingly, the cheesecake with a handful of fresh raspberries and a hint of chocolate garnish that she chose for her last birthday is the cake that my mind wanders
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Raspberry rose chocolate cake

I love, love, love to make special occasion cakes for adults, where emphasis is on the taste and the pretty. This cake delivers all of that along with the feeling that your secret admirer has just messengered over the freshest flowers of the season. The expensive ones:  long stem in blush pink. The cake of this cake is a rich triple chocolate layer cake, studded with chocolate bits and sliding devilishly close to brownie. It’s a Dorie Greenspan wonder and I’ve made it before with much success. This time, I poured the whole batter into a 10 inch round, the perfect
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Just gonna stand there and watch me burn? chocolate malt marshmallow cake

You know what’s great (besides Eminem’s assuredly catchy but unsettling lyrics)? Fiery, passionate people in your life that know what they like and aren’t afraid to voice that like. While it may make for some lively discussions, it also allows for a wide path of joy leading from one insane amateur baker to the girl on fire – the voicer of likes – or in this case, the birthday girl. This time, I was baking for Stacey, a wonderful friend, who, along with raising four kids, directing and producing Spokane’s Listen to Your Mother, a powerful show about mothers and their words AND
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Ben & Jerry would love these cupcakes!

I’ve always been a batter girl.  As a kid, I couldn’t resist tasting silky white cake mix batter, before it was poured into the pans for baking. And cookie dough, ahhhhh, it brought another kind of precooked delight.  Tasting the tang of baking soda with the sweet pop of chocolate chips against the grit of brown sugar crystals was – and remains – divine.  We weren’t afraid of a little raw egg back then, and to be honest with you, when no one is looking over my shoulder, I still eat raw dough of all kinds, with only slight hesitation.
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Swept away in swirls, cake!

I recently became enchanted with Glory’s ombre swirl cake. Ombre describes a design technique that features a graduation from dark to light color. Like this: Martha Stewart is a big fan. This has now concluded the design portion of the post/mini Pinterest site. Mostly because that’s all I really know about design. Anyhoo, we recently had friends visit for the weekend. They’re great friends with many fine attributes, among them a weakness for over the top desserts. I wanted to bask in Glory’s glory, with a more frosting-than-you-really-should-eat-at-one-time, chocolate twist. It turned out wonderfully. We were all in chocolate swirly
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