Chocolate Marble Bundt Cake

It’s cake time! It’s been a while since I’ve made some cake, and I figured it was high time for cake.The nice thing about this cake recipe is that it calls for a significant amount of buttermilk. The best part of this is if you ever have a surplus of milk, or if you have some that is on the point of turning, that makes it perfect for buttermilk. I had a ton of milk, so I figured, let’s make some cake!If you don’t want to buy actual buttermilk, a great substitute is milk with some white vinegar or lemon juice mixed in. You let it sit for about 10 minutes, and bam! DIY buttermilk that works perfectly.I found the original recipe here, and the only thing I changed was that I didn’t make the glaze to go on top. I figured that the cake was going to be sweet enough, so instead I just sprinkled some icing sugar on top as garnish.Let’s make some cake!

Ingredients

Yield: 1 10 inch Bundt cake

For the yellow cake batter:

¾ c. butter
1 c. sugar
2/3 c. brown sugar
3 eggs
1 tbsp. vanilla
2 tsp baking powder
½ tsp. baking soda
½ tsp. salt
2¼ c. flour
1½ c. buttermilk

For the chocolate cake batter:

2/3 c. cocoa powder
5 tbsp. hot coffee
2 tbsp. sugar

Preheat oven to 350°F. Butter a 10-cup Bundt pan. Spraying with non-stick spray or brushing with Miracle Cake Release also works.In the bowl of a mixer, cream together butter, sugar, and brown sugar until light and fluffy. Beat eggs in one at a time, mixing well after each addition.Stir in vanilla, baking powder, baking soda, and salt. Mix until well combined.Add all the flour and buttermilk. Stir until combined, and don’t overmix.In a medium sized bowl, stir together the cocoa powder, coffee, and the sugar until well combined. Stir in 2 cups of the yellow cake batter, and mix until well combined.Place about a quarter of the yellow cake batter into the bottom of the cake pan, then alternate between the chocolate and yellow batter, until all batter has been used. Feel free to dollop the batter in uneven lumps.Use a knife and swirl the batter around together, not too much. Tap the cake on the counter to dislodge any bubbles.Bake in the preheated oven for 35-45 minutes, or until a cake tester comes out clean. Allow the cake to cool in the pan for about 15 minutes, before inverting on a wire rack and cooling completely, removing the pan when able and cool enough.

Chocolate Marzipan Cookies

It was Teacher’s Convention last week, and I went to my brother-in-law’s house and hung out with him and his wife, Serena. I’m lucky and married into a pretty great family. Well, Serena had a tube of marzipan that she didn’t know what to do with, so I took to Pinterest.I found this recipe, and Serena and I attempted it, and it was incredible! The cookies are thick, crispy on the edges, and chewy and tender in the middle.Really, I don’t want to continue writing. Please just make these cookies!!

Ingredients

Yield: 2 dozen cookies

½ c. butter, very soft
1/3 c. sugar
½c. brown sugar, packed
1 egg
1 tsp. vanilla
½ tsp. baking soda
¼ tsp. salt
1½ c. flour
1 c. chocolate chips
½ c. chopped dark chocolate
½ c. chopped marzipan
Sea salt, to finish

In a large bowl fitted with a paddle attachment, cream the butter and sugars together. Add the egg and the vanilla, and beat again.Mix in the baking soda and salt, then add in the flour and mix on slow until flour is incorporated.Fold in the chocolate chips, chopped chocolate, and marzipan. Chill the dough for 1-2 hours.Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat. Scoop out large tablespoon sized balls of cookie dough, roll into balls, place about 2 inches apart, and flatten slightly with the palm of your hand.Bake in the preheated oven for 11-15 minutes, until the edges are light golden. Once out of the oven, sprinkle cookies with salt, let cool on the trays for about 10 minutes, then transfer to a wire rack to cool completely.

Double Chocolate Pecan Bread Pudding

This recipe is fantastic! It makes enough for a 9×13 pan, but when I made it I used an 8×8 square pan and a loaf pan. It’s delicious. Chocolate in the custard and chocolate chips in the actual bread pudding – heck yes a double load of chocolate.I found the original recipe here, and the only thing I changed was I ran out of Kahlua (the travesty!), and substituted milk for the heavy cream and the remainder of the Kahlua I didn’t have.The more I write on the blog, as in number of posts, I realize how much I just want to get to the recipe. So, I hope that my readers don’t mind when I have a short post, because I just want to share the food. Enjoy this!

Ingredients

Yield: 1 9×13 pan

5 c. cubed bread (day old, or stale)
½ c. chocolate chips
½ c. chopped pecans
1 c. brown sugar, packed
¼ c. cocoa powder
1½ tsp. cinnamon
½ tsp. cardamom
Pinch of salt
5 eggs, lightly beaten
2 c. milk
½ c. Kahlua
1 tsp. vanilla

Spray a 9×13 pan with non-stick stray. Put the cubed bread in a baking dish. Sprinkle the chocolate chips and pecans over the bread. Set aside.In a large bowl, combine the brown sugar, cocoa powder, cinnamon, cardamom, and salt. Add the eggs, and whisk until combined.Add the milk, Kahlua and vanilla. Whisk until thoroughly incorporated.Pour the mixture over the bread cubes, and let sit 45 minutes to an hour, or until soaked through.Preheat oven to 350°F. Bake the bread pudding for 60-75 minutes, or until the custard is set. Check halfway. If the bread is getting dark, cover with aluminum foil. Let cool before serving.Best if served warm with ice cream or whipped cream on top!

