Monday, February 11, 2013

#Bundtamonth Malted Chocolate Bundt Cake with Malted Glaze

For the month of February the #bundtamonth ingredient to use is chocolate. My son was in heaven when I told him this.  He absolutely loves chocolate. I decided to use up some of the ingredients that I have in my pantry. I seen the malted chocolate powder and I had to try it.  I have used it previously in drinks but never a cake.  This cake turned out so moist and delicious.  I usually don't eat chocolate cake but I definitely will be getting a second serving. Baking is like an experiment to me.  One will never know if it works unless you try it. Fortunately, for me it turned out good. For this little challenge I decided to use my mini-bundt pans.

Please note: when utilizing mini-bundt pans fill the batter half way up instead of 2/3.  The cake rose slightly higher.

-3oz chocolate (melted)
-1 stick unsalted butter (room temp)
-2 1/4 cup light brown sugar
-3 eggs (room temp)
-1 tbsp. vanilla extract
-2 tsp. baking soda
-1/2 tsp. salt
-2 1/4 cups cake flour
-1 cup sour cream
-1 cup boiling water
-1/4 cup chocolate malted milk powder

Preheat oven 350 degrees and spray bundt pan with nonstick cooking spray.
Cream butter until smooth in large bowl.
Add brown sugar and eggs and beat until fluffy.
Add vanilla and melted chocolate, baking soda and salt.
Add flour and sour cream alternatively. Starting with flour and ending with flour.
Add malted milk powder to the cup of boiling water and stir until dissolved.
Add the milk powder mixture to the cake batter. (batter will thin down)
Add cake batter to bundt pan and bake until tooth pick comes out the center of the cake clean. Usually between 40-45 minutes.

Malted Glaze

-1/4 cup chocolate chips (melted)
-1 cup sifted confectioners sugar
-1/4 cup malted milk powder
-4 tbsp. milk
-2 tbsp butter (softened)
-1 tsp. vanilla

Place chocolate chips in microwave until melted. (In 30 second increments)
In a medium bowl mix on low speed confectioner sugar, malted powder, milk, butter and vanilla.
Add in melted chocolate and mix until well combined.
Drizzle over cooled cake.

Sift confectioners sugar over top of glaze.

Whenever I decide to bake a cake I mostly utilize Swans Down Cake Flour.  It just works for me.  This is the cake flour that my grandmother used to use and the one I was taught to use.

Whenever I spray my cake pans I use the Pam for baking spray.  I was taught to use butter and a little flour but this spray has both.

Sunday, February 10, 2013

Raspberry Lemonade

My daughter has a very particular palate.  A lot of the stuff that I like she doesn't. When I cook or experiment in the kitchen I have to think of her. Surprisingly, she asked for raspberry lemonade. She won't eat the fruit but want the lemonade. Who am I to question her; so off to the store I go. She thought I was going to go to the store and buy some raspberry lemonade. She walked all the way to the juice aisle and picked it up. Nope, I got one for her; I am going to make it.  When you make it yourself you can control how much sugar you want to add. When I am in the kitchen she is in the kitchen.  This is the only way that you will learn.  Therefore; the next time she want some raspberry lemonade she can make it herself.

-12 fl. oz. Lemonade frozen concentrated (prepared as directed on the container)
-1 cup Raspberries (fresh or frozen) and a few to add in the glass
-3/4 cup Sugar
-3/4 cup Water

-In a small sauce pan combine 3/4 cup of sugar and 3/4 cup of water and bring to a boil until sugar has completely dissolved. This is what is called simple sugar.
-Add the raspberries and the simple sugar to a blender and blend until the raspberries have broken down.
-Add the raspberry mix to the prepared lemonade and stir.
-Place in the refrigerator to cool.
-Once cooled garnish with a couple raspberries and enjoy.

Must I say she enjoyed this version than the already ready version.  Yes, I know and now does she.