Hi friends! I have another fun dessert for you today. This one is a Chocolate Dump-It Cake. The term comes from the ase of literally dumping everything in a bowl and baking it! This is probably my favorite go to chocolate cake. It’s one of those “through it in the oven 45 minutes before company comes over and voila, you have dessert” cakes. It is moist, chocolate-y and perfect with a big scoop of ice cream. I sliced four pieces of this cake for a small dinner party, sliced the rest of the cake up, froze it in tupperware and reheated it piece by piece when we wanted some. This cake is perfect for freezing and saving for later! Enjoy!
Chocolate Dump-It Cake
- 2 cups sugar
- 4 ounces (1/4 pound) unsweetened chocolate, chopped
- 1 stick unsalted butter, plus more for greasing the pan
- 1 cup water
- 2 cups all-purpose flour, plus more for dusting the pan
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1 teaspoon cider vinegar
- 2 eggs
- 1 teaspoon vanilla
- (For Frosting) 1 ½ cups Nestle’s semisweet-chocolate chips
- (For Frosting) 1 ½ cups sour cream, at room temperature
- Preheat the oven to 375 degrees and place a baking sheet on the lowest rack to catch any drips as the cake bakes on the middle rack. In a 2- to 3-quart pot, mix together the sugar, unsweetened chocolate, butter and water. Place over medium heat and stir occasionally until all of the ingredients are melted and blended. Remove from the heat and let cool slightly.
- Meanwhile, sift together the flour, baking soda, baking powder and salt. In a small bowl, stir together the milk and vinegar. It will curdle, but that is ok! Grease and flour a 9-inch tube pan (Tip: Be meticulous, and really work the butter and flour into the crevices of the pan. This is a moist cake, so it really needs a well-prepared pan to keep it from sticking).
- When the chocolate in the pot has cooled a bit, whisk in the milk mixture and eggs. In several additions, and without overmixing, whisk in the dry ingredients. When the mixture is smooth, add the vanilla and whisk once or twice to blend. Pour the batter into the tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack. (This can be tricky — if someone is around to help, enlist him.) Let cool completely.
- Meanwhile for the frosting, melt the chocolate chips in a double boiler (here is how to make an easy one: http://bakingbites.com/2009/09/how-to-make-a-double-boiler/ ) then let cool to room temperature. Stir in the sour cream, 1/4 cup at a time, until the mixture is smooth.
- When the cake is cool, you may frost it as is or cut it in half so that you have 2 layers. There will be extra icing whether you have 1 or 2 layers. (I frost it as is to make it easy!)
Recipe adapted from The New York Times, May 12, 2002
For our anniversary this year, I wanted to make Q a special cake. And by making FOR Q, I really mean making MY favorite cake and letting him eat it! Coconut cake may be my favorite sweet treat ever, and I always love trying a new recipe.
When we were in Hawaii, my Aunt Steph made this bundt cake for us and I couldn’t stop thinking about it. The minute we got home, I asked for the recipe and voila! The original recipe called for coconut milk, but I had a can of coconut cream from Trader Joe’s on my shelf and decided to us that instead. If you don’t have coconut cream, unsweetened coconut milk will also make a delicious cake!
We ate a few slices for our anniversary and froze the rest, defrosting a slice (45-second nuke in the microwave) every day for the next week. YUM. Like most baked goods, this cake freezes well and is equally as delicious after a reheat. Enjoy!
Anniversary Coconut Bundt Cake
Makes 12-18 slices
- 3 cups cake flour
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/2 cups sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 1 14-ounce can canned coconut cream (I use this one, if you don’t have a Trader Joe’s, feel free to use unsweetened coconut milk instead)
- 2 cups (packed) sweetened flaked coconut (about 7 ounces)
- 1 3/4 cups powdered sugar
- Additional sweetened flaked coconut
- Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Using a whisk, whisk cake flour and salt in medium bowl to blend.
- In the bowl of a stand mixer, beat butter in large bowl until fluffy, about 3 minutes. Gradually add 2 1/2 cups sugar, beating until well blended, about 3 minutes. Add in eggs 1 at a time until blended. Add in both extracts, beat until blended. Add in flour mixture in 4 additions alternately with 1 cup coconut cream/milk in 3 additions. (So it goes flour/milk/flour/milk/flour/milk/flour). Using a rubber spatula, fold in 2 cups flaked coconut. Pour batter to prepared pan; smooth top with spatula.
- Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 5 minutes. (I started checking the cake with a tester at 55 minutes and then checked it every 5 minutes after that until the tester came out clean). Cool cake in pan on a wire rack for 5 minutes. Using a knife to separate the cake from the pan, flip the cake onto the wire rack. Turn cake out onto rack and cool completely. (This is a handy guide on how to remove the cake from the bundt pan: http://www.popsugar.com/food/How-Remove-Bundt-Cake-From-Pan-30511202).
- For the frosting, using the whisk and your stand mixer, whisk the powdered sugar and remaining coconut cream/milk in medium bowl to blend. (If you don’t have the whisk attachment, you can use the regular mixer). Spoon glaze over cooled cake. Sprinkle the top of the cake with additional coconut.
Every year for the last 5 years I’ve participated in the Great Food Blogger Cookie Swap. I make 3 dozen cookies and I receive 3 dozen in return. It’s always a blast to see what cookies I get and I always try to make something new to give away. I’ve done Chewy Ginger Molasses Cookies, Coconut Macaroons, Black & Whites, Glazed Butter Cookies and this year Cowboy Cookies!
I love Cowboy Cookies because they are super easy to make with ingredients you normally have on hand. They are sweet, chewy and have a great texture thanks to the addition of oatmeal.
Makes 3 Dozen
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups old fashioned rolled oats
- 1 cup semisweet chocolate chips
- Preheat oven to 350. Grease baking sheets (or line baking sheets with parchment paper). Sift together flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream together the butter, white sugar, and brown sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. With a spatula, stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the baking sheets.
- Bake for 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing.
In my attempt to be a very Southern woman, I decided to make some kick-ass cornbread for Q and myself the other week. Yes it was the middle of summer and I made cornbread and chili, but so what? I LOVE the ease of making cornbread- no big kitchen tools needed, simple ingredients, and a quick took time. The only ingredient you may not have on hand is buttermilk, but there are some easy fixes if you don’t. This cornbread is extra special because of the topping: honey butter and scallions (also super easy to put together). I made this whole recipe, we had about 1/4 of it for dinner and I froze the rest for the fall (or when I’m gone and Q needs some food!). Enjoy!
Skillet Cornbread with Honey Butter & Scallions
- 1 1/4 cups cornmeal
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 egg
- 1 3/4 cups buttermilk
- 6 tablespoons unsalted butter, melted, divided
- 2 tablespoons honey
- 1 scallion, thinly sliced
1. Preheat oven to 350°F.
2. Whisk cornmeal, flour, sugar, baking soda, baking powder, and salt in a large bowl.
3. Whisk egg, buttermilk, and 4 tbsp melted butter in a small bowl. Add wet ingredients to dry ingredients, stirring until just combined.
4. Heat a 10″ cast-iron skillet on high heat with 1 tbsp melted butter. Pour batter into pan. Transfer to oven and bake until golden brown and a toothpick inserted into the center comes out clean, 25–30 minutes.
5. Just before the cornbread is done baking, make the topping: Combine honey and 1 tbsp melted butter. (If the honey is too thick, microwave it for 10 seconds to loosen it up.)
6. Remove cornbread from the oven and immediately brush on topping, then sprinkle with scallions. Serve warm.