Recipe Monday - AMAZING CHOCOLATE CAKE!

I had this cake at a friend's house a couple months ago and I was obsessed! So I asked my dear sweet Kaity to make it for my birthday. It is divine!
(Although I would not call it foolproof like the recipe says...both my friend and Kaity had it overflow all over the oven. And ours fell apart a bit coming out of the pan, even with spraying and flouring it well. Just a heads up.)
 
 
THE BEST CHOCOLATE BUNDT CAKE
 
 
PREP TIME
COOK TIME
TOTAL TIME
 
This really is the best (and thankfully most foolproof) chocolate cake around. With a rich, thick glaze, this little beauty is great the day you make it, but even better after a day or two in the fridge. Serves: 12
Author: Jess Smith via InquiringChef.com
Recipe type: Dessert, Chocolate
Yield: 12 servings
INGREDIENTS
Chocolate Cake:
  • 1¼ cups + 1 Tbsp Brewed Coffee
  • ¾ cup Dutch Process Cocoa Powder
  • 2¼ cups Sugar
  • 1¼ tsp Salt
  • 2½ tsp Baking Soda
  • 2 Eggs
  • 1 Egg Yolk
  • 1¼ cups + 1 Tbsp Buttermilk
  • 1 cup + 2 Tbsp Canola Oil
  • 1½ tsp Vanilla Extract
  • 2½ cups + 2 Tbsp All Purpose Flour, sifted
Chocolate Glaze:
  • 3 oz Unsweetened Chocolate, roughly chopped
  • 6 Tbsp Unsalted Butter
  • 1½ cups Powdered Sugar
  • ¼ cup Sour Cream
  • ⅛ cup Brewed Coffee, at room temp
 
INSTRUCTIONS
  1. Preheat oven to 350 F. Spray a 10-inch bundt pan with nonstick cooking spray and sprinkle the inside with flour.
  2. Make the Cake: Combine brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Remove from the heat and let cool back down to room temperature, about 30 minutes.
  3. When the the coffee mixture is nearly cool, combine sugar, salt, baking soda, eggs and egg yolk in the bowl of a standing mixer fitted with the whisk attachment. Mix on low until evenly combined, 1 minute.
  4. Add buttermilk, oil and vanilla extract and mix on low for 1 minute. Add flour and mix on medium for 2 minutes. Add cooled coffee mixture and mix on medium for 3 minutes.
  5. Pour into bundt pan and bake until a knife inserted in the middle comes out clean, 60 minutes.
  6. Let the cake cool completely before flipping it out onto a cake stand. At this point you can keep the cake at room temperature or refrigerate it (covered with plastic wrap) for 1 day.
  7. Make the Glaze: Put chopped chocolate in a heatproof bowl a over a pot of barely simmering water (make sure the bottom of the bowl is not touching the water directly; or use a double broiler). Heat, stirring frequently, until fully melted.
  8. In another bowl, melt the butter (I do this in the microwave in 15 second increments, stirring between each).
  9. Whisk melted butter into melted chocolate until fully incorporated. Sift in half the powdered sugar. Add the sour cream and whisk to combine.
  10. Sift in the remaining powdered sugar and whisk until smooth (you'll have to use some elbow grease here!). When fully mixed, the glaze should be thick and shiny.
  11. Add coffee and whisk again to create a glossy glaze. (A couple times, I've had to add a splash of additional hot water to get the glaze smooth and creamy.)
  12. Pour the glaze over the surface of the cake, letting it drip down the sides and middle.
  13. Let the glaze set for at least 1 hour before serving.
 
NOTES
Gently adapted from The Big Sur Bakery Cookbook (and my mom's chocolate-covered xerox page from the book). And P.S. Don't have buttermilk? Just use my favorite swap which is plain yogurt watered down with a splash of water. OR you can even use milk with some vinegar (I use 1 cup of milk with 1 Tbsp of white vinegar, and pour out any extra to get the correct measurement I need).
 
http://inquiringchef.com/the-best-chocolate-bundt-cake/

Favorites Friday - Reduce Cold Mug

IMG_3139

If you like to drink a lot (holds 30 oz.) of very cold water through your day, then this is the mug for you. I got this at Costco and I love it! It seriously keeps your drink ICE COLD (with legit ICE for HOURS!) I put ice in this before bed and still have ice into the next morning. AMAZING!

I think these are probably like a cheaper brand of the Yeti cups I have heard of.


Recipe Monday - PW's Chocolate Butterscotch Caramel Bars

I am dying to make these...they look AMAZING! (I think I may leave off the peanuts however. I love peanuts, but generally not in or on anything.)
 

Brownies and Bars, Desserts

Webpage
http://thepioneerwoman.com

Chocolate Butterscotch Caramel Bars

Prep: 15 Minutes Level: Easy
Cook: 35 Minutes Serves: 12

Ingredients

  • 1-1/2 cup All-purpose Flour
  • 1-1/2 cup Regular Or Quick Oats
  • 1 cup Packed Brown Sugar
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1-3/4 stick Cold (salted) Butter, Cut Into Pieces
  • 2 cans (13.5 Ounces Each) Dulce De Leche (I Used Nestle La Lechera)
  • Spanish Peanuts
  • Butterscotch Chips
  • Mini Chocolate Chips

Preparation

Preheat the oven to 350 degrees. Spray a 9 x 9, 8 x 10, or 9 x 13-inch baking dish with baking spray. (Or you can line with aluminum foil.)

***Note: If you use a rectangular pan, you may need an additional can of dulce de leche to cover the surface.

Mix together the flour, oats, brown sugar, baking powder, and salt. Cut in the butter with a pastry cutter until it resembles coarse crumbs. Sprinkle the mixture into the pan and pat lightly to pack it slightly.

Bake until light golden brown on top and done in the middle, about 30 to 35 minutes, watching to make sure it doesn't burn. Remove from the oven and allow to cool for 15 minutes.

Spoon the dulce de leche into a microwave safe bowl and nuke it for 45 seconds, just to slightly soften it. Scoop it on top of the oatmeal base and use an offset spatula to spread it out to the edges and into an even layer. Sprinkle on a layer of peanuts so that they completely cover the caramel, and use your hands to gently press them into the caramel. Sprinkle on the butterscotch chips and the mini chocolate chips in generous layers.

Note: The warmth of the cookie base and the caramel should slightly soften the butterscotch and chocolate chips. When that happens, use your hands to very gently press the chips just enough to anchor them together (but not enough to misshape them.) If the pan isn't warm enough, pop it into the oven for 30 seconds or so and gently press the chips to anchor them together.

Chill the bars for 2 to 3 hours to make them easy to slice. Turn them out onto a cutting board and use a long serrated knife to cut into small squares (they're rich!)

Serve cold or at room temperature.