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Posts tagged “Cake

Zucchini Lemon Poppyseed Cupcakes

Zucchini Lemon Poppy Seed Cupcakes

After the Zucchini Lime Cake went over so well and I came home from Mom and Dad’s house with a zucchini the size of a baseball bat (only fatter), I thought I might try a lemon version of that cake … but with poppy seeds because lemon and poppy seeds are just sooo yummy togehter. I also wanted to make it in cupcake form because my daughter really really loves cupcakes.

Anyway, I decided to take a short break from work and whip up some cupcakes right before my girl came home from school. And she just happened to come home that day with this book about cupcakes that she checked out from the library. So it was quite serendipitous that I happened to be baking cupcakes. She really wants to try some of these cupcake recipes out of the book. I am supposed to choose which one we will make. Maybe I need to just buy her that book so we can try them all. The cupcakes finished up just as we were supposed to head out the door for dance, so I grabbed one of the smaller cupcake pans and brought it along and she ate two of them on the way. The rest of the six I fed to my yoga friends, right out of the cupcake pan, at the bar we go to after yoga for a glass of wine.

Most of these cupcakes we ate unfrosted, but I did make a lemon cream cheese frosting to go on some of them. Do you want the recipe for the frosting? It’s just light cream cheese, powdered sugar and lemon juice. You can add lemon zest if you like to intensify the lemon taste.

Zucchini Lemon Poppy Seed Cupcakes

Zucchini Lemon Poppyseed Cupcakes

You could also bake these as a cake in a 13x9x2 inch pan or two rounds or … well, whatever you like. Just add more cooking time for a cake.

  • 2 cups finely shredded zucchini
  • 1/4 cup oil
  • 1/2 cup lowfat or nonfat plain yogurt
  • 3 eggs
  • 1 cup sugar
  • zest of 1 lemon + juice of 1/2 lemon
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 – 4 teaspoons poppy seeds (I used two and my daughter and I both agreed they could use more poppy seeds)

Directions:

  1. Preheat the oven to 350. In a large mixing bowl, mix the wet ingredients, then stir in the dry ingredients.
  2. Spray your cupcake pans with cooking spray or use cupcake liners and fill each cupcake about 2/3 full.
  3. Bake for 20 – 25 minutes or until a toothpick inserted in the center comes out clean.
  4. Frost them if you like with lemon cream cheese frosting and sprinkle with poppy seeds (and lemon slices if you want to be extra fancy).

Zucchini Lemon Poppy Seed Cupcakes

This recipe was shared at Cast Party WednesdayThursday’s TreasuresFit & Fabulous FridayWeekend Potluck and Foodie Friends Friday, Lunch Box Linky and Share it Saturday.


Zucchini Lime Cake with Pistachios

Zucchini Lime Cake with Pistachios

The great thing about being a food blogger is sometimes you get to have cake for breakfast. Which is a very good thing when you stayed up too late baking zucchini cakes to take along to your parents’ house for the 50th wedding anniversary party and didn’t have dinner and woke up STARVING.

I just wanted to use up the last of my zucchini before I visit my parents’ garden again. It is always overflowing with good vegetables this time of year. Besides, we are going to have lots of extra mouths to feed this weekend and it will be good to have something relatively healthy and totally delicious to snack on. The last big zucchini was big enough to make two cakes, so I made a chocolate one and this beautiful zucchini lime cake that my sweet friend Dor from La Difference Catering made when her house was overflowing with courgettes. She calls them courgettes. I think that’s a marvelously elegant word! Still I refer to them as zucchini. That’s just what we call those big green squash things here in the midwest US.

By the way, today we are on the letter Z in the A-Z Health Challenge on facebook! We made it! I have to thank all the wonderful bloggers who contributed their recipes, tips and knowledge along the way. That’s what made it so very fun. I will do a wrapup post with all the letters and their health benefits once this anniversary party is over.

For today, Z is for Zucchini! Let’s eat cake!

Zucchini Lime Cake with Pistachios

Zucchini Lime Cake with Pistachios

Slightly adapted from La Difference Catering. I made just a small amount of frosting because I like it light on the frosting, so if you want a heavily frosted cake, you will need to make extra frosting.

