Chocolate Peppermint Bundt Cake

Martin requested a Chocolate Peppermint Bundt Cake for tomorrow.   I thought that was a great idea!!

Chocolate Peppermint Bundt Cake



Cake Release (This is awesome.  Cake comes out perfect!)
1 Tablespoon butter, melted
1 Tablespoon cocoa

3/4 cup natural cocoa (2 1/4 ounces)
6 ounces bittersweet chocolate, chopped
1 teaspoon instant espresso powder (optional – of course I add)
3/4 cup boiling water
1 cup sour cream, room temperature
1 3/4 cups unbleached all purpose flour (8 3/4 ounces)
1 teaspoon table salt
1 teaspoon baking soda
12 Tablespoons unsalted butter (1 1/2 sticks), room temperature
2 cups packed light brown sugar (14 ounces)
1 Tablespoon vanilla extract
1/8 teaspoon peppermint extract
5 large eggs, room temperature

1. FOR PREPARING THE BUNDT PAN: Stir together butter and cocoa in small bowl until paste forms; using a pastry brush, coat all interior surfaces of standard 12-cup Bundt pan, see illustration below. (If mixture becomes too thick to brush on, microwave it for 10 to 20 seconds, or until warm and softened.) Adjust oven rack to lower-middle position; heat oven to 350 degrees.
2. FOR THE CAKE: Combine cocoa, chocolate, and espresso powder (if using) in medium heatproof bowl; pour boiling water over and whisk until smooth. Cool to room temperature; then whisk in sour cream. Set aside. Whisk flour, salt, and baking soda in second bowl and set aside.
3. In standing mixer fitted with flat beater, beat butter, sugar, and vanilla/peppermint extracts on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions.
4. Reduce to medium-low speed (batter may appear separated); add about one third of flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour mixture and all of remaining chocolate mixture; add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds. Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan.
5. Bake until wooden skewer inserted into center comes out with few crumbs attached, 45 to 50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack; cool to room temperature, about 3 hours.
6. Top with peppermint flavored chocolate ganache and crushed peppermint candies.

Chocolate Peppermint Ganache

5 ounces semisweet chocolate (You can use chocolate chips. I like using bittersweet or milk chocolate too.)
1/2 cup heavy cream
1/4 teaspoon peppermint extract

1.  Put chopped chocolate in small mixing bowl.
2.  Heat the cream in a small saucepan over medium heat.  Bring just to a boil and remove from heat. (Or you can put in microwave for 30 second intervals.  It takes 60 to 90 seconds to get hot enough)
3.  Pour cream over chocolate, add extract and whisk until smooth.

Simple and Delicious. Enjoy!


Chocolate Ganache

Simple and Delicious.  Need I say more!

Chocolate Ganache

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5 ounces bittersweet chocolate (you can use chocolate chips)
1/2 cup heavy cream
1/2 teaspoon vanilla extract (or whatever extract you desire)

1.  Put chopped chocolate in small mixing bowl.
2.  Heat the cream in a small saucepan over medium heat.  Bring just to a boil and remove from heat. (Or you can put in microwave for 30 second intervals.  It takes 60 to 90 seconds to get hot enough)
3.  Pour cream over chocolate and whisk until smooth. Add vanilla extract (or extract of your choice) and your done.

This is a thin frosting.  It is more like a glaze. I drizzled over my Snicker Cheesecake, Chocolate Sour Cream Bundt cake and Gingerbread Bundt cake.

I am sure you could think of many things to do with this rich, chocolate deliciousness. Like ice cream is a start!

Enjoy!!  🙂

Lemon Bundt Cake – Simple and Delicious

I am on a bundt cake roll this Holiday Season.  I was going to bake my Italian lemon cookies tonight but I am too lazy.  Why not a lemon bundt cake?

Lemon Bundt Cake

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1 cup unsalted butter, softened
2 cups sugar
4 eggs
1 1/2 teaspoons lemon extract
1 1/2 teaspoons vanilla extract
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (I used 3/4 cup milk and 1/4 cup fresh lemon juice)
1 Tablespoon grated lemon zest


1. Preheat oven to 350 degrees.  Spray and flour your bundt pan
2.  In a mixing bowl cream butter and sugar. Add the eggs one at a time, beating well after each addition. Add the vanilla and lemon extracts.  (I use my stand up mixer.)
3.  Whisk together flour, baking powder and salt in a separate bowl. Add to creamed mixture alternating with milk.  Stir in lemon zest.
4.  Pour batter into prepared bundt pan.  Place in oven and bake for 50-60 minutes.
5.  Remove from oven.  Cool for 10 minutes on cooling rack.  Invert onto a plate.  Cool 10 minutes longer and drizzle with glaze.  (I put parchmant paper under the cake before drizzling with glaze.  After I poured the glaze over the cake I removed the wax paper.  No mess and that works for me!)


