cake

Dad’s Chocolate Birthday Cake

by Lisa on July 3, 2012

Growing up in my family, we each had a specific dessert for our birthday. Our favorite dessert. For me, it was the yellow cake and chocolate frosting that my mom made from scratch. For my sister, it was the store bought cookie cake. For my mom, it’s chipwiches—ice cream sandwiches made with two chocolate chip cookies. For my dad, it’s this cake.

This year, my mom had to have surgery on her foot on my dad’s birthday. Luckily, we also were flying in for a wedding on Jeromy’s side of the family the next day. So my parents put off celebrating my dad’s birthday until two days later when we were all together. For the first time ever, I baked my dad’s birthday cake.

Now, you know how I cook. I make pretty much everything from scratch. We hardly buy any packaged or processed foods {I’d say we’re 90% clean, 10% convenience}.

Imagine my surprise when I saw that two of the main ingredients to this recipe are processed foods. But I hid my disdain because it is my dad’s favorite. If there is one thing you deserve on your birthday, it is to have your favorite cake, no matter what.

Dad’s Chocolate Birthday Cake

by The Splattered Apron

Prep Time: 20 minutes {15 inactive}

Cook Time: 40 minutes

Keywords: bake chocolate cake

Ingredients (1 Bundt cake)

1 box dark chocolate cake mix
1 package chocolate pudding mix {not instant}
2 cups of milk
2 eggs
1 teaspoon vanilla extract
1 bag {12 oz.} chocolate chips

Instructions

Prepare the pudding according to the package. Allow to cool on the counter for 15 minutes, stirring occasionally to keep a film from forming on the top.

Preheat the oven to 350 degrees.

In a stand mixer {or in a large bowl using a hand mixer}, beat the eggs and vanilla. Add the cake mix and cooled pudding. Mix until smooth, about 3-4 minutes.

Grease and flour a Bundt cake pan. Since this is a chocolate cake, instead of flour feel free to use cocoa powder.

Pour half of the batter into the cake pan. Sprinkle with half of the bag of chocolate chips. Repeat with the second half of the cake batter and the rest of the chocolate chips.

Bake for 40 minutes.

Let cool for 30 minutes before removing from the pan.

To remove, invert the cake pan onto a wire rack then flip it immediately onto a separate wire rack so that the chocolate chips are on top.

Somebody needed her mama while I was trying to bake the cake.

This may be my dad’s birthday cake, but it’s no secret that our whole family loves it.

The pudding keeps this chocolate cake nice and rich and the chocolate chips melt slightly into batter. It’s a perfectly delicious chocolate cake.

My sister and I didn’t think ahead and pick up candles, so we grabbed the random four my mom had in the house.

The best way to eat this cake is with a big glass of milk. The fork is optional.

Enjoy!

{ 2 comments }

Earl Grey Chocolate Cake

by Lisa on May 8, 2012

Whenever I use a Bundt cake pan, I can’t help but think of that scene from My Big Fat Greek Wedding.

As a girl from a half Greek and half Lebanese family, I can very much identify with the characters in this movie. The first time I saw it, I fell off my seat in the movie theater because I was laughing so hard. I really did, ask my mom.

Anyways, last month there was a water leak in my office and three floors of people were displaced for three weeks while it was cleaned up and remediated. My entire team was spread throughout the building and some of us worked from home for the duration. I wanted to bake something for my coworkers to celebrate being back on our floor all together and seeing as my team is kind of obsessed with chocolate and tea, this cake seemed like the perfect thing.

The cake seemed like it would be very rich, so I added a sweet glaze to cut the richness. It worked, but I would have liked to add orange zest to the glaze and I would have liked to make it a little thicker. Next time!