  • 1/2 cup golden raisins
  • 2 Tablespoons golden rum
  • 1 3/4 cup finely shredded zucchini
  • 1/4 cup oil
  • 1/2 cup lowfat or nonfat plain yogurt
  • 3 eggs
  • 1 cup sugar
  • 1 cup flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Frosting:

  • 3/4 cup powdered sugar
  • 2 oz. light cream cheese
  • zest of 1 lime
  • juice of 1/2 lime
  • Topping: a few Tablespoons of chopped roasted pistachios

Directions:

  1. Set the raisins in the small bowl, pour the rum over and let them soak for a good while (an hour or so) until they plump up good.
  2. Mix the wet ingredients.
  3. Add the dry ingredients and stir it all together. Stir in the raisins and rum.
  4. Spray a 9×13 inch pan with cooking spray, pour in the batter and bake for 30-40 minutes at 350 or until a toothpick inserted in the center comes out clean.
  5. Mix up the powdered sugar with the cream cheese till smooth, then add the lime zest and juice. Once the cake is cool, frost it. Just before serving, sprinkle with a few tablespoons of chopped pistachios.

Zucchini Lime Cake with Pistachios

This recipe was shared at Weekend PotluckTalent Show TuesdayTrick or Treat Tuesday1 Month of Fun, Cast Party Wednesday, and Thursday’s Treasures.


1,2,3 Chocolate Zucchini Cake {Lowfat}

123 Chocolate Zucchini Cake {Lowfat}

This is a luscious, moist and healthy chocolatey cake that takes only takes a few minutes to put together (most of that time is grating the zucchini) and it’s so yummy! I made it years ago when my daughter-in-law first came to visit and we topped it with strawberries (or was it raspberries?) and whipped light cream and reveled in it. She mentioned to me not long ago how good it was and I had completely forgotten that I’d made this cake for her. I’m so glad she mentioned it because this cake is way too good to be forgotten! I got up this morning eager to look up the recipe and make it again since my sis brought me some gorgeous zucchini.

My sweet daughter just had some of this for breakfast, so I asked her if she would take the photos for me. I think I might let her do the photography more often. She has a good eye and a different style and perspective and it makes me so happy when she helps me with my cooking and blogging projects.

A little note about fat: it is true that the low-fat diet led to a lot of health problems. I don’t advocate cutting fat out of your diet (especially not if you’re going to replace it with sugar!) Include healthy fats like olive oil, cheese, nuts and avocados, but also include lots of fiber and grains, fruits and vegies and watch your total calorie intake. I like to reduce fats and sugar in baked goods and desserts because it reduces the calories, but then I also try to add whole grains and fiber to make treats that are truly health conscious, but still satisfy my desires for a decadent dessert.

123 Chocolate Zucchini Cake {Lowfat}

1,2,3 Chocolate Zucchini Cake {Lowfat}

Adapted from Food.com. I cut down the sugar, replaced some of the oil with yogurt and replaced some of the flour with whole wheat flour and flaxmeal.

  • 1 cup flour
  • 3/4 cup whole wheat flour + 1/4 cup flaxmeal (or 1 cup whole wheat flour)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cocoa
  • 1 1/4 cups white sugar
  • 3 eggs
  • 1/4 cup oil
  • 1/2 cup lowfat or nonfat vanilla yogurt
  • 2 teaspoons vanilla
  • 2 cups grated zucchini

Directions:

  1. Mix the dry ingredients.
  2. Add the liquid ingredients and stir it all together.
  3. Spray a 9×13 inch pan with cooking spray, pour in the batter and bake for 30-40 minutes at 350 or until a toothpick inserted in the center comes out clean.

123 Chocolate Zucchini Cake {Lowfat}

This recipe was shared at Weekend PotluckScrumptious SundaysFamily Fresh MealsManic Monday, Cast Party Wednesday, Thursday’s TreasuresTastetastic Thursday, Fit & Fabulous Fridays, and Foodie Friends Friday.