2 cups Confectioners Sugar
2-3 Tablespoons, juice of lemon
1 Tablespoon sour cream
1/4 teaspoon lemon extract

Place all ingredients in medium bowl and whisk.  I always sift the confectioners sugar.  I don’t like lumps in my glaze and that seems the best way to prevent that.


Cranberry Orange Bundt Cake

Thanksgiving  2015.  We enjoyed this so much last year I thought I would add to our menu this year.  You should give it a try! Simple and Delicious!!

Cranberry Orange Bundt Cake

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2 3/4 cups sugar
1 1/2 cups butter
1 teaspoon vanilla
1 teaspoon grated orange peel
6 eggs
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 1/2 cups chopped fresh or frozen cranberries (I used fresh)

Orange Glaze

1 1/2 cups powdered sugar
1-2 Tablespoons of fresh juice from an orange
1/4 cup butter
1 teaspoon orange extract


1.  Preheat oven to 350.  Spray 12 cup bundt pan with cooking spray and lightly flour.
2.  In large bowl beat sugar and butter until light and fluffy.  (I used my stand up mixer)
3.  Add vanilla and orange peel.  Blend well.
4.  Beat in eggs one at a time.
5.  In medium bowl, mix 3 cups flour, the baking powder and salt.  Add to butter mixture alternately with sour cream, beating well after each addition. Gently stir in cranberries. Pour and spread batter into pan.
6.  Bake 60-75 minutes or until toothpick in center comes out clean. (It took 75 minutes for this cake in my oven.)  Let cool for 15 minutes and remove from pan.
7.  For the glaze;  In a small sauce pan over medium heat, combine powdered sugar, orange juice, butter and extract – whisk until smooth. Drizzle over bundt cake.  ENJOY!!

Buttercream Frosting

This recipe is simple and delicious.  I use it all the time!

Buttercream Frosting

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1 1/2 sticks softened butter
3 cups confectioners’ sugar
pinch of salt
2 teaspoons vanilla
2 tablespoons milk


1.  Beat butter, confectioners sugar and salt until combined.  Medium speed 3-5 minutes.
2.  Add 2 teaspoons vanilla and beat on medium high until creamy
3.  Add 2 Tablespoon milk and beat on medium high until fluffy, about 2-3 minutes

Rainbow Cake – Not so Simple but definitely Delicious

I was inspired to make a Rainbow Cake this weekend. With the passing of the law that now allows all people the gift of marriage.  I will be able to see ALL of my children marry the one they love.   Knowing they will be able to share their lives through marriage with that special person was very important to our family.  Also, Kent and I celebrated our 29th anniversary this weekend. What better way to celebrate both of these awesome events than with a Rainbow Cake.

I got the decorating idea from Food Network,  The cake recipe from Wilton and the buttercream frosting recipe is one I use all the time.

Rainbow Cake

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Classic White Cake


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6 cups cake flour sifted
2 tablespoons baking powder
1 1/2 cups butter or margarine, softened
3 cups granulated sugar
2 cups milk
1 teaspoon vanilla extract
12 egg whites


1.  Preheat oven to 325°F. Grease bottom of pans and line with waxed paper or parchment paper.
2.  Sift together flour and baking powder. Set aside.
3.  Cream butter and sugar together until light and fluffy. Set aside.
4.  Beat egg whites until stiff, but not dry. Set aside.
5.  With mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract.
6.  Gently fold egg whites into batter.
7.  Pour into prepared pans.
8.  Bake until toothpick inserted into center comes out clean. For this recipe the pans are about 1/2 full so 12-15 minutes is the time.

Preparing the layers
(I watched this video and it helped me tremendously!)