Earl Grey Chocolate Cake with Orange Glaze

by The Splattered Apron

Prep Time: 10 minutes

Cook Time: 50 minutes

Keywords: bake dessert chocolate Greek yogurt cake

Ingredients (1 Bundt cake)

For the Cake

6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
1 cup water
1/2 cup {1 stick} butter
3 eggs
2 cups granulated sugar
4 ounces unsweetened chocolate, melted and cooled
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup Greek yogurt

For the Glaze

2 cups confectioners’ sugar
3 tablespoons unsweetened almond milk
2 tablespoons orange juice

Instructions

For the Cake

To prep the ingredients, melt the chocolate and steep the tea for 3-5 minutes. In order to melt the chocolate, place it in a microwave safe bowl and microwave for 30 seconds. Stir, then microwave again for 15 seconds. Stir. Repeat until the chocolate is melted and smooth. Set aside to cool.

In a separate bowl, combine the flour, baking soda, baking powder and kosher salt and mix with a fork. Set aside.

In a stand mixer, cream together the butter, eggs and granulated sugar until fluffy. Add the chocolate and blend.

Finally, beat in the flour mixture, Greek yogurt and tea.

Pour the batter into a greased and floured Bundt pan.

Bake for 50 minutes or until a skewer inserted into the cake comes out with only a few crumbs attached. Allow to cool for 5 minutes in the pan before turning out the cake onto a wire rack to cool completely.

For the Glaze

In a bowl, whisk together the powdered sugar, orange juice and almond milk. For a thicker glaze, use 1 tablespoon less of the almond milk.

Pour the glaze over the warm cake. Allow the glaze to set in the refrigerator before serving.

It’s funny, I’ve always thought that chocolate cake was okay, preferring to get my chocolate fix from brownies, cookies or straight up chocolate, but after being pregnant, I discovered a love for chocolate cake that I didn’t even know existed.

This cake? This cake is good. I mean really, really good. I love that the spiciness of the earl grey tea subtly plays against the chocolate and is enhanced by the orange glaze.

I was glad to have my team at work to share this with, otherwise Jeromy and I would have been in some serious trouble. In a face off, I am pretty sure this cake would win.

Make this cake. Serve it with milk. Your coworkers will thank you.

And remember, it’s a BuuuunndT.

Recipe adapted, just barely, from Real Simple.

{ 4 comments }

Celebration Cupcakes

by Lisa on April 19, 2012

DSC_8521 (800x534)

A few years ago, I made cupcakes for my friend Christina’s birthday. I couldn’t attend the celebration, so I sent baked goods in my place. This particular birthday was pretty early on in Christina and her now-fiancé’s relationship, and he went about 45 minutes out of his way to get these cupcakes and make sure she had them for her birthday. I knew that day that there was something special about these two and I cannot wait to see them get married in June.

This weekend, we celebrated Christina’s bridal shower and it seemed fitting to bring these cupcakes back.

Celebration Cupcakes

by The Splattered Apron

Prep Time: 10 minutes

Cook Time: 22-24 minutes

Ingredients (12 cupcakes)

For the Cupcakes

2 cups plus 1 tablespoon cake flour (not self-rising)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon table salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
1 cup buttermilk, well-shaken

For the Frosting

15 ounces semisweet chocolate chips
2 1/4 cups sour cream, at room temperature {Greek yogurt would work too}
1/4 cup light corn syrup
3/4 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees.

Butter and flour a muffin tin pan, or use paper liners {I rarely use liners}.

Sift together the flour, baking powder, baking soda and salt into a bowl.

In a stand mixer using the paddle attachment {or a handheld mixer} beat the sugar and butter until pale and fluffy. Add the vanilla extract and beat to combine.

Add each egg one at a time, beating well between each addition and scraping down the bowl with a spatula.

Turn the mixer to low and beat in the buttermilk very slowly, until just combined. The mixture will appear to be curdled but it’s not, don’t worry. Add a third of the flour mixture and beat until just incorporated, then add the second third until just combined then the last third.

Fill the muffin tins 3/4 full of batter. Drop the muffin tin onto the counter from an inch or two to get rid of air bubbles.

