Not so Espresso Chocolate Cake with Hot Kahlua Syrup

Have you ever noticed that the older you get, the faster time goes? I swear, when I was little time seemed to pass so slooooowly. Now, I'm shocked when I realize that, oh, it's the end of March already!

I had a friend message me recently and tell me that I needed to update my blog because she's been stalking it and needs a new recipe to drool over. Unfortunately, she had a baby on Monday and I don't think she will be able to get on my blog and see this cake any time soon. Either way, I made this cake on Monday so this one is dedicated to baby Jameson who was born healthy and is lucky to have such an incredible mommy!

This cake is the Cake Slice Bakers top voted cake for March. I made the cake a bit late so I was able to read the comments from other bakers in our Facebook group before I made it. The recipe calls for 3 Tablespoons of espresso powder. Some feedback from the group indicated that the espresso was the dominant flavor in the cake and was overwhelming. I decided that instead of espresso, I would just brew half a cup of strong coffee and call it good. I also increased the ONE Tablespoon of cocoa powder to two. Duh! One isn't enough! 

After baking, the hot cake is soaked in a hot kahlua syrup that is sweetened with honey. The syrup was a great flavor addition to the cake and made the crumb more moist. I made a chocolate ganache to go on top but for some reason it didn't turn out the way I wanted it to. I don't think I heated the cream enough. Oh well. It still tasted good! 

I'm quite happy with the way the cake turned out (besides the look). I took it with me to my internship for our weekly PACT meeting and no one complained so I guess it was pretty good. 

In other news, I'm still plugging away at school. I absolutely love the program I'm in. It feels so...right. Like I'm exactly where I'm meant to be. My internship in the homeless clinic at the VA hospital is so fulfilling. I love working with the Veterans. I have met some characters for sure! My supervisor is so knowledgeable and is teaching me so much. I also found out I get to shadow for a day next week in the Polytrauma Rehab clinic. I'm crazy excited about that since working with that population is my ultimate goal. 

The Hubble is scheduled for an evasive driving course. Needless to say, he will no longer be driving the kids and me anywhere when he gets back. He's giddy about the experience though. He has so much fun with these trainings. It's neat to witness and be a part of his career and journey. I'm glad I have the opportunity to be on my own journey and career path as well. 

My India trip is just 45 days away!!! To say that I'm excited is an understatement. I'm so grateful for the opportunities I've been awarded lately. I look around sometimes and am in awe that this is my life. If you are interested in donating and helping me fund this experience, you can do so at my Go Fund Me site. 

And finally, the Cake Slice Bakers has decided to open the group for new members for a mid-year opportunity. If you are interested in joining us, just let me know and I will link you up with the right person. Until then, make this cake and enjoy every bite!! And don't forget to check out all the other Cake Slice Bakers' cakes at the end of this post!

Not so Espresso Chocolate Cake with Hot Kahlua Syrup

Adapted from Great Cakes by Carole Walters

Ingredients

Cake:

• 1/2 cup strong brewed coffee
• 2 1/4 cup sifted cake flour
• 2 Tablespoons unsweetened cocoa powder
• 1 Tablespoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Hot Kahlua Syrup:

• 2/3 cup Kahlua
• 1/3 cup water
• 3 Tablespoons honey

Chocolate Ganache:

• 3 ounces semi-sweet chocolate, finely chopped
• 1 Tablespoon unsalted butter
• 1/4 cup heavy cream

