Decadent Chocolate Bundt Cake

I made this cake for my friend’s birthday as she requested a chocolate cake for our potluck (of course, that was pre-COVID-19).

This is super easy to prepare, totally delicious, can be frosted or left as is, dusted with powdered sugar or coated in a chocolate or vanilla glaze.

I drizzled it with chocolate ganache and sprinkled with a lot of sprinkles, to reflect my friend Mae’s fun, playful, childish personality.

INGREDIENTS

For the cake

  • 1 ½ cups granulated sugar
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 tablespoon vanilla extract
  • ¾ cup sour cream
  • 2 cups all-purpose flour
  • ½ cup Hershey’s Special Dark cocoa
  • 1 tablespoon espresso powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup espresso or strong coffee
  • ¼ cup cream or whole milk

For the ganache

  • 3 ounces semi sweet chocolate chips
  • 1/2 cup whipping cream

Procedure:

1. Preheat your oven to 350F. Generously spray a 10 cup bundt pan with nonstick spray which also contains flour. Set aside.

2. In a bowl, beat sugar and eggs using a hand mixer, until light and fluffy, about 3 minutes.

3. Add oil, vanilla, and sour cream. Blend well.

4. In a bowl, mix together flour, cocoa, espresso powder, baking powder, baking soda, and salt.

5. In another bowl, mix together espresso and milk.

6. Add 1/3 of the dry ingredients to the egg mixture, blend well. Add half of the liquid ingredients next, then blend well. Continue adding dry and wet ingredients alternately, blending well before adding the next.

7. Pour batter into the prepared pan and bake for around 35 to 40 minutes. Test by piercing with a skewer, it should come out clean.

8. Let cake cool on a wire rack for a few minutes. Invert cake onto a serving dish and cool completely.

9. For the Ganache: melt the chocolate chips in a microwave safe bowl using 30 second increments until shiny and soft. Stir until smooth. Add cream and stir until combined. Pour over cooled cake. Sprinkle with desired topping.

10. Enjoy!

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Electric Lunchbox #75: Chocolate Pumpkin Spice Cake

Pumpkin infatuation not over yet! Happy Monday everyone!

I used chocolate cake mix for this as I adore chocolate BUT…

1. if you want a just a pumpkin spiced bread, feel free to use a yellow cake mix instead of the chocolate cake mix. AND…

2. if you want it super easy, and you have a Spice Cake mix handy, just mix with the pumpkin puree and omit the spices!

Of course chocolate chips are still recommend for either variation. 😊 I hope you like this easy to make cake! Enjoy!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1 cup chocolate cake mix

1/2 cup canned pumpkin puree

2 tablespoons canola oil

1 teaspoon pumpkin pie spice

2 tablespoons chocolate chips, optional

3 ELB cups water

Procedure:

1. Grease large or medium ELB bowl. Set aside.

2. In a small bowl, combine cake mix, pumpkin puree, oil and pumpkin pie spice. Mix well.

3. Stir in chocolate chips if using. pour batter into prepared bowl. Smooth top. Cover with foil and set on the ELB base.

4. Pour 3 ELB cups water in the base, cover and let steam until it shuts off, about an hour.

5. Carefully open ELB and remove bowl to a wire rack. Pierce with a toothpick to check if it is done. The toothpick should come out clean. If not, steam for a little more time.

6. Cool completely on a wire rack. Invert onto a serving dish.

7. Enjoy!

Apple Cream Torte

Before COVID hit, my son and I regularly visit the local library and enjoyed checking out books and magazines. I love to read and was hoping my son would too, so even if I’m tired, just came from work, running on fumes before picking him up from school, I try to make it a point to enjoy the library days we have.

This recipe is one that I saw while thumbing through a Sunset Magazine, waiting for my son to select his books to check out. I often snap photos of recipes and my phone has more than 10,000 pictures that I need to sift through soon. My Fuji apple tree has some ripe fruits right now and I remembered this recipe, and just had to try it!

Lovely flavors, easy to make and just delicious! This will be a regular dessert in my home! I hope you try it as apples are in season and tastes really good right now!

Ingredients:

1 1/2 pounds Fuji Apples

3 eggs

1 cup granulated sugar

3/4 cups heavy whipping cream

1 teaspoon vanilla paste

1 cup all purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

Powdered sugar for dusting

Whipped cream, or ice cream, for serving

Procedure:

1. Preheat oven to 350F. Grease and flour a 9 inch springform pan. Set aside.

2. Cut apples in half, remove core and stems. Peel apples and slice into 1/4 inch slices crosswise. Set aside.

3. In a large bowl, beat eggs and sugar with an electric mixer on high speed until light and thickened, about 2 minutes. Lower speed and add cream and vanilla paste. Beat until blended.

4. In another bowl, sift together flour, baking powder, and salt. Add to the bowl with wet ingredients and beat until combined.

5. Carefully stir in apples, coating and separating the slices with the batter. Pour into the prepared pan and level the batter in the pan.

6. Place the pan on a baking sheet and place in the oven. Bake for about 1 hour, until a cake tester inserted in the middle comes out clean.

