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BEST COAST - The Only Place

Why would you live anywhere else?
We`ve got the ocean
Got the babes
Got the sun
We`ve got the waves

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12th May, Saturday (6:43pm) Reblog +

4doors: My Golden Gate (by Hope Reagan)
hipsterfood: chocolate cake with blueberry pomegranate filling we made this cake for my parents’ 25th wedding anniversary, but it’d be great for any holiday party. a chocolate cake is pretty average in the “baked goods” realm, as well as very rich, but the fruit makes it light and interesting. try it with a glass of red wine, it’s perfect after a big dinner! the cake: mix together 1 cup almond milk, 3/4 cup turbinado sugar, 1/3 cup canola oil, and 3 tsp red wine into the liquid bowl, sift in 1 cup flour, 1/3 cup cocoa powder, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt stir until smooth, then split the batter evenly into two greased 9” circular pans and bake at 350F for 10-15 minutes. the filling: take out the seeds of one pomegranate and place them in a plastic bag. smash them with something heavy until the hard seeds and the juice are separated. poke a few small holes into the bag and let the juice pour into a saucepan. (when smashing the seeds, make sure not to rip the bag. i used an extra bag on the outside.) do the same with two small cartons (3-4 cups) of blueberries. throw out any bad berries, and put the rest in a plastic bag. smash them up until all of the berries are broken. add them to the saucepan. stir in 2 tbsp corn starch, or your favorite thickener. heat on medium low while your cake is baking, stirring occasionally.  put it all together; spread it thick between the two cakes and drizzle on top. garnish with fresh blueberries and a dusting of organic powdered sugar. this feeds about 10 people. serve hot and on the same day as baked. enjoy!