1.  Divide batter evenly among 6 small bowls. Starting with the lightest color, tint batter with food coloring, whisking in a few drops at a time until the desired intensity is reached.
2.  Pour each of the colored batters into a different parchment-lined cake pan (I weighed the batter and filled the cake pans by weight)  OR each should be half full.
3.  Bake until a toothpick inserted in the center comes out clean, about 12 to 15 minutes.
4.  Stack layers according to the colors of the rainbow.  Purple, blue, green, yellow, orange and red.june 026june 027
5.  Spreading a thin layer buttercream between each. june 028Using an offset spatula, frost the whole cake with a thin layer of buttercream frosting.june 029
6.  To apply sprinkles you need to start from bottom and apply with your hands. june 030 This video helped with applying sprinkles.

I have never done anything like this before.  This definitely was not simple.  It was very time consuming since I only own 2 round cake pans.  Also, preparing the layers took some time.  For me, it was worth the 5 hours that it took me from start to finish (yes, 5 hours).  It tasted delicious and looks fabulous!!june 044

Chocolate Bundt Cake with Fruit Glaze

Blast from the past.  Looking at pics on my computer.  Found this bundt cake I made for Martin’s birthday in 2012.  I updated the photo and thought I would re-post.  This cake was very moist and chocolatey.  I have to make this again soon!!  Here is the 2012 posting;


Today was Martin’s birthday.  His cake request was a Chocolate Bundt cake with a Fruit Glaze.  When he was younger he lived with his grandparents in Sofia, Bulgaria.  He used to enjoy having this dessert with his Grandfather.  He misses him very much.  This cake reminded him of those special times.

I have never attempted a Bundt Cake before. I am not much of a cake or pie person.  The Chocolate Bundt cake recipe I used was from Williams Sonoma’s website.

Chocolate Bundt Cake with Fruit Glaze

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For the cake:

2 1/4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
16 Tbs. (2 sticks) unsalted butter
1 1/2 cups granulated sugar
4 eggs, lightly beaten
1 tsp. vanilla extract
1 1/2 cups sour cream
6 oz. bittersweet chocolate, melted and cooled slightly


1.  Have all the ingredients at room temperature.
2.  Position a rack in the center of an oven and preheat to 325°F. Grease and flour a decorative 10-cup Bundt pan.
3.  To make the cake,  sift together the flour, cocoa powder, baking powder, baking soda and salt; repeat until well blended. Set aside. (I did not sift.)
4.  In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs a little at a time, beating each addition until incorporated before adding more, until the mixture is thick and creamy, 1 to 2 minutes; stop mixer occasionally and scrape down the sides of the bowl. Beat in the vanilla.
5.  Reduce the speed to low and fold in the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, until just blended and no lumps of flour remain. Then gently fold in the chocolate.
6.  Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes.

7.  Meanwhile, make the glaze:

The Fruit Glaze I kind of whipped up but it was quite tasty.

2 1/2 cups chopped strawberries
1 kiwi, chopped (I cut it to avoid the seeds)
1/2 orange (I used a mandarin orange, I ate the other half)
1/3 cup sugar
1 Tablespoon lemon juice
1 Tablespoon cornstarch

Place the fruit and all other ingredients in a pan.  Cook slowly over low heat for about 5-10 minutes until thickened. Set aside to cool.

8.  Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Generously brush the warm cake with the glaze. Let the cake cool to room temperature, then dust with confectioners’ sugar just before serving. Top slices with a dollop of whipped cream.

Enjoy!  Simple and DELICIOUS!


Raspberry Jam Frosting

Raspberry Jam Frosting

1/2 cup butter, softened
3-4 cups confectioner’s sugar
1/4 cup raspberry jam
1 teaspoon raspberry extract (you don’t need this but I wanted the raspberry flavor to “pop”)
1-2 Tablespoons cream or milk


1. Place the butter and confectioner’s sugar in bowl. (I used my stand up mixer)  Combine on low, after crumbs form, increase to medium high until creamy (3-4 minutes).
2.  Add rest of ingredients and mix on medium high until combined and creamier!  That’s it!

If you need a smaller amount like I did for my French Macarons june 017

cut the recipe in half.  It works just fine.

Molten Chocolate Cake with Peanut Butter Filling

Martin2 is home for the weekend.  May 008 He is working in Door County for the summer.  He sneaks home when he can.  He requested lava cake with peanut butter filling for our Friday Pizza night.  I couldn’t refuse that request, would you?!  Lava cakes are super simple, take not time and are incredible delectable.  So…why not!