Bake in the center of the oven for 22-24 minutes, until the tops are golden brown and a toothpick comes out clean.

Cool in the pan for 5 minutes then remove the cupcakes to a cooling rack. Cool completely before frosting.

While the cupcakes are baking, prepare the frosting.

Melt the chocolate. You can use a double boiler but I preferred to use the microwave method this time. Put the chocolate in a microwave safe bowl and microwave for 30 seconds. Stir, then microwave for 15 seconds. Stir, then put it in for another 15 seconds. Continue to do this until the chocolate is melted and smooth. Allow the chocolate to cool slightly, until it’s only warm to the touch.

In a separate bowl, whisk together the sour cream {or Greek yogurt}, corn syrup and vanilla extract. Slowing add in the chocolate, whisking to combine. Once combined, if you would like the frosting to be a bit sweeter, add more corn syrup.

Let the frosting cool in the refrigerator until it’s at a spreadable consistency, about 30 minutes or less.

Frost the cupcakes and garnish as you wish! I used strawberry slices that looked like hearts since we were celebrating a love at a bridal shower.

I love these cupcakes. I accidentally baked mine for too long so they were drier this time than the first time around. I should always look at my notes from the first time I use a recipe. Lesson learned.

To me, the best part is the frosting. This recipe makes A LOT of it. I halved the original recipe for the cupcakes but did a full recipe for the frosting so that there would be a lot leftover.

The frosting is rich in flavor but light in texture, thanks to the sour cream. I didn’t have enough sour cream on hand and used some Greek yogurt as well. Next time, I think I will use all yogurt.

The best part? They were Christina approved.

Enjoy!

Recipe adapted from The Smitten Kitchen.

{ 2 comments }

Quick & Easy {Chocolate Cake}

by Lisa on April 19, 2011

Last night I cooked a delicious meal and a pot of soup, even though all day I was craving chocolate cake. We don’t keep cake mix in our house and I didn’t want to buy a cupcake so I had to come up with something. Luckily, Google search of “quick chocolate cake” sent back several results—and one of them just sounded too good to pass up. And the recipe is vegan—meaning that this pregnant girl could taste the uncooked batter! Win.

Ingredients:

1 1/2 cups all-purpose flour
1 cup sugar {I used organic cane sugar}
4 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons canola oil
1/2 teaspoon vanilla
1 tablespoon cider vinegar
1 cup cold water
1/2 cup semi-sweet chocolate chips {or you can use vegan chocolate chips}

This recipe could not be easier.

Method:

Preheat oven to 350 degrees.

In an ungreased 8×8 metal pan, mix all of the dry ingredients. Mix all of the wet ingredients in a measuring cup.

Pour the wet ingredients into the dry ingredients and mix until combined. Then, I went a little crazy.

I added chocolate chips! That was not in the original recipe, but my dad’s favorite chocolate cake {his birthday cake} has chocolate chips mixed in and it is delicious. The chips melt and help the cake stay nice and moist.

Once you mix in the chips, put it in the oven for 35-40 minutes. It’s done once a toothpick inserted in the middle comes out clean.

Our house smelled amazing while this was baking. I probably should have let it sit for 10-15 minutes when I took it out of the oven, but I couldn’t wait!

Jeromy had his piece with a big glass of milk, but I wanted mine with ice cream. This is the first time during my pregnancy that I have been surprised by what I want to eat. 1) Cake is not my favorite dessert. 2) I ordinarily hate when cake and ice cream touch. I was the kid at the party that asked for cake and ice cream on separate plates. Not at all annoying.

I was pretty skeptical about this recipe mainly because of the cider vinegar, but it was completely what I was hoping it would be. It’s not overly sweet but it has a deep chocolate flavor. The next time you’re craving some chocolate cake and you don’t want to go a bakery, give this one a try.

Enjoy!

{UPDATE} I learned last night from my friend Sarah that this recipe is not new at all–it likely originated in World War II when there was a shortage of eggs. Her family has been eating it for years! Color me behind the times