Exactly one year ago my first blog post Lemon Tarts went online. This means “Blogger Happy Birthday To Me”, yay! I thought really long and hard as to what to do for my first birthday. Somehow I feel everything has been done already. And since I am a stubborn person, I also wanted something more than a boring give-away just to lure in more readers. That’s simply not me, regardless of what marketing says.
Yes, this is a baking blog and I hope that my recipes are mouth-watering for my readers. Yes, I also started this blog since I have been asked to share recipes many times and I simply find baking relaxing. But for me the main purpose of baking is to share the baked goods with others. That’s why I invite you to my event. I ask you to bake something, regardless of whether this is a recipe which was passed down in your family, whether you find a recipe you want to try on my/a blog or whether it is one from a cookbook. It doesn’t matter whether you follow a recipe to the dot or whether you alter a recipe to your liking. Be it cookie, cake, something small, a complicated layer cake, whether you spend hours in the kitchen or you whip something in a jiffy, it all doesn’t matter, as long as you follow one rule. The one and only rule is that you have to share your baked goods with at least one guest.
This is the core of baking for me. That you share, sitting together at a table, chatting, laughing, crying, that you indulge yourself in some cake and learn about the other. I strongly believe that it doesn’t matter if you spent hours baking or went for a simple cookie, as long as you did it with love and passion, I am sure your guest(s) will notice.
For that reason I invite you as of today, February 15, 2018 until March 15, 2018 to invite at least one guest and to bake something for this person for that occasion. I invite you to take a picture, either just of what you baked, or with the permission of your guest, also of your invites and to tell me how the event went. Once the timeframe is over, I will do a roundup on this blog.
For this there are several options:
- If you have a blog, publish your experience, including what you baked. Please be sure to use my banner in your blog post. The recipe should contain the ingredients and the instructions as minimum. If you are using a recipe of somebody else, be sure to follow the laws of your country in the extend as to how you have to refer to the original. Also, be sure to leave a comment under this blog post linking back to your own blog post so that I can be sure I am not missing out. Feel free to share on your social media with this hashtag #jennyisbakingcoffeeinvite
- If you only have Facebook and/or Instagram, please email me at info at jennyisbaking dot com a picture of the event and your recipe including ingredients and instructions. Also, be sure to refer back to the original. Feel free to share on your social media with this hashtag #jennyisbakingcoffeeinvite
- If you don’t have a blog or don’t wish to share on Instagram, etc, please email me at info at jennyisbaking dot com a picture of the event and your recipe including ingredients and instructions. Also, be sure to refer back to the original.
If you are taking part, you give me permission to use the picture you submitted. Watermarks are allowed, of course.
During these five weeks I will also publish recipes which are perfect for a coffee invite. Today I will introduce you to this super delicious whisky chocolate caramel cake you see on all the pictures. Some of the recipes are going to be a bit more complicated, others more simple. The cake you see here is not as complicated as it looks. I spontaneously baked it when my sister-in-law announced that she got a scholarship. Obviously we had to celebrate that. She also graciously allowed me to use a picture of her for this event. I hope that this boozy recipe and the others to follow are an inspiration for your own coffee invite. My own coffee invite is going to take place on March 3rd here in Hamburg. I will obviously let you know how it went.
I am also excited to announce that some bloggers agree to develop recipes for the coffee invite event. The following bloggers will post guest posts here during these five weeks:
Lizet from Chipa by the dozen (in Englisch and Spanisch)
Marileen from HOLZ & HEFE (in German)
Lisha from MainBacken (in German)
Nina from Törtchen – Made in Berlin (in German)
So as stated before, please be sure to visit during the next five weeks, lots of updates, ideas and inspiration going to come! Just in case you don’t really know what to talk about with your guest, I collected 35 facts about me as I am currently 35 years old (if I were 20, I would have only given 20 facts). I can guarantee you, if you write down a few interesting facts about you, there will be plenty to talk about.
35 facts about me:
#1 I didn’t have a birth certificate for a long time and just received one recently. To cut a long story short, I got it by snail mail. You can probably imagine that it is very dear to me.
