Our good friends, Matt and Lisa, hosted a lovely celebration for their daughter, Sophie’s First Communion. Sophie has a nut allergy so finding a nut-free bakery is a BIG challenge. Since Archana loves to bake, Lisa asked Archana to make the cake for the party. The cake was simple, beautiful and delicious!
Sophie loves chocolate. We decided to bake a nut-free chocolate cake with vanilla buttercream frosting. We checked that all our ingredients were not produced at factories that mix nut and nut-free products. It’s rather amazing at how often big corporations commingle nut and nut-free products, so definitely read your labels CAREFULLY!
Lisa gave us an adorable communion statue to place on top of the cake. We kept the rest of the cake decorations simple: blue ombre frosting and a shell border. Sophie loved the chocolate cake, baked especially for her.
“Wisdom is a sacred communion.”––Victor Hugo
Adapted From Martha Stewart
- 3 Cups Flour
- 3 Cups Granulated Sugar
- 1 1/2 Cups Unsweetened Dutch-Process Cocoa Powder
- 1 TBS Baking Soda
- 1 1/2 TSP Baking Powder
- 1 1/2 TSP Coarse Salt
- 4 Eggs
- 1 1/2 Cups Low-Fat Buttermilk
- 1 1/2 Cups Warm Water
- 1/2 Cup plus 2 Tablespoons Olive Oil
- 2 TSP Vanilla Extract
- Preheat oven to 350 degrees
- Butter an 8-inch and 6-inch round cake pan
- Sift flour, granulated sugar, cocoa, baking soda, baking powder, and coarse salt into the bowl of a mixer
- Beat on low speed until just combined
- Raise speed to medium, and add eggs, buttermilk, warm water, oil, and vanilla and beat until smooth, about 3 minutes
- Divide batter among pans and make cupcakes with the excess batter (original recipe filled 3 – 9 inch pans
- Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 25-30 minutes.
- Let cool in pans set on a wire rack for 15 minutes
- Turn out cakes onto racks, and let cool completely
- Place on a cake board and use Toba Garrett’s Decorator’s Buttercream to frost the cake
- Use Wilton 1M tip to pipe shell border
Shop This Post