Bloody Brain Cake

 

Braiinnnsssssss -- nothing gets you in the spooky spirit like chowing down on some cerebral hemispheres amiright? 

This bloody monstrosity consists of dark chocolate stout cake with layers of boozy cherries, vanilla buttercream, and marshmallow fondant. 

Malted Milk Bar Cake

Every year close to Easter, I always make a spring-themed cake that features Whopper eggs (check out my first one in 2013 ). The outside of the cake pretty much remains the same but this year I wanted the flavor of the cake to reflect the flavors of the whopper candy -- enter Christina Tosi's Milk Bar Cake...

Guinness Chocolate Cupcakes w/ Irish Cream Filling

Whew buddy, if there was ever a time you needed a chocolate cupcake, it's NOW. This past week has been crazy, both Lewis and I are working from home indefinitely which means that you'll definitely be seeing a lot more baked goods around here (hi, I'm Annie and I'm a stress baker). This is (hopefully) good news for you as I can deliver you all sorts of tasty content (if only I could literally deliver you food, I have SO many cupcakes at my house right now).

Red Velvet Cake Pops

This past week has been a blur of anxiety and sprinkles. I always tend to take my frustrations out in the kitchen - you know what they say, when life gives you lemons, whip those suckers into a curd and bake it... or something like that.

Point is, I made A LOT of cake last week so much so that I decided to make cake pops for the first time EVER. Cake pops are kinda like cupcakes but more annoying to make (but they look hella cute though). It is literally crumbled cake, a little bit of frosting, and chocolate to top it all off.

Red Velvet Mini-Cakes & Toasted Rice Crispies

I've never been big on Valentine's Day but hey, I'll take any excuse for a fun sprinkle-themed shoot. My original plan was to make red velvet whoopie pies but the cake turned out a little thicker than intended so I ended up just making little layer cakes and then dark-chocolate dipped toasted marshmallows rice crispies because WHY THE HECK NOT?!

Chocolate Raspberry Cupcakes w/ Toasted Meringue Frosting

Happy Halloween goblins and ghouls! I originally planned on posting this recipe much earlier in the month but it's been a crazy couple of weeks. Lewis and I just got back from visiting our families in Florida and I was happy to return right before Halloween to enjoy a spooky night with the pups. I made these for a Halloween party and HAD to share this amazing frosting with the world. Not only do you get to play with fire while making it, but I would also choose it over buttercream any time of year. Scroll below for this special treat (no tricks).

RUM CAKE!

I was watching the "rum ham" episode of It's Always Sunny one afternoon and it got me thinking about a boozy treat. Since I don't eat ham, my mind naturally went to the thing a bake best - cake.

Greek Honey-Orange Cake

Just look at that liquid gold.

Gosh, it pays to have a honey hook-up. We were recently given a bounty of fresh, local honey so I had to make something that pays homage to this amazing ingredient - enter, this bomb honey cake! I stumbled upon this recipe on Pinterest from The Meditteranean Dish and when I saw the glistening almonds and pistachios, I knew I was in for a treat and it did not disappoint.

Legit Black Forest Cupcakes

These aren't your typical Black Forest Cupcakes. Forget the bright red maraschino cherries and bland whipped topping - this rich chocolate cake is enhanced by espresso, dark sweet cherries, and cherry kirsch (aka booze). I've made these with a couple variations over the years but I think I have decided that this is my go-to favorite version. Feel free to adjust the amount of coffee and alcohol in the filling and frosting to your desired tastes.

Spumoni Layer Cake

There are some recipes you can whip up at a moments notice and enjoy in a little over 30 minutes...this is no such recipe.

When Lewis graduated with his BA, I decided to turn one of his favorite ice cream flavors into a cake - the result was a three-flavored tier masterpiece of epic proportions aka the Spumoni Cake.

National Chocolate Cake Day Recipe Roundup

I just discovered a list of National Days where it seems like everyday is dedicated to a different food or animal. I am not exactly sure how one goes about getting an official National Day approved but I certainly have a few suggestions. Tomorrow happens to be National Chocolate Cake Day so of course I had to round up a few of my favorite recipes that will make your weekend just a little sweeter.

Chocolate Chip Cookie Dough Stuffed Cupcakes

Moist chocolate cake with a 'raw' chocolate chip cookie dough center and cookie whipped frosting

Chocolate Cake Baked Doughnuts

Classic chocolate cake doughnuts with vanilla sugar glaze

German Bee Sting Cake (Bienenstich)

Every year for Lewis's birthday, instead of the traditional cake, he's allowed to choose a random dessert and no matter how complicated or foreign it is I have to bake it. It's a challenge I am always willing and eager to accept and over the years I have made some pretty freaky desserts, some good - others disastrous (mostly falling victim to Pinterest fails) this year, however, proved to be an epic win.

