I’m surrounded by cake.  Right now.  Literally surrounded.  

I’m also eating a vegan enchilada… but that’s neither here nor there.

I’m taking a break on this Friday Wedding Cake Extravaganza Madness Day to give you a glimpse of what’s going on in my kitchen.  

The only thing not pictured is my enchilada and crazy crazy hair.  It might be best to use your imagination on those.

Chocolate cake.  It’s secretly vegan!  

I used this cake recipe and multiplied it by four to make a two layer 10-inch cake and two half sheet cakes (for behind the scenes slicing).

Vanilla Butter Cake.  Too yummy.

I used this cake recipe, multiplied it by eight and made a two layer 14-inch cake and a two layer 6-inch cake.  

Phew.

Oh!  I freaked out and had to check tomorrow’s weather.  I need to make sure my buttercream can hold up to the sun heat.   I’m good.  Just a maniac.  

Back to the cake.  It’s baking.  Right now. 

Next up?  Whipping up the buttercream.  

Who wants to come help with dishes?  Seriously. 

We have a system around here, don’t we?  

I bake something every few days, take pictures of it, and post a handful of those pictures in this little wedge of the Internet.  

What would it look like if I showed you a whole bunch of everything?  The chocolate.  The cake.  The clock.  The hike.  The traffic.  The indecision.  The bourbon.  The whole dang day!  Well… it would be at least mildly entertaining, but more importantly… it would satisfy my need to over-share.  And that’s really why we’re all here, right?  

8:18am.  What an utterly obnoxious time to wake up.  The baker in me… the baker that used to have to wake up at 3:15am is disgusted with my current self. 

Like it or not, the first thing I do in the morning is flip on my computer.  There’s email and blog comments and… Twitter, duh.  It’s important and frankly, I can’t help myself.  

You should see this.  It’s a view of my bedside and well, under my bed.  

One:  I have cherry sheets. 

Two:  I store sprinkles of various colors under my bed.  Don’t judge me.  

Three:  What you can’t see under my bed is the stack of cake pans I also have stored there.  

Four:  When in need of nighttime reading, I can either reach for The Bible or The Pioneer Woman Cookbook.  It’s true.  It’s real life.  

Let’s hit the road.  In a car.  This is Los Angeles City Hall.  I think it’s a pretty building.  

These are my stairs.  I took the liberty of naming them after myself.  They’re called the Kick Joy the Baker Right in the Arse Stairs.   

These are the stairs that tame my cake lovin’ thighs.  It’s about 200 stairs in Echo Park that I climb a few times a week.  It’s hard every time.  It never gets easier.  My thighs hate/love it.  

The view at the top of the stairs is a combination of beauty and muck.  The same can be said for most things in Los Angeles.  

Look at that, Los Angeles.  You’re lookin’ mighty precious.  

But seriously, it’s time to get down to business.  There’s a Chocolate Bundt to bake… and it’s not going to bake itself.  

Oh wait… I’m really going to need some coffee first.  

Cocoa powder and coffee.  The beginning of the best Bundt in the world.  

Dishes seem to be a byproduct of any kitchen venture.  I still haven’t gotten used to that part.  

I wanted to drink this batter.  It was the consistency of hot chocolate made with heavy cream.  Ooooh snap.  

Once I stopped myself from bathing in the cake batter I checked my mail.  

Jury Duty.  Civic responsibility.  No comment.  

Oh!  Did I tell you?  My Mom got me a book.  A relationship book… by Steve Harvey.  

Steve Harvey writes about intimacy and commitment!?  Lord help us all.  

And just like that… I’m never dating, ever EVER again.  

Also, what’s with the awkwardly placed hand Mr. Harvey?  Do Not Trust.  

My sister sent me a bit of relationship advice as well.  Bourbon.  Bless that girl.  For life.  

But back to the chocolate.  We have chocolate glaze to make while the cake bakes.  

I should mention that this chocolate glaze has sour cream in it.  It’s perfect.  I’m thinking of using it as an edible face mask in the future.  

Yes.  This just became quality entertainment.  

Now it’s time to hop into some cute clothes, pack up the cake and get off to a dinner party.  

This bed tells you several things.  

One:  I can’t decide what to wear.  

Two:  I’ve packed up the cake, but if I don’t set it next to equally important personal items, I will… no doubt, forget it as I run out the door.  

Three:  I make my bed.  

Hollywood.  Traffic.  Always and forever.  

This picture is obtuse.  Please take note of Asher’s tasteful v-neck shirt.  Please also take note of the fact that I was finally able to decide on something to wear.  

Jeremy made an aaaaaamazing taco dinner.  I should have asked for leftovers to take home, but I was shy.  Dangit!

Cake.  Generously sliced.  Entirely appreciated.   Nevermind the salsa still on the table.  We just couldn’t wait for cake!  

And then we turned to the topic that we always turn to at the end of an evening full of food and drinks:  The Biggest Loser… and how amazing that show is… and how it requires a box of tissue… oh the pounds and the tears shed.  

And the night ends.  

Just so you know… this is about as well as I can see at night.  I need new glasses.  On the real. 

Let’s talk about cake.  This is the most moist and delicious chocolate bundt cake I’ve ever encountered.  The batter is very loose.  It might make you worry.  Don’t fret.  It bakes up like an absolute dream.  The glaze… with unsweetened chocolate, coffee, and sour cream adds that final touch of delicious glamour to an already stellar cake.  It’s a Bundt.  It’s a dang good Bundt.  

The Best Chocolate Bundt Cake with chocolate glaze

     makes one 10-inch bundt cake

     from The Big Sur Bakery Cookbook (really lovely book)

     Print this Recipe!