Directions

1. Position rack in lower third of the oven and preheat to 350 degrees F. Spray a bundt pan with baking spray (or butter and dust with flour, tapping out excess flour).
2. To make the cake: Brew the coffee and set aside to cool.
3. Sift together the flour, cocoa, baking soda, and salt into a medium mixing bowl. Whisk to fully combine.
4. In the bowl of an electric mixer, beat the butter and sugar on medium high speed until smooth and light in color, about 6 to 8 minutes.
5. Mix in the eggs, one at a time, at 1-minute intervals, scraping down sides of bowl as needed.
6. Blend in the vanilla and sour cream, mixture may look somewhat curdled at this point.
7. Reduce mixer to low speed. Add dry ingredients, alternating with the coffee, dividing the dry ingredients into 3 parts and the coffee in 2 parts, starting and ending with the flour. Mix until just incorporated after each addition. Scrape the sides of the bowl and mix for 10 seconds longer.
8. Pour the batter into the prepared pan and smooth the top with a rubber spatula.
9. Center the pan on the rack and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out dry and the cake begins to come away from the sides of the pan.
10. Remove from oven and allow to cool for about 10 to 15 minutes while you make the syrup.
11. To make the syrup: In a small saucepan combine the Kahlua, water, and honey. Bring to a slow boil and simmer for 2 to 3 minutes. Remove from heat.
12. Pierce cake with a wooden skewer and slowly pour the hot syrup over the top of the hot cake. Let stand in the pan for at least 1 hour to allow the cake to absorb all the syrup, then invert onto a rack and remove the pan.
13. To make the ganache: place the finely chopped chocolate and the butter into a heatproof bowl. In a small saucepan, over medium-low heat, bring the cream just to a boil. Immediately pour the hot cream over the chocolate and butter and allow to stand for 60 seconds. Whisk the mixture until smooth and well combined. Pour over the cake allowing the ganache to spill over the edges of the cake. Let stand to cool and set.
14. Slice and enjoy!

An InLinkz Link-up

Kentucky Bourbon Cake

Yesterday, I was sitting in my Policy class thinking about how much I would have loved to have a glass of wine or a beer in my hand. The topic of discussion yesterday was substance abuse. We talked a lot about different forms of substance abuse, but since we had taken a midterm the day before and had several large projects due this week all we could think about was Happy Hour. 

I had already made this Kentucky Bourbon cake and taken it in a couple weeks ago. But it sure would have gone with the topic of discussion quite well.

I made this cake for the Cake Slice Bakers group. Every October is bakers' choice since October marks the end of the baking year for that year's book.

As I was looking through the book and wondering if I should make one of the cakes that I've missed or try a new one, I ran across the Kentucky Bourbon cake and immediately closed the book. I had found my cake

I am so glad I chose this cake! It was simple to make and amazingly delicious! The glaze poured onto the bottom of the hot cake seeps into the crumb making it moist and flavorful. Then pouring the remaining glaze over the top of the cake creates a glaze doughnut type texture. This cake was definitely a winner! And I didn't hear any complaints from my fellow students or professors.

So this past week was midterm week. I can't believe that I'm already halfway through my first semester of Grad school. It's so crazy! Unfortunately, I had a mid-term breakdown on Thursday evening. I've heard that a number of us had the same kind of breakdown. Fortunately, I have a couple Godiva truffle flights so I ate my feelings that night. That's what a good foodie does right? But, I made it through that and now it's time to pick myself back up and keep going. Yes, it's stressful. Yes, it's hard. But the best things in life don't come easy.

My internship is also going really well. I'm sad that I'm only on the unit for 8 hours a week. I wish I was there every day. But I guess getting the education is kind of important. So I'll keep going to class and appreciate the time I have at my internship while I'm there. And make the most of it. 

How are things going in your life? Do you have anything new happening? Are you planning on making this cake? Because you absolutely should. You won't regret it! I really wish I had a piece of it right now. Yum! If you are feeling brave, take a few minutes to check out the other Cake Slice Bakers October cakes. You can find the links to their blogs at the bottom of this post! 

