Chocolate Overload Bundt - #BundtBakers

I have been without an oven for the last six weeks and to say that it stressed me out, is putting it mildly. I am so glad that I am finally able to bake again and especially in time for this month's Bundt Bakers. This month, our host Rebekah chose the theme Angel or Devil. I didn't think twice about making something with all the chocolate. Today also happens to be my "brainiversary" so something chocolate was definitely needed to celebrate. Before they removed the pesky little brain tumour, I had actually given up chocolate in hopes of reducing the pain from trigeminal neuralgia. It's only right that we pile on the chocolate today. 

Be sure to scroll down to see all the other Bundts the bakers made today. It seems we only have one "angel" in a sea of chocolate devils. 

Chocolate Overload Bundt

Ingredients

Cake

240 grams (2 cups) all purpose flour

400 grams (2 cups) sugar

84 grams (1 cup) cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder 

1 teaspoon salt 

2 eggs, room temperature

1 cup warm coffee

2/3 cup buttermilk 

1/3 cup oil 

1/3 cup yogurt 

2 teaspoons vanilla

Glaze

1/3 cup condensed milk 

1/4 cup chocolate chips

splash of vanilla

Topping

Anything chocolate that you can think of

-Cookies, Candy, Chocolate Bars, Truffles, Chocolate Chips

Directions

Thoroughly grease a 10-12 cup Bundt pan. Preheat the oven to 350 F. 

Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. 

Whisk the eggs and add to the flour mixture along with the coffee, buttermilk, oil, yogurt, and vanilla. 

Beat for a couple minutes until smooth. This is a thin batter. 

Pour into the prepared Bundt pan. 

Bake 45-50 minutes or until a long skewer inserted into the centre comes out clean. 

Cool then turn out. 

When the Bundt, is almost cool, prepare the glaze. In a small saucepan on low heat, stir together the condensed milk and chocolate chips until smooth. You can also do this in a bowl on top of a pan of simmering water. Just ensure that the bowl does not touch the water. 

When all the chocolate has been melted, remove it from the heat and add a splash of vanilla. Allow it to cool slightly and then pour it over the cake. 

Top with all the chocolatey things that can fit on your Bundt. Alas, you don't have a lot of room on top of a Bundt cake so serve with some chocolate on the side. It's chocolate overload! 

Notes

• Cake recipe slightly adapted from The Stay at Home Chef. 
• My glaze was still a bit too runny because I started pouring it early. Be patient. 

• Sneha’s Recipe: Black & White Pound Bundt 
• Passion Kneaded: Chocolate Overload Bundt Cake 
• Patyco Candybar: Dark Angel Bundt Cake 
• Magical Ingredients: Devil's Black Forest Bundt Cake 
• A Day in the Life on the Farm: Devil's Bundt Cake 
• All That's Left Are The Crumbs: Devil's Food Cake Bundt with Chili Caramel Sauce 
• Making Miracles: The Devil's Mini Bundt Cakes 
• Food Lust People Love: Lighter Lemon Pound Cake 

Stuffed Cinnamon Streusel Muffins - #MuffinMonday

It has been so long since I have baked muffins that my poor muffin tins had made their way to the back of my cupboard under things I never use. I had to get a flashlight to find them. It has just been one thing after the next but I was happy to take the tins out of faux-retirement for these delicious muffins. These are absolutely the best muffins that I have ever made. 

I used a recipe from King Arthur Baking and made some slight changes. Nothing major. I loved these so much that I am thinking of making another batch tomorrow. My friend flies out on Wednesday and I think these muffins would make her ten-hour flight sweeter. 

As always, scroll down to see what the other bakers whipped up today. 

Stuffed Cinnamon Streusel Muffins 

Yield: 12 

Ingredients

Filling 

106 grams (1/2 cup) brown sugar 

42 grams (3 tablespoons) melted butter 

4 teaspoons cinnamon

Streusel

71 grams (1/3 cup) brown sugar

60 grams (1/2 cup)  flour 

22 grams (1/4 cup) rolled oats

1/2 teaspoon cinnamon 

3 tablespoons softened butter 

Batter

210 grams (1 3/4 cup) all purpose flour 

45 grams (1/2cup) rolled oats

150 grams (3/4 cup) sugar

14 grams (2 tablespoons) cornstarch

1 tablespoon baking powder

1/2 teaspoon salt 

1/4 teaspoon nutmeg 

3/4 cup milk 

1/2 cup oil 

2 eggs

Directions

Preheat oven to 400 F. Line a 12 cup capacity muffin pan with liners. 