Molten Chocolate Cake with Peanut Butter Filling

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1 stick  plus 1 Tablespoon unsalted butter, plus melted butter for brushing|
1 Tablespoon Unsweetened Cocoa
1/4 cup plus 1 Tablespoon all purpose flour
6 ounces dark chocolate, 70 percent cocoa, chopped (I think you could use any chocolate you want.  Variety is the spice of life!)
3 Tablespoons creamy peanut butter
1 Tablespoon confectioners sugar (plus more for sprinkling)
1/2 cup sugar
3 large eggs, room temperature
pinch of salt


  1. Preheat the oven to 425°. Brush four 6-ounce ramekins with melted butter. In a small bowl, whisk the cocoa powder with 1 tablespoon of the flour; dust the ramekins with the cocoa mixture, tapping out the excess. Transfer the ramekins to a sturdy baking sheet.
  2. In a medium saucepan, melt 1 stick of butter with the chocolate over very low heat, stirring occasionally. Let cool slightly. (I cooled for 5 minutes.)
  3. In a bowl, blend the peanut butter with the 1 tablespoon of confectioners’ sugar and the remaining 1 tablespoon of butter. (I used softened butter, not melted.)
  4. In a bowl, using an electric mixer, beat the granulated sugar with the eggs and salt at medium-high speed until thick and pale yellow, 3 minutes. Using a rubber spatula, fold in the melted chocolate until no streaks remain. Fold in the 1/4 cup of flour.
  5. Spoon two-thirds of the batter into the prepared ramekins, then spoon the peanut butter mixture on top. Cover with the remaining chocolate batter. Bake in the center of the oven for 13-15 minutes, until the tops are cracked but the centers are still slightly jiggly. Transfer the ramekins to a rack and let cool for 5 to 8 minutes.
  6. Run the tip of a small knife around each cake to loosen. Invert a small plate over each cake and, using pot holders, invert again. Carefully lift off the ramekins. Dust the warm cakes with confectioners’ sugar and serve immediately.

We served with Haagen Dazs Vanilla Ice Cream!  Everyone loved this, well at least 4 people.  That’s all this recipe serves.  If you want more, you need to double the recipe.

Molten Chocolate Cakes – Oh so Simple and Delicious

Martin2 has a March birthday.  He requested a lava cake for his birthday.  (I found this recipe on Food and Wine website.) He and Martin were in New Orleans on his special day.  Then, when they returned I was sick. Can’t bake when I am not healthy.  I promised him I would take on the challenge and bake these cakes.  I decided to try a test run on this cake tonight before I actually baked it for him.  Wanted to be sure I didn’t bomb. 😉 This is the easiest cake I have ever made.  (Well, maybe the flourless cake was the easiest.)

A nice accompaniment with this chocolaty dessert would be fresh whipped cream, vanilla ice cream or some berries. I was just making sure I could pull this off so I just ate the cake.  It was delish.  Any time Martin2 is ready for chocolate and coffee I will bake it again.  Here is the recipe;

Molten Chocolate Cakes

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1 stick of butter (4 ounces)
6 ounces bittersweet chocolate (I think you could use any chocolate you want.  Variety is the spice of life!)
2 eggs
2 egg yolks
1/4 cup sugar
2 Tablespoons flour
pinch of salt


1. Preheat oven to 450 degrees.  Butter and lightly flour four 6 ounce ramekins.  Tap out excess flour.  Set the ramekins on a baking sheet.  (I did one ramekin with butter/flour and another with butter/cocoa.  Next time I will use butter/cocoa. Just my personal preference.)
2.  In a double boiler, over simmering water, melt the butter with the chocolate. april 010
3.  In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale.  (I used my electric mixer with the whisk attachment on high speed.  It took 2-3 minutes on high speed. april 013The mix was bubbly and thicker.)
4.  Whisk the chocolate until smooth. april 015
5.  Quickly fold it into the egg mixture along with the flour. (I added the flour to the chocolate before adding to egg mixture).
6.  Spoon the batter into the prepared ramekins april 019and bake for 12 minutes, or until the sides of the cakes are firm but the centers soft. (Next time 10 minutes)
7.  Let the cakes cool in the ramekins for 1 minute, april 020 then cover each with an inverted dessert plate.  Carefully turn each one over, let stand for 10 seconds and then unmold.  april 021Serve immediately.

The 6 ounce serving is perfect.  Not too much, not too little.  It was just right!  Enjoy!!april 025

**The batter can be refrigerated for several hours; bring to room temperature before baking.**