#2 I had very strange ideas of what I wanted to be when I was a child. Selling crepes was one, another to become part of a circus (I still hate gymnastics, but I faithfully practiced juggling and card tricks). I also flirted with the idea of becoming a gardener.
#3 According to my grandma I always asked for sweets whenever I visited her whereas my sister checked whether there was any pasta around.
#4 I love meat and it took me a while to understand the concept of “vegetarian” and “vegan” (as yes, this is mainly due to the happy cows I encountered as a child in Uruguay).
#5 During summer break I would read books until very late and continue the story in my dreams.
#6 As a teenager I seriously wore a boil suit regularly.
#7 I have often been described as a dreamer when I was in high school.
#8 I hate white chocolate, but any brown one, doesn’t matter if semi-sweet, milk chocolate or with nuts, and you got me interested.
#9 I am sad that cell phones don’t produce a 440 Hertz dial tone anymore, usually the tone is a little deeper.
#10 This is probably due to the fact that I studied jazz piano and loved to tune instruments using the dial tone of phones. However, this is not possible anymore.
#11 Since I often have a song stuck in my head and also wake up with music in my head, I don’t turn on music that often.
#12 I already was a jazz pianist, language trainer, worked in logistics, until I finally settled in HR.
#13 I probably have worked in so many professions because I studied Humanities, German as a Foreign Language and English were my two majors.
#14 I am a grammar nazi and cringe when people speak poorly in German, which happens more often than you think.
#15 I usually eat one piece of what I bake. My weak point are cookies, though, I am a cookie monster.
#16. My favorite cookie is the good old chocolate chip cookie. I tried more than 20 recipes before settling on this recipe.
#17 I got married in 2010, after about eight months of red tape with German authorities.
#18 Sometimes I wonder whether I would remember what my husband was wearing in case he is kidnapped.
#19 I have fewer shoes than my husband and also take less time in the bathroom.
#20 I hate it when people confuse Uruguay with Uganda. People, these are two different countries on two different continents!
#21. I love the ocean and don’t mind sitting at the beach for hours listening to the waves.
#22 I love to give names to things. The KitchenAid I got for Christmas 2017 (yay!) is called Joseph.
#23 I have no sense of directions. When I took my SAT exam, I got lost after needing the bathroom. Luckily, it took only about 20min to return to the exam.
#24 Ironically, I am constantly asked for directions.
#25. When I meet somebody for the first time, I usually pay attention to the voice and will look at the hands. Probably somebody could shake my hand naked and I wouldn’t notice.
#26 One of my favorite animals is the cow. I love the brown eyes, her serendipity, curiosity and also the fact that she spends so many hours eating and remunating.
#27 I have special souvenirs from other European countries: speeding tickets. My collection contains France, Netherlands, and Austria.
#28 I love to fill in forms, I really don’t get why people hate forms.
#29 I often have problems with time specifications. I often forget which day of the week it is and somehow mix up “yesterday” and “tomorrow”.
#30 Unfortunately, I get hungry very suddenly and I am the most bitchy human when I am starving.
#31 I don’t understand how somebody can love to bake and cook. I love to bake, I find it so relaxing and it usually requires me to take one step at a time. However, cooking is the opposite. If you have three pots boiling at the same time, you need to be good at multi-tasking, how this is relaxing is beyond me.
#32 When I am very sick, I love to eat noodle soup and peaches from the can. I want everything to be ultra-clean and start cleaning in my PJs.
#33 I celebrated my 30th birthday as a visitor in hospital. My husband had been submitted with a ruptured appendix.
#34 I probably baked my first cake when I was three, see picture. #35 I hope to be as adventurous as my grandpa when I am 89. He travelled to Bolivia.
Alright, enough about me, now let’s finally get to the cake: whisky chocolate with caramel cream.
