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 350Ëš (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 350Ëš (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