Whiskey Green Tomato Cake

Whiskey Green Tomato Cake

Last week my aunt from Florida came to visit. I don’t know how many stops she had planned on her trip, but one of them was to visit my parents … I suspected she would go see mom, but I didn’t really know until it was my turn to see my aunt.

My daughter and I drove down to meet my aunt and her artist friend for dinner. It was then that my aunt told us she had been to my parents’ place and my dad had made this green tomato cake for dessert … what?!? … my dad made a green tomato cake?! What the … ?

I thought it sounded really odd, and then when we went to see my parents this weekend, dad mentioned his green tomato cake. Mom said that it was more like a bar than a cake and Dad said the recipe he used just had too much green tomato in it. I could see the wheels turning in his head … I asked him to tell me about this green tomato cake … and he had already figured out how to make it better. I looked him in the eye and said “let’s make a cake!” … and so my dad and I set to work making a green tomato cake.

We started with our favorite carrot cake recipe, which is from The Jack Daniel’s Cookbook, but by the time we finished, I don’t think you’d even recognize the original recipe. Nonetheless, my dad was totally right (he usually is) … the cake turned out absolutely amazing. Both dad and I had two pieces of it for dessert after brunch (I NEVER have two pieces of cake …) and then later, on my way home, I brought some to my friend and had another piece of cake with her. Three pieces of cake in one day. This is totally a record for me. I’m not a cake person (unless it’s like some kind of of amazing decadent chocolate cake), and this cake isn’t even chocolate! … but it is SO worth it. The tart green tomatoes taste so much better than carrots in this (kinda pretty awesomely healthy) moist and flavorful cake.

The green tomatoes came from mom and dad’s garden. They fell off the vines while Mom was trimming the tomato plants. There was a whole bucket full of them. Their tomato plants are just thick with fruit … there will be LOADS of tomatoes this year. Only a few are ripe yet; the rest are yet to come.

Green Tomatoes for the Whiskey Green Tomato Cake

My very favorite part of the day? I got to cook with my dad. The big bonus was that it turned out to be something totally jaw-dropping awesome.

Whiskey Green Tomato Cake

Highly Adapted from The Jack Daniels Spirit of Tennessee Cookbook

  • 3/4 cup raisins
  • 1/4 cup whiskey
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 1/2 cup vegetable oil
  • 2/3 cup applesauce
  • 4 eggs
  • 2 cups chopped green tomatoes (about 2 large green tomatoes)
  • 3/4 cup walnuts

Heavenly Frosting:

  • 2 Tablespoons butter, softened
  • 2 oz. light cream cheese, softened
  • 4 oz. powdered sugar
  • 1 Tablespoon whiskey

Directions:

  1. Preheat the oven to 350 degrees F. Put the raisins in a cup with the 1/4 cup of whiskey to plump them up.
  2. In a large bowl, mix the dry ingredients, then make a well in the center and add in the wet ingredients. Whisk up the eggs and  other wet ingredients together, then stir to incorporate them into the batter. Add the raisins & whiskey, green tomatoes and walnuts and stir just until everything is mixed up well.
  3. Pour the cake batter into a 13 x 9 x 2 inch pan and bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
  4. While the cake is cooling, make the frosting by mixing the butter, cream cheese, powdered sugar and whiskey until smooth. Let the cake cool, then frost it with the Heavenly Frosting.

Whiskey Green Tomato Cake

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This recipe was also shared at Scrumptious SundaysMade it by MondayThursday’s Treasures, Katherine Martinelli’s Tomato Bloghop and Foodie Friends Friday.


Ginger Rhubarb Rum Cake

Ginger Rhubarb Rum Cake {Lowfat}

A while ago, I spent a day playing with rhubarb and one of the things I made was ginger rhubarb sauce … the reason I made that sauce was for this idea for a rhubarb rum cake I had floating around in my head.

The first time I made the cake, I was really unhappy with it. It just wasn’t the cake I had pictured in my mind. I gave it to the neighbor and she and her dad loved it, so I figured perhaps I was being too self-critical.

