Oreo Cream Cake

Sometimes, in an effort to make things simpler, they must first become more convoluted.

Confused? Yeah, I was too at first....

However, after a brief consultation with my trusted consultants (aka Mom and Dad) , I realized that the housing plan I have concocted is, in fact, solid. It seemed overwhelming at first when I thought of all that I had to accomplish, and like a whole lotta extra work… until I broke it down into manageable steps, that is. After all, as my father put it so succinctly, we (meaning J & I) are “up against the wall” with the builder for the ranch. Things aren’t progressing as we had hoped (read: not progressing at all) and it has become quite evident that nothing is going to happen for awhile.

That was a long-winded way of saying we are going to be stuck in the rental home for a lot longer than we thought. 

But, as we’re oh-so-fond of saying, everything happens for a reason, you just don’t always know the reason at the time.

Which begs the question, why is there a random goat living at the ranch? What purpose does he serve? What is his reason for being there?

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Aside from glaring at me with his velociraptor-like eyes….. It’s creepy, I tell you.

On to a nicer subject, thankyouverymuch…..

Making this delicious Oreo-based dessert might seem overwhelming due to the number of steps involved, but I assure you taking the extra time to prepare the homemade chocolate pudding, and using real whipped cream instead of Cool Whip is well worth it.

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And it’s not hard to guess who I had in mind when I made it…

Oreo Cream Cake – adapted from Brown Eyed Baker

Crust
1 (15.35-ounce) package Oreo Cookies, plus a few more for garnish
½ cup butter, melted and slightly cooled

Cheesecake Layer
8 ounces cream cheese
1 cup powdered sugar
1 cup heavy cream, whipped

Chocolate Pudding:
1 recipe homemade chocolate pudding, prepared and chilled

Topping:
1 cup heavy cream, whipped

Place the Oreo cookies in the bowl of a food processor, and process until fine crumbs form.  Pour into a bowl, add the melted butter and stir to combine. Transfer the mixture to a 9×13-inch pan and press into an even layer on the bottom of the pan. Refrigerate while the cheesecake layer is prepared.

In a mixing bowl, beat the cream cheese on medium speed until light and fluffy, about 3 minutes. Reduce the speed to medium-low and gradually add the powdered sugar until it is all incorporated. Increase the speed to medium and beat for 30 seconds. Using a rubber spatula, gently fold in the whipped cream. Using an offset spatula, spread the mixture in an even layer over the crust.

Use an offset spatula to spread the chocolate pudding in an even layer over the cream cheese mixture.

Spread the whipped cream over the pudding layer, and sprinkle with additional Oreo crumbs. Cover and refrigerate for 2 hours before serving.

 

Chocolate Zucchini Cake

Let me tell you something about this cake.

You might want to make it … and soon. Really soon.

It’s that good.

It’s so good, in fact, it converted a vegetable-hating teenager into a vegetable-tolerating teenager. Vegetable-tolerating in cake form, that is. And this is the same teenager that tells me he isn’t much into sweets. Of course, he has repeatedly asked me to make him Tirasmisu again (which I just realized I haven’t posted yet), because he loved it so much when he had it at our house for our Easter dinner.

And they say women are contradictory?

As if…

And for your viewing pleasure, we have two views today…

Bad light:

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Better light:

P1000411Chocolate Zucchini Cake – adapted from Mother/Daughter Dishes

  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup unsweetened cocoa powder
  • 4 large eggs, room temperature
  • 2 cups granulated sugar
  • 1 cup vegetable or canola oil
  • 1/2 cup applesauce
  • 3 tablespoons unsalted butter, melted
  • 3 cups shredded zucchini, packed
  • Powdered sugar for dusting

 

Place a rack in the bottom third of the oven and preheat to 350 degrees. Butter and flour a Bundt pan then set aside. Whisk the flour, baking powder, baking soda, and cocoa powder into a large bowl to remove any lumps, then set aside.

