AuthorCara Coulter
RatingDifficultyIntermediate

This the recipe for the mushroom themed Chanterelle Cake at the 2019 Lincoff Foray.

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Yields10 Servings
Chanterelle Cake
 ½ cup unsalted butter, at room temperature or butter sub.
 ½ cup Sugar
 3 Eggsor vegan sub ( 3tbsp of ground flax seed & 1/2 cup hot water)
 2 cups Flour
 ¼ cup Ground chanterelles Can also be dried chanterelles buzzed up in food processor or spice grinder
 1 tsp Salt
 2 tsp Baking powder
 1 ½ tsp Baking soda
 1 cup Whole Milkor Almond Milk
 2 tsp Vanilla extract
 1 tsp Almond extract
Chocolate Buttercream
 1 cup Salted butter, room temperatureor butter sub.
 3 ½ cups Confectioners’ sugar
 ½ cup unsweetened natural or dutch-process cocoa powder
 3 tbsp Heavy Cream or 3 tbsp Almond Milk and ¼ cup extra butter substitute
 2 tsp Vanilla extract
 1 tsp Almond extract
Cream Cheese Frosting
 ½ cup Salted butter, room temperatureor butter sub.
 8 oz Cream cheese softened or cream cheese sub.
 2 tsp Vanilla extract
 4 cups Confectioners’ sugar
 2 tbsp Heavy Whipping Cream or Almond Milk
Instructions for Cake
1

Cream together the butter and sugar until well blended

2

Add in eggs slowly ( if using ground flax seed, mix hot water, then slowly incorporate into the mixture)

3

Sift in the flour, chanterelle powder, salt, and baking powder and stir them slowly just until they are fully incorporated.

4

Add the milk and vanilla and again, only stir until the ingredients come together to form an even batter.

5

Pour the batter into a greased and floured 9" pan, smooth the top, and drop it on the counter once or twice to force out any air bubbles. Bake the cake at 350˚ (F) for 40 minutes or until a toothpick inserted into the center comes out free of crumbs.

6

Let the cake cool completely on a rack before attempting to decorate it.

Instructions for both Icing and frosting
7

In the bowl, beat the butter on medium speed until smooth. (if making cream cheese frosting mix butter and cream cheese together)

8

Add in the sugar and mix slowly at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together. (If adding Cocoa powder slowly add at this time as well)

9

Add in the rest of the wet ingredients at this time, mixing on medium-high speed for another minute or until everything is well combined, scraping down the sides of the bowl as needed.

Category

Ingredients

Chanterelle Cake
 ½ cup unsalted butter, at room temperature or butter sub.
 ½ cup Sugar
 3 Eggsor vegan sub ( 3tbsp of ground flax seed & 1/2 cup hot water)
 2 cups Flour
 ¼ cup Ground chanterelles Can also be dried chanterelles buzzed up in food processor or spice grinder
 1 tsp Salt
 2 tsp Baking powder
 1 ½ tsp Baking soda
 1 cup Whole Milkor Almond Milk
 2 tsp Vanilla extract
 1 tsp Almond extract
Chocolate Buttercream
 1 cup Salted butter, room temperatureor butter sub.
 3 ½ cups Confectioners’ sugar
 ½ cup unsweetened natural or dutch-process cocoa powder
 3 tbsp Heavy Cream or 3 tbsp Almond Milk and ¼ cup extra butter substitute
 2 tsp Vanilla extract
 1 tsp Almond extract
Cream Cheese Frosting
 ½ cup Salted butter, room temperatureor butter sub.
 8 oz Cream cheese softened or cream cheese sub.
 2 tsp Vanilla extract
 4 cups Confectioners’ sugar
 2 tbsp Heavy Whipping Cream or Almond Milk

Directions

Instructions for Cake
1

Cream together the butter and sugar until well blended

2

Add in eggs slowly ( if using ground flax seed, mix hot water, then slowly incorporate into the mixture)

3

Sift in the flour, chanterelle powder, salt, and baking powder and stir them slowly just until they are fully incorporated.

4

Add the milk and vanilla and again, only stir until the ingredients come together to form an even batter.

5

Pour the batter into a greased and floured 9" pan, smooth the top, and drop it on the counter once or twice to force out any air bubbles. Bake the cake at 350˚ (F) for 40 minutes or until a toothpick inserted into the center comes out free of crumbs.

6

Let the cake cool completely on a rack before attempting to decorate it.

Instructions for both Icing and frosting
7

In the bowl, beat the butter on medium speed until smooth. (if making cream cheese frosting mix butter and cream cheese together)

8

Add in the sugar and mix slowly at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together. (If adding Cocoa powder slowly add at this time as well)

9

Add in the rest of the wet ingredients at this time, mixing on medium-high speed for another minute or until everything is well combined, scraping down the sides of the bowl as needed.

Chanterelle Cake
IngredientsDirections