So I made the cake again, with a few improvements. I fed some to my friend and asked him for his feedback. He is not a huge rhubarb fan so he liked that the rhubarb was not “in your face” like so many rhubarb dishes are. I, on the other hand, AM a rhubarb fanatic so I love “in your face” rhubarb dishes, but that wasn’t what I was going for here. I was trying to let the taste of the ginger, the rum, and the rhubarb gently interplay with each other.

I was worried that the cake was too dense, but he challenged me there. Who says a cake has to be light and fluffy? After I tossed out that pre-conception, I fell in love with this cake. It’s moist and dense and flavorful. It does have that delicate interplay of rhubarb, rum, and ginger and they really play so nicely together. I’ve been eating this cake for breakfast all week. Yes, breakfast. What? Who says you can’t eat rum cake for breakfast? I replaced all of the butter in the cake with the ginger rhubarb sauce, used half whole wheat flour for fiber, added pecans and rhubarb, it’s even got yogurt in it. It’s really not so bad for you. I think it’s a very pleasant way to start your day… or if you prefer, you could serve it with afternoon tea or at a dinner party.

Ginger Rhubarb Rum Cake {Low fat}

Ginger Rhubarb Rum Cake {Lowfat}

Adapted from Squidoo

  • 1/2 cup ginger rhubarb sauce (recipe here … if you don’t want to make the sauce, substitute some applesauce)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 1/2 cup plain nonfat yogurt
  • 1 cup cake flour
  • 1 cup whole wheat flour
  • 1/4 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 1/2 Tablespoons baking powder
  • 2 cups rhubarb, chopped
  • 1/2 cup chopped pecans, toasted

Rum syrup / glaze (a.k.a. “cake paint”)

  • 1/3 cup ginger rhubarb sauce
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 2 Tablespoons butter
  • 1/3 cup golden rum

Directions:

  1. Preheat the oven to 325 degrees F. Spray a bundt pan with cooking spray. In a large bowl, whisk together the rhubarb ginger sauce, honey & sugars to make a smooth mixture. Add in the eggs, vanilla, and yogurt and whisk till smooth.
  2. Add the flours, ginger, salt & baking powder and stir till everything is fully incorporated into the batter. Fold in the rhubarb & pecans.
  3. Spray your baking pan with cooking spray and then dust with flour. I used my grandma’s bundt pan (even though the batter filled it only about half-way), but you could also bake it in a 13x9x2 inch pan if you like. Pour the batter into your pan and bake at 325 for about 50 minutes. Test it with a toothpick to see if it’s done. Let it cool for 15 minutes after you take it out of the oven, then turn the bundt pan over onto a plate.
  4. Make the rum syrup by heating the ginger rhubarb sauce with the sugars and butter till hot and bubbly, then stir in the rum.
  5. Using a basting brush, “paint” the cake with the rum syrup several times, giving it several minutes to soak into the cake between paintings. My daughter helped me with this part. She loves painting things. She decided the glaze should be called “cake paint”.

Ginger Rhubarb Rum Cake {Lowfat}

This recipe was shared at Weekend Potluck.


Lisa’s Chocolate Mud Cake

Lisa's Chocolate Mud Cake

Last week, my foodie friend Lisa from Lisa’s Dinnertime Dish found this recipe for “Mud Cake” in her recipe box, so she made it and blogged about it.  It looked so good and moist and chocolatey … and easy. I needed a little chocolate in my life yesterday, so I decided to make Lisa’s cake. I mentioned “chocolate cake” to my friend as we were talking, and a short while later, there he was, pulling into my driveway … LOL. I didn’t have time to frost it because I had to run off to yoga, but both of the guys who tasted it agreed it was delicious without frosting. My son was a little angry with me for making it on the day he was leaving to stay with his dad … sorry buddy! I’m saving the recipe for you, though. We’ll make it again.

Lisa’s Chocolate Mud Cake

Recipe from Lisa’s Dinnertime Dish

  • 3 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/3 cup cocoa powder
  • 2 cups cold water
  • 2 cups sugar
  • 1 tsp vanilla
  • 2 tbsp white vinegar
  • 3/4 cup vegetable oil

Preheat the oven to 350 degrees. In a large mixing bowl, mix all of the ingredients till smooth. Pour into a 13 x 9 x 2 inch pan and bake at 350 for 40 minutes or until a toothpick inserted in center comes out clean.

