by Cindy Bell
Trust Can Be Deadly
Ties Can Be Deadly
Rocks Can Be Deadly
Wendy the Wedding Planner Cozy Mysteries
Matrimony, Money and Murder
Chefs, Ceremonies and Crimes
Knives and Nuptials
Mice, Marriage and Murder
Bekki the Beautician Cozy Mysteries
Hairspray and Homicide
A Dyed Blonde and a Dead Body
Mascara and Murder
Pageant and Poison
Conditioner and a Corpse
Mistletoe, Makeup and Murder
Hairpin, Hair Dryer and Homicide
Blush, a Bride and a Body
Shampoo and a Stiff
Cosmetics, a Cruise and a Killer
Lipstick, a Long Iron and Lifeless
Camping, Concealer and Criminals
Treated and Dyed
Dune House Cozy Mysteries
Seaside Secrets
Boats and Bad Guys
Treasured History
Hidden Hideaways
Dodgy Dealings
Suspects and Surprises
Heavenly Highland Inn Cozy Mysteries
Murdering the Roses
Dead in the Daisies
Killing the Carnations
Drowning the Daffodils
Suffocating the Sunflowers
Books, Bullets and Blooms
A Deadly Serious Gardening Contest
A Bridal Bouquet and a Body
Decadent Chocolate Cake Recipe
Ingredients:
7 ounces bittersweet chocolate
7 ounces butter
2 teaspoons instant coffee granules
1 cup boiling water
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3 teaspoons baking powder
1 tablespoon unsweetened cocoa powder
2 cups light brown sugar
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
For the Chocolate Buttercream Frosting:
7 ounces semisweet chocolate
7 ounces butter
2 cups confectioner’s sugar
1 tsp vanilla extract
Preparation:
Preheat oven to 300 degrees Fahrenheit.
Butter and line the base of 2 x 9 inch cake tins.
Slowly melt the chocolate and butter over a low heat.
While the chocolate and butter are melting add instant coffee to one cup of boiling water and set aside.
In a large bowl sift in the flour, baking soda, baking powder and cocoa powder. Stir the ingredients together and then add the sugar and stir again until they are well-combined.
In another bowl beat the eggs. Add the buttermilk and vanilla extract and stir until mixed together.
Gradually add the buttermilk mixture, the slightly cooled coffee mixture and the slightly cooled melted chocolate mixture to the dry ingredients. Stir until well-combined.
Pour the batter evenly between the cake tins. Bake in the preheated oven for 25 to 30 minutes or until a skewer inserted in the middle comes out clean.
Leave the cakes to cool in the tins for about 10 minutes and then remove from the tins and cool on a wire rack. Once cooled remove baking paper from the base of the cakes.
To prepare the Chocolate Buttercream Frosting slowly melt the chocolate in a double boiler.
In a bowl beat the butter until softened.
Gradually beat the sifted confectioner’s sugar into the butter. The mixture should be pale and creamy once all of the confectioner’s sugar has been added.
Add the vanilla extract and beat.
Gradually and gently stir the melted chocolate mixture into the butter mixture until well-combined.
Spread the frosting over the bottom of one of the completely cooled cakes then place the bottom of the other cake on top to sandwich the bottoms together. Spread the rest of the frosting over the top and sides of the cakes.
Enjoy!