This elegant chocolate cake is a showstopper
wherever it goes. It takes a few steps, but
none of the steps are hard.
Add this to your Fall recipes.
My sister Joni at Red Couch Recipes moved from
California years ago and was now closer to me.
While in California she and her husband lived with her
husband's uncle, Uncle Bill. Uncle Bill and Joni would
watch the Martha Stewart Show and then they would
have "Martha Stewart Day". They would make things
they saw on the show.
When Joni came here, she and I started to do
"Martha Stewart Day". This Harvest Cake was
featured in a magazine and we decided to make it.
Now we make it every year.
Joni and I got together this Fall to make one. We
decided to post it on the same day.
Tips for a Showstopper Cake
1. Make 3 layers (1 1/2 recipes so it is tall)
2. Line bottom of pan only with parchment
paper. Don't grease sides. This
lets the cake rise evenly. Run knife
around pan edge when baked and
cooled for 10 minutes. Turn out on
3. Wait until cake is cooled to frost!!!
4. Make sure frosting and filling are soft
enough to spread. If your cake starts
to fall apart as you spread the frosting,
stop and add a little more liquid, only
1/2 tablespoon at a time.
5. Spread filling to within 1/2 inch of the
edge, otherwise it will squeeze out.
6. Use 3-4 bamboo skewers to hold all
3 layers together, cutting so that
they don't show above the top
7. Cover cake with a crumb coat.
Use a flat metal spatula.
8. Frost sides first, then top, place
a knife full of frosting about mid-
way up the side, then slide the
frosting almost to the bottom,
then spread frosting up and let
it extend above the top just a
bit so when you frost the top
you have a lip to meet up with.
9. When you have covered it with
frosting, use the back of a spoon
to add the desired texture and swirls.
Harvest Cake Recipe
3 layers chocolate cake, using your favorite recipe
(Hint, if you have time, your cake will be more
moist if you place each cooled layer in a ziploc
bag and place in the freezer overnight. It also
makes it easier to cover with the crumb coating.
1 recipe Chocolate Butter Cream
1 recipe Chocolate Ganache
2 - 7 oz. tubes Marzipan
(Hint, squeeze the prepared marzipan tubes
before purchasing to make sure they are
fresh and soft.)
Paste Food Coloring
On desired cake plate, put a few tablespoons buttercream
to anchor the cake. Lay one cake, top side down, cover
with a thick layer of buttercream, stopping 1/2 inch away
from edge. Top with second layer, bottom side down,
cover with buttercream. (Trim the top of this layer if
necessary to make it level.) Top with final layer, bottom
side down. Cover with chocolate buttercream, making it
smooth. Frost with chocolate ganache.
Decorate with marzipan fruit and vegetables. Dust with
powdered sugar and cocoa powder.
3/4 C. softened butter
4 C. powdered sugar
1/2 C. cocoa powder
1 tsp. vanilla
3-4 T. water ( add more if necessary)
Beat all ingredients with your mixer in a large
bowl. Add water slowly and add additional if
needed. Frosting needs to be soft and fluffy.
3 C. semi-sweet chocolate chips
1 C. heavy whipping cream
Heat the cream just until bubbles form around the edge.
Place the chips in a bowl and pour the cream over the
chips. Stir until melted. Continue to stir until it is the
consistency of frosting.
Marzipan Pumpkins and Fruit
7 oz. tube marzipan (found in your baking aisle)
paste food coloring (found at craft stores)
Pinch off desired amount of marzipan and use the
paste coloring to color it. It is nice to use gloves
while doing this so your hands don't get colored.
Shape the fruit and vegetables, using toothpicks to
add detail. Curl the vines around toothpicks.
Wouldn't this be fabulous on your Thanksgiving
Give this recipe a try for the Fall.
I will be posting this on