Credit: Nicest things (in German)
Grease a springform with 24cm in diameter with oil or butter, preheat oven to 160 degrees Celsius. For the chocolate cake cut chocolate into small pieces. Cream the butter with the sugar in a large bowl for about one to two minutes. Add the cut chocolate and cream shortly. Then add the eggs, one at a time, also add vanilla extract. In a separate bowl mix the flour with baking powder and cocoa. Add the whisky and flour mix in three chunks to the egg mix. Batter will appear to be very liquid. This is normal. Pour into prepared springform and bake for about 70 minutes, inserted toothpick should come out clean. Let cool in springform for ten minutes, then release from springform and let cool completely. If prepared the night before, cover in plastic wrap and keep cool. Cut into three layers. This is easier once cake has chilled. For the caramel cream beat cream in a large bowl until stiff. Add remaining ingredients until homogeneous. Use cream immediately, assemble cake and put a layer of cream in between each layer. Don't put too much cream on the sides, but more on the top and in between layers, this is called naked-cake style. Pipe roses on top and sprinkle with chocolate chunks if desired. Enjoy immediately or chilled the next day.
Whisky Chocolate Cake with Caramel
Grease a springform with 24cm in diameter with oil or butter, preheat oven to 160 degrees Celsius.
For the chocolate cake cut chocolate into small pieces.
Cream the butter with the sugar in a large bowl for about one to two minutes. Add the cut chocolate and cream shortly. Then add the eggs, one at a time, also add vanilla extract.
In a separate bowl mix the flour with baking powder and cocoa.
Add the whisky and flour mix in three chunks to the egg mix. Batter will appear to be very liquid. This is normal.
Pour into prepared springform and bake for about 70 minutes, inserted toothpick should come out clean. Let cool in springform for ten minutes, then release from springform and let cool completely. If prepared the night before, cover in plastic wrap and keep cool. Cut into three layers. This is easier once cake has chilled.
For the caramel cream beat cream in a large bowl until stiff. Add remaining ingredients until homogeneous.
Use cream immediately, assemble cake and put a layer of cream in between each layer. Don't put too much cream on the sides, but more on the top and in between layers, this is called naked-cake style. Pipe roses on top and sprinkle with chocolate chunks if desired. Enjoy immediately or chilled the next day.
LizetThursday February 15th, 2018 at 12:26 PM
Happy first anniversary!! Great way to celebrate it. That whiskey chocolate cake with caramel looks so delicious and perfect for starting a new year of blogging.
JennyThursday February 15th, 2018 at 01:03 PM
Thank you, Lizet!!!
TurksWhoEatFriday February 16th, 2018 at 04:29 PM
First of all, congratulations!!! This cake looks soo amazing! I can’t wait to join your blog event, I’m already brainstorming what to make…
JennyFriday February 16th, 2018 at 04:40 PM
Yay, happy you are participating!!!!
LilyMonday February 19th, 2018 at 07:14 PM
I like the heavy dose of whisky in this recipe. Looks absolutely delicious. Thanks for bringing it to FF!
JennyMonday February 19th, 2018 at 07:47 PM
Hi Lily, yes, it is a heavy dose, but we had a lot to celebrate!
AllergomioWednesday March 14th, 2018 at 09:25 PM
Liebe Jenny, herzlichen Glückwunsch zum 1. Blogger-Geburtstag! Da ich Deinen Blog wirklich toll finde, habe ich mich sozusagen noch auf den letzten Drücker dazu entschieden mitzumachen. Für Deine Kaffeetafel habe ich Dir eine Himbeer-Sahne-Rolle mitgebracht (ich hoffe, ich habe alles richtig gemacht mit dem Link). Danke für die tolle Idee! LG Meli
JennyWednesday March 14th, 2018 at 09:49 PM
Liebe Meli, du hast alles richtig gemacht. Ich bin ein großer Fan von Biskuitrolle und werde mir dein Rezept auf jeden Fall anschauen. So ein schönes Bild der Kaffeetafel, das sieht richtig gemütlich aus! Danke für’s Mitmachen!
MyriamFriday May 18th, 2018 at 01:51 PM
Loved the 35 facts! I laughed out loud in my office while reading #18 🙂
JennyFriday May 18th, 2018 at 02:23 PM
I really do worry about that, not sure if I’m crazy…
MyriamFriday May 18th, 2018 at 02:26 PM
I don’t believe you are:) 🙂 I couldn’t tell you what my boyfriend was wearing this morning if my life depended on it:)
JennyFriday May 18th, 2018 at 02:38 PM
Happy to hear I’m not alone…