Hot Fudge Sundae Cake

February 10, 2013 10 Comments
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Yesterday was perfect. I created two different recipes for the ebook, taste testing all kinds of chocolatey recipes, and had three successful photo shoots. In between all this I enjoyed drinking way too much coffee and hanging out with a very hilarious one year old.

Of the things I baked yesterday was this Hot Fudge Sundae Cake. I grew up eating cake.  Simple and delicious, you really can’t go wrong. It can be put together in about 10 minutes and uses just one bowl, leaving you with a clean kitchen and a delicious chocolate cake in the oven. When it’s done, a cake-y dome rises from the cup, but hidden underneath is a rich, dark fudge sauce that will leave you licking the bowl.

With Valentine’s Day just around the corner, now might be the perfect time to try out this recipe.

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Hot Fudge Sundae Cake
serves 2

1/2 cup all-purpose flour
1/4 cup + 2 tbsp white sugar
1 tbsp cocoa powder
1 tsp baking powder
pinch of salt

1/2 tsp vanilla
1 tbsp canola oil
1/4 cup non-dairy milk

1/4 cup brown sugar
2 tbsp cocoa powder
1/4 cup + 2 tbsp hot water

powdered sugar for sprinkling

Preheat the oven to 350 degrees F. Lightly oil two small (6-8 oz) custard cups and set aside.

In a small bowl combine flour, white sugar, 1 tbsp cocoa powder, baking powder, and salt and mix together. Stir in vanilla, oil, and non-dairy milk until the batter is fully hydrated. Divide evenly between the two custard cups and smooth top.

Combine brown sugar and 2 tbsp cocoa powder and sprinkle half over each cup.  Pour 3 tbsp of hot water onto of each cake; do not stir in. Place cakes in the oven and bake for 30-40 minutes until a thick crust has formed and the fudge sauce is bubbling underneath.

Let cool for 15 minutes. Top with powdered sugar and berries or your favorite non-dairy ice cream.

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Do you like Valentines Day? Do you have any special plans?
Valentine’s Day is such a controversial holiday, one which I could really give or take. But this year I am certainly happy to be at home with Jason and Eden rather than making cakes, chocolates, and custards for other people’s sweethearts.

 

A few more sweet treats for your valentine:

Raw Chocolate Almond Marble Fudge

Raw Chocolate Almond Marble Fudge

Raw Chocolate Dipped Strawberries

Raw Chocolate Dipped Strawberries

Dark Chocolate Truffle

Dark Chocolate Truffle

Chocolate Espresso Cake

Chocolate Espresso Cake

Sweet & Salty Turtle Bark

Sweet & Salty Turtle Bark

No Bake Chocolate Mousse Cake

No Bake Chocolate Mousse Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Filed Under: sweets Tagged With: , , , , , ,

Gingerbread Bundt Cake with Spiced Eggnog Glaze

December 14, 2012 9 Comments

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Last year at this time I was making cookies, candies, cakes, and yule logs for stressed-out holiday shoppers. I was 8 months pregnant and finding it hard to button even the large chef’s coat. Scheduled to work both Christmas Eve and the day after Christmas, I had made no plans and my developing distaste for the holiday was growing out of control.

One year later and I hardly recognize myself, saturated with holiday spirit. I catch myself singing Christmas songs to Eden, perusing Goodwill for cheap Christmas decorations, looking for more reasons to bake more cookies. Jason and I are even headed out this weekend to chop down our very first Christmas tree. Okay, we will probably buy a Christmas tree, but I really like the image of heading into the woods with Eden on our backs, axe in hand, and hacking away at the trunk of our perfect tree.

As much as I love not working, and understand the part it plays into my newly (re)discovered Christmas cheer, I really owe my gratitude to my young daughter.  Imagining the season through her eyes makes me believe in the magic again. I am so excited to fill my house year after year with lights, and music, and stories, and trees and watch my child fall in love with Christmas, the most wonderful time of the year.

Part of this first Christmas with Eden is starting traditions. And as I made this gingerbread cake I imagined it becoming part of her story: The Christmastime Bundt Cake. The cake she made every year with her Mama as a child, the cake that she passes on to her loved ones as she as she grows older.