In a separate mixing bowl, add eggs and beat on high speed for about 2−3 minutes with a hand mixer while gradually adding the sugar. The mixture will be pale yellow in color and have a thick, creamy consistency. Next, add the oil, applesauce and melted butter and beat thoroughly. Add the flour mixture and the shredded zucchini to the egg mixture and fold gently by hand until combined.

Pour the batter evenly into prepared Bundt pan. Bake for 1 hour before testing for doneness. The cake may take up to 75 minutes to bake but you’ll know it’s done when a toothpick comes out with moist crumbs attached.

Remove the cake from the oven and allow it to cool for approximately 20 minutes before removing it from the pan. Cool completely. Dust with powdered sugar before serving.

 

Chocolate Frosted Marble Cake

I didn’t realize that marble cake came with a set of rules.

Well, not so much a set, just one in particular.

No icing. 

Apparently it is persona non grata in this house, which perplexes me to no end. In fact, I have only one response to it…..

WHY?! Why can’t marble cake have icing? Is there some unwritten rule that it must be plain? Because quite frankly, it looks naked without it, in my slightly seriously biased chocolate-icing loving opinion.
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Well, icing-dislikers aside, when I saw this recipe on Anna’s site last Friday, I found the inspiration I was looking for. The cake itself is texturally perfect – tender and light, and even though it requires cake flour, do not be tempted to substitute regular all purpose flour. I agreed with Anna that it’s just not the same, even though it necessitated a trip to the store for me, as I was completely out.

So…bottom line…. consensus says, make this again, just leave the icing off.

And being the rational girl that I am, I’m willing to meet them halfway.

I’ll simply ice half the cake for me :)

Chocolate Frosted Marble Cake – adapted from Cookie Madness

Yellow Cake Batter
  • 1 1/2 cups cake flour
  • 1 cup granulated sugar
  • 2 1/4 tsp baking powder
  • 2 large eggs
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1/2 cups plus 2 tablespoons buttermilk
  • 1 stick (4 ounces) unsalted butter, at room temperature
Chocolate Cake Batter
  • 1 cup (4 ounces) cake flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened natural cocoa powder (not Dutch process)
  • 1 tsp baking soda
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 tsp of vanilla
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/2 cup freshly brewed coffee, cooled to room temperature
Favorite Chocolate Frosting
  • 8 tsp of unsalted butter, softened
  • 1 1/2 tbs of sour cream, room temperature
  • 3 cups confectioners’ sugar, sift or aerate before using
  • 3/4 cup natural style cocoa powder
  • 1 tsp vanilla extract
  • 2-3 tablespoons of heavy cream
  • Whole milk as needed
Instructions

Preheat the oven to 325° F. Spray bottom only of a 9×13 inch glass baking pan with baking spray.Have ready two large mixing bowls. In the first bowl, mix together all dry ingredients for the yellow cake batter. In the second bowl, mix together all dry ingredients for the chocolate batter.
Make the yellow batter first. Whisk the 2 eggs, yolk, vanilla and 2 tablespoons of the milk together in a small bowl. Add the butter to the dry ingredients and mash it around, then stir in the egg mixture until it’s as blended as you can get it. Add the remaining ½ cup buttermilk and beat with a handheld mixer until smooth.
Repeat the same procedure with the chocolate batter. Whisk the egg, vanilla and all the buttermilk together in a small bowl. Add the butter to the dry mixture and mash it around. Add the egg mixture and blend it as much as you can, then add the coffee and beat with a handheld mixer until smooth. Now you should have a bowl of vanilla batter and a bowl of chocolate batter. The chocolate batter will be very thin.
Pour about half of the vanilla batter into the pan. Pour chocolate batter over the vanilla, then drop spoonfuls of vanilla batter of the chocolate, allowing parts of the chocolate batter to show through.
Bake the cake for about 45 minutes or until a toothpick inserted in the center comes out clean. Let cool completely, then frost with a generous layer of Chocolate Frosting.
In a large mixing bowl, mix the butter, sour cream sugar, cocoa, salt and 2 tablespoons of the cream as well as you can, then beat with a hand-held mixer until pasty and thick. Continue adding milk until you get a nice, smooth, spreading consistency. Spread over the cake.

