Chocolate Bundt Cake with Chocolate Glaze

This cake has it all. It is rich, it is light, it’s fluffy, moist, chocolatey, and most of all, it hits the spot like nothing else. So good!

The other night, I was really craving a dessert, but I didn’t want to spend hours in the kitchen. I looked up easy desserts, and this cake came up. I actually used two different recipes to create this recipe together. The cake I got from here, and the glaze from this website. Together, it worked perfectly to create a moist, fluffy bundt cake with a luscious chocolate glaze.

It’s also a win-win because the cake whips up in one bowl, just like the glaze! Such an easy recipe. You can’t go wrong at all! It seriously only takes about 10 minutes to put together, not including baking time. Go make this cake!

Paul even said that this is the cake he imagines Bruce Bogtrotter from Matilda eating. I tend to agree. This is a beautiful cake that will satisfy any and all chocolate cravings you might have, and it’s so simple, you have no excuse that you can’t have cake in an hour!!


Yield: 1 10-inch Bundt cake

For the cake:

2 c. sugar
1¾ c. flour
¾ c. cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 large eggs
1 c. strong brewed coffee
1 c. buttermilk
½ c. canola oil
1 tsp. vanilla

For the glaze:

2 tbsp. melted butter
3 tbsp. cocoa powder
1¼ c. icing sugar
2-3 tbsp. warm water
1 tsp. vanilla

To make the cake, preheat the oven to 350°F. Grease and flour a Bundt pan or tube pan. Set aside.

In a large mixing bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder, and salt. Add in the eggs, coffee, buttermilk, oil, and vanilla, and whisk well to combine.

Pour into the prepared Bundt pan and bake for 40-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool in pan for 10 minutes, then turn out onto wire rack to cool completely before glazing and serving.

To make the glaze, in a medium bowl, combine the butter, cocoa powder, icing sugar, and vanilla. Whisk into a thick paste. Add the water, a half tablespoon at a time, whisking until it reaches the consistency that you want: a thick, yet pourable, glaze.

Transfer the cooled cake to a serving plate, then slowly drizzle the glaze over the top of the cake, letting it drizzle down the sides.

Slice, and serve!


Classic Cream Puffs

I’ve been intimidated by cream puffs for a while now. I thought they had to be extremely hard, because of the fluffy pastry and the cream filling.

I was so very wrong, and I am happy at how wrong I was! These cream puffs are actually quite simple, and that is a dangerous thing. With how easy they are to make, I have a feeling that I will be making many more of these bad boys.

The base of a cream puff is the pate a choux, or choux (pronounced shoe) pastry. It is a light, airy dough of (I believe) French or Italian origin. The dough is quite basic, only having a few ingredients.

I mean… it’s so easy! I was blown away by how easy the dough was. The hardest part (for me) was filling the piping bag with the choux pastry. I followed this recipe pretty much exactly, and just filled the cream puffs with a basic vanilla whipped cream. However, now that I know how easy choux pastry is to make, you might start seeing a lot of experimentation… eclairs, other cream puff fillings, the sky is the limit now!


Yield: Approx. 2 dozen cream puffs

For the choux pastry:

1 c. water
½ c. butter, cut into cubes
Large pinch kosher salt
2 tbsp. sugar
1 c. flour
4 large eggs, room temperature

For the cream filling:

1½ c. heavy cream, cold
3 tbsp. icing sugar
1 tsp. vanilla

Preheat the oven to 425°F. Line two baking sheets with parchment paper or a silpat.

To make the pate a choux, in a medium saucepan, combine the water, butter, sugar, and salt over medium high heat. Stir with a wooden spoon to combine, until butter is melted and the mixture is coming to a boil.

Reduce heat to medium, and immediately add the flour into the butter mixture, stirring constantly to make sure the flour becomes evenly incorporated. Continue to stir over medium heat until the dough begins to pull away from the sides and form a ball. This should take about a minute.

Take off the heat and transfer the dough into the bowl of a mixer fitted with a whisk attachment. Leave to cool for about 5 minutes (so you don’t cook the eggs when they are added).

With the mixer on low speed, add in the eggs, one at a time. Do not add the next egg until the previous one is completely incorporated. The batter will look smooth and glossy when it is ready after all the eggs have been added.

