Three Layer Chocolate Cake, by Bekah the Edgewood Baker

Name: Three Layer Chocolate Cake, by Bekah the Edgewood Baker
Ingredients: 2 cups Janie's Mill Silky Smooth Pastry Flour; 1 cup Janie's Mill All-Purpose Flour; 3 cups granulated white sugar; 1 ½ cups unsweetened cocoa powder (I use Callebaut Natural Cocoa Powder.); 1 tbsp baking soda; 1 ½ tsp baking powder; 1 ½ tsp salt; 4 large eggs; 1 cup sour cream; ½ cup buttermilk; ½ cup vegetable oil; 1 cup coffee (lukewarm to room temp, not hot); 1 cup room temp water; 1 batch of your favorite buttercream or cream cheese frosting; ½ cup dark chocolate or milk chocolate (I used Hershey's Special Dark Chocolate Chips.); ½ cup heavy whipping cream; 2 large egg whites (about 70 g); dash of salt; 140 g white granulated sugar; 30ml water; 3 pears peeled (I prefer Bartlett for their shape and texture, but any will work.); 2 cups white wine; ¼ cup white granulated sugar; 2 tbsp honey; 1 tsp cinnamon; ½ tsp nutmeg

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For Valentine's Day, we asked Bekah, The Edgewood Baker, to create a recipe for us. I promise you this is divine and, as Bekah says, you can change it up or down to suit the mood. Chocolate,...

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Ingredients

2 cups Janie's Mill Silky Smooth Pastry Flour
1 cup Janie's Mill All-Purpose Flour
3 cups granulated white sugar
1 ½ cups unsweetened cocoa powder (I use Callebaut Natural Cocoa Powder.)
1 tbsp baking soda
1 ½ tsp baking powder
1 ½ tsp salt
4 large eggs
1 cup sour cream
½ cup buttermilk
½ cup vegetable oil
1 cup coffee (lukewarm to room temp, not hot)
1 cup room temp water
1 batch of your favorite buttercream or cream cheese frosting
½ cup dark chocolate or milk chocolate (I used Hershey's Special Dark Chocolate Chips.)
½ cup heavy whipping cream
2 large egg whites (about 70 g)
dash of salt
140 g white granulated sugar
30ml water
3 pears peeled (I prefer Bartlett for their shape and texture, but any will work.)
2 cups white wine
¼ cup white granulated sugar
2 tbsp honey
1 tsp cinnamon
½ tsp nutmeg