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And if Eden decides to pass on this tradition, I would think it sad because this moist, spicy, ginger cake topped with sweet nutmeg glaze is not something the world should miss out on!

Gingerbread Bundt Cake
makes (1) 9” bundt cake

2 1/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp allspice
1/4 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp ground cinnamon
2 tsp ground ginger
1/2 cup non-hydrogenated vegan butter
3/4 cup molasses
1/4 cup apple sauce
3/4 cup brown sugar
1 cup soy or coconut nog

Spiced Eggnog Glaze

1 1/2 cups powdered sugar
1-2 tbsp soy or coconut nog
1/2 tsp cinnamon
1/4 tsp nutmeg

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Preheat the oven to 350 degrees F. Butter and flour a 9” bundt pan.

In a medium bowl combine flour, baking soda, baking powder, salt, and spices. Set aside.

Using a stand up mixer, with paddle attachment, cream together brown sugar and butter until light and fluffy. Add molasses and beat until combined, scraping down the side of the bowl as needed. Add apple sauce and mix again until well combined.

Add the soynog and flour mixture, alternating between wet and dries, in three batches. Scrape down the sides as necessary.  Mix until combined, but do not overmix. Scoop batter into

prepared bundt pan and smooth the top. Bake for 35-45 minutes, until a toothpick inserted in the middle comes out clean. Let cake cool about 15 minutes then flip out onto wire racks to cool completely.

In a small bowl mix together powdered sugar and spices. Slowly add the soynog while mixing until desired consistency. Pour over cooled cake just before serving.

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How do you feel about Christmas? Is it a magical time for you or does it often feel more stressful than special?

 

Filed Under: Eating in Season, sweets, Winter Tagged With: , , , ,

Orange Poppyseed Poundcake

December 5, 2012 13 Comments

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If you’ve been reading my blog for awhile you may have noticed I like to use whole foods in my recipes, staying away from overly-processed vegan substitutes.

But sometimes there are exceptions.

This Orange Poppy Seed Pound Cake is a veganized version of Martha Stewart’s Lemon Poppy Seed Pound Cake because sometimes a buttery, sweet, and moist slice of pound cake, exactly how you remember it, is exactly what you need.

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Orange Poppyseed Pound Cake
makes (2) 8 1/2 by 4 1/2 inch loaves
A veganized version of Martha Stewart’s Lemon Poppyseed Pound Cake

2 sticks (1 cup) Earth Balance or other vegan butter
2 1/2 cups + 2 tbsp all-purpose flour
1 tbsp baking powder
1 1/2 tsp salt
2 tbsp poppy seeds
1 1/2 cup sugar
2 tbsp finely grated orange zest
1/2 tsp orange extract
1/2 cup vegan sour cream
egg replacer for 5 eggs (I used Bob’s Red Mill brand)
1/4 cup vegetable oil
2 tbsp orange juice

1 cup powdered sugar
1-2 tbsp orange juice

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Preheat the oven to 350 degrees F. Oil 2 loaf pans (8 1/2 x 4 1/2).

1. In a medium bowl mix together flour, baking powder, salt, and poppy seeds. Set aside.
2. In a blender, mix together the egg replacer and water (according to package instructions) until thick and creamy. Set aside.
3. In a stand up mixer or an electric handheld mixer, beat together the butter, sugar, orange zest, orange extract, and vegan sour cream   until light and fluffy. Slowly add egg replacer mixture, scraping down the sides of the bowl often.  Mixture will appear to have separated at this point, but it will come back together.
4.  Alternating wets (oil and orange juice) and dries (flour mixture) add in three batches, scraping down the sides as needed, ending with the flour mixture. Do not overmix.
5. Divide batter between prepared pans and smooth top. Bake until cakes are golden brown (about 45-50 minutes), and a tooth pick comes out clean when inserted in the middle.
6. Remove from oven and let cool for 15 minutes. Flip out onto wire racks and allow loaves to cool completely.
7. To make orange glaze, combine powdered sugar and orange juice until smooth and pourable. Pour over cooled loaf pan. Glaze will harden as it cools.  Keep at room temperature, tightly wrapped, for up to 3 days.