Fill a pastry bag with a large round tip, followed by the choux pastry. Hold the pastry bag over the prepared pans, and squeeze the pastry bag until you have a small round of dough about 2 inches wide. Swirl the tip and stop the pressure to finish piping, and continue until all dough has been piped, about 2 inches apart from each other. Pipe no more than 12 dough rounds onto a baking sheet. If they have little peaks on top, tap the peaks down gently with a wet finger.

Place one pan at a time (I learned the hard way – only cook 1 pan at a time in the center of your oven or you will burn the bottoms!) in the preheated oven, and immediately turn the heat up to 450°F. The increase in heat helps them puff more.

Bake at 450°F for 10 minutes, WITHOUT OPENING THE OVEN DOOR, then turn down the heat to 350°F for 13-15 minutes, until pastry is puffed and golden brown.

Transfer to a wire rack to cool completely before filling.

To make the cream filling, combine the cream, sugar, and vanilla in the bowl of a mixer fitted with a whisk attachment. Whip together until stiff peaks form. Fill a pastry bag fitted with a small or medium round tip with the whipped cream.

Take a small paring knife, and cut small “x’s” in the bottoms of each cooled dough puff. Push the pastry bag with the cream filling into each puff, then squeeze a generous amount of whipped cream inside. Don’t overfill, or they might explode on you! You can feel the cream puffs expand slightly when they are full.

Sprinkle with icing sugar for garnish, and serve.

Sourdough Brownies

It’s another sourdough recipe! It’s been a while since I’ve posted a sourdough recipe. I saw this recipe and I was immediately interested.

This recipe is extremely easy to whip together, and best of all, you get brownies at the end. I am always on the lookout for new ways to use my sourdough starter, and this was a really good alternative.

I’ve experimented with putting sourdough starter in sweet baking before, but never brownies, and my intrigue got the best of me. I found the original recipe here, and the only change I made was to double the amount of chocolate (half because I love chocolate and 4 ounces didn’t seem like a lot, and half because I only had unsweetened baking chocolate and I wanted to make sure that the sourdough was there, but not in your face, so I added sweet chocolate too).

These are really easy to make and yield some pretty great results. Highly recommend!


Yield: 1 9×13 pan of brownies

4-8 oz. baking chocolate (I used 4 oz. of unsweetened and 4 oz. of semi-sweet chocolate)
½ c. hot water
1 tsp. baking soda
1 c. butter
2 c. sugar
2 eggs
2 tsp. vanilla
1 c. walnuts or pecans (optional: I put in extra chocolate (see above) instead)
1½ c. flour
½ tsp. salt
1½ c. sourdough starter

Grease and flour a 9×13 pan, or line with parchment paper. Set aside.

In a double boiler, melt the chocolate until smooth. Add in the hot water, and whisk well to combine.

Add in the baking soda, and whisk to combine again until it is frothy and foamy. Set aside to cool. (The mixture can’t be too hot when it is mixed in.)

In a mixer fitted with a whisk attachment, cream together the butter and sugar until fluffy.

Add in the eggs, one at a time, combining after each addition. Add in the vanilla and mix again. Add chocolate mixture and mix once more.

Add in the flour and the salt, and combine ingredients. Lastly, add in the sourdough starter, and mix until just combined.

Pour into the prepared pan, and let rise in a warm spot for 30 minutes.

Preheat oven to 350°F. Bake in preheated oven for 35-40 minutes, until a few small crumbs stick to a toothpick when inserted.

Cool, slice, and serve.

Basic Vanilla Buttermilk Cake

It feels like it’s been a really long time since I’ve made cake. In reality, it’s only been since September, because I made myself a birthday cake, but it still feels like it’s been a while.

I was rooting through the fridge today and noticed that we didn’t drink our milk in time, and we were left with about a third of a container starting to go bad. Now, I know that you can bake with sour milk and it makes absolutely no difference whatsoever. So, what I did was look up a few buttermilk recipes. I mean, if you don’t have buttermilk, you add in lemon juice or vinegar anyways to curdle the milk. You are essentially making sour milk when you use buttermilk or a substitute.

So that’s what I did! I used our sour milk (and added a little bit more lemon juice to make sure it really had that buttermilk quality) in this buttermilk cake batter. I love vanilla. It smells absolutely heavenly, and it is just a beautiful, classic flavour.

