At the beginning of the summer, I’ve joined a Tae Kwon Do program at the YMCA with some friends. Why? Well, it looked like fun and during the summer, I hate being bored (btw curing summer boredom is also a reason for the existence of this blog). For a while at least five of my friends would do Tae Kwon Do together, but eventually that number dwindled to just two, my friend Sonia and I.
When Sonia went on vacation with her family, I was desperate to find another friend to go with me to Tae Kwon Do. My friend Cecile (acciobojan on Tumblr) was the only person available to go with me, but convincing her to do Tae Kwon Do was no simple matter. She had done Judo as a child, found it horrifying, and was reluctant to do any martial arts with me, even if only for an hour. It turns out, cupcakes are good negotiators, especially when they’re filled with marshmallow cream and topped with ganache. It’s a win-win situation for both of us!
This is a fancy-pants cake. This is the cake you bring to that office party, an afternoon tea, a housewarming party, mother’s day, or a birthday. I would argue that this fancy pants cake is especially good for mother’s day, since this is the most requested cake from my mom, my god mother, and my god mother’s assortment of friends. Seriously, you’ve got to understand that these mothers flip at the sight of this cake. Never have I seen so many people pleading for a recipe. Next time you’re in an environment that calls for a fancy pants sort of cake, make this cake are prepare to impress. The espresso flavor of the cake and the white chocolate glaze are perfect together, and if you time the frosting of the cake just right, the look of the cake is as sophisticated as the taste.
Espresso Bundt Cake
1 ½ cup self rising flour
1 tsp baking powder
2 TBS cocoa powder (plus extra for dusting)
½ tsp salt
1 cup butter
1 cup sugar
1 tsp vanilla
3 TBS espresso powder dissolved in 2 TBS hot water, cooled
Sift the flour, baking powder, cocoa, and salt in a medium bowl.
Cream the sugar and butter in a large bowl for three minutes, or until extremely fluffy.
Add the vanilla and espresso water to the butter/sugar mixture and beat until incorporated.
Add the eggs, one at a time, beating well after each addition.
Gradually add the wet ingredients to the dry ingredients, stirring together by hand until smooth (you shouldn’t have to stir too much, which could lead to toughness).
Pour the batter into a greased bundt pan, and bake at 350 degrees for about 30-35 minutes, or until a toothpick inserted into the cake comes out without any crumbs.
White Chocolate Glaze
4 ounces white chocolate
4 TBS butter
3 TBS milk
1 ¾ cup powder sugar
Melt the white chocolate, butter, and milk together until smooth.
Allow the mixture to cool and then sift in the powdered sugar. Whisk until smooth.
Frost the cooled cake, dust with cocoa, and enjoy!
One thing you’ll learn about me is that I love chocolate. Chocolate cake, chocolate chip cookies, chocolate chip cookie cake, if a food contains chocolate, I am almost guaranteed to love it. I was on a gluten free kick a while ago and I came upon a recipe for chocolate cake that looked simple, and unbelievable delicious (so many times gluten free baked goods turn out dry or crumbly!). The cake is pillowy and fluffy, yet moist, and best of all, is incredibly chocolaty. I brought a large slice of this cake to school, and it was consumed by my peers-although I admittedly saved a nice enormous large portion for myself. This cake is seriously good and to find that out for yourself, you’ll just have to make it. 🙂