1. In the photo above a Chocolate Chocolate Stout Cake which I will tell you about in a minute.
2. I have the winner of the Cake Collection Giveaway way way down below at the end of the post. The winner gets a copy of Ray’s Boathouse cookbook (read more about the restaurant, the book, the food, and a recipe here). It’s a beautiful book, I tell ya. You can win the second copy I have by writing a comment on any post until April 5th.
Lois from Salted Lemons made this amazing looking Cheese cake with blueberries. What a fantastic photo, isn’t it?! I love cheesecake with blueberries, oh well, with any type of berries really. Who doesn’t? I don’t hear anyone say “me”. So that settles it. Visit her blog or click the cake link for the recipe.
Lately, my 5.5 years old boy has been asking me about upside pineapple cake. Where does this came from? Who is he hanging out with? Who are his friends? What are they teaching them at school?
I think the last time I made an upside down pineapple cake was before he was born. I believe it was a Cook’s Illustrated recipe and it was fine but didn’t knock our socks off so I did not attempt to make another recipe. Then I came across this cake the other day on Phoo-D blog, Pineapple Bundt Cake with Caramel Glaze. What a presentation, ha? She “fixed” it. The good thing about bundt cakes… there’s hole in the middle.
Remember this episode from the movie My Big Fat Greek Wedding where the mom puts a small vase with a flower in the middle of the bundt cake? I love love love this movie. Do you?
Chocolate Chocolate Stout Cake
Slightly adapted from Closet Cooking
Makes a 9-inch cake
1 cup (2 sticks) unsalted butter
1 cup chocolate stout (or Guinness beer)
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream
1 teaspoon coffee powder
1 teaspoon vanilla extract
Preheated your oven to 350F degrees. Grease a 9’’ cake pan and line with parchment paper.
Put butter in a medium bowl, or large measuring cup, and melt in the microwave . Remove and let cool a bit. Add in the stout and cocoa powder and mix.
Sift the flour, sugar, baking soda and salt in a another bowl.
In a separate large bowl, whisk the eggs and sour cream. Add the stout mixture into and mix.
Add the dry ingredients into the wet ones.
Pour the batter into the cake pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Kahlua Cream Cheese Frosting
8 ounces cream cheese (room temperature)
1 cup confectioners sugar
2 tablespoons of Kahlua/Bailey’s Irish cream
1 Tablespoon maple syrup
Beat all the ingredient with a mixer until smooth.
NOTE: Because of the cream cheese, I store the cake in the fridge. Before serving, warm each slice for 10 second in the microwave or take out ahead of time and serve at room temperature.
And the winner of the cake Collection giveaway… I did it the old fashioned way… writing your names on little notes… is……………..
A Dash of Sass!!!! Congratulations!