This is in no way a sponsored post, but my parents used to sell Watkins growing up. My mom always baked with the Watkins spices and extracts, and they have such amazing flavours! In particular, she ALWAYS had some of their clear vanilla AND their dark vanilla on hand, just in case she needed either. Now, as an adult, I still have a soft spot for Watkins spices and extracts, and I try to have a bottle of clear vanilla at all times as well. (P.S. Watkins – if you’re reading this, big fan! I’m always open to talk sponsorships! 😉 Hah!) I even have some of their current, off-the-wall extracts like bubblegum, pistachio, pumpkin spice, and root beer. Highly recommend for their extracts!

Either way, I thought that my Watkins vanilla would be perfect for this buttermilk vanilla cake, because it is supposed to be beautiful, pure white inside. Let’s just say the smell emanating from my oven was PHENOMENAL, and I was a happy camper when these cakes emerged!

With the fact that it’s another easy recipe (again, 15-minutes-or-less batter assembly time), it can use sour milk, and it gives me an excuse to whip out my fancy clear vanilla, I loved this!

If you need a little bit of simple vanilla cake, this is for you!


Yield: 1 8-inch cake

For the cake:

½ c. butter, softened
1 c. sugar
2 eggs
2 tsp. vanilla
2 c. flour
3 tsp. baking powder
1 tsp. salt
1¼ c. buttermilk

For the frosting:

1½ c. butter, softened
5-6 c. icing sugar
1 tsp. vanilla
2 tsp. buttermilk

To make the cake, preheat oven to 375°F, and grease 2 8-inch cake pans.

In the bowl of a mixer fitted with the paddle attachment, cream together the butter and sugar. Add in the eggs, one at a time, and the vanilla.

In a medium mixing bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture in to the egg and butter mixture, beating after each addition and alternating adding with the buttermilk.

Divide batter between greased cake pans. Bake in preheated oven for 25 minutes, or until edges are light golden brown. Remove from oven and cool in pans for 10 minutes, before transferring to a wire rack to cool completely.

To make the frosting, whip the butter in the bowl of a stand mixer fitted with the whisk attachment for 1 minute. Add in the icing sugar 1 cup at a time. Mix and incorporate between each sugar addition.

Add in the vanilla and buttermilk, and beat again, for 4-5 minutes, until frosting is light and creamy.

Chill in the refrigerator for 30 minutes before frosting cake, and whip once more before frosting.

To frost the cake, put one cake layer on a platter, and trim tops if necessary for a flat top. Spread about half of the frosting on the first layer. Top with second cake layer, and frost the top and sides of the cake with the remaining frosting.

Slice, serve, and enjoy!

Chocolate Pecan Cookies

I love a good cookie! I had quite a bit of pecans leftover from last week’s recipe, so I wanted to make something with them that wouldn’t be too hard to whip up. These cookies are just that!

They are so easy, they came together in about 10-15 minutes, tops. I think it took less time for me to make them than to bake them all. That’s convenience.

I also love the combination of chocolate and nuts. It’s a timeless combination that just hits the sweet-and-savoury-but-soft-and-crunchy note. Honestly, the only thing I changed about the recipe was using chocolate chips instead of chocolate chunks, and that’s only because I didn’t have chunks in the house. It would have turned out either way.

The original recipe I found from this food blog and it is absolutely incredible, and so easy to make! Trust me, go make these. They are little nuggets of pure joy.


Yield: 2-2½ dozen, depending on size

2¼ c. flour
1 tsp. baking soda
½ tsp. salt
½ c. butter, softened
1¼ c. brown sugar
¼ c. sugar
2 tsp. vanilla
2 eggs
1¼ c. chocolate chips or chunks
1 c. chopped pecans

Preheat oven to 350°F.

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

In the bowl of a mixer fitted with the paddle attachment, cream together the butter and sugars. Add in the vanilla and eggs, and combine again.

Add the flour mixture to the butter mixture a little bit at a time, scraping the bowl down but making sure everything is incorporated. Stir in the chocolate and nuts.

Drop by rounded tablespoons onto ungreased cookie sheets, and bake in the preheated oven for 9-11 minutes, or until the bottom edges of the cookies are starting to turn golden brown. Take out of the oven and leave on warm pan for 2 minutes before transferring to a wire rack to cool.