Kentucky Bourbon Cake

Adapted from Vintage Cakes

Ingredients:

Cake:

• 3 cups sifted cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 1/2 cup firmly packed brown sugar
• 4 large eggs, room temperatures
• 1/4 cup bourbon
• 1 cup buttermilk, room temperature

Glaze:

• 6 Tablespoons unsalted butter
• 3/4 cup granulated sugar
• 1/4 cup bourbon

Directions:

1. Position rack in center of oven and preheat oven to 350 degrees F.
2. Sift together flour, baking powder, baking soda, and salt in a medium mixing bowl and whisk until well blended.
3. In the bowl of a stand mixer, fitted with the paddle attachment, cream butter and sugars on medium-high speed until fluffy, about 5 minutes.
4. Blend in eggs, one at a time, scraping down the sides of the bowl after each addition.
5. In a small bowl, combine bourbon and buttermilk.
6. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk mixture in two parts, beginning and ending with the flour mixture. After each addition, mix until just barely blended and stop to scrape down sides of bowl. Stop mixer before the last of the flour has been incorporated and blend it in by hand with a rubber spatula.
7. Spread the batter evenly into a prepared bundt or fluted metal tube pan.
8. Place pan in oven and bake until golden and the cake springs back when lightly touched, about 40 to 45 minutes.
9. To make the glaze: In a small saucepan, over low heat, combine the butter, sugar, and bourbon and heat just until the butter melts and the sugar dissolves, whisking to combine.
10. Remove cake from oven and, while leaving it in the pan, immediately poke holes all over the cake with a wooden skewer or toothpick. Pour 3/4 of the glaze slowly over the cake, set aside remaining glaze.
11. Allow cake to cool in pan for 30 minutes then flip it out onto a serving plate so glazed side is on the bottom.
12. Brush or drizzle the remaining glaze over the top of the cake (if glaze has thickened, rewarm it over low heat.
13. Slice, serve, and enjoy!

Peanut Butter Bundt Cake with Chocolate Butterfinger Ganache

There is something magical about the combination of chocolate and peanut butter.

Whenever I eat a Reese's peanut butter cup or a Butterfinger candy bar...I tend to feel giddy like a kid.

My favorite Blizzard is the Butterfinger Blizzard. I love it so much and, again...I get that giddy feeling whenever I have one in hand.

So, it should come as no surprise, when I was trying to decide on my last Cake Slice cake from Cake Keeper Cakes by Lauren Chattman (and my family demanded a chocolate option) that I would choose the one with the chocolate and the peanut butter.


But what really sealed this cake for me was the chopped Butterfinger on top! 


I mean, HELLO!! Who could resist that??


Not me!


This cake was super fun to make (I love bundt cakes and think they are an under appreciated dessert) and it was tasty too.


The only issue I had with this cake is that it seemed a bit dry. The ganache was mandatory when eating each bite. 


If you make this cake, I would suggest maybe upping the amount of sour cream in the recipe. Maybe by a 1/2 cup or so. 


But either way, the cake disappeared quickly and there were definitely no complaints from anyone besides me!


Let's bake!

In a large glass measuring cup, whisk together the eggs, sour cream and vanilla.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt.

Now cream together your butter, peanut butter and brown sugar.

Add 1/3 of the flour mixture and mix it up.

Then add 1/2 the sour cream mixture and mix that up. Now add the rest of the stuff in an alternating method, mixing in each addition: 1/3 flour mixture, remaining 1/2 sour cream mixture then remaining 1/3 flour mixture.

Pour the batter into the bundt pan and spread it evenly. Then bake that baby up! Let it cool...

Then toss some butter, chocolate chips and hot cream together to make a ganache.

Pour the ganache over the cake, letting it fall down the sides. Then top with the chopped Butterfinger.

Now slice, serve and enjoy!

Peanut Butter Bundt Cake with Chocolate Butterfinger Ganache
Adapted from Cake Keeper Cakes by Lauren Chattman

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Ingredients:

For the Cake

• 1 cup sour cream
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 2 1/4 unbleached all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup creamy peanut butter
• 1 1/2 cups packed light brown sugar

For the Ganache

• 1 cup semi sweet chocolate chips
• 2 Tablespoons unsalted butter
• 3/4 cup heavy cream
• 1 Butterfinger bar (60 grams), finely chopped

Directions:

For the Cake

1. Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with baking spray.
2. Whisk together the sour cream, eggs and vanilla in a large glass measuring cup.
3. In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt.
4. In a large mixing bowl, on medium high speed, cream together the butter, peanut butter and brown sugar until fluffy, about 2 minutes; scrape down sides of the bowl once or twice as necessary.
5. Turn the mixer to low and add 1/3 of the flour mixture and beat until incorporated. 
6. Add 1/2 the sour cream mixture and beat until incorporated. Repeat; add 1/3 flour mixture, 1/2 sour cream mixture then remaining 1/3 flour mixture, beating until incorporated and scraping down sides of bowl after each addition. 
7. Turn mixer back up to medium high speed and beat for 1 additional minute.
8. Pour batter into prepared pan and smooth out with rubber spatula. 
9. Bake until a toothpick inserted in the center comes out clean, about 40-45 minutes.
10. Let cake cool in the pan for 5 minutes then invert onto a cooling rack to cool completely.
11. Once cake is cool, make the ganache: place butter and chocolate in a medium heat proof bowl. Heat cream in a small saucepan until just boiling. Pour hot cream over butter and chocolate, let sit for 30 seconds then whisk the mixture until smooth. 
12. Pour the warm glaze over the top of the cake, letting it drip down the sides.
13. Sprinkle with chopped Butterfinger bar.
14. Let stand until ganache is set, about 30 minutes.
15. Slice, serve and enjoy!

Chocolate Zucchini Bundt Cake

When I was little, I was always the "good girl."

In fact, I was always told that I was "perfect."

I think my family still refers to me that way even today.

Though I don't see it.

I'm definitely FAR from perfect!

However, nowadays, I feel as though I'm currently the family rebel.

I'm heavily tattooed.

I move away a lot.

I let people know exactly how I feel about things (even if it's not so nice sometimes).

And now I'm proving to be a rebel in the baking world as well.

You see, it's Cake Slice Bakers time!

The number one voted cake for this month was the zebra cake.

Now...I tried to be a good girl. I made the zebra cake. And it was a dismal failure. Wanna see??

Here ya go:

As you can see...there's nothing resembling a zebra about my cake.

I know I must have done something wrong since other bakers have been able to get theirs to stripe properly, but mine didn't.

Normally, I would try again, as I did with the lime chiffon cake. However, this cake tasted a bit like cardboard and was DEFINITELY not worth the ingredients the first time, let alone a second time.

So onward and upward right??

Upon talking with my dear friend Monica, we decided to be rebellious this month and make the second place cake. And boy am I glad I made this one!

I've never baked a chocolate zucchini cake before but Monica loves them. In fact I will quote her as saying she "big puffy heart loves them."

The original recipe called for 2 teaspoons of espresso powder, and you know me...I usually jump at the chance to add espresso/coffee to anything! But, I've been have some cardiology issues lately and was told I need to stay away from coffee until the baby comes, so I omitted that ingredient.

This cake was DE.LICIOUS!

It wasn't too sweet. But it was nice and moist. I loved the flakes of almonds scattered throughout the cake. Every bite had lovely texture.

And let's not forget the soft chocolate pockets when biting into a chocolate chip.

I'm immensely impressed with chocolate zucchini cakes now. You can't even tell there's a couple cups of veggies in the batter.

But that makes it deceptively healthy right???

Anyway. Once you have looked through and learned how to bake this cake, jump over to Monica's place to see how she fared with our month of rebellion.

Let's bake!

Whisk together your flour, cocoa powder, baking soda, baking powder and salt. Set aside.

Whisk together the sour cream, eggs and vanilla. Set aside.

Now cream together both sugars and the butter until fluffy.

In an alternating manner, add 1/3 of the dry ingredients.

Then 1/2 of the wet ingredients. Repeat, ending with dry ingredients.

Then stir in the chocolate chips, nuts and zucchini.

Pour the batter into your bundt pan and smooth the top with a rubber spatula. Bake about 45-50 minutes (according to the directions but it took me a good 60 minutes for the cake to be done) or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan about 10 minutes then invert onto a cooling rack to cool completely.

To give the cake a little extra pizzazz, go ahead and dust it with powdered sugar. Then slice, serve and enjoy!!

