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Moist and Delicate Double Chocolate Bundt Cake + Giveaway

by Kristina Gill

I know the holidays are over and we usually go for something healthy to kick off the New Year on this column, but I really couldn’t resist tempting you all with one last slice of chocolate cake. Why? Because for most of our readers it is still winter and the cold spell means we are spending a lot of time with our hands wrapped around hot beverages. And what goes great with a hot cup of coffee or tea? Cake. And Netflix. I thought a splendid Double Chocolate Bundt Cake by blogger-baker extraordinaire Cenk Sönmezsoy of the blog Cafe Fernando was in order. This recipe appears in his recently released cookbook The Artful Baker: Extraordinary Recipes From an Obsessive Home Baker, a treasure trove of baking recipes which attest to the adjective obsessive — and will keep your sweet tooth satisfied through all four seasons. —Kristina

Why Cenk loves this recipe: This is the chocolate cake of my dreams! It has a deep chocolate flavor— thanks to the dark chocolate and blooming the cocoa powder with a mixture of heavy cream and strongly brewed coffee — a delicate and moist crumb, and a rich ganache glaze that adds just the right amount of fancy.

To win a copy of The Artful Baker: Extraordinary Recipes From an Obsessive Home Baker, leave an answer in the comments section below: What’s your favorite cake and what is the fondest memory you associate with it? Note: Given the heft of this cookbook, the winning copy is only available to a winner in the US, Canada, and the UK.

About Cenk: Cenk Sönmezsoy (pronounced jenk sun-mass-soy) is an author, blogger, photographer, and food stylist based in İstanbul. In 2006, he started Cafe Fernando, a food blog published both in English and Turkish which has garnered top recognition and awards from The Times of London and Saveur. His Turkish cookbook, Cafe Fernando–Bir pasta yaptım, yanağını dayar uyursun, published in June 2014, became an instant bestseller. The book was awarded “Best in the World—First Place” in the Blogger category at the 2015 Gourmand World Cookbook Awards and first place at Gourmand’s “Best of the Best.” The English-language version of his book, The Artful Baker: Extraordinary Recipes From an Obsessive Home Baker, was published in October 2017. Find Cenk on Instagram @cafefernando, twitter @cafefernando, and Facebook.

{Photography by Cenk Sönmezsoy}

Image above: Double Chocolate Bundt Cake

Image above: Cenk Sönmezsoy

 

Double Chocolate Bundt Cake

More than half of the six years I spent writing my Turkish cookbook, then creating this English language version, were devoted to perfecting the recipes. Give me another three years, I can assure you that some of the recipes would change. It’s not that the recipes are lacking in any way. It’s just my nature to continually retest until I’ve explored every nook and cranny, which sometimes results in my preferring a new version. I have yet to decide whether this compulsion is a blessing or a curse, but knowing that I’ve done everything I can to perfect a recipe is the only way I find comfort and peace. Here’s something else I can guarantee: If I’m lucky enough to one day publish a book of my greatest hits, drawn from my long list of works published through the years, this is the chocolate Bundt cake recipe I will include, exactly as you see it here. To me, this cake is perfection: strong enough to stand upright, yet fragile enough to yield to the slightest prick of a fork. The intense punch from strong brewed coffee and cocoa powder is softened by the sweet, sticky ganache glaze. Achieving this balance was no easy feat, but I was relentless — I baked one cake after another, tasted them all with and without the glaze, took all kinds of notes, ate more cake while comparing my notes, and finally reached a conclusion. The things I do for you!

Serves 10 to 12

Ingredients

  • Cake
  • 14 tablespoons (7 ounces; 200 grams) unsalted butter, softened, plus more for pan
  • 5 ounces (140 grams) bittersweet chocolate (70% cacao), coarsely chopped
  • 1/2 cup (50 grams) Dutch-processed unsweetened cocoa powder
  • 2 teaspoons (10 grams) pure vanilla extract
  • 1/2 cup (120 grams) very strong brewed coffee or espresso
  • 1/2 cup (120 grams) heavy cream
  • 2 cups (280 grams) all-purpose flour
  • 1 1/2 teaspoons (6 grams) baking powder
  • 1/2 teaspoon (3 grams) baking soda
  • 1/2 teaspoon (4 grams) fine sea salt
  • 1 3/4 cups (350 grams) granulated sugar
  • 4 large eggs, at room temperature
  • Glaze
  • 5 ounces (140 grams) bittersweet chocolate (70% cacao), coarsely chopped
  • 3/4 cup (180 grams) heavy cream
  • 2 tablespoons (25 grams) granulated sugar
  • 1 teaspoon (5 grams) pure vanilla extract

Preparation

1

Set a rack in the lower third of the oven and preheat the oven to 325°F (160°C).

Generously butter a 10-cup (2.4-liter) Bundt pan. If your pan has an intricate design, use a pastry brush to reach all the nooks and crannies.

2

To make the cake, in a medium heatproof bowl, combine the chocolate, cocoa powder, and vanilla.

3

In a small saucepan over medium-high heat, bring the coffee and cream to a boil, stirring occasionally. Take the pan off the heat, pour the coffee mixture over the chocolate mixture, and whisk until the chocolate melts and the cocoa powder dissolves. Let cool completely.

4

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

5

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium-high speed until creamy, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat for 1 minute after each addition, scraping down the sides of the bowl as needed. Reduce the speed to low and beat in one-third of the flour mixture, followed by half of the chocolate mixture. Repeat with another third of the flour mixture and the remaining chocolate mixture. Finally, add the remaining flour mixture and beat just until incorporated.

6

Remove the bowl from the mixer and scrape down the sides of the bowl with a silicone spatula, reaching down to the bottom to incorporate any unmixed dry ingredients. Scrape the batter into the prepared pan and smooth the top.

7

Bake until a wooden toothpick inserted into the cake comes out clean, 50 to 55 minutes. Set the pan on a wire rack to cool for 10 minutes. Invert the cake onto the rack, set the rack over a baking sheet lined with parchment paper, and let cool completely.

8

To make the glaze, put the chocolate in a medium heatproof bowl.
In a medium saucepan over medium-high heat, bring the cream, sugar, and vanilla to just below a boil, stirring frequently. Take the pan off the heat and pour about half of the hot cream mixture over the chocolate. Stir gently with a silicone spatula until blended. Add the rest of the hot cream mixture, stirring gently until the chocolate melts completely. Immediately scrape the glaze into a small heatproof pitcher and pour it over the cake, allowing it to drip down the sides.

Using a cake lifter, transfer the cake onto a serving plate, and serve. (You can scrape the excess glaze on the parchment into a bowl and enjoy it later as an ice cream topping.)

9

Storage: The cake will keep under a cake dome at room temperature for up to 3 days.

 

 

Reprinted from The Artful Baker by Cenk Sönmezsoy (ABRAMS © 2017)

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Comments

  • I love chocolate cake with a Bailey’s buttercream. It’s the flavor my husband and I had at our wedding, and I’ve been working on perfecting it at homme!

  • I like a German Chocolate cake. I remember this from birthdays growing up. We all got to pick what kind of cake we wanted and most