Chocolate Cake, of course!

Birthday Chocolate Cake!
I wish I could serve you a slice.



Chocolate Cake

3 eggs
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 tsp. vanilla extract
1/2 cup butter, softened
1 cup sugar
1/2 cup cocoa powder
1/4 cup buttermilk
1/3 cup Teff flour
2/3 cup Sorghum flour
1 cup tapioca flour
1 teaspoon apple cider vinegar
1/2 cup warm water

Mix all ingredients thoroughly with electric mixer. Pour batter into two greased (with butter) round cake pans, and bake at 345 degrees F. Bake until cakes rise up and and are firm to the touch.....tooth pick comes out clean. Watch closely while in oven.

For the filling, you can do a number of things. Whipping cream that is whipped to stiff peaks, is quick and easy.....add strawberries, raspberries, or shaved chocolate on top....or even some peppermint candy cane crumbled on top for this time of year.

Also, you can make up some vanilla cream pudding for the filling. Our absolute favorite vanilla bean cream pudding recipe is adapted from the Tartine cookbook.
Here is the recipe adapted from the Tartine cookbook! YOU WILL LOVE THIS!

2 cups whole milk
2 teaspoons vanilla extract*
1/4 teaspoon salt
3 to 4 tablespoons cornstarch
1/2 cup of sugar
2 large eggs
4 tablespoons unsalted butter

*add vanilla extract at the end, when the heat is turned off the pudding.

I like to simmer my pudding/cream in a double boiler. That way the milk does not scald so easily. Mix all ingredients on medium heat, stirring with wire whisk, the entire time. Once the cream starts to thicken, don't stir too hard, or you will break down the consistency. Note: never use an aluminum pan for pastry cream. The yolks will react with the aluminum. Once the mixture begins to slowly bubble, turn the heat down. Once again, take care to not boil vigorously.....the cream will curdle. Remove from heat immediately once the cream has thickened. Set aside and let cool. Make sure you remove the top pot, (the one full of cream pudding) from from the bottom pan full of hot water, otherwise the hot water in the double boiler will continue to cook the cream pudding. Your cream will keep, covered in the refrigerator for up to 2 or 3 days.

Yield: 2 1/2 cups