#BundtBakers: Espresso Cake with White Chocolate Buttercream

You would think that asking a self-professed chocoholic to bake a cake with chocolate would be her dream come true. She'd run to the kitchen with a million ideas and have difficulty deciding on which of her many ideas would be the one. Perhaps she'd bake a few and then decide. Yeah...it did not quite go like that for me. I was stumped.

Perhaps it was because I declared a moratorium on (baking not eating) chocolate cakes last year. I was getting tired of baking the same old cake. My friends weren't interested in cinnamon chocolate nor spicy chocolate nor chocolate with berries nor chocolate cake layers with cheesecake ones too. They just wanted pure unadulterated chocolate. And, I mean, that's fine. But I want to spread my baking wings and pure unadulterated chocolate cakes just weren't going to do it for me. Let's face it, this baking thing is more for me than them. (Don't tell them that though.)

So there I was, faced with this month's Bundt Bakers theme - chocolate - and completely blank. Let me tell you a secret, I SUCK at melting chocolate. It's either too hot or too thick or too runny or too something. That meant that I couldn't rely on the old chocolate ganache/glaze standby. I did a little crowd sourcing. But most of the ideas would be better suited to layer cakes. (Side note: one of these days I am going to slice a bundt into two layers.)

I was actually mulling over a mocha cake when it hit me that I should just keep it plain coffee/espresso and work my chocolate into a glaze (uh oh!). Luckily, I thought of using my favourite buttercream before I went to glaze-land. I LOVE LOVE LOVE flour-based buttercreams. They are light and fluffy and not as sweet as American buttercream. When I am deciding on buttercreams, it's usually Italian Meringue, flour or Swiss Meringue - in that order.

This flour buttercream different from others - by accident. I was ready to make it when I realised that I was out of milk. I started getting ready to go get milk when I thought - well, why not try it with plain water? And you know what? It worked! I honestly could not tell the difference. It was the same light and fluffy buttercream that I loved. I can't wait to try this with other liquids - juice, perhaps?

I hope you try this and love it as much as I did. And if this doesn't suit your fancy, perhaps one of the other "chocolate" bundts made by one of the other Bundt Bakers might? This month's host was Veronica (thanks, Veronica!). Be sure to check out her bundt and the others below.

• Cacao Nib-Cream Cheese Swirled Chocolate Bundt Cake from Laura at The Spiced Life
• Chocolate Cocoa Cinnamon Bundt from Anne at From My Sweet Heart
• Chocolate Fudge Cake from Renee at Magnolia Days
• Dark Chocolate Five Spice Bundt Cake from Felice at All That's Left Are the Crumbs
• Devils Food Mini Bundts from Veronica at My Catholic Kitchen
• Espresso Cake with White Chocolate Buttercream from Kelly at Passion Kneaded
• Orange Chocolate Bundt Cake from Kathya at Basic and Delicious
• Spicy Chocolate Bundt Cake from Laurie at From Gate to Plate

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send an email to Stacy at foodlustpeoplelove@gmail.com or ask to join our private Facebook group.

Espresso Cake with White Chocolate Buttercream

Recipe by:   Kelster

Yield: 9 4oz servings.

Ingredients Cake 2 cups all purpose flour 2 cups sugar ½ teaspoon salt 1 teaspoon baking powder ¼ teaspoon baking soda 1 cup water 4 tablespoons espresso powder ½ cup butter ½ cup oil 2 eggs ¼ cup sour cream ¼ cup milk 1 tablespoon vanilla extract White Chocolate Buttercream 1/2 cup water ½ cup granulated sugar 3 tablespoons all purpose flour ½ cup butter, room temperature 3 oz white chocolate, melted and cooled 1 teaspoon vanilla extract

Cake Directions Preheat oven to 325F. Thoroughly grease and flour a 12-cup bundt pan. Combine flour, sugar, salt, baking powder and baking soda in a large bowl. Bring the cup of water to a boil and stir in espresso powder, butter and oil. Stir until butter is melted then immediately pour over flour mixture. Stir for a minute just to let it cool somewhat. In a small bowl whisk eggs, sour cream, milk and vanilla extract. Pour over flour mixture and mix until thoroughly combined. Pour mixture into prepared bundt and immediately place in oven. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely before frosting. White Chocolate Buttercream Directions In a small saucepan, whisk together water, sugar and flour over medium low heat. Whisk continuously until mixture thickens and reaches the consistency of a thick pudding. This will take a few minutes.  Remove from heat, cover with plastic wrap and allow to completely cool. You can place this in the fridge to speed up the cooling. When the flour mixture has cooled, using a whisk attachment, whip the butter until it’s light and fluffy then add the flour mixture.  Whip on medium speed until the mixture is thoroughly combined and resembles whipped cream. Add melted chocolate and vanilla and whisk until combined. Use immediately.