7. Cool on a wire rack for 10 minutes. Remove the rim to cool completely.

8. Dust with powdered sugar. Serve plain, or with whipped cream, or ice cream if desired. Enjoy!

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Electric Lunchbox #72: Lemon Cake

Happy Thanksgiving everyone! Thank you for visiting my blog and trying my recipes!

Please don’t forget to extend kindness and help to others if you can. My heart has a soft spot for animals, as they cannot tell us when they’re mistreated or neglected, and they still give us unconditional love even when they’re treated badly. I donate regularly to a couple of rescues and do a Christmas wishlist gift for some local shelters. I encourage you to do the same, it’s a wonderful feeling to be able to help. It’s a been a challenging year so far, but hang in there…we are in this together!

Back to this recipe…I have some fresh lemons ripening in my garden just now, so I am showing you how to make a lemon cake in the ELB today! After all the feasting tonight, this little, refreshing flavored cake will satisfy your sweet tooth without making you feel too heavy. And since it’s small, portion control is guaranteed!

Lemon is one of my favorite flavor to mix with berries but since fresh berries are long gone, I think the lemon can handle this cake on it’s own.

I’ll give it a little help with some sweet-tart glaze so that lemon can shine in all it’s summery flavor!

I hope you like this cake! I know I do, specially with a cup of hot tea!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Cake:

1 egg

1/4 cup sugar

1/3 cup sourcream

3 tablespoons canola oil

2 teaspoon lemon zest

1 teaspoon lemon extract

1/2 cup unbleached, all purpose flour

3/4 teaspoon baking powder

1/8 teaspoon salt

Glaze:

1/4 cup powdered sugar

1 – 2 teaspoons lemon juice

Lemon zest, for decorating

Procedure:

1. Grease the large or medium ELB bowl with nonstick spray.

2. In a medium bowl, place egg, sugar, sour cream, oil, lemon zest, and lemon extract.

3. Mix wet ingredients well.

4. Add the flour, baking powder, and salt to the wet ingredients.

5. Mix until well blended. Pour into the prepared ELB bowl. Cover with foil and place in the ELB base. Add 3 ELB cups water in base. Cover and let steam until it shuts off, about 55 minutes.

6. Carefully open the ELB and check cake for doneness by inserting a skewer in the middle, it should come out clean.

7. Cool completely on a wire rack. Run a knife along the edges to release cake. Invert onto a serving dish.

8. Prepare glaze: In a small bowl, mix powdered sugar and lemon juice until it is of thick but pouring consistency. Spread over completely cooled cake.

9. Sprinkles with lemon zest. You can let the glaze set before serving or just serve it right away.

10. Enjoy!

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Electric Lunchbox #70: From Scratch Rum Cake

After I posted the Bacardi Rum cake, I got some messages telling me that instant pudding mix and yellow cake mix is not readily available where they are.

Hhhhmmm….let’s see what I can do with that. So I tried making a rum cake from scratch. 🤔

This time, unlike all the other testing for this recipe, I used Malibu Rum (coconut is one of my favorite flavors!). But…you can barely taste the coconut or the rum in this recipe. Even with the added glaze. So, bad choice. Next time I’ll stick with Bacardi.

You can definitely add coconut flakes to the batter (1 tablespoon or so) if you are going to use the Malibu rum. And if you want a more pronounced flavor, try adding 1 teaspoon of coconut flavoring too.

OR you can also replace the rum with the original BACARDI, and sprinkle the greased bowl with pecans before pouring in the batter.

The cake looks pretty and is fluffy, so that was great. It tastes really good with a tender crumb too.

This cake rises high so I only recommend using the big ELB bowl when preparing it.

This is it’s own Rum Cake. It doesn’t taste like the original Bacardi rum cake made with boxed mixes, but it is delicious and light. If you want a more strongly flavored cake, use the optional glaze.

If you do not have buttermilk, you can use 2 1/2 tablespoons milk and 1/2 tablespoon white vinegar. Let that sit a few minutes until it curdles, then use in the recipe.

I hope you like this recipe! I made use of ingredients that, I believe, is accessible wherever you are, so that anyone can prepare this. And it’s super easy to make.

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Ingredients:

1/4 cup butter, softened

1/3 cup sugar

1 egg

3 tablespoons buttermilk

2 tablespoon rum (I used Malibu Rum)

3/4 cup unbleached all purpose flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

Glaze:

2 tablespoons sugar

1 tablespoon water

1 tablespoon butter

2 tablespoons Malibu rum

Procedure:

1. Grease the big ELB bowl and set aside.

2. In a small bowl, cream butter and sugar until thick. Add egg, buttermilk, and rum. Mix well.

3. Add flour, baking powder, baking soda, and salt. Stir until blended.

4. Pour into the prepared bowl. Smooth top and drop on the counter a couple of times to get rid of air bubbles.

5. Cover with foil and place in the ELB base. Add 3 ELB cups of water to the base. Cover and let steam until done, about 1 hour.

