This is my chocolate bundt cake redemption. The last time I made a chocolate bundt cake (my first ever bundt cake), it looked a treat, and tasted okay... but it was very very very dry. Just a big, dense, chunk of cake that was not nearly moist enough to be eaten without lots of frosting or ice cream to hide its serious flaw. I needed to redeem myself, and prove to myself that a moist bundt cake is a thing that exists! Not sure what it is about January and chocolate bundt cakes, but almost exactly one year later I attempted the choco-bundt once again. I succeeded! This cake received rave reviews from everyone I fed it to... the best part is that everyone said, "it's so moist". BAM. Mission accomplished. It doesn't hurt that I brushed it with a rum-favoured simple syrup before I glazed it... an optional step, but like really, why not? The 2nd annual chocolate bundt! Will this become a yearly tradition? I am not sure, but I'm certainly not complaining if it does. Chocolate Bundt cake with Rum GlazeRecipe Adapted from Food & Wine Cake:
Soaking Syrup:
ENJOY! You don't even need ice cream! But I wouldn't turn it away if it were offered... :)
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I was on a "can't stop won't stop" feeling with rhubarb and I wanted to put it in everything. I brought some from my garden to put on top of the cheesecakes I make at work. I got together with my dear friend and we used her entire lil backyard bounty to make jars of homemade rhubarb jam! You could say I was on a roll. A JELLY ROLL. WHAT! Rhubarb Jam in the making. It takes a lot of sugar, and a lot of laughing to make a fabulous jam. Melissa did most of the work. I sat and watched and occasionally tried to help until i discovered I was doing the wrong thing. Somehow she still gave me a few jars of the sweet ruby pink sludge that I so love to spread on my toast in the morning :) It was also delicious rolled up into a soft spongey cake dolloped with vanilla whipped cream! My first Jelly Roll cake. I made it a little small so it was tricky to roll, but I think it turned out pretty darn great anyways. It will not be my last jelly roll. You can use whatever jam or jelly or spread you like or have on hand. But over here, it's Rhuby Season :) Also a wee bit of ginger, because a little spice is nice. YUM! Rhubarb Ginger Jelly RollRecipe adapted from Fika
enjoy :) |
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