It was our baby son’s 100 birth-day celebration! We had lots of food with some immediate members of our family, and of course cake! We actually had 2 cakes, and one was this chocolate dinosaur cake, with matcha icing.
The base chocolate cake was from the Joy of Cooking, with green tea/matcha icing from here (with some additional green food coloring). The idea of making this cake and the assembly of it can be found here.
The chocolate base
We try not to get sucked into the consumer spirit during the holidays, so I like to make gifts. Other alternatives are giving your loved ones a gift of a special experience (e.g., nice dinner out together), or donating to a charity. Anyways, this year I made holiday bark. It’s super easy, and looks really nice.
- 8 oz (good quality) bittersweet chocolate, chopped
- 8 oz (good quality) white chocolate, chopped
- 1/2 cup sliced Brazil nuts
- 1/2 cup cashews
- 1/2 cup dried cranberries
- 1/2 toasted shaved coconut
- 1/2 cup toasted pumpkin seeds
*You can be quite flexible with the above ingredients (except the chocolate). For example, I didn’t use Brazil nuts, but used almonds, and used mixed berries instead of cranberries.
- Place the dark chocolate in one heatproof bowl, and the white chocolate in another. Bring a small saucepan of water to a simmer.
- Place one bowl over the pan (ensure the bottom of bowl doesn’t touch the water to prevent burning). Stir often, until chocolate is melted
- Set this bowl aside, and repeat with the other chocolate/bowl.
- Once both chocolates are melted and cooled (5-10 minutes), line a large baking sheet with parchment/wax paper.
- Pour the chocolates onto the paper (rows/blobs), until they form a somewhat cohesive shape.
- Use a toothpick/thin knife and swirl the chocolate with the remaining ingredients.
- Place in fridge, until everything is set (chocolate is hard).
- When ready to serve, break the bark up into desired sized pieces and enjoy!
From: Sweet and Southern by Ben Mims
We had extra pumpkin puree from our pumpkin bundt cake, so we decided to make this loaf last minute. This was a recipe from hubber’s mother (so of course, that’s his go-to recipe); I’m not going to lie – I actually didn’t make this loaf but he did! All the same, right? It turned out quite well.
- 1 3/4 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsps each ground ginger and cloves
- 1/2 cup butter
- 2 eggs
- 1 cup sugar
- 3/4 cup pumpkin puree
- 3/4 cups chocolate chip
- Preheat oven to 350 degrees
- Cream together butter, sugar, and eggs
- Add dry ingredients to the butter mixture
- Add pumpkin and chocolate chips – mix until well-combined
- Grease loaf pan (standard size)
- Pour mixture into loaf pan and bake for about 65-70 minutes (or until cake tester/toothpick comes out clean)
Happy (Canadian) Thanksgiving! It has been a low-key Thanksgiving, and that was perfectly fine for us. We had a chance to enjoy the nice weather, and kicking back to relax.
I love bundt cake because of how it looks in the end, and there’s so many different bundt cake pans out there you can buy (e.g., castle shaped)! Here’s a bundt cake I made to share with my church this weekend. The original recipe can be found here.
The two batters: pumpkin and chocolate
After layering the two batters and swirling
After baking and out of the oven!
The cake inverted and ready for a glaze or a fine sprinkle of icing sugar
It’s been a while since I did my last bake – it has been busy finishing up the semester with projects and finals. I wanted to make this beautiful cake to celebrate the end of my courses/semester – it’s a combination between a vanilla and chocolate cake. My favorite part is when I swirl the batter around before I put it in the oven!
Before swirling and baking
- 8 oz unsalted butter, softened (plus a bit more for greasing the baking pan)
- 1.5 cups granulated sugar
- 3/4 tsp salt
- 4 eggs
- 1 1/4 cups milk, plus 1 tbsp (divided)
- 1 tbsp vanilla extract
- 2 3/4 cake flour
- 2 1/2 tsp baking powder
- 1/3 cup cocoa powder
- Preheat oven 350F
- Butter a 13x9x2 baking pan
- In a large bowl, cream togther butter, sugar, and salt until soft and well-combined
- Whisk in eggs (one at a time) utnil incorporated
- Whisk in 1 1/4 cups milk and vanilla
- Add cake flour and baking powder; whisk until combined
- Spoon half of the batter into the pan randomly (in blobs) – leaving space in between
- Whisk the cocoa and remainign 1 tbsp millk into the remaining batter
- Spoon the chocolate batter between the empty pots
- Swirl! Swirl the batters together with a butter knife or a small spatula (make sure you don’t do it too much, or else they will just meld together)
- Bake on a center rack until lightly golden/or just firm (toothpick/cake tester comes out clean); about 25-30 minutes
- Set on a wire rack to cool
- Frost (optional)