Emily's Virtual Baby Shower!

We are celebrating! It’s a “virutal” surprise baby shower for Emily over at The Pig & Quill, who is expecting her first baby girl due in April. Confetti bombs galore! Em has a great eye for food photography, and an awesome sense of humor. If you haven’t visited her blog before, it’s a beautiful space full of mouthwatering must-make recipes and her funny, honest writing style.

Soooo we thought to ourselves, what would be the ideal baked item to bring to Emily’s online baby shower full of hungry food blogger ladies (and gents)? Well, a chocolate layer cake of course! But not just any chocolate cake. This is one of the most toothsome cakes ever, filled with Bavarian cream and slathered with fluffy, chocolate frosting. Decoration wise, we channeled the Easter bunny with this one and piled the top high with a generous helping of everybody’s favorite Easter treat – mini chocolate eggs. Because that’s exactly what a chocolate layer cake with chocolate frosting needs – more chocolate on top!

Jeremy brought the Bavarian cream home from the bakery he works at, but you can find a simple one at All Recipes. For the frosting, we used this great recipe from Foodess.

A big thank you to both Sherrie (With Food and Love), and Gina Marie (So Let’s Hang Out) for putting together such an awesome surprise for Emily. After you’re done here, be sure to check out the other amazingly talented food bloggers who are also showing Em some love today!

With Food + Love | So…Let’s Hang Out | Cake Over Steak | Will Frolic For Food | Earthy Feast | Fix Feast Flair | Jewhungry | Lady and Pups | Two Red Bowls | Beard and Bonnet | Dula Notes | A Little Saffron | The Bojon Gourmet | Nosh and Nourish | Loves Food, Loves to Eat | Tasty Yummies | I am a Food Blog80twenty | Dunk & Crumble

Chocolate Layer Cake with Bavarian Cream

Chocolate Layer Cake with Bavarian Cream


    For the Chocolate Cake
  • 67g butter
  • 164g brown sugar
  • 73g eggs
  • 3g vanilla extract
  • 78g almond milk
  • 49g honey
  • 92g water
  • 164g flour
  • 39g cacao powder
  • 5g salt
  • 5g baking powder
  • 5g baking soda


  1. Preheat oven to 360.
  2. In a medium bowl, combine all dry ingredients. Set aside.
  3. In a mixing bowl, cream butter and brown sugar on medium-high until light and fluffy.
  4. Switch to low speed, and sowly add eggs and vanilla. Combine well.
  5. In a small bowl, mix honey with water to dissolve, and then combine with the almond milk.
  6. Alternate between adding dry and wet ingredients to your sugar mixture on low to medium speed, until well combined.
  7. Pour batter in an 8" pan and flatten with a spatula.
  8. Bake for 40-50 minutes. (Test with a toothpick - if it comes out clean, it's done!)
  9. Cool cake on a rack at room temperature. Slice cake into two halves.
  10. Pipe a dallop of chocolate frosting in the middle and along the inside of the cake to help keep it stable. Fill with Bavarian cream, and top with the other cake half.
  11. Cover the entire cake with frosting using an offset spatula. Top with mini chocolate eggs.