6. Carefully open the ELB, remove the foil and insert a skewer in the middle of the cake. It should come out clean.

7. Cool on a wire rack.

8. Prepare glaze if using: In a small saucepan, place sugar, water, and butter. Heat over low heat, stirring constantly. When sugar is dissolved, remove from heat and add in the rum. Stir.

9. Pour the glaze over the cake, 1 tablespoon at a time, waiting until it absorbs before adding the next.

10. Enjoy!

Brentwood Mochi Cake

Looks really delicious doesn’t it?

I had mentioned working in UCLA Brentwood with amazing coworkers a few times already. I miss them everyday as they are willing to teach you everything they know, work wise AND in the kitchen. They’re some of the best laboratory scientists in the world, and they cook and bake real well. We always have potlucks and celebrate everything we can.

This is my supervisor Sandra Bovey’s recipe. I am including a photo of the actual recipe that was handed out (one of multiple copies that were shared on many occasions) plus a variation that I made in muffin cups.

I hope you enjoy this dessert as much as I do!

These are all you need to make Mochi Cake.

Some changes for this particular recipe:

Use 1 tablespoon baking powder instead of 2 teaspoons

1 tablespoon ube flavoring

1 tablespoon pandan flavoring

Divide batter into 3 bowls. Leave one as is, flavor one with ube, and the last with pandan. Pour into greased muffins cups. I made 8 of each flavor with a surplus of 2 mini muffin tins of ube and pandan.

Sprinkle with sesame seeds. I used a mixture of white and black sesame seeds just because I have it on hand. 😊

Bake in a 13×9 pan for 60 minutes.

Muffin tins: 35-40 minutes. Makes 30 muffins.

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Electric Lunchbox #69: Bacardi Rum Cake

This is a holiday staple for me since I first tasted it at UCLA Brentwood over a decade ago. I immediately got the recipe from my then supervisor, Sandra Bovey. She is an awesome cook/baker, as is almost everyone in that department. Lucky us! 😊

I can bring this cake to any party, informal or not, and it will be a hit! I just switch out the simple bundt pan for a fancier one, and it looks, well, fancier. Everyone wants the recipe after they try it and when they get it, they immediately make it, showing me photos of their bake. Happy times, specially around the holidays!

So I figured, since we are close to the holidays, I’ll try to make it in the ELB. I scaled down the recipe and oh my goodness! So delicious! Dangerously easy! I also changed the proportions to cups and spoons instead of weighing it like I did the couple of times while testing, all to make it much more simple for you guys to make. And eat!

Here it is! Bacardi Rum Cake in the ELB! The glaze is kind of optional for me as the cake tastes totally fine without it. Try it both ways!

IF the cake lasts too long to become stale (IF!), this tastes great toasted lightly. Or do as I was told and make it into a decadent french toast!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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Cake:

1/4 cup pecans or walnuts, toasted and cooled

2 tablespoons Bacardi rum

2 tablespoons water

2 tablespoons oil

1 egg

3/4 cup yellow cake mix

3 tablespoons instant vanilla pudding mix

Glaze:

2 tablespoons sugar

1 tablespoon water

2 tablespoons butter

1 tablespoon Bacardi rum

Procedure:

1. Grease the medium or large ELB bowl. Sprinkle in the nuts and aside.

2. In a small bowl, combine Bacardi rum, water, oil, and egg.

3. Stir in yellow cake mix and vanilla pudding mix. Stir until combined.

4. Pour batter over the chopped nuts in the prepared bowl. Be sure to get every last bit in. It is going to be so good!

5. Cover with foil and place in the ELB base.

6. Add 3 ELB cups water in the base, cover, and let steam until done, about 1 hour.

7. Carefully remove the cover and insert a skewer in the middle of the cake. It should come out clean.

8. Cool completely on a wire rack.

9. Meanwhile, combine all sugar, water, and butter in a small saucepan. Stir over low heat until sugar dissolves. Remove from heat and stir in Bacardi rum.

10. Pour glaze over cake, a tablespoon at a time, letting it soak in before adding more.

11. Serve and enjoy!

Dash Donut Maker

Donuts…doughnuts…whatever the spelling is, this a treat we adore in my home. So when I saw that Dash made a little donut maker, I had to have it. I did look at donut baking trays that go in the oven and put those in my Amazon cart for forever but never really purchased them. This makes mini donuts and does not need me to turn the oven on! For $20, take my money!

I figure this will be a fun day experiment with my son as he can make it himself with me supervising. No hot oven to worry about, and I can help him flip the donuts after one minute as suggested in the recipe booklet.

This makes cake donuts, I haven’t tried yeasted donuts but figure it’ll be difficult to get the exact size to fit these molds, specially when taking into consideration the fact that yeast donut proves.

We made the vanilla donut recipe from the included recipe and went crazy with frostings, sprinkles, and other decorations.

The recipe is easy to make and bake bug i think their time is a little off. If I wait as long as their recommended time, my donuts are hard, not soft like they should be. So we cut the time by half. As soon as it’s set, we flip it over. Let it cook about 30 seconds or so more, until just lightly browned.

It was a fun afternoon activity that gave us delicious sweet donuts in the end. They look really nice too as they are minis but that is my excuse to eat more! 😊