Festive Layered Affogato Cake

I love the holidays because it gives me an excuse to bake things and I don't have to feel guilty about baking an entire cake for just two people. Question; have you ever had an Affogato? It's delicious. Let me tell you a tale of how this cake came to be...

I had my first taste of this concoction at an ice cream store, I know, not what you were expecting amiright? An Affogato is a thing of beauty, and I am such a fan of coffee I am astounded that it took me this long to discover such a creation. It combines the magical powers of a strongly brewed espresso shot with the smooth and creamy goodness of vanilla ice cream - hot and cold - ying to my yang. For lack of a better phrase, it was freaking delicious.

Of course, the first thing I think of when tasking such a magical thing is how can I transform this into a dessert? So I had the idea to enhance the classic flavors of a Tres Leches cake with delicious smooth espresso. The results? A cake that tastes as good as that first cup of coffee in the morning!

This cake is also ideal for a work party because it can chill out in the fridge all day and you don't have to worry about it coming to room temperature before serving it - keep in mind though when you transport said cake in your car, remember not to tilt it in your front seat thus spilling all of the remaining liquid...on your tan upholstery...right in the uncleanable crack. *facepalm*


For the cake...
1 and 1/2 cups AP flour
1 tsp baking powder
1/2 cup (1 stick) unsalted butter
1 cup sugar
5 eggs
1/2 tsp vanilla extract

*Cake recipe from Allrecipes


For the liquid...
1 cup 2% milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 cup strongly brewed coffee (cooled)

For the whipped topping...
1 and 1/2 cups heavy cream
1/4 cup confectioners sugar
1/2 tsp vanilla extract
coco powder (for topping)

Directions

1.Preheat the oven to 350 degrees F. Sift flour and baking powder together and set aside. Cream butter and sugar until light and fluffy. Add vanilla and eggs, one at a time and beat on medium speed until well blended. Slowly add flour (about 1 TBS at a time) until mixed. Makes either 13 x 9 inch pan OR two 9inch cake layers. Bake for 15-25 min. or until slightly brown around the edges and cooked in the middle.

2.Mix all the milks and coffee and set aside. Whip the cream, and vanilla on high speed until it begins to thicken - turn speed down to the lowest setting and carefully add the sugar.

3.Place both layers of cooked cake on two separate plate, prick with fork to ensure optimal soakedge. Slowly pour the milk/coffee mix over the cake layers until fully absorbed. Let the layers soak in the fridge for at least 2 hours. Spread an even layer of whipped topping on top of one layer - sprinkle with coco powder. Carefully flip second cake layer on top, then proceed to top with additional whipped cream. Sprinkle with coco powder once again to finish it off and if you're feeling extra fancy you can make chocolate decorations as well!

Chocolate Pudding Filled Dirt Cakes

I remember my first ever dirt cake, in fact, I'd like to think that every child would remember this classic - dirt you can eat?! It's like a bonafide mud pie.

The year was 1998, the place was a local restaurant in Gainesville, FL. I had never even heard of the concept before and my family rarely ever ordered desserts but I was so enthralled with the concept of "dirt cake" that I HAD to have it.

When I beheld the glorious crystal goblet of layered rich chocolate pudding, light and fluffy whipped cream frosting, and moist chocolate cake I was amazed. And of course, there's something about eating something that it supposed to be disgusting that is oddly satisfying.

These are my little tributes to a childhood favorite - it has the chocolate cake, the pudding filling, whipped chocolate frosting and of course, that classic topping of crushed Oreos (plus it's a bonus since you get to eat all the cream out of them). These would also make for the perfect Halloween treat, you could even dye vanilla pudding red for the filling for a "blood" center and add gummy body parts to the top if you wanna gross it up a little!

For the cake...

makes 12 large cupcakes

1 1/3 cups all-purpose flour
1/2 cup natural unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1/2 cup whole milk
1/2 cup hot, bold coffee

1.Preheat oven to 350F/180C. Line muffin tin with cupcake liners. Set aside.
2.In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
3.In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Beat in the milk until combined. Add the other half of the dry ingredients and beat slowly until combined. Add hot coffee and beat just until combined. Do not over mix – the less you mix, the lighter the cake will be. The batter should be liquid-y.
4.Divide batter evenly between cups, filling them about 3/4 full. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes), until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.

For the pudding...

recipe from Taste of Home

1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 tsp salt
4 cups milk
2 TBS butter
2 tsp vanilla extract

1.In a heavy saucepan, combine sugar, cocoa, cornstarch and salt. gradually add milk. Bring to a boil over medium heat; boil and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Chill, then spoon into center of cupcakes.