Head on over to Lisa’s to get the recipe for the frosting! It looks super yummy …

Lisa's Chocolate Mud Cake

This recipe was shared at Thursday’s Treasures.


4-layer Vanilla Cake with Whipped Chocolate Ganache

4-Layer Vanilla Birthday Cake with Whipped Chocolate Ganache

I am not a cake artist. My cakes rarely turn out that beautiful. I’m much better at styling a salad or baking up a pretty loaf of bread … but this year my girl and I were bound and determined to make a fantastic vanilla cake for her birthday party.

When South your Mouth posted a “Suck it Betty Crocker” Vanilla Cake, we both knew THIS was the right recipe. And it was! The cake was moist, tender, wonderful … I did it in 4 layers instead of three … the bottom two layers were thicker and I didn’t quite cook them enough. But nobody minded. Everyone said the cake was great. (Because it was.) I usually make an attempt at “healthifying” my recipes, but this one I left alone. It’s a BIRTHDAY cake after all. Once a year, I think my girl deserves a good un-healthy cake.

My daughter wanted chocolate frosting with her vanilla cake so I thought I would attempt a chocolate ganache. We are both choco-holics and it didn’t seem like a buttercream was going to give enough chocolate flavor for us. When I went to make the frosting, though, I had a bit of a dilemma. First, I had 5 egg whites that my girl thought I should use in the frosting. And secondly: without thinking, I had made all the half and half into vanilla ice cream mix. Ooops. So there I was, wondering just how to go about making the frosting.

Sooo I used the vanilla ice cream mix in the ganache, then whipped up some of the egg whites and folded them in. After a little time in the fridge, it turned into a luscious wonderful whipped chocolate ganache. I’m not normally a frosting person, but I could eat this stuff by the spoonful it was so good.

4-Layer Vanilla Birthday Cake with Whipped Chocolate Ganache

You see? My cakes always look a little messy … oh well! It tasted really good.

‘Suck It, Betty Crocker’ Vanilla Cake

Recipe from South Your Mouth

  • 1 ½ cups sugar
  • ¾ cup butter flavored shortening
  • 2 ½ cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 5 large egg yolks
  • ½ cup honey
  • 1 cup whole milk
  • 1 cup additional liquid*
  • 1 tablespoon vanilla extract

Directions:

  1. Preheat oven to 350 degrees. Grease and flour pans. In a mixing bowl, sift together flour, baking powder and salt.  Set aside.
  2.  In a small pitcher or glass, mix together milk, additional liquid and vanilla.  Set aside.
  3.  Using a mixer, cream shortening on medium speed until fluffy – about 1 minute.  Add sugar and continue to cream for 5 minutes.  Add eggs yolks one at a time, then honey. Beat well after each addition.
  4.  Add flour mixture and milk mixture to creamed mixture (alternating each, beginning and ending with flour mixture).
  5.  Pour batter into prepared pan(s)* and bake per the following or until the cake no longer jiggles in the pan and a toothpick inserted in the middle comes out clean. DO NOT OVER-BAKE.

8-9” Round: Fills three pans, or 4 thin layers.  Do not try to fit all of the batter into two.  Use about 1 3/4 cups batter per round. Bake 20-25 minutes. See South Your Mouth for other pan baking times and a beautiful vanilla frosting recipe that uses all the egg whites.

*Use any sweetened clear liquid such as cream soda (my favorite), white wine, light-colored fruit juice, coconut milk, lemon-lime soda or even sweat tea.

Lowfat Basic Vanilla Ice Cream Mix

This makes too much ice cream mix to fit in my ice cream maker, so I usually make half this much. It’s nice to have extra on hand. You can add all kinds of flavorings to this basic mix to make just about any flavor ice cream you crave. You’ll need some of this for the ganache frosting … although you may be able to get away with just using half & half instead.