Chocolate Eclair Cake

Oh lawdy, lawdy….. this dessert is dangerous…….even more so if you don’t have a lot of willpower.

And mine has been in questionable supply these last few days....I don’t know what’s gotten into me….

Especially for a dessert like this. The original recipe called for Jello Instant Pudding, but come on, homemade pastry cream takes about the same time to make and is far superior to anything from a box.
Again, especially for a dessert of this caliber.
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I can’t wait for my parents to visit so I can make it again. My mom, who never met a cream puff (or cannoli, for that matter) she didn’t like, will absolutely love this.
Chocolate Eclair Cake – adapted from The Girl Who Ate Everything
Crust:

1 cup water
1/2 cup butter
1 cup all-purpose flour
4 large eggs

Filling:

1 (8 ounce) package cream cheese, softened
2 cups prepared, chilled pastry cream

Topping:

2 cups whipped cream, lightly sweetened
chocolate syrup or homemade chocolate sauce

Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan
In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet.Bake for 30-40 minutes or until golden brown.Remove from oven and let cool.
For the Filling: Whip cream cheese in a medium bowl. Make sure pastry cream is thick before mixing in with cream cheese. Slowly add pastry cream  to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with whipped cream, then drizzle it with the chocolate syrup.

Some really great dinner recipes…and two desserts

If you remember (and I’m quite sure your memory is much better than mine these days), a few weeks ago I mentioned that I have been cooking and baking every.single.night, but also have been seriously lax in procuring photographs of the finished product.

And I just realized, seriously, that we have not eaten out in three weeks. I even asked the posse for verification.

They verified.

Astounding.

Well, I finally got my act together and made my list.

I even checked it twice :)

Vegetable Strata – gourmet magazine via epicurious

  • 1 1/2 cups finely chopped onion
  • 1 cup finely chopped scallion (I used shallots)
  • 3/4 pound mushrooms, sliced thin
  • 3 tablespoons olive oil
  • 2 red bell peppers, cut into thin strips (about 2 cups)
  • 2 green bell peppers, cut into thin strips (about 2 cups)
  • enough Italian bread cut into 1-inch cubes to measure 9 cups (about 1 1/2 loaves)
  • 2 1/2 cups coarsely grated extra-sharp Cheddar (about 10 ounces)
  • 1 cup freshly grated Parmesan
  • 12 large eggs
  • 3 1/2 cups milk
  • 3 tablespoons Dijon-style mustard
  • Tabasco to taste

In a large skillet cook the onion, the scallion, and the mushrooms in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers pepper to taste, and cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until all the liquid the mushrooms give off is evaporated and the peppers are tender. Arrange half the bread cubes in a buttered large shallow (4 1/2-quart) baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables. Arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top. In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt and pepper to taste, pour the egg mixture evenly over the strata, and chill the strata, covered, overnight. Let the strata stand at room temperature for 15 minutes and bake it in the middle of a preheated 350°F. oven for 50 minutes to 1 hour, or until it is puffed and golden and cooked throug

Sesame Noodles with Chile Oil and Scallions – Bon Appetit

  • 4 scallions, whites and greens separated, thinly sliced
  • 1/2 cup vegetable oil
  • 1 tbs. crushed red pepper flakes
  • 2 tsp sesame seeds
  • 2 tsp Sichuan pepper, coarsely chopped (I used regular black peppercorns)
  • 12 ounces spaghettini
  • 1/4 cup tahini (sesame seed paste)
  • 1/4 cup unseasoned rice vinegar
  • 3 tbs. reduced-sodium soy sauce
  • 2 tsp toasted sesame oil
  • 1 tsp sugar

Cook scallion whites, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat, stirring occasionally, until oil is sizzling and scallions are golden brown, 12-15 minutes; let chili oil cool in saucepan.

Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well.

Whisk tahini, vinegar, soy sauce, sesame oil, sugar, and 2-3 tablespoons chili oil (depending on desired heat) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil.

Slow Cooker Ropa Vieja – serious eats

  • 2 pounds flank steak
  • Freshly ground black pepper
  • 1 tbs. olive oil
  • 1 cup low-sodium chicken stock
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 medium onion, thinly sliced (about 1 cup)
  • 1 large red pepper, thinly sliced (about 1 cup)
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 tsp ground cumin
  • 1/2 cup sliced, pimento-stuffed Spanish olives
  • 1 1/2 tablespoons olive brine

Season meat generously with pepper. Heat oil in a large skillet over high heat until shimmering. Add the meat in a single layer (working in batches if necessary) and cook until well browned, about 4 minutes. Flip and cook until second side is well browned, about 3 minutes longer. Transfer meat to slow cooker.Add broth, crushed tomatoes, tomato paste, onion, red pepper, garlic, and cumin to slow cooker. Season with pepper and stir to combine. Cook on low until tender, about 8 hours. Shred meat using two forks. Add olives and olive brine and stir to combine. Season to taste with salt and pepper if necessary. Serve with pinto beans and rice.

Mario Batali’s Chicken Saltimbocca – Food and Wine

  • Eight 3-ounce chicken cutlets, pounded 1/8-inch thick
  • Ground pepper
  • 16 sage leaves
  • 8 slices of prosciutto
  • All-purpose flour, for dusting
  • 1/4 cup extra-virgin olive oil
  • 1 cup vin santo (I used white wine)
  • 1/2 cup chicken stock
  • juice of 1 lemon
  • 4 tbs. butter
  • 2 tablespoons chopped parsley

Season the cutlets with pepper and place 2 sage leaves on each cutlet. Wrap each cutlet in a slice of prosciutto, pressing to adhere. Spread the flour in a shallow dish. Dredge the chicken in flour, dusting off the excess; transfer to a baking sheet.
Set a rack over a baking sheet. Heat 2 tablespoons of the olive oil in a large skillet. Add half of the chicken and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes. Transfer the chicken to the rack. Repeat with the remaining olive oil and chicken.
Add the vin santo, stock and lemon juice to the skillet and boil over moderately high heat until the liquid is reduced by half, 4 minutes. Whisk in the butter. Pour half of the sauce into a bowl. Add half of the chicken to the skillet and cook over moderate heat until hot, 2 minutes. Season with pepper; stir in half of the parsley. Transfer the chicken to plates and pour the sauce on top. Repeat with the remaining sauce, chicken, and parsley.

Dark Chocolate Brownies – Pioneer Woman
  • 1 cup butter
  • 5 ounces unsweetened chocolate
  • 1/4 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1 tbs. vanilla
  • 3 large eggs
  • 1-1/4 cup flour
  • 3/4 cups semi-sweet chocolate chips
  • powdered sugar

Preheat oven to 350 degrees.

In a medium-large saucepan, melt the butter with the unsweetened chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and whisk to combine. Remove the pan from heat and allow to cool for about 5 minutes.

Stir in sugar and vanilla until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined. Pour batter into a greased 8 x 8 or 9 x 13 baking pan. (Square pan will result in thicker brownies.) Spread to even out the top and place in the oven.

Bake for 40 minutes, then check the brownies with a toothpick. If it is overly gooey/messy, return to the oven for 5 to 10 more minutes.Allow to cool completely, then sprinkle with powdered sugar and cut into small squares.