Mix together the filling ingredients and set aside for at least 15 minutes to thicken. 

Make the streusel by mixing together sugar, flour, oats, and cinnamon. Next mix in the butter until the mixture is crumbly. 

Time to work on the muffin batter!

Whisk flour, oats, sugar, cornstarch, baking powder, salt, and nutmeg. 

In a separate container, whisk together milk, oil, and eggs. 

Add the liquid ingredients to the dry ingredients. Stir gently until just combined and there are no streaks of flour. 

Scoop scant two tablespoons into each muffin well. 

Next, add two teaspoons of the filling then top with the remaining batter. 

Sprinkle on the streusel. Use it all up, it's delicious.

Bake 20 - 25 minutes until the tops are golden. You can do the toothpick test but be careful that you're not sticking sticky filling. 

Cool and enjoy. 

Notes

• Don't skip the liners for these muffins! Some of the filling could seep to the bottom of the tin and cause them to stick. Ask me how I know. 

• Banana Jam Muffins from Food Lust People Love
• Cream Cheese Filled Red Velvet Muffins from Magical Ingredients
• Italian Herb Muffins from Jolene's Recipe Journal
• Peanut Butter Banana Muffins from Palatable Pastime
• Savory Breakfast Muffins from A Day in the Life on the Farm
• Stuffed Cinnamon Streusel Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Lime and Thyme Mini Bundts

The Bundt Bakers have a fun theme this month. We are baking with herbs! I decided to try out a sweet herby Bundt using thyme as my herb. This is quite fitting since thyme is the main (perhaps only, honestly) herb in Jamaican cuisine. We add it to everything - rice & peas, soup, chicken, fish - you get the idea. 

I adapted this recipe from My Cake School. I absolutely love their recipes and this one in particular uses the reverse creaming method. Cakes made using the reverse creaming method are said to have a finer crumb and be a bit more velvety. Check out Cook's Illustration's comparison between traditional creaming and reverse creaming here. 

Thanks for hosting this month, Wendy. Scroll down see what herbs everyone is baking with today.

Lime & Thyme Mini Bundts

Yield: 12 Mini Bundts

Ingredients 

Cake

285 g cake flour

300 g sugar

2 tablespoons fresh thyme leaves

zest of 2 limes

1/2 teaspoon salt 

2 1/2 teaspoon baking powder

169 g butter, soft but still cold, cut into pieces,

4 eggs, room temperature

1 cup milk , room temperature

1/4 cup lime

2 tablespoons oil 

Syrup

1 cup water 

1 cup sugar

1 sprigs of thyme

2 tablespoons lime juice

Directions

Grease 12 one-cup capacity mini bundt pans. Preheat oven to 350 F. 

Combine flour, sugar, thyme leaves, lime zest, salt, baking powder in a mixing bowl. Whisk for thirty seconds. 

In a separate container, combine eggs, milk, lime juice, and oil. 

With the mixer on low speed, add pieces of butter one at a time to the flour mixture. Increase the speed to medium. The mixture should be like coarse sand. 

Add half the egg mixture and beat for 1 1/2 minutes. Scrape and add half of the rest of the egg mixture. Beat for 20 seconds and then add the remaining mixture. Beat again for 20 seconds. 

Scoop into the prepared mini Bundt pans.  

Bake 12-15 minutes or until a toothpick inserted into a mini Bundt comes out clean. 

While the cakes are baking, prepare the lime and thyme syrup. Add the water, sugar, and thyme to a pot. Heat over low-medium heat stirring constantly until the sugar has completely dissolved. Remove the pot from the heat and add the lime syrup. 

Brush the warm Bundts with some of the syrup while they are still in the pan. When they are cool enough to remove from the pan, remove them and brush them with more of the syrup. 

You can add a glaze if you wish. Reserve some of the lime syrup and add to some powdered sugar until you have reached your desired consistency. 

Enjoy.  

 

• Blueberry Citrus Thyme Bundt Cake from All That’s Left Are The Crumbs 
• Buttery Herb Sourdough Monkey Bread from Food Lust People Love
• French Kissed Mini Bundts from A Day in the Life on the Farm 
• Jalapeno Cheddar Corn Bundt from Magical Ingredients 
• Lime and Thyme Mini Bundts from Passion Kneaded
• No Knead Pizza Bundt Bread from Sneha’s Recipe  
• Sweet Peppermint Bundt Cake from Patyco Candybar

#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 of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.