  • 4 cups fat free half and half
  • 1/2 cup sugar
  • 1 tablespoon vanilla extract
  • 1 egg, beaten

Directions:

  1. In a medium saucepan, mix half & half & sugar. Heat, stirring frequently, until small bubbles form at the edge of the pan.
  2. In a separate bowl, beat the egg with a whisk or mixer until frothy.
  3. Slowly drizzle a stream of the hot cream mixture (about 1 cup of it) into the egg, whisking or beating constantly.
  4. Gradually add the egg mixture back into the remaining hot cream mixture in the saucepan, whisking as you go.
  5. Cook over medium-low heat, whisking constantly, until mixture thickens slightly and is thick enough to coat the back of a spoon–roughly 5 minutes. Add the vanilla.
  6. Put in a jar or covered container in the fridge till it’s cold, then freeze in an ice cream maker.

Whipped Chocolate Ganache

  • 1 12-oz. bag of quality semi-sweet (or dark) chocolate chips (we used Ghirardelli)
  • 1 cup basic vanilla ice cream mix (in liquid form)
  • 2 tablespoons butter, melted
  • 1/2 cup of egg whites
  • 1/8 teaspoon cream of tartar
  • 1/3 cup powdered sugar
  • a pinch of cinnamon

Directions:

  1. Put the chocolate chips in a medium mixing bowl.
  2. Heat the ice cream mix with the butter till it’s very hot (but not boiling!) and the butter is melted. Pour the ice cream mix over the chocolate chips and stir stir stir until the chips have melted and it forms a nice creamy hot mess.
  3. In a separate bowl, whip the egg whites until they form stiff peaks, then add the cream of tartar and beat a little longer so the peaks are REALLY stiff.
  4. Fold the egg whites into the chocolate mess until it’s all totally chocolatey and no white stuff remains. Mix in the powdered sugar and cinnamon.
  5. Put the frosting in a covered container in the fridge till it’s cool and thickened up to frosting consistency. I’m not exactly how long this was because I was so busy with the party, but I think it was about 2 hours.
  6. Frost your cake! It makes quite enough to frost a 4-layer cake with a bit to spare.

4-Layer Vanilla Birthday Cake with Whipped Chocolate Ganache

This recipe was shared at Weekend Potluck, Everyday Mom’s MealsCrazy Sweet Tuesday and Trick or Treat Tuesdays.


5-minute Dark Chocolate Red Wine Mug Cake

Post #4 of 5 in my Five Favorite Things for my Five Thousand Foodie Friends series …

Dark Chocolate Red Wine Mug Cake

#1 was salad. #2 was dip. #3 was bread. and #4 is … duh! CHOCOLATE! of course! … and wine … two of my greatest loves. Because red wine and chocolate are always there for you. They will be yours and yours alone … unless you choose to share them.

Whether you want to share this decadent cake is totally up to you … What I love about this cake is this: it has WINE in it! That alone is enough, but then it’s also dark, seductive, decadent and VERY chocolate. And it’s done in just a few minutes.

It goes great with red wine. It’s big enough to share, but small enough so you don’t have a huge chocolate cake hanging around for days, tempting you. … or maybe you want to double the recipe and make one for you, one for your friend? It kinda makes sense because one mug uses about 1/2 an egg, so to make two mugs, you’d just use a whole egg, then you really wouldn’t have to bother with whisking it.

Dark Chocolate Red Wine Mug Cake

Dark Chocolate Red Wine Mug Cake

  • 4 tablespoons all purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon unsweetened dark cocoa powder
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons whisked egg (about half of a large egg)
  • 3 tablespoons red wine (I used Pinot Noir … but I think you could use whatever red wine you love)
  • 1 tablespoon butter
  • 2 squares (1 oz.) 70% dark chocolate
  • 2 tablespoons plain nonfat yogurt
  • 1/2 teaspoon vanilla
  • 2 tablespoons good quality dark chocolate chips

Directions:

  1. In a small bowl, mix the flour, sugar, cocoa powder, baking powder and salt.
  2. Put the butter in a microwaveable mug, break up the chocolate over it, then microwave for about 30 seconds. Stir well. If the chocolate isn’t melted yet, microwave for another 30 seconds.
  3. Add the yogurt, red wine, and vanilla to the mug and stir, then add the egg and stir that in well too.
  4. Add the wet chocolatey mixture to the dry ingredients in the bowl and stir till everything is well mixed.
  5. Now pick a good-sized mug to cook this baby in, spray it with cooking spray, and dump the batter in. Top with chocolate chips. Or you could mix the chips into the batter, whatever you prefer. I put mine on top.
  6. Microwave for 3 to 4 minutes on high or until a toothpick inserted in center comes out clean. If you’re making two, microwave the first mug, then start the second one. The cake will puff up while it’s cooking, then fall when you take it out of the microwave. Don’t worry, that’s normal.

Dark Chocolate Red Wine Mug Cake

It’s amazing just like this, but if you want to make it completely decadent, you could top this cake with berries or nuts or ice cream or whipped cream … with a drizzle of hot fudge sauce? Mmm …

This recipe was shared at Fabulous FridaysSuccessful SaturdayStrut your Stuff Saturdays, Trick or Treat Tuesdays, Totally Tasty Tuesdays,  Midweek Fiesta, and Gooseberry Patch Pies & Cakes.


Black Cauldron Chocolate Imperial Stout Cake

Black Cauldron Chocolate Imperial Stout Cake

It was my birthday last weekend and I started out my day by baking a birthday cake, because I was wide awake early in the morning and I had a bit of time just for myself  … because it was my birthday and I really wanted chocolate … because I wanted something extra special. Birthdays are really important to me. I think part of it is simply the celebration that you are still alive … that in itself is such an incredible gift … but the other part is a birthday is a special day just for you. I think so many of us spend so much of our lives for other people that we really need a day just to stop, sit back and honor ourselves.

Anyway, I was baking my cake and the recipe doesn’t use all of the bottle of stout … which means I have a bit left. I mentioned this to my sweet man who was messaging me to wish me a happy birthday … and just before I am about to drink the last bit of stout, he says to me, “Do you have any grapefruit?”  Yes, I said … why? … “I’ve heard dark beer poured over grapefruit is really good in the morning … You’ll have to tell me if it’s true … I think it’s something about the citrus and the beer counteracting each other and the final taste being sweet.”

So it is 8:04 a.m. and not only am I baking a chocolate stout cake and drinking Imperial stout, I just poured beer all over my grapefruit. And, strangely, it was good. I don’t think I would purposely open one of my good dark beers to pour over a grapefruit, but it was good.

Beer on a grapefruit?

This stout is special, by the way. I didn’t use Guinness in my cake. Guinness is the beer everyone seems to use in these kinds of recipes, but I am not all that crazy about Guinness and I think it’s partly because Guinness considers itself a “man’s” beer–hey, I’m a woman and I drink dark beer too! I stumbled across an Imperial stout that honors ancient women brewsters: Black Cauldron Imperial Stout from the Grand Teton Brewing Company.  You have to read the story behind this beer. It is heartwrenching and a beautiful tribute.

So while this cake might appeal to men, it is a tribute to women. If you make it for your sweetie on Valentine’s Day, take a moment to remember those women brewsters and to honor yourself (whether you’re male or female … we all need to honor ourselves).

Black Cauldron Chocolate Imperial Stout Cake

Black Cauldron Chocolate Imperial Stout Cake

from Recipe Girl

Chocolate Stout Cake:

  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup Imperial stout beer
  • 1 cup white whole wheat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup butter, softened
  • 3/4 cup granulated white sugar
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 1/3 cup nonfat plain yogurt
  • About  3/4 cup of dark chocolate chips, chopped

Chocolate Imperial Stout Sauce:

  • 1/4 cup Imperial stout beer
  • 3 Tablespoons brown sugar
  • 2 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350°F. and place rack in middle of oven. Grease and lightly flour 9-inch cake pan (or use 8-inch pan if you’d like a slightly taller cake.)
  2. Prepare cake: In a small saucepan, combine cocoa powder and stout. Heat over low-moderate heat until smooth and warmed. Set aside to cool.
  3. In a medium bowl, sift together flour, baking soda, baking powder and salt. In a large bowl with an electric mixer on low- medium speed, beat butter until creamy. Gradually add sugar and beat until pale yellow in color. Beat in eggs, one at a time, and vanilla. Add the yogurt and the cocoa /stout mixture and beat on low until fully mixed.
  4. Add the flour mixture in three parts, beating well after each addition. Beat the batter for a minute or so after everything is added, till the batter is good and fluffy.
  5. Pour batter into prepared cake pan and bake 35 – 55 minutes or until cake pulls away from the sides of the pan and a toothpick inserted in the middle comes out clean.
  6. While cake is baking, prepare the sauce: Mix sauce ingredients in a small saucepan and heat over low heat until smooth. Allow to cool.
  7. When the cake is done, poke holes in it, and spoon 3/4 of the sauce over bottom of cake, allowing sauce to seep into cake. Slide a knife around the edges and invert the cake right side up onto your serving platter.
  8. Poke holes in the top of cake and spoon the remainder of sauce on top of cake. Try not to waste any of that precious sauce like I did … poke LOTS of holes so it all seeps into the cake because it is SO good.
  9. I topped it with whipped cream and berries and a drizzle of chocolate sauce. I think I went a little overboard with the whipped cream, but oh it was amazing like that.

Black Cauldron Chocolate Imperial Stout Cake

This recipe was shared at Totally Tasty TuesdaysWonka Wednesdays,  Newlyweds Recipe LinkyWednesday EatsFoodie Friday Trick or Treat Tuesdays and Gooseberry Patch Pies & Cakes.


Magical Mystical Chocolate Pudding Cake

Magical Mystical Chocolate Pudding Cake

This morning The Southern Lady Cooks informed me that it was International Chocolate Day, and she posted this recipe for Chocolate Pudding Cake. It looked really gooey and delicious so I checked out the recipe. Low in fat. No eggs? Ah, but it has lots of sugar … I could probably cut some of the sugar, and replace some of that flour with whole wheat flour and it would be a little bit healthier, right?

As I read through the instructions, though, I got a little confused.

I read it again. Hmm. Really? That’s how you make it? Well, ok, I thought, I’ll give it a shot. But I have to take pictures so if this turned out I could show you … and to my utter amazement, it did!

Magical Mystical Chocolate Pudding Cake

First, find a casserole or baking dish to make this in. She uses a 7.5 x 11 inch rectangular dish, but said a 2-quart casserole dish would do just as well. Well, I’m not sure which of my baking dishes is a 2-quart size (I know I should really know these things!), but I figured this one would do. (In hindsight, I think I could have used the smaller one … oh well!)

Chocolate-Pudding-Cake Step 1

So right in my casserole pan, I measured:

  • 2 tablespoons butter or margarine, softened
  • 2/3 cup sugar
  • 6 tablespoons cocoa
  • 1 teaspoon salt
  • 3/4 cup flour
  • 3/4 cup white whole wheat flour
  • 2 teaspoons baking powder

I mixed those together well.

Chocolate-Pudding-Cake Step B

Then I mixed in 2/3 cup of low-fat milk and a teaspoon or so of vanilla. It made this thick dough that I had to sort of pat down to cover the bottom of my casserole dish.

Chocolate Pudding Cake Step C

Now in a separate bowl I measured 5 tablespoons cocoa and 3/4 cup brown sugar:

Chocolate Pudding Cake Step D

I mixed those 2 things together and sprinkled it over that thick batter stuff in the casserole dish:

Chocolate Pudding Cake Step E

Okay, now here comes the really strange part. Pour 1 1/2 c. of boiling water over top of everything in the casserole dish.

Chocolate Pudding Cake Step F

Now put it straight in the oven. Just put it in the oven just like that. With the water on top. Really.

At this point I was really wondering is this really going to work? Boiling water on top? I put it in the oven and hoped for the best.

Bake at 350 degrees F. for 35 minutes. It came out of the oven looking like this:

The Finished Cake!

Is that magical or what?


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