 

Lemon Buttermilk Bundt Cake – adapted from Bon Appetit

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 3 cups all-purpose flour plus more for pan
  • 1 tablespoon baking powder
  • 2 1/2 cups sugar
  • Finely grated zest of 8 lemons (about 1/2 cup)
  • 4 large eggs
  • 1 cup buttermilk
Preheat oven to 350°. Butter and flour Bundt pan; set aside. Whisk baking powder and 3 cups flour in a medium bowl. Combine sugar and lemon zest in a large bowl; using your fingertips, rub together until lemon sugar is well blended.
Add 1 cup butter to lemon sugar. Using an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula, until mixture is light and very fluffy, about 4 minutes longer.
Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth top.
Bake cake until golden brown and beginning to pull away from sides of pan, 60-70 minutes. Transfer to a wire rack and let cake cool in pan for 10 minutes. Invert cake onto rack; remove pan and let cool completely.

Sour Cream Coffee Cake

One thing I am becoming accustomed to here in Texas is the slower, more courteous pace of doing everyday tasks.

It’s a marked change from the high-intensity pace of Vegas, where everything happens almost instantly, and is much more stressful as a result.

Here’s a perfect example for you….. last week, when I picked up the kids from school, there were three lanes of cars merging into one at the exit. There must have been at least 100 cars, all heading in the same direction.

Translated: a lot of traffic.

A lot.

Anyway, I noticed a peculiar pattern to the ebb and flow of cars – people were actually taking turns and letting other vehicles in, one at a time. I believe the correct term is called merging?

I looked at Sabrina and said, “If this was Vegas, you would sit there in your car for a month before anyone ever let you in.”

Common courtesy – what a concept.

 

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Sour Cream Coffee Cake – adapted from Ina Garten

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 eggs
1 1/2 tsp pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 tsp baking powder
1/2 tsp baking sodaFor the streusel:
1/2 cup light brown sugar, packed
1 cup all-purpose flour
2 tsp ground cinnamon
6 tbs cold unsalted butter, cut into pieces

For the glaze:
1/2 cup confectioners’ sugar
2 tablespoons real maple syrup

Preheat the oven to 350 degrees F. 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 and baking soda. 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, and butter in a bowl and pinch together with your fingers until it forms a crumble.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 of the 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.

Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners’ sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Cinnamon Cocoa Coffee Cake

83 days and counting….The moving day countdown, that is.

Actually, it shifted into high gear this week (which is why I haven’t been posting) when the very first couple that looked at my house put in an offer two days later, and subsequently the house went into escrow Tuesday morning.

Gulp.

It’s a very, very good thing, believe me. It just all happened so fast, I wasn’t 100% ready for it. But now, thanks to my superior organizational skills (and a few sage words of advice from my parents), I am prepared.

Sort of.

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Cinnamon Cocoa Coffee Cake – adapted from martha stewart

  • 2 tbs. granulated sugar
  • 1 tsp. cinnamon
  • 2 tbs. unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 8 tbs. (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 cup sour cream, at room temperature
  • 1 tsp pure vanilla extract

Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan.

In a small bowl, mix together the sugar, cinnamon, and cocoa.

Separately whisk together the flour, baking soda, and baking powder. Using an electric mixer, cream together the butter and sugar. Add one egg at a time, beating until just combined. Beat in one third of the flour mixture, then half of the sour cream, then another third of the flour mixture. Beat in the remainder of the sour cream and the last third of the flour mixture. Add the vanilla and mix for another minute or two, scraping the sides of the bowl well with a spatula.

Pour one third of the batter into the prepared pan and sprinkle half of the filling on top. Pour in another third of the batter and sprinkle the remainder of the filling on top of that. End with the last third of the batter. Run a dinner knife down through the batter and swirl the knife gently to marble the batter in about six places.

Bake for 50 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool on a rack for 30 minutes, then turn out onto a plate or onto foil. The cake can be frozen while still warm.

Lemon Angel Food Cake

I have discovered that angel food cake, by itself, is akin to a piece of plain chicken.

Very bland and quite frankly, booooooring.

But…. dress it up with powdered sugar and fresh berries, and suddenly it takes on a life of its own.

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However, if you’re wondering why there aren’t any berries pictured with the cake above, it’s because someone (Sabrina) used all of them for her juice and neglected to save two for me.

