Friday, April 29, 2011

Chocolate Stout Bundt Cake

Chocolate Double Stout !!!!!!

Chocolate and Stout !!! Whaoooooooooo.. who can resist this recipe. I knew I have to bake this when I came across the recipe.

I just had to go and get a bottle of stout for this !

Gosh... the combination of chocolate and stout is heavenly. My small apartment smelled so good when the cake was baking in the oven.

1 cup stout ( I use chocolate stout)
1 cup ( 2 stick) unsalted butter
3/4 cup unsweetened cocoa powder
2 cup all purpose flour (220g)
2 cup sugar
11/2 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup of sour cream

1. preheat oven to 350F

2. Spray the bundt pan well. Make sure that it is well -coated

3. Bring the stout and butter to simmer over medium heat. Add cocoa powder and whisk till mixture is smooth. Set aside to cool

4. Whisk flour, sugar, baking soda and salt in a bowl

5. Using electric mixer, beat eggs and sour cream till well combined

6. Add stout mixture and beat just to combine

7. Add the flour mixture and beat a slow speed till just combined

8. Pour batter in the bundt pan and bake for approximate 60 minutes or when tester inserted into centre comes out clean

9. Cool for 5 minutes in pan and turn cake out to rack to cool completely

Chocolate Ganache Drizzle
6 ounces semi sweet chocolate chips
6 tablespoon heavy cream

1. Melt the chocolate and heavy cream over a double boiler until smooth and warm.
2. Drizzle over the top of the cool cake.


Saturday, April 16, 2011

Chocolate Banana Bundt Cake

I think I am addicted to Bundt. I have been looking at bundt cake recipes since I made the root beer bundt cake last week. I saw this recipe and just could not resist the temptation to try it. The combination of chocolate and banana is lethally sinful !


1 ¾ cup flour
1 cup sugar
¾ cup non-dutched cocoa powder
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup nonfat buttermilk
3 mashed bananas, VERY RIPE
¾ cup packed brown sugar
¼ cup vegetable oil
1 tbsp almond or vanilla extract ( I omitted this by mistake)

1.Heat oven to 350 degrees. Coat bundt pan with nonstick cooking spray

2.In a medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda and salt

3.In a large bowl, blend buttermilk, bananas and brown sugar. Add egg , then stir in oil and almond extract. This large bowl will be very runny

4.Gently add flour mixture to liquid, mixing until just combined. Some lumps are good, but make sure to fully incorporate

5. Pour into bundt pan and bake about 60 minutes, or until toothpick inserted in the middle comes out clean

6.Let cool on wire racks for 20 minutes and then remove from pan. Let cool fully on wire racks

I used the Hershey's recipe for the glace
2 tablespoons butter or margarine
1/4 cup HERSHEY'S Cocoa
3 tablespoons water
1/2 teaspoon vanilla extract
1-1/4 cups powdered sugar

Melt butter in small saucepan over low heat. Stir in cocoa and water. Cook, stirring constantly, until mixture thickens. Do not boil. Remove from heat. Stir in vanilla. Gradually add powdered sugar, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency. About 2/3 cup glaze


Sunday, April 10, 2011

Chocolate Root Beer Bundt Cake

First Bake for the Year !!! Gosh I must have been really lazy. It is almost mid April and I am just doing my first bake for the year. Well, I have been battling with allergy and flare up on my face since Nov 2010. I had to avoid the heat from the oven to prevent flare up. My face just got better last few weeks and so here's my bake again :)
I have been eyeing this recipe for a while. I bought a bottle of root beer in January hoping to be able to try baking it. But had to wait till today due to the constant flare up on my face. Of course.. I had to go and buy another bottle of root beer since the one I bought in January has done really flat.

This is really an easy bake. No cake mixer. Just 3 bowls. The results is amazing.. a really moist and soft chocolate cake.


2 cups root beer (don’t use diet)
1 cup dark unsweetened cocoa powder
1/2 cup unsalted butter (one stick)
1 1/4 cup granulated sugar
1/2 cup dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs

1. Preheat even to 325 degrees F. Spray the inside of a 10-inch Bundt pan with nonstick cooking spray, or butter generously and dust with flour, knocking out the excess.

2. In a small saucepan, heat the root beer, cocoa powder and butter over medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool. ( I combine all the ingredents together and heat it gentle until the butter is melted)

3. In a large bowl, whisk together the flour, baking soda and salt.

4. In a small bowl whisk the eggs until just beaten. Then whisk into the cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy. You can give it a quick whisk if you like, but don’t over beat the batter or it could cause the cake to be tough. Don’t worry, the batter is very loose.

5. Pour the batter into prepared pan and cook for 35-45 minutes, rotating the pan halfway through baking until a sharp knife inserted in the center comes out clean. Transfer to a wire rack to cool completely then loosen edges with a butter knife and turn out onto a cake plate.

I sprinkled the cake with confectioners sugar for the finishing touch. The Joy of Baking page has a recipe for a root beer frosting which looks really awesome. I need to try it next time.

A double thumbup recipe !