Tag Archives: Cake

Chocolate Bundt Cake

This Chocolate Bundt Cake started vegan. It was until I added the chocolate chips, but you can definitely keep it vegan. Now that we got that out of the way, let me tell you how chocolate full this cake is. And, by adding the espresso powder… it goes all the way to the best chocolate bundt cake we’ve tasted for a long time.

Here at home we are big chocolate fans, and by we it’s mostly dad. He is a tough critic and he is very patient with me with all the baking experiments, both success or failures, and it was only fair that after baking so many non-chocolate goodies, I baked a chocolate-full one. This goes great with strawberries or vanilla ice cream on the side, and most definitely doesn’t need any chocolate buttercream. It is chocolaty enough. A bit of powder sugar is the perfect finish to this chocolate beauty.

The original recipe calls for 1 cup of warm coffee, but since I have my espresso powder, I replaced that with 1 tablespoon espresso powder and increased the water to 1 ½ cups. Now, the batter, as Joy mentions, is thick. Don’t fret! It will bake beautifully! The bundt cake lasted for a few days, and it definitely is a recipe I will keep as a favorite.

Bake it this weekend for the chocolate lover in your life!

Kitty

Chocolate Bundt Cake

Continue reading

Red Velvet Cake

Meet my nemesis. The Red Velvet Cake. I have tried endless recipes, and last year I found this recipe by Bakerella and I loved it. Specially because it uses all-purpose flour. The cake is moist, crumbly… perfect to pair with cream cheese frosting. My only issue? I couldn’t get a nice and proper red dye to make it red. If you look at the post linked above, you’ll see that the cupcakes ended up being fuchsia, not red. And that was the red dye I could get here. Fast forward a couple of months, and I brought back from a trip to the US a couple of red dye bottles. Yay!

Last week I was itching to bake. It was late at night, but I didn’t care. I thought at some point, of making a chocolate stout cake, but then.. I couldn’t help myself and I grabbed all the ingredients, and whipped the cake pretty quick. No heavy machinery needed. A whisk and a bowl. Nothing simpler than that. And, I’ve found that I can bake the recipe in 3 pans, that way I can do a three-tiered cake. All cakes with three tiers look more impressive, and are more tasty. Maybe it’s because you take a longer time to eat it? I don’t know, but definitely takes someone’s breath away.

At some point I will try to make a Velvety cake with natural food dye, however, in my previous tests, adding juice instead of dye color to a recipe alters it completely, as you can see online, there are some cupcakes or beet cakes that sink a bit in the middle… But, we will try. I have my eye on this Red Velvet Cake With Beets by the amazing Beth Kirby from Local Milk. Anyway, a little dye in a cake once a year, never hurt anybody! You can replace the color as you wish, maybe a bright blue or a green maybe? There are no limits to the imagination!

Kitty

Red Velvet Cake

Continue reading

Lemon Blueberry Cake

There’s something that it has become my thing. My birthday thing. I love to bake my own cake. And something else that has become my thing… Make it a citrus flavored cake. As soon as I saw this Lemon Blueberry Cake recipe popped up on Pinterest, I knew it was the chosen one for me to bake. Like Sally, who originally shared the recipe, puts it: it is a sweet lemon layer cake with juicy blueberries with a delicious (but not overly sweet) cream cheese frosting.

The cake kept great for a couple of days, but after you’ve sliced it, make sure you store it in the fridge covered, so it won’t dry up. I took the hint from Sally as well, and baked it in three different pans, that way I wouldn’t have to slice the cake into three layers. I used frozen blackberries, and it worked perfectly! Just make sure to coat them with all-purpose flour as the recipe states.

The cake was a hit. With a sweet and tangy flavor, this Lemon Blueberry Cake was definitely the favorite dessert. Since I was using frozen blueberries, I didn’t use them for garnish, but instead golden-colored sanding sugar. If you have blueberries, raspberries or strawberries they would look gorgeous!

Kitty

Lemon Blueberry Cake

Continue reading

Angel Food Cake

One of the baking memories I have with my mom is making Angel Food Cake. The excitement of the sweet light cloudy-like cake was only a part of it. The main event: defying gravity by cooling the cake upside-down. It was truly something I enjoyed. The one thing we had trouble with was the pan. We had two pans that are great for regular cakes, but they both were 1-Piece pans, making taking out the cakes an adventure on its own. A few weekends ago, I got to buy a new 2-Piece non-stick pan but they didn’t have the ones with lil’ feet. So, if you’re looking to buy a new pan, definitely get this one here: 2-Piece Angel Food Cake Pan with Feet, as it makes it turning upside-down a breeze. Since my pan doesn’t have feet, I used two small loaf tins upside-down as the base where the Angel Food Cake Pan would rest. That way it cooled faster and as it should: upside-down.

Now, this cake consists mainly in whipping egg whites and folding the dry ingredients: it has no rising agent (leavener) nor fat. So, in order for the cake to rise properly and stay risen, you don’t grease the pan. If you do, it will prevent the cake from rising properly as the egg whites won’t be able to hold on to the pans’ sides.

When separating eggs, I find that using 3 bowls and an egg white separator like this one helps quite much. You don’t have to worry about passing the egg between the cracked shells (which can make your yolk break). You place the egg white separator over bowl #1, carefully crack the egg, let the separator catch the yolk. Transfer the egg yolk to bowl #2 and then the egg white to bowl #3. Then, you start all over again. The beauty of this, is that if one of the yolks breaks or you get egg-shell on any of the separated eggs, you just have to switch bowl #1 for a clean one instead of redoing everything again, as you need no yolks in the egg whites for it to whip properly.

The cake is really easy to make, but you need time. You need time to separate the eggs, sift the dry ingredients several times and time to let the cake cool upside-down (fun fun!).  And since it has no butter in it, you can have a slice or two ;)

Kitty

Angel Food Cake

Continue reading