For the frosting...

1 cup confectionery sugar
1/2 cup cocoa powder
1 pint (2 cups) whipping cream - chilled
1/4 tsp salt

1.Place whipping cream in mixing bowl. Shift remaining ingredients together and add to cream.
2.Mix in gently, then beat on high until a thick, frosting-like consistency forms.

To Assemble

-Once cupcakes have cooled, carefully hollow out the center, making sure to reserve the cake. Place a dollop of pudding inside the center of each cake, then place the cut out bits on top, making the surface smooth for the frosting.

-Pipe frosting out in desired pattern, then top with crushed Oreo cookies (cream removed) and top with gummy worm.

German Recipes to try for a Festive Oktoberfest

Almost everyone is familiar with world renowned festival that began in late September in Munich, Germany. Even though we don't really get a fall here in the southern US, it has always been my favorite time of the year so why not celebrate it with great food, festivities, and a frothy pint of beer!?

1 - Oktoberfest Beer
2 - Braised Red Cabbage & Apples
3 - Sauerbraten
4 - Authentic Black Forest Cupcakes
5 - Marzipan Stollen
6 - Spätzle with Garlic Chives

While some of these probably aren't traditionally served during the festival, they're delicious at any time of year.
One of my favorites has to be the Authentic Black Forest Cupcakes, which are favored with coffee and cherry kirsch. Another more recent discovery is Spätzle which can be served as a side or put into soups!

An Anniversary Cake - Dark Chocolate Cake with Strawberry Mousse Filling & Chocolate Ganache

I cannot believe that our one year anniversary is upon us, it seems like yesterday we were celebrating with friends and family (while simultaneously freaking out about moving to a new town). One year later and things aren't that different, yet again we're packing up all our things and moving to a bigger, better, completely foreign city.

For a couple of hours we decided to take a little break from work/packing/travel craziness and take part in a little chocolate indulgence. While it might not be the prettiest cake (I packed most of my baking tools, hence the sloppy ganache..we'll just call it "rustic") I gotta say this is my new favorite chocolate cake recipe.

I've said it before how much I love using coffee in my chocolate cake recipes - it makes such a difference in flavor to me, bringing out that rich chocolate flavor while adding some moisture. This was also my first time making strawberry mousse which has become my go-to filling - not only is it refreshing and delicious but you also get that pretty natural pink color without having to use artificial additives.

I gotta say it's been a semi crazy year, there were definitely a lot of firsts and it was not without it's challenges but I am super excited about moving to a big city and all of the culinary adventures that are to come!

For the cake...

recipe adapted from Ina Garden

Butter, for greasing the pans (or non stick spray)
1 3/4 cups all-purpose flour
2 cups sugar
3/4 cups good dark cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 large eggs, at room temperature
1 tsp pure vanilla extract
1/4 tsp almond extract
1 cup freshly brewed hot coffee

Method:
1.Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans.

2.Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and extracts. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

For Strawberry Mousse...

1 cup finely chopped strawberries
Splash of orange juice
1/4 to 1/2 cup confectioners sugar (depending on how sweet you like it)
1/4 teaspoon vanilla extract
2 cups heavy whipping cream (chilled)

Method:

1.Add strawberries, oj, and sugar in a blender and pulse until almost a liquid but still a little chunky. You can strain to get rid of the seeds but you honestly don't notice them anyway.
2.In a mixing bowl fitted with whisk attachment, whip cream and vanilla until stiff peaks form. Carefully fold in strawberry mixture and serve. (note: some might suggest adding gelatin to the strawberry mix but I found it wasn't necessary).

For ganache...

8 ounces semisweet or bittersweet chocolate
3-4 cup heavy cream
1/8 tsp salt

Combine ingredients in a sauce pan over medium low heat. Constantly stir until chocolate is silky and smooth in texture.

To assemble:
1.Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with mousse. Place the second layer on top, rounded side up, and spread the remaining mousse evenly on the top and sides of the cake. Place in the fridge for at least 30 min.
2.Once cake is cool, using a ladle, carefully spoon ganache over the top of the cake, letting it drip down the sides.

Apple Spice Cake with Salted Caramel Glaze

If there's one fruit I have ALWAYS loved in desserts, it's apples.

Think about it, 9 times out of 10 whenever you smell a delicious dessert baking in the oven, it usually involves apples.
I didn't really know what to call this "cake." It's moist like a cake but it also has a bread-like texture. I love the little bites of apple and the texture of the toasted pecans, it is reminiscent of an apple pie but in delicious cake form. I also had a chance to use some leftover salted caramel sauce which at first I thought would make this cake too sweet but it paired perfectly and created those coveted little pockets of soft gooeyness on top.

