It’s fall, which in baking terms means pumpkin and spices and all things warm and cozy! That being said, while I’m perfectly happy to bake standard pumpkin muffins at home, when it comes to parties I always have to try something more interesting. That’s why, for a recent potluck, I came up with this recipe, which combines pumpkin and ginger and all those other spicy fall flavors with chocolate– and it was a great combination!
That being said, while I increased the original cake recipe by 50% to make a taller cake (big crowd expected), in retrospect I think this was a mistake– the cake-to-frosting ratio was off. I’ve reduced the cake amounts back down for this post, so your cake will not turn out as tall as the one in the photo– this will be a good thing! I’m kind of tempted to try to make this into cupcakes next time so I can really pile on the frosting– you should try it!
In case you couldn’t tell, I kind of have a sweet tooth. But while I’m willing to put in hours of work and sacrifice the cleanliness of my entire kitchen to make something special and fancy (and often French), when it comes to everyday baking I prefer recipes that are quicker, easier, and don’t require quite as much washing up afterwards.
Enter this plum crumbcake. I cobbled it together when I had a surfeit of plums and wanted something tasty for breakfast one morning, and while it still uses a few different bowls, at least it doesn’t require creaming butter or separating eggs.
The finished cake is dense and moist, with a nice crunch on top from the almonds– they really do make the cake extra-delicious, don’t omit them– and of course, nice jammy pockets of plums. If I were to make it again, I might cut my plums in sixths or even quarters rather than eighths, just to amp up the fruit-to-cake ratio, but it’s perfectly fine (and probably more sliceable) this way as well.
So, once I’d made my cake layers, my fudge frosting, and a peanut butter cream cheese frosting (no real recipe here, I just beat together 4 oz. each of butter and cream cheese, added about 3/4 cup of peanut butter and a splash of vanilla, and then added powdered sugar until the texture was right), it was finally time to assemble the cake.
First, I removed my frozen cake layers and set them on the counter to thaw. After about 45 minutes they were cold enough to be firm but thawed enough to be workable, so I used a long, serrated knife to level off the tops. I stacked them with peanut butter frosting and ran a thin crumb-coat over the whole thing before setting it in the refrigerator to chill for another 20 minutes or so. At this point I will note that I made a mistake in using crunchy peanut butter (what I had on hand) for the frosting, because peanut chunks do not make for a smooth crumb coat. Oh well…
So, having found a new chocolate cake recipe, I decided to try a new chocolate frosting recipe! I’d previously decided on this one as my go-to, but I think it may have been beaten (heh, baking joke) by this new one!
This recipe, from Serious Eats, starts off with a basic cocoa buttercream, but then adds a healthy dose of bittersweet chocolate ganache to really amp up the chocolate flavor. The reviews were excellent, and boy, did it deliver! This is officially my new favorite chocolate frosting, and you’ll see how I use it in my next post!
Sure, it takes a little extra time to make and cool the ganache, but the results are amazing. Smooth, creamy, and a nicely deep, dark, chocolate-y flavor. It does whip up just a little bit loose at first, but some time in the fridge will fix that if you stir it periodically to keep the chilling even.
So my go-to chocolate cake recipe has always been this one, which is quick, easy, and conveniently vegan. However, I will admit that the cake itself is more of a base for decoration/embellishment, as opposed to being an independently delicious chocolate cake. And sometimes you just need a chocolate cake that’s delicious in its own right, you know?
I decided to branch out a little and try out a different cake recipe– one that still forgoes use of the stand mixer and avoids softened butter, but which increases the cocoa and has a few more flavor-enhancing ingredients. It ended up being excellent– more chocolate flavor than my old recipe, with a texture that stays moist even when taken directly from the refrigerator. While I’ll keep the old recipe on hand for pantry emergencies or vegan birthday celebrations, I’ll be switching to this one for my chocolate cake needs going forward!
As you know, I’ve always had a thing for cute desserts, particularly if they’re tiny and pastel-colored. When considering what kind of sweet to make for this year’s historical picnic, I came across a recipe for strawberry lamingtons, and suddenly couldn’t get them out of my mind.
I admit I’d never actually had lamingtons before, much less made them, but they looked easy enough– cubes of sponge cake dipped in glaze and coated in finely shredded coconut. Traditionally the glaze is chocolate, but apparently strawberry is a common variation– and it’s made with jello!
After a recent trip to Montreal I wanted to bake something as a thank-you for our catsitter– after spending time surrounded by images of maple leaves, a maple cake seemed like the perfect gift!
I wanted to be mindful of potential nut allergies, so I looked for a recipe without pecans or walnuts, both of which were very common pairings with maple syrup. I ended up with a recipe from King Arthur Flour that was billed as a pound cake, but which was ultimately too light and delicate to really count as a pound cake in my opinion. That being said, the texture of the cake was perfect for a layer cake, and I will absolutely be trying to figure out how to replicate it (without the use of maple syrup) for future adventures! Can I just note that the batter smelled amazing while baking? I’d be tempted to make this just to make my house smell good… and the finished cake was buttery and maple-y, very reminiscent of pancakes with syrup (in a good way). I sprinkled a touch of kosher salt on top, just to emphasize the sweet-salty combination.
I wanted to make a pretty bundt cake, but also wanted to make another cake to eat at home since I can never give something away without taste-testing first! I doubled the recipe to make an 8-cup bundt as well as a loaf cake. (quantities below are for a single recipe) Sadly, the bundt cake refused to release cleanly from the pan and it literally fell apart on me, so it was in no condition for gifting– we’ve been eating it out of the pan with a spoon, and it’s delicious that way too! Luckily I’d lined my loaf pan with a parchment sling, so the loaf was much easier to lift out in one piece!