Triple-Layer Moist Chocolate Cake

This cake has been sent down from the Chocolate Gods for us all to enjoy. It is so easy to make, and DAMN it makes a good cake. I originally stumbled across this recipe a few years ago, and it came on my radar again when a friend asked if I could make a chocolate cake for her. The only hitch was that it had to be gluten-free. I turned to a good friend for a recipe recommendation, and she told me to just use a good cake recipe I had and sub in some gluten-free flour. I double-checked that all the other ingredients were gluten-free, and it was AMAZING.

So yes, I have only made this cake gluten-free, but here’s the deal. I made this cake twice: one test run, and one for my friend. I took the test-run gluten-free cake to a party, and didn’t tell anyone it was gluten-free until after everyone finished it… and they HAD NO IDEA. They said it was an amazing cake and they COULDN’T BELIEVE the cake was gluten-free. That was the only swap I made! This cake is THAT GOOD. *I did forget to get a picture of the cross-section, but this cake was incredible!*

The original recipe, found here, is not gluten-free, but that is the only change I made – other than the tweaks I made to the frosting. I’m sure it is just as good with regular flour. But man, this is a really freaking delicious cake. For the frosting, I prefer the texture of all-butter icings, so I used all butter in the frosting, and lessened the amount of icing sugar, as I got my frosting to my preferred texture and consistency with less. I have included my changes below, but if you would like the original measurements, be sure to go and check out Life, Love and Sugar. She is fantastic! If you like chocolate, then get ready. This cake will rock your world.

Ingredients

Yield: 1 triple-layer 9-inch cake

For the cake:

2 c. flour
2 c. sugar
¾ c. cocoa powder
2 tsp. baking soda
1 tsp. salt
2 eggs
1 c. buttermilk
1 c. vegetable oil (I used canola)
1½ tsp. vanilla
1 c. hot water

For the frosting:

2½ c. butter, at room temperature
5-6 c. icing sugar
2 tsp. vanilla
1 c. cocoa powder
4-5 tbsp. milk

Preheat oven to 300°F. Line three 8 or 9 inch cake pans with parchment paper on the bottom, and grease the sides.

In a large mixing bowl, add all dry ingredients and whisk together. Add in the eggs, buttermilk, and oil, and whisk again.

Add the vanilla to the boiling water, and add in to mixture, mixing well.

Divide batter evenly between cake pans, and bake for 30-33 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs.

Allow cakes to cool in pans about 10 minutes before removing cakes from pans and cooling completely.

To make the frosting, beat the butter until smooth. Add in 4 c. icing sugar and mix until smooth. Add in the vanilla, and 1-2 tbsp. of milk. Mix until smooth, and check for consistency.

Add in the rest of the icing sugar, the cocoa powder and 1-2 more tbsp. of milk until smooth and spreadable.

Once cakes are cool, level with a knife. On a cake plate, spread a small dollop of frosting in the center to make the bottom cake stick. Place the bottom layer of cake down, and cover with about 1 cup of frosting. Repeat with the second cake layer and another cup of frosting.

Add last cake layer, then frost rest of cake. I went for a more rustic, swooshy style of decorating, but feel free to make the frosting perfectly smooth. Slice, and serve!

S’mores Fudge Bars

I guess I’m trying to recapture summer by making a bunch of s’mores recipes recently. Either way, it’s almost November everyone is tired, and these remind me of summertime.

This is a fairly easy recipe. If you’ve made your own marshmallows before, then you probably have everything you need already. If you haven’t, then make sure you have a candy thermometer. That is one tool that is indispensable when it comes to making marshmallows.

Ooh boy, if there is one warning I can leave you with it is that these are RICH. They are indulgent, and sweet, but boy oh boy, do NOT have more than one in a sitting. The original recipe says it makes 9 large squares or 18 small squares. I cut mine into 16 pieces and they were almost too much.

So, these will be great for you if you like s’mores… and sugar… and campfires… and sugar…

Just go make them!

Ingredients

Yield: 16 bars

For the crust:

20 full graham crackers
¼ c. sugar
½ tsp. salt
¾ c. (12 tbsp.) butter, melted

For the fudge filling:

2 c. chocolate chips
1 can (14 oz.) sweetened condensed milk

For the marshmallow topping:

2 large egg whites
¼ tsp. cream of tartar
¾ c. sugar
½ c. light corn syrup
¼ c. water
¼ tsp. salt
1½ tsp. vanilla

Preheat oven to 350°F. Line an 8-inch square pan with parchment paper or foil. Spray lightly with nonstick spray.

In a food processor, add the graham crackers, salt, and sugar. Pulse until finely ground. Add the butter. Pulse until you have a fine mixture that is beginning to clump together.

Press the mixture into the prepared pan, and firmly pat down. Bake in the preheated oven for 10 minutes. Cool completely.

To make the fudge filling, in a medium saucepan, combine the chocolate chips and the sweetened condensed milk. Heat on medium-low, constantly stirring, until the mixture is smooth and incorporated.

Pour over the graham crust, and refrigerate until the fudge layer is set.

To make the marshmallow topping, beat the egg whites and cream of tartar until soft peaks form.

Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F. Immediately remove from heat. Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer. Add in the vanilla and beat until combined.
Spread the marshmallow fluff over the fudge layer. Let set in the refrigerator for at least an hour. Use a kitchen torch to torch the marshmallow layer until lightly golden brown. You can use the broiler setting for this, but watch it carefully!
Slice, and serve!