For the Cake:

1 1/4 cups plus 1 Tablespoon brewed coffee

3/4 cup Dutch process cocoa powder

2 1/4 cups sugar

1 1/4 teaspoons kosher salt

2 1/2 teaspoons baking soda

2 whole eggs

1 egg yolk

1 1/4 cups plus 1 Tablespoon buttermilk

1 cup plus 2 Tablespoon canola oil

1 1/2 teaspoons vanilla extract

2 1/2 cups, plus 2 Tablespoons all-purpose flour, sifted

For the Glaze:

6 ounces unsweetened chocolate

3/4 cup unsalted butter

3 cups powdered sugar

1/2 cup sour cream, at room temperature

1/4 cup brewed coffee, cooled

Place an oven rack in the center of the oven and preheat to 350 degrees F.  

Grease and flour a 10-inch Bundt pan and set aside.  

To make the cake batter:  Put brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently.  Remove from the heat and let come to room temperature.  

In the bowl of a stand mixer fit with a whisk attachment, mix together sugar, salt, baking soda, eggs and egg yolk on low speed for about 1 minute.  Add the buttermilk, oil and vanilla extract and mix on low again for another minute.  

Add the flour and mix on medium speed for 2 minutes.  Add the cooled cocoa mixture and mix on medium speed for 3 minutes.  The batter will be very loose.  Pour into the prepared cake pan and bake for 1 hour, or until a cake tester inserted in the cake comes out clean.  

Let the cake cool completely in the pan and then invert onto a cooling rack.  

To make the icing:  Chop the chocolate into small pieces, put them in a heatproof bowl (or a double boiler), and set the bowl over a pot of barely simmering water.  Be sure that the bottom of the bowl does not touch the boiling water.  Remove the bowl from the heat when all of the chocolate bits have melted.  

Melt the butter in a separate pan or in the microwave.  Whisk the melted butter into the melted chocolate until thoroughly incorporated.  Sift in half of the powdered sugar.  Add the sour cream and whisk to combine.  Sift in the remaining powdered sugar and whisk until smooth.  The glaze should be thick and shiny.  Lastly, add the coffee and whisk to create a glossy glaze.  

Pour the glaze over the Bundt cake, covering it completely.  Leave at room temperature until ready to serve.  

This week’s Tuesdays with Dorie delight is Almost Fudge Gateau.  Don’t know how to pronounce Gateau?  Luckily that’s not a prerequisite to eat this cake.  The cake is an intensely chocolate, dense yet moist chocolate bomb.  It’s the kind of cake you might serve to your guests after a fancy dinner, and wonder why you didn’t just serve the cake itself for dinner.  Yea… this dark chocolate cake is worthy of being the main course.

The indulgent density of this cake is partially attributed to it’s leavening ingredients.  The cake doesn’t have baking soda or baking powder to raise and lighten the batter.  Stiffly whipped egg whites are folded into a rich chocolate batter, to lighten the cake once it’s in the oven.  The product is deliciously  rich and not for the faint of heart.

I used an old  10- inch springform pan that had a funky wreath shape. The center turned out to be the perfect place for loads of fresh berries.

Almost Fudge Gateau

Print this recipe!

from Baking: from my home to yours

5 large eggs

9 ounces bittersweet chocolate, coursely chopped

1 cup sugar

5 Tablespoons unsalted butter, cut into chunks

2 Tablespoons coffee or water

1/3 cup all purpose flour

pinch of salt

Getting Ready

Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a 9-inch spring form pan, line the bottom with parchment paper, butter the paper, dust the inside of the pan with flour and tap out the excess.  Place the pan on a baking sheet covered with parchment or a silicone mat.

Separate the eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.

Set a heatproof howl over a saucepan of simmering water and add the chocolate, sugar, butter and coffee.  Stir occasionally until the chocolate and butter are melted; the sugar may be grainy and that’s fine.  Transer the bowl to the counter and let the mixture sit for three minutes.

Using a rubber spatula, stir in the yolks one by one, then fold in the flour.

Working with the whisk attachment of the mixer or hand mixer, beat the egg whites with the pinch of salt until they hold firm but glossy peaks.  Using the spatula, stir about one quarter of the beaten whites into the batter, then gently fold in the rest.  Scrape the batter into the pan and jiggle the pan from side to side a couple of times to even the batter.

Bake for 35- 45 minutes, or until the cake has risen evenly ( it might rise around the edges and you’ll think it’s done, but give it a few minutes more and the center will puff too) and the top has firmed (it will probably be cracked) and doesn’t shimmy when tapped; a thin knife inserted into the center should come out just slightly streaked with chocolate.  Transfer the cake to a cooling rack and let the cake rest for 5 to 10 minutes.

Run a blunt knife gently around the edges of the cake and remove the sides of the pan.  Carefully turn the cake over onto a rack ad remove the pan bottom and parchment paper.  Invert the cake onto another rack and cool to room temperature right side up.  As the cake cools, it may sink.

For the Glaze

4 ounces bittersweet chocolate, coarsely chopped

1/2 cup heavy cream

2 teaspoons light corn syrup

First, turn the cooled cake over onto another rack so you’ll be grazing the flat bottom, and place the rack over a baking sheet lined with parchment paper to catch any drips.

Put the chocolate in a small heatproof bowl.

Melt the chocolate over a pan of simmering water or in a microwave oven- the chocolate should be just melted and warm, but not hot.  Meanwhile, bring the cream to a boil in a small saucepan.  Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny  Stir in the corn syrup.

Pour the glaze over the cake and smooth the tip with  a long metal icing spatula.  Don’t worry if the glaze drips unevenly down the sides of the cake’ it will just add to its charm.  allow the glaze to set at room temperature or, if you’re impatient, slip the cake into the fridge for about 20 minutes.  If the glaze dulls in the fridge, just give it a little gently heat from a hairdryer.

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