Lemon Angel Food Cake – adapted from Williams Sonoma

1 cup cake flour
1 1/4 cups superfine sugar
1 1/4 cups egg whites (from about 10 eggs)
1 1/2 tsp. cream of tartar
2 tsp. fresh lemon juice
1 tsp. vanilla extract
2 tsp. finely grated lemon zest
Fresh berries for serving

Confectioners’ sugar for dusting

Sift together the flour and 1 cup of the superfine sugar three times; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-low speed until foamy. Add the cream of tartar, increase the speed to medium-high and beat until the whites are soft and foamy. Gradually add the remaining 1/4 cup superfine sugar and beat until medium-firm peaks form when the beaters are lifted. Do not overbeat. Stir in the lemon juice, vanilla and lemon zest.Transfer the egg mixture to a very large bowl. Sift one-fourth of the flour mixture over it and, using a rubber spatula, gently fold it into the whites using deep strokes. Add the remaining flour mixture in three equal additions, sifting and folding each time.Scoop the batter into the prepared pan and gently smooth the top. Bake until the cake is golden and springs back when touched, about 40 minutes. Remove from the oven and invert the pan onto its feet or the neck of a wine bottle. Let cool completely.

Gently run a long, thin-bladed knife around the outer sides of the pan, pressing it firmly against the pan to prevent tearing the cake. Then run the knife or a skewer around the inside of the tube. Invert the pan and let the cake slide out. Remove the paper lining. Garnish with berries and dust with confectioners’ sugar.

Serves 10.

One Bowl Chocolate Birthday Cake

This tantalizing, tasty, and toothsome all-chocolate birthday cake was prepared in honor of one extremely special individual.

My beloved brother :)

And while chocolate may not have been his first choice, I think he would have approved nonetheless.

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He certainly would have appreciated the fervor in which it was demolished….

One Bowl Birthday Chocolate Cake – adapted from Martha Stewart

  • 3/4 cup unsweetened Dutch cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 tsp. baking soda
  • 3/4 tsp. baking powder
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 3 tbs. vegetable oil
  • 1 tsp. vanilla extract
Preheat oven to 350 degrees. Spray two 8-inch round cake pans (2 inches deep) with nonstick spray and set aside. Sift cocoa, flour, sugar, baking soda and baking powder into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.
Divide batter between pans. Bake until set and a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool for 15 minutes. Turn out from pans. Transfer, face-up, to wire racks. Let cool completely.
Spread 2 cups chocolate frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting.
Hershey’s Perfectly Chocolate Frosting - adapted from hershey’s.com
  • 1/2 cup (1 stick) butter
  • 2/3 cup Hershey’s Cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Mocha Mug Cake

This, my friends, is one of the reasons I bike 15-20 miles at a time, torment myself with cross-fit, do pilates till my abs beg for mercy, and log all those boring miles on the treadmill.

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A perfectly sized, absolutely delectable, super-scrumptious chocolate cake. I literally scraped the ramekin clean, while Alexander watched me intently, laughing the entire time because he said he’s never seen me eat something with such fervor.

Don’t ever underestimate the intensity and amplitude of my relationship with chocolate.  

Mocha Mug Cake – adapted from Serious Eats

1 tbs. unsalted butter, softened, plus extra for greasing mug
3 tbs. brown sugar
3 tbs. all-purpose flour
2 tbs. unsweetened cocoa powder
1 tsp instant coffee granules
Pinch baking soda
5 tbs. buttermilk
1/4 tbs. vanilla extract
2 tbs. bittersweet chocolate chips (or 1 ounce chopped)

Place the butter in a mug or small ramekin. Melt the butter in the microwave (about 20 seconds on high)  – then add the brown sugar, flour, cocoa, instant coffee, baking soda, buttermilk, vanilla, and chips to the mug. Stir until completely combined. Microwave on high power until cake has risen, about 1 minute – checking every 30 seconds. Avoid overcooking or it will be dry. Let rest to cool briefly before eating.