Category Archives: Cakes

Too Much Chocolate Cake

I mean is there really such a thing as too much chocolate?  The title does say it all though… this cake pushes the boundaries of chocolateyness and it is decadent.  This is literally the easiest cake you can throw together.  And it is
DELICIOUS.  This is one of my most repeated recipes especially when I need to make something insanely fast and with all the staple ingredients already at home.  I don’t usually like cooking with cake mix, but this is such a good doctored cake mix recipe that it throws all my elitism out the window.  One of my favorite recipes from Allrecipes, I present to you the deliciously, incredibley moist and chocolatey too much chocolate cake.  The addition of the bag of chocolate chips and chocolate pudding mix is genius!

Too Much Chocolate Cake (adapted from allrecipes.com)

1 package devils food cake mix (if you can’t find it, just use dark chocolate)

1 package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups (1 bag) semi-sweet chocolate chips

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water.  Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate  If desired, dust the cake with powdered sugar.

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Sour Cream Coffee Cake

If I’m going to imagine my ultimate dessert, it wil probably be something rich and chocolatey, gooey and warm. Or maybe my all time favorite, chocolate chip cookies with smooth chewy toffee centers and crispy edges. But every once in a while, I’ll feel like a really simple, plain coffee cake. The type with buttery white cake swirled with cinnamon and toped with a nutty crispy streusel. I’ve tried several recipes, all delicious, but this one by Ina Garten baked in a bundt cake pan made for an ideal dessert to take to a friends house that was met with rave reviews. The texture of the cake is made super light and fluffy by using cake flour instead of all purpose, and the streusel baked in the center gave a nice edge over coffee cakes that are only topped with streusel. I had cake flour with me, from the states (I haven’t yet found in Bahrain) but there is a really easy substitute that I’ll list below. Take this with you next time you are invited anywhere, and you’ll be invited back really soon!

Sour Cream Coffee Cake adapted from Ina Garten

Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 3 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups sour cream
  • 2 1/2 cups cake flour (not self-rising) *
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

*Click this link for a step by step tutorial on how to subsitute normal flour for cake flour.  It’s really easy, doesn’t really need a tutorial but this really helps illustrate it.

For the streusel:

  • 1/4 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold unsalted butter, cut into pieces
  • 3/4 cup chopped walnuts, optional (I love nuts in baking, so I added the walnuts.  Pecans would be great too!)

* For the glaze:

  • 1/2 cup confectioners’ sugar
  • 2 tablespoons real maple syrup

* I actually made the glaze, using real maple syrup no less, tasted it, and immediately decided not to use it.  I felt the cake would be more than sweet enough, and I didn’t regret my decision.  If you feel like you’d like the glaze on your cake by all means go ahead!

Directions

Preheat the oven to 350 degrees F (175 C). Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.  Cool on a wire rack for 30 minutes, and if using the glaze drizzle it on top when the cake is completely cool.

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Honey Chamomile Cupcakes

 

This recipe forever won a way into my heart.  You are going to love me for sharing this with you.  It’s one of my favorite cupcake recipes , and the combination of ingredients is so delicate, unexpected and pleasing.  Don’t be nervous about the tea! It gives such a mild enhancement to the flavor even unadventurous people will like this.  I got this recipe from the Joy the Baker cookbook, the source of many excellent recipes, and I highly advise you try these for any gathering, bridal shower, tea party, breakfast or brunch you have.  In short, try these whenever and wherever and you’ll find them to be a crowd pleaser.  They come together in no time which is such a plus for a dessert.  I made them after my morrocan tagine and curried couscous dinner, and the exotic flavor in the cupcake really worked well with the above.   The cupcakes are infused with delicate chamomile flavor which pairs perfectly with the honey icing on top.  I’d love to experiment with other tea flavors too! They look so pretty, and they taste even better then they look. For maximum effect serve with tea…we had authentic morrocan tea with these…Enjoy!

Honey Chamomile Cupcakes adapted from Joy the Baker Cookbook

For the Cupcakes:

1/4 cup (1/2 stick) unsalted butter, softened

1 cup all-purpose flour

3/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

3 tablespoons dried chamomile (tea bags)

1/2 cup milk (low fat works fine)

1 large egg

1 teaspoon pure vanilla extract

For the Glaze:

1 cup powdered sugar, taste and add extra 1/2 cup if desired

1 tablespoon honey

about 5 tablespoons heavy cream

pinch of salt

Place a rack in the upper third of the oven and preheat oven to 325 degrees F.  Line a cupcake pan with paper or foil liners and set aside.

To make the cakes:  in the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter, flour, sugar, baking powder, baking soda, pinch of salt, and chamomile leaves.  Mix on medium speed until the mixture is slightly coarse and sandy.  This takes about 5 minutes.

While the mixture beats, in a small bowl, whisk together milk, egg, and vanilla extract.

Pour half of the milk mixture into the flour mixture.  Beat until just incorporated.  Pour in the remaining milk mixture, turn the mixer up to medium-high speed and beat for 1 minutes, until well blended.

Divide the batter between the prepared cups.  There isn’t a lot of batter so you’ll only fill the cups up half way.  You’ll also need to scrape the bowl for remaining batter.  This recipe doesn’t waste a drop.

Bake the cupcakes for 17 to 20 minutes, or until a skewer inserted in the center comes out clean.  Remove from the oven and allow to cool in the pan for 10 minutes.  Remove the cupcakes from the pan to cool completely before frosting.

To make the glaze: in a medium bowl, whisk together powdered sugar, honey, cream, and salt.  Whisk until smooth.  Use a butter knife to generously spread the frosting atop the cooled cupcakes.  Sprinkle with just a bit of chamomile tea leaves and arrange on a pretty plate.  Cakes will last, well wrapped, at room temperature for up to three days.

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Oreo Tunneled Bundt Cake

For me bunt cakes are one of my favorite cakes to bake. They look stunning, not like plain old sheet cake. Also, they are easy to make, not like those layered cakes which need a special occasion to really shine. This bunt cake has an added bonus of an Oreo cream cheese filling sandwiched between two layers of moist, gooey chocolate cake.

Of course I forgot to take a picture after we sliced it so you could see the ribbon of cream  cheese running through the cake, I guess I was too busy stuffing my face! But you have to trust me, you will love it. Just picture the creamy filling in stark contrast to the dark cake. I used Hershey’s recipe for the cake but you could be lazy and just use a box cake mix. It will still taste amazing I promise.

For the cake:

Ingredients

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup  Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

For the filling

  • 1 package cream cheese (8oz or 200g) softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar
  • 1/2 cup chopped Oreos
  1. Heat oven to 180C. Grease and flour a large bunt pan.
  2. For the cake:  Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
  3. In a separate medium sized bowl mix together the cream cheese and sugar. Add eggs one at a time. Add the vanilla.Fold in the chopped Oreos.
  4. In the bunt pan pour in half the cake batter. Then spoon the cream cheese filling on top. Finish by pouring the second half of the cake batter.
  5.  Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  6. To make the glaze, just mix some confectioner’s sugar with milk until you reach your desired consistency. Pipe over the cooled cake.

Enjoy!

– M

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