Notes Ground espresso or instant coffee crystals can be substituted for espresso powder. If frosting is too soft, refrigerate for a few minutes. Milk can be used instead of water in the frosting.

Slow Cooker Berry Baked Beans for Crazy Ingredient Challenge February

It's another Crazy Ingredient Challenge and this month we're using strawberries and mustard!

This post was supposed to be about spring rolls dipped in a strawberry-mustard sweet and sour sauce. I was getting ready to make the wonton wrappers when I realised that I was running low on flour. I gathered my things to head to the supermarket and paused to return a recipe to an overflowing recipe box. A post-it note fell out of the box as I was stuffing the recipe in. I picked it up noticed that it was a recipe for slow cooker baked beans.

Light bulb moment!

I immediately ditched the spring rolls plan and ran to the kitchen to soak my beans. I am still craving those spring rolls but I do not regret switching to these baked beans. Not even a little bit. They were just that delicious. The strawberry preserves are subbed for the brown sugar in my old recipe. And as strange as it sounds, it just works. You definitely do not taste strawberries. You just taste that there is something different - pleasantly different.

Slow Cooker Berry Baked Beans

Recipe by:   Kelster

Yield: 9 4oz servings.

Ingredients 12oz dry Great Northern beans 1/2 small onion, finely chopped 3 cloves garlic, finely chopped 4oz smoked jowl bacon, finely chopped ½ cup strawberry preserves ½ cup tomato sauce 1 tablespoon prepared mustard 1 tablespoon red pepper flakes 1 teaspoon salt 1 1/2  cup water

Directions Wash and sort the beans then soak them according to package directions.  After soaking, drain and place in slow cooker.  Top the beans with onions, garlic and bacon. In a small bowl, mix the remaining ingredients together then pour over beans. Stir the beans then cover and cook on low for 7 hours or until beans have reached the desired texture.

Notes Most of the liquid will be absorbed. If desired, add more water. I used Great Northern beans but any white bean can be used. I used smoked jowl bacon because that’s what I had on hand. Feel free to use your preferred bacon or smoked ham hock. You could also leave it out.

An InLinkz Link-up

Carrot Peanut Soup for Crazy Ingredient Challenge January

 

Were I writing this 3 nights ago, I would be telling you that I made a soup for this month's Crazy Ingredient Challenge but I really didn't think this was a wise choice. It was hot - the weather, not the soup. Well, soup is hot too. Granted, while living in Jamaica we drank soup almost weekly, not caring about the temperature outside. But there seems to be something criminal about drinking soup on a hot day in Miami.

However, here we are, a mere three nights later and I am glad that I made soup because it is FREEZING. Oh sure, I am exaggerating a tad. But 45 F in Miami qualifies as freezing. This soup is perfect for nights just like this. Our challenge ingredients this month were peanut butter and ketchup. I thought of doing an African Peanut Chicken stew that I really love or a satay sauce but then my mind drifted to soup - carrot soup. I love carrots but had never had a carrot soup before. It was time to try. And oh am I glad that I did.

The peanut butter lends a roasted flavour to this soup while the ketchup adds just a touch of acid. Curry powder and red pepper flakes help to round out the soup and make it a lip smacking delicious soup to drink on a cold night. My only regret is that I had not made a loaf of crusty sourdough bread to have with this soup.

Carrot Peanut Soup

Recipe by:    Kelster

Yield:  2 servings

Ingredients 1 tablespoon oil ½ small onion, chopped 3 garlic cloves 1lb carrots, washed, peeled & cut into chunks 3 cups of chicken broth, divided 2 tablespoons peanut butter 1 tablespoon ketchup ½ teaspoon curry powder Red pepper flakes Salt & pepper

Directions In a medium saucepan, sauté onions and garlic in oil until they have softened and the onions are translucent.  Add the carrots, 1 cup of chicken broth, peanut butter, ketchup, curry powder and red pepper flakes. Cook until the carrots have softened.   After the carrots have softened, carefully transfer to a blender, add the remaining chicken broth and blend to desired consistency. If necessary, add more water or chicken broth. Return to saucepan, add salt and pepper and let simmer for 10 minutes.

Notes I used a chunky peanut butter but a creamy peanut butter would be great too. You can increase the peanut butter if you want a stronger peanut taste. You can use all water instead chicken broth or both. I cooked the carrots in only a cup of broth at first so that I would have less hot liquid to transfer to my blender. Blending hot liquids can be dangerous.