Chocolate Zucchini Bundt Cake
Adapted from Cake Keeper Cakes by Lauren Chattman

Printer Friendly Version

Ingredients:

• 1/2 cup unsweetened, Dutch processed cocoa powder
• 1/2 cup sour cream
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 2 1/2 cups unbleached all purpose flour
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 3/4 cup (1 1/2 sticks) butter, softened
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 cups coarsely shredded zucchini
• 1 cup semisweet chocolate chips
• 1 cup sliced almonds

Directions:

1. Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with baking spray.
2. Whisk together the cocoa powder, flour, baking soda, baking powder and salt in a medium mixing bowl, set aside.
3. In a large glass measuring cup, whisk together the sour cream, eggs and vanilla, set aside.
4. Combine butter and both sugars in a large mixing bowl. Cream with an electric mixer on medium high speed until fluffy, about 3 minutes. Scrape down sides of bowl as necessary.
5. With the mixer on low speed, add 1/3 of the flour mixture and beat until incorporated. Add 1/2 the sour cream mixture. Repeat, alternating flour and sour cream mixtures, ending with flour mixture, scraping down sides of bowl between additions.
6. Stir in the zucchini, chocolate chips and nuts.
7. Scrape batter into prepared bundt pan. Smooth with rubber spatula.
8. Bake about 45 to 50 minutes or until a toothpick inserted in the center comes out clean. (It took 60 minutes before the cake was done for me)
9. Let cool in the pan about 10 minutes then invert onto wire rack to cool completely. 
10. Dust with powdered sugar (if desired). 
11. Slice, serve and enjoy!!!

Chocolate Sour Cream Bundt Cake

So...it seems that for someone who doesn't like chocolate, I have been posting a lot of it lately.

The only excuse I have is that I'm just about 33 weeks pregnant. I mean, if that's not an excuse..what is???

I've mentioned before how I'm not really a chocolate person. But then, about a week later, I made some super scrumptious brownies because sometimes a girl just needs some chocolate.

When my Baby Brother and my Nephew in Law graduated high school at the beginning of this month, I asked them what their favorite flavor was. I figured I would make them a cake. Their immediate response was: chocolate.

I had had this cake in the back of my mind since Monica shared it on her blog. I even bought the anniversary bundt cake just so I could make this cake!!

So I figured this was the perfect time to make it.

THEN! I made it again about a week and a half later for Father's Day. I mean, why not???

This cake is A.Mazing! And this is coming from a girl who chooses oatmeal cookies over chocolate chip!

The first time I made this cake, I put all the batter in the pan and it overflowed something fierce. The second time, I kept some of the batter back and made cupcakes.

Neither time I made this cake was I able to let it completely cool before we were digging into it. There was just no way! But when it's still warm in the center is just about the perfect time to serve it (in my opinion). And if you are one of those "ice cream with dessert" type people, the ice cream would definitely compliment this cake while still warm.

Just looking at these pictures and thinking about this cake makes me want it. YUM!

Let me break it down for you. This is a cake with cocoa powder, chopped chocolate and chocolate chips in the batter. Topped with a chocolate ganache and garnished with mini chocolate chips.

The cake is stunning. It's tall and ready to intimidate other cakes. However, it was not too rich. Looking at it, it seems like it would be overkill. But it truly wasn't. It was the perfect amount of sweet that made me want to eat half the cake on my own.

The crumb was moist and...warm; because I'm impatient. And the ganache was the perfect creamy addition. And let's not forget my love for texture! The mini chocolate chips gave the cake the texture that I so enjoy.

Oh! And butter!! This cake has almost 3 sticks of butter in it! You can get better than that!!!

So...if you have an event coming up that calls for a prize winning type chocolate cake...or even if you just want an amazing piece of chocolate cake...I HIGHLY recommend you get in the kitchen and make this bad boy.

Here's how you can have this cake in your home. Just don't tell anyone about it because you won't want to share.

Pour some boiling water over the chocolate and cocoa powder, whisk until smooth and combined.

