May is a month of celebration in my real home and also in my virtual home. It happens to be my birthday month (yup.. I’m a tough Taurean 🙂 ) and of course there’s Mother’s day celebrations. It is also my blog anniversary month — Cook’s Hideout has completed 7 years of blogging.
Blogging years seem to me like dog years. There are a quite a few blogs that were active at one time, but are no longer virtually alive. I feel like a veteran among many new and upcoming food bloggers. I have to thank my family for their support and patience without whom I wouldn’t have been blogging for so long. I was telling my mom the other day that I cook and eat well even when I’m alone because of my blog.
I have never made a cake for myself, but this time I wanted to use the skills I learnt in my Wilton cake decorating class. Also I wanted to try one of the chocolate frosting recipes that I had pinned on Pinterest. This frosting uses some uncommon ingredients like cooked flour and granulated sugar along with other regulars liek butter and cocoa. It is a little time consuming to make, but the end result is well worth the effort — its not too sweet and not too greasy. I thought it went perfectly with the chocolate cake. Do give this cake a try!!!!!
Coming to today’s cake, recipe is adapted from ‘Vegan with a Vengeance‘ by Isa Chandra. I modified the recipe just a little bit to include wholewheat pastry flour and reduced the quantity of sugar.