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Filed Under: breakfast, snacks, sweets Tagged With: , , , , ,

Individual Chocolate Espresso Cake… with zucchini

July 10, 2012 17 Comments

The last few weeks my recipes have been heavily influenced by my farm share, as it should be this time of year. Two of my most popular posts, chocolate dipped strawberry creamsicles and lavender marionberry mason jar pie have both been born from farm share goodies. So when I found zucchini in my crate this week, the wheels in my head started turning. I played around with different ideas all week and yesterday I went to work in the kitchen. The result: a moist, rich chocolate espresso cake.

Chocolate Espresso Cake
serves: 2
2 tbsp canola oil
1/2 cup sugar
1 tbsp molasses
1 flax egg (1 tbsp ground flax seed mixed with 3 tbsp water)
1/2 tsp vanilla
1 small zucchini, grated (about 3/4 cup)
1 tbsp + 1 tsp instant coffee
1/2 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips
2 half pint mason jars or similar sized baking dish

Preheat oven to 350 degrees F. Lightly oil two half pint mason jars.

In a medium sized bowl combine wet ingredients (oil, sugar, molasses, flax egg, instant coffee, vanilla, and zucchini), stirring together until uniformly mixed.

In a separate bowl combine the dries (flour, baking soda and powder, and salt). Add dries to wet and mix together. Do not over mix. Fold in chocolate chip.

Fill 1/2 pint jars between 2/3 and 3/4 full. Bake for 25-30 minutes, until knife comes out clean. Allow cake to cool at least 30 minutes before removing from jar.

Enjoy with a fresh cup of coffee.

Filed Under: sweets Tagged With: , , , , ,

A day of red, white, and blue

July 4, 2012 7 Comments

A very happy July 4th to y’all!

I’m don’t usually get so excited about holidays, but this year is different. This year, for the first time in many years, I am enjoying a day off with my family. Probably the hardest aspect (for me) of working in bakeries is coming in on big holidays and making pies and cakes for other people’s picnics. So to all my friends who are working today: I hope you feel appreciated and recognized for your hard holiday work.

This morning I enjoyed sharing the time off with Jason and Eden and started the day off right with some festive waffles.

I used Isa Chandra-Moskowitz’ Classic Waffle recipe from her cookbook, Vegan Brunch(which is one of my favorite cookbooks by the way) and then, as you can see, smothered them with berries.

Later today I will be heading out to my parent’s farm to enjoy a potluck with entire family.

This is what I’m bringing:

I got the recipe for this red velvet cake here. This was my second attempt. In my first attempt I tried to make a red velvet cake using beet puree. I did a lot of research, found myself reading about pH levels and types of acidity and after reading numerous blog posts and looking at many Google images, I choose a very un-vegan recipe that I was certain I could veganize. I don’t know if it was the process of veganizing it or the recipe itself but the result was a brown cake that tasted like beets.
But this recipe from the tolerant vegan was great, incredibly easy, and I learned that sometimes it’s okay to use a little red food coloring.

I made a full batch and bake it on one large cookie sheet for about 23 minutes (until knife comes out clean). After it cooled for several hours (best to put it in fridge), cut it into four even strips. Place the bottom strip on a cutting board (or large platter) and pipe a boarder of frosting around the top edge of the cake. Scoop about 1/2 cup of frosting in the middle of boarder and smooth over with an offset spatula. Top with second layer of cake and repeat twice ending with the final layer of cake.

If you want very clean edges, place cake in freezer. When it is mostly frozen cut the edges of the cake with a sharp, hot knife.

Pipe a bottom and top boarder and cover with blueberries.

Store in refrigerator and bring out one hour before serving.

This is a great technique for decorating. It’s much easier than working with round cakes or attempting to frost the whole cake, but equally (if not more) impressive. As always, let me know if you have questions.

Filed Under: Summer, sweets Tagged With: , , , ,

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