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.

Oven-Fried Buttermilk Chicken

I'm one of those weird people who takes the time to plan my weekly menu. Worst still, I am one of those single people who cooks solely for themselves and still plans her weekly menu.

I can't help it! It's a leftover habit from my swimming days, when planning and diet mattered. Furthermore, it makes grocery shopping that much easier since you already know what you are going to cook and therefore, what you are going to need to pick up from the store. Plus! There is the added bonus that nothing in your fridge goes to waste.

As such, after purchasing a big glug of buttermilk to make my vanilla pudding cake with chocolate buttermilk buttercream cake, I made sure I planned a way to use up that buttermilk. Enter oven-fried buttermilk chicken.

The healthier version of the down-home fried chicken, this oven-fried is a satisfying compromise to the traditionally fat-laden chicken. Enjoy this juicy and crackling chicken smothered in buttermilk gravy without clogging your arteries!  

 Ingredients:
Marinade
1 1/2 cups buttermilk
2 tbsp Dijon mustard
1 large clove garlic, minced
1 tbsp olive oil
1 tsp lemon zest
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
6 boneless, skinless chicken breast halves
2 1/2 cups coarsely crushed corn flakes
1 cup freshly grated Parmesan Cheese

Gravy
2 tbsp butter
3 tbsp flour
2 cups chicken broth
1/4 cup buttermilk
1/4 tsp kosher salt

Directions:
1. In a large shallow dish, whisk buttermilk, Dijon mustard, garlic, olive oil, lemon zest, salt and pepper. Add chicken breast to marinade. Cover and refrigerate for at least 1 hour or preferably overnight.

2. Preheat the oven to 375 degrees. Line a baking sheet with aluminium foil and coat with a non-stick cooking spray.

3. In a medium bowl. Combine corn flake crumbs and parmesan cheese. Remove chicken from marinade and discard the marinade. Coat each breast with the corn flake mixture. Arrange on the prepared  baking sheet and bake for 20-25 minutes, until cooked through and coating is golden.

4. For the gravy, melt butter in a medium sauce pan over low heat. Whisk in the flour until well blended. Gradually add the chicken broth, stirring constantly over medium heat. Bring mixture to boil and stir for 3-5 minutes or until thick and gravy like.

5. To serve, slice cooked chicken breast in half and pour gravy over the top. Mashed potatoes optional!Serves 6.


Recipe courtesy of Bite Me by Julie Albert & Lisa Gnat

Vanilla Pudding Cake with Chocolate Buttermilk Buttercream

Taking a short break from me recounting my travel tales, let me share with you the very first thing that I made on the very first weekend that I was back in town- Vanilla Pudding Cake with chocolate Buttermilk Buttercream. Yup, even before the clothes were laundered (and the pile sure was big), or the family was seen, or the house was cleaned, I made cake. 

Can you blame me? After 2 months on the road, my poor kitchen needed some action. And what better way to welcome myself home than with some cake!

The secret ingredient, aka pudding in the batter makes this cake simply moist and scrumptious, while the chocolate buttermilk buttercream just sends it over the top.  It doesn't really need to be pointed out that the cake did wonders for my travel weary soul and made my little apartment smell delightful.

This recipe is a great basic yellow cake recipe to have in anyone's arsenal for birthdays or welcome homes :)

Ingredients:

Vanilla Pudding Cake
2 eggs
5 egg yolks
2 sticks butter
1 1/2 cup sugar
1 (3.3 oz.) vanilla instant pudding
2 tablespoons vanilla
1/2 teaspoon salt
3/4 teaspoon baking powder
2 1/2 cup flour

1 1/2 cup milk

Chocolate Buttermilk Buttercream

2 sticks butter
2 pounds powdered sugar
1/4 cup high quality cocoa powder
1/4 cup buttermilk
1 teaspoon vanilla

Directions:
1. Preheat your oven to 350 degrees. In a large bowl, beat together the eggs, butter, and sugar until extremely light and fluffy.

2. Add remaining ingredients and mix together until all ingredients are incorporated. Be careful to not over mix.You don't want a tough cookie on your hands.

3. Grease and flour two 9" cake pans. Spoon the batter into the pans. Bake for 25-30 minutes, or just until the center of the cake is set, and springs back to the touch. Allow the cakes to cool slightly before turning them out on a cooling rack.

4. Meanwhile, in a separate bowl, beat together the ingredients for the frosting, adding the buttermilk in a little at a time, until light and fluffy.

5. When cakes are cooled, frost with the buttercream and enjoy!

Recipe from Cheeky Kitchen.