Whisk together the flour, baking soda and salt.

Cream the butter until light and fluffy, add the brown sugar and beat again until light and fluffy.

Add in the eggs, a bit at a time.

Add in the vanilla.

Alternating, in 3 increments, beginning and ending with the flour mixture, slowly add in the flour...

And the sour cream (in 2 increments).

Slowly add in the chocolate mixture from earlier. Mix until no white streaks are left.

Gently stir in the chocolate chips.

Pour the batter into the bundt pan and smooth with a spatula. I had to keep some out in order to not have the pan overflow. I made cupcakes with the excess batter.

Bake until a tester comes out clean. Let cool in the pan about 15 minutes then invert the cake onto a cooling rack. Allow to cool at least 1 hour.

Make the ganache by combining the chocolate and butter in a small mixing bowl. Bring the heavy cream to a low boil and immediately pour over the chocolate and butter. Whisk until the mixture is completely smooth. Pour the ganache over the cooled cake, letting it drip down the sides. Let the ganache set about 15 minutes.

Top with mini chocolate chips. Serve and enjoy!!!!

Chocolate Sour Cream Bundt Cake
Retrieved from Lick the Bowl Good

Printer Friendly Version

Ingredients:

For the cake:

• 1 cup cocoa powder
• 7 1/2 ounces semi sweet chocolate, finely chopped
• 1 cup boiling water
• 2 1/4 cup unbleached all purpose flour
• 1 1/2 teaspoon baking soda
• 1 1/4 teaspoon kosher salt
• 20 Tablespoons (2 1/2 sticks) unsalted butter, at room temperature
• 2 1/2 cups light brown sugar, firmly packed
• 5 eggs, at room temperature, lightly beaten
• 4 teaspoons vanilla extract
• 1 1/2 cups sour cream, at room temperature
• 1 1/2 cups semi sweet chocolate chips
• 1/4 cup mini chocolate chips for topping (optional)

For the ganache

• 6 ounces semi sweet chocolate, finely chopped
• 2 Tablespoons unsalted butter, at room temperature
• 1/2 cup heavy cream

Directions:

1. Preheat oven to 325 degrees F. Spray a 12-15 cup bundt pan with baking spray (or grease the pan and dust with cocoa powder).
2. In a small mixing bowl, combine the cocoa powder and semi sweet chocolate, pour boiling water over the mixture. Let stand 30 seconds and whisk until smooth. Set aside.
3. In a medium mixing bowl, whisk together the flour, baking soda and salt. Set aside.
4. In the bowl of an electric mixer, on medium high speed, beat the butter until light and fluffy, about 30-45 seconds.
5. Add the brown sugar and beat until mixed and light and fluffy, about 5 minutes; scrape down the sides of the bowl as necessary.
6. Add the eggs, a bit at a time, mixing completely before adding more. Scrape the sides of the bowl as necessary.
7. Mix in the vanilla, beat about 1 minute.
8. Reduce the mixer speed to low. In an alternating manner, add the flour mixture in 3 increments and the sour cream in two increments; beginning and ending with flour. Beat until just combined.
9. Slowly add in the chocolate mixture. Beat until no white streaks are visible.
10. Gently stir in the chocolate chips.
11. Pour the batter into the prepared pan (I had to keep out some of the batter to prevent overflow) smoothing out the top with a spatula.
12. Bake in the preheated oven for 60-65 minutes or until a tester inserted in the center comes out clean.
13. Transfer the pan to a wire rack. Cool in the pan about 15 minutes.
14. Invert the cake onto the wire rack and remove the pan. Allow to cool at least 1 hour.
15. Make the ganache: place the chocolate and butter in a small mixing bowl, heat the heavy cream until it reaches a soft boil, pour over the chocolate and butter, let stand 30-60 seconds. Whisk until completely smooth. 
16. Pour ganache over the cooled cake, allowing it to drip down the sides. Allow to set, about 15 minutes, top with mini chocolate chips
17. Serve and enjoy!!!