Fudgy Double Chocolate Layer Cake

Hellloooo! Guess what, thanksgiving is tomorrow! Are you ready and all excited for turkey day? I know I am.

But on a side note, do you recall me briefly mentioning that I made a chocolate cake over the weekend? Well, here is it, in all its fudgy, double layer greatness!

I will not be lying to you when I say this cake is just delicious! Furthermore, I'm not ashamed to admit that I've already polished off half of the cake by myself. It makes me happy. My waist line on the other hand is not too pleased.

Ingredients:
Chocolate Cake
2 cups sugar
2 cups flour
3.4 cup cocoa powder, sifted to remove lumps
1 1/2 tsp baking powder
1 1/4 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup milk
1/2 cup vegetable oil
3/4 cup boiling water

Chocolate Frosting
1/2 cup butter, softened
2/3 cup cocoa powder, sifted
6 tbsp milk
2 tbsp corn syrup
3 cups icing sugar

Directions:
1. Preheat the oven to 350 degrees. Coat two 9-inch round cake pans with non-stick cooking spray.

2. Add sugar, flour, cocoa powder, baking powder, baking soda and salt to an electric mixer. Mix on low speed for 30 seconds to combine dry ingredients. Add the eggs, mill and oil, beating at medium speed for 2 minutes. With a spatula, fold in the boiling water. (Note: YES, this will be a very runny batter) Divide evennly into prepared tins.

3. Bake 23-25 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and let cool 10 minutes before removing cakes from pans. Cool completely on wire racks before icing.

4. To make the frosting, cream together butter and cocoa on low speed. Add milk and corn syrup and combine for another minute. Add the icing sugar, one cup at a time,  making sure to scrape down the sides as you go. Beat until a smooth spreading consistency is achieved.

5. To assemble cake, place one cake layer on a serving dish and top with about 3/4 cup of the frosting. Spread evenly over the cake. Top with remaining layer and use the remainder of the frosting over the top and sides of cake.

Recipe courtesy of Bite Me by Julie Albert & Lisa Gnat.

Blueberry Buttermilk Bundt Cake with Orange Glaze

I love cakes. There is just something special about having a slice of cake rather than a slab of brownie or a boring ole muffin. Don't get me wrong, ain't nothing wrong with brownies or muffins, but there is just something about cakes that scream special occasion!

This past Friday, I attended a birthday potluck where my contribution was a blueberry buttermilk Bundt cake with orange glaze, aka a giant deliciously moist Blueberry Muffin disguised as a Bundt cake.

I know, I know, this isn't really a cake cake, but hey, it still has the word 'cake' in it's name!

P.s Please excuse the recent silence on the blog front. What can I say, me Ma is in town and I'm trying to get in as much "Mommy and me" time.

Ingredients:
2 2/3 Cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 lb (2 sticks) unsalted butter, softened, plus additional for pan
1 3/4 cups sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1/2 cup buttermilk (Or do what I did and make fresh buttermilk by adding the juice of 1/2 lemon to 1/2 cup of milk)
2 pints blueberries (about 1 lb), rinsed and dried

Orange Glaze
1/2 cup fresh orange juice
1/2 cup confectioner's sugar

Directions:
1. Preheat the oven to 350 degrees.

2. Grease a 2 quart nonstick Bundt pan with butter, then spray lightly with nonstick cooking oil. You don't want to deal with a cake that won't un-stick!

3. In a small bowl, whisk the flour with the baking powder, salt and baking soda.

4. In a bowl of an electric mixer, cream the butter and sugar at medium-high speed until light and fluffy. Beat in the eggs one at a time, until well incorporated, about 30 seconds each. Beat in the vanilla extract.

5. Reduce the speed to low and mix in half of the flour mixture. Mix in the buttermilk, then the remaining half of the flour mixture.

6. Gently fold in the blueberries with a wooden spoon.

7. Pour the batter into the prepared Bundt pan. Bake until golden brown and a cake tester inserted into the center comes out clean, about 1 hour. Let the cake cool in the pan for 10 minutes, then invert onto a serving platter.

8. Meanwhile, make the orange glaze while the cake is cooling. In a small saucepan, whisk the orange juice with the sugar and simmer over low heat until the sugar dissolves.

9. Using a skewer or long, thin knife, prick deep holes all over the surface of the cake. Slowly spoon half of the glaze over the cake, letting it seep into the holes. Let the cake cool for another 20 minutes. Spoon the remaining glaze over the cake and let it set for 10 minutes before slicing and serving.

Recipe adapted from The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark.