Tag Archives: cake

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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Filed under Cakes, Celebration Cakes

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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Filed under Cakes, Desserts, Uncategorized

Fall Apple Recipes

It’s October 1st! And although it still might not feel like it, it’s definitely time for some fall cooking.  Apples are a staple of autumn cooking, and everywhere you look are enticing recipes combining apples with cinnamon, crumb topping, caramel, and oatmeal.  So even if it’s 90 degrees outside where you are, get into the fall baking mood and try some of these recipes that caught my eye!  You’ll probably see blog posts on them very soon:

Apple Butter Cake

Dutch Apple Pie

Apple Crumble Pie

Apple Pancakes

Apple Pie Cookies

Some savoury options:

Apple and Gouda Quesadillas

Harvest Apple and Spinach Salad

And don’t forget options from everylittlecrumb!

Caramel Apple Bars

Apple Tart with Hazelnut Brown Sugar Topping

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Filed under Apple, Desserts

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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Restaurant Review- The Cake Shop Cafe

Late last night I had a major sugar craving which could only be satisfied by cake. Well, cake and cookies actually. And who better to join me in my search for sugar than my sister in law, Maha who loves desserts as much as we do. We decided to go to The Cake Shop Cafe. The cafe itself is adorable, with pastel colors and a vintage floral theme.

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The first display is the cupcakes, and after carefully studying the selection, I didn’t find anything that really caught my interest. There are basic chocolate, red velvet and carrot cupcakes but I was disappointed in the lack of more creative flavors. The cookies are another story, the counter boasts a variety of bite sized tea cookies. I don’t usually crave tea cookies, but these mini biscuits are not like the ones your are used to, they are crisp and light. We got a box of mixed cookies, The shortbread cookies are my favorite, they have a buttery, crumbly texture with a hint of vanilla. The chewy chocolate cookies dusted with powdered sugar need to be a little sweeter, they lacked the strong chocolate taste you would expect. The chocolate shortbread are much better, with a strong cocoa flavor and the same crumbly texture as their vanilla counterpart. The mini chocolate chip cookies are delightful, slightly chewy with a nutty flavor from the finely chopped walnuts and dotted with chocolate pieces, there is even a chocolate chip oatmeal cookie for those who like their cookies even chewier. The homemade ferrero rocher is very good, filled with chopped nuts although the outside coating didn’t lend much to the flavor of the cookie. The coconut needed a little creaminess to offset the coconut texture. The cookies were arranged in a nice box, making them perfect for gift giving or even to pick up when guests are coming over.

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 And now the cakes! of the large variety present, we chose the brownie cheesecake, the carrot cake, and lazy cake (my husbands favorite). The brownie cheesecake was phenomenal, light creamy filling on top of a chewy brownie crust studded with brownie pieces. My one criticism is that there should be more brownie pieces inside, I think I only got two in my slice.  I liked that the carrot cake was two layers, because that meant more frosting, and the cream cheese frosting was perfect. The cake was a touch on the dry side, although I did appreciate the lack of raisins that are traditionally included in carrot cake. My husband enjoyed his lazy cake, I thought it was very good, especially because the biscuits remained crispy in their milk chocolate surroundings. 

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All in all, I would highly recommend The Cake Shop Cafe as a place to stop by and get a cup of coffee and try one of the amazing cakes. I think it is also a great option for picking up some sweets to enjoy at home. Next time I would go and try their breakfast, and until that time, Happy Baking!

 

 

 

 

 

 

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