Salted Caramel Apple Spice Cake

recipe adapted from Paula Deen

3 cups diced and peeled Granny Smith apples, about 2 apples
1 cup lightly toasted chopped walnuts OR pecans
2 tsp vanilla extract
1 TBS ground cinnamon
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 and 3/4 cups sugar
1 1/4 cups vegetable oil OR melted butter
3 eggs

For the caramel sauce, click HERE

Directions:

1.Preheat the oven to 325 degrees F. Lightly grease a Bundt pan, tube pan, or loaf pan.

2.In a bowl, mix together the apples, nuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.

3.Using an electric mixer beat the sugar, oil (or butter), and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture (batter will be thick).

4.Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean. Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate. Drizzle the apple cake with some of the glaze, serve and enjoy!

The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.

Banana Bourbon Upside Down Cake

If you ask me, some of the best desserts always contain fruit...and when you add alcohol to the mix that doesn't hurt either..

There's something so thrilling about making an upside down cake (was that a totally chef nerd thing to say?) you wait in anticipation while it's in the oven and then there's that moment before you flip it over to reveal the beautifully aligned fruit with the caramelized sugar juices slowly drizzling down the side. It's a beautiful sight.
The cake itself is super moist and the baked bourbon bananas create a sinfully delicious combo. This cake is best served straight from the oven but it will remain moist for about five days after.


Bananas Bourbon Upside Down Cake

Recipe adapted from Food.com

1 cup brown sugar (packed)
1/4 cup plus 1/2 cup butter
1 tsp ground cinnamon
2 TBS bourbon
3 bananas (large, yellow but firm with green tips, sliced diagonally into 1/4-inch pieces)
3/4 cup sugar
2 eggs
1 tsp vanilla extract
11/2 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup sour cream

Directions:

1.Preheat oven to 350 degrees F. Place brown sugar, 1/4 cup of the butter and cinnamon in a small saucepan. Heat over medium low heat until butter is melted and mixture is smooth, stirring occasionally. Stir in bourbon and pour into a 9-inch round cake pan.

2.Arrange banana slices in circles over brown sugar mixture.

3.Place remaining 1/2 cup butter and sugar in a large bowl; beat at medium speed until light and fluffy. Add eggs one at a time, beating will after each addition. Beat in vanilla.

4.In a medium bowl, stir together flour, baking powder, baking soda and salt.At low speed, beat in flour mixture in parts alternating with sour cream, beginning and ending with flour mixture. Spoon and gently spread batter over bananas.

5.Bake 45-55 min or until cake is golden brown and toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minute. Run small knife around edge of cake; carefully invert cake onto serving plate. Serve warm.

Chocolate Cake (Baked) Doughnuts

So one thing that truly amazed me about getting married is just how much stuff we got, I don't mean to sound superficial or greedy, I was just genuinely shocked at how supportive and generous our friends and family were about helping us get on our feet. Among said lavish gifts was a doughnut pan. Yes, you can imagine how much fun I had registering for all kinds of cooking/baking gadgets, remember back in the day when I made doughnuts by hand in THIS post? If you are a connoisseur of doughnuts such as myself, I would highly recommend investing in this nifty contraption, it makes the process so much easier!

These doughnuts are moist and rich, I like to add the coffee in order to amplify the chocolate flavor. I would also recommend letting these sit out over night to let the glaze fully set and to get the slight sugary 'crispness' in every bite.

Chocolate Cake (Baked) Doughnuts

makes around 20 small doughnuts

For the donuts:
1 cup flour
1/2 cup sugar
1/4 cup cocoa powder
1/4 cup mini chocolate chips (optional)
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 instant coffee granules.
1 egg
6 tablespoons sour cream
1/4 cup milk
1/4 cup vegetable oil

For the glaze:
1 1/2 cups powdered sugar
6 tablespoons milk
1 teaspoon vanilla

Note: To ease the process of pouring the batter into the pan, I piped the mix using a pastry bag, that ensures a perfectly even doughnut.


Directions:

To make the donuts:

1.Preheat oven to 350 degrees.

2.In a medium mixing bowl, combine the flour, sugar, cocoa powder, chocolate chips, instant coffee, and baking soda.

3.In a small bowl, beat together the vanilla, egg, sour cream, milk, and oil.

4.Stir the wet ingredients into the dry until just combined. Spoon in a greased doughnut pan.

5.Bake for 8 minutes or until the tops spring back when you touch them.
Let the donuts cool in the pan before glazing.

To make the glaze:
In a small saucepan over low heat, combine the sugar, milk, and vanilla until well combined. Remove from the heat.
Dunk the donuts in the glaze to fully coat and place on a wire rack to set.

Recipe adapted from Buns in My Oven