Homemade Organic Mocha Yule Log Cake with Mini Meringue Mushrooms

This is a wonderful cake to make during the winter holiday season.  The cake is chocolate and the filling is coffee.

Here’s What You’ll Need:

Here’s How I do it:

  1. Make the Homemade Organic Mini Meringue Mushrooms, if using.
  2. In a medium sized mixing bowl, beat the organic eggs.
  3. Add sugar and beat until the mixture is thick; Stir in the vanilla extract.
  4. In a small mixing bowl, sift all of the dry ingredients.
  5. Into the egg mixture, fold in the sifted dry ingredients.
  6. Grease a heavy stainless steel 15x10x1″ baking pan with butter.
  7. Pour the batter into the greased baking pan and bake at 350° Fahrenheit for 25 minutes, or until top springs back when lightly pressed.
  8. Sprinkle a clean kitchen towel with cane sugar.
  9. When the cake is done, turn it onto the sugar lined towel.
  10. Roll the towel and the cake together making a layer of cake and a layer of towel.
  11. Wrap the towel tightly and place on a cooling rack and allow to cool completely.
  12. Make Homemade Organic Coffee Cream Frosting.
  13. Once the frosting is finished and the cake is cooled, unroll the cake carefully.
  14. Use half of the cream to evenly frost the cake where the towel once was; Reroll the cake.
  15. Frost the outside of the cake with the remaining frosting.
  16. Attach the Homemade Organic Mini Meringue Mushrooms, if using, to the outside of the cake.
  17. Sprinkle with chocolate curls and top with crushed pistachios (to look like moss), if desired.
  18. Chill for at least one hour, or until serving time.
  19. Slice crosswise into 1″ thick slices.
  20. Enjoy!

Homemade Organic German Chocolate Cake

Here’s What You’ll Need:

Here’s How I Do it:

  1. Preheat the oven to 350° Fahrenheit
  2. In a double boiler, bring the water to a sizzle over medium heat.  Add the chocolate and allow to melt.
  3. Beat the egg whites into stiff peaks.  (Electric immersion blenders with whisk attachments or mixers are really great for this task.)
  4. Cool the chocolate once melted.
  5. In the mixing bowl of an electric mixer, cream the butter and sugar.
  6. Add egg yolks, one at a time, beating thoroughly after each addition.
  7. Add vanilla and chocolate; Mix well.
  8. Add sifted dry ingredients alternately with the buttermilk or milk, and beat until smooth.
  9. Fold the stiffly beaten egg whites into the batter.
  10. Coat three cake pans (either 8 OR 9 inches in diameter) with additional organic pasture butter.
  11. Bake the cakes at 350° Fahrenheit for 35 minutes.
  12. Allow cakes to cool completely on cooling racks.
  13. Once cool, take a butter knife and loosen the edges of the cake from the pan.
  14. Flip one cake onto the cake plate up-side-down and guide it onto the plate.
  15. Spread some of the Homemade Organic Coconut-Pecan Filling onto the cake.
  16. Add another cake and spread additional filling on top.
  17. Add the final cake and spread additional filling on top.
  18. Go back and add the remaining filling on the sides and top of the cake.
  19. Frost the tops and sides of the stacked cake with Homemade Chocolate Cream-Cheese Frosting.
  20. Refrigerate any uneaten portions.
  21. Enjoy!

Homemade Organic Moist Lemon Cake with Glaze

I’ve adapted the original recipe  just a bit to make it organic and synthetic-chemical free.

Here’s What You Need:

  • 1 Tbsp. organic white vinegar
  • 3/4 cup + 2 Tbsp. organic grass-fed whole milk
  • 2 sticks organic pasture butter, softened
  • 1 cup of organic granulated cane sugar
  • 4 large organic pasture eggs, at room temperature
  • 3/4 cup of freshly squeezed organic lemon juice, divided
  • 3 cups of organic unbleached white flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. Homemade Baking Powder
  • scant 1/2 tsp. of Real Salt

For the icing:

  • 1 cup of organic powdered sugar (made at home from organic cane sugar with a food processor)
  • 2 Tbsp. organic lemon juice
  • splash of Simply Organic Lemon Flavoring (this is just organic sunflower oil and organic lemon oil)
  • splash of water (as needed to keep the glaze at the desired consistency)

Here’s How I do it:

  1. Combine the vinegar, milk and 1/4 cup of lemon juice in a bowl and set aside.
  2. Grease and flour the bundt pan then dust it with flour.  (Be sure to tap the pan so that you can remove the extra flour.)
  3. Preheat the oven to 350 degrees.
  4. Cream the granulated sugar and softened butter in a mixer until well blended (about 2 minutes on medium to medium high).
  5. Add the four eggs and mix until completely blended (a minute or so).
  6. Add the milk mixture and 1/2 cup of lemon juice in the mixer  until well blended (a minute or so).
  7. In a separate bowl, mix the flour, salt, baking soda and baking powder.  (I used a wire whisk and stirred gently.)
  8. Pour half of the dry ingredients into the mixer and mix thoroughly.
  9. Pour the other half of the dry ingredients into the mixer until the batter is completely smooth.
  10. Pour the batter into the prepared bundt pan.
  11. Smooth the batter on the top.
  12. Bake for 50 minutes at 350 degrees.
  13. In a separate bowl, whisk together the powdered sugar, 2 Tbsp. of lemon juice, 1 tsp. of Simply Organic Lemon Flavoring and water (to desired consistency).  I made my glaze a bit thicker and drizzled it over the cake in places instead of having it look like a glazed doughnut.
  14. Place the cake on a cooling rack for 7-10 minutes.
  15. Tap the cake onto a plate.
  16. Put the glaze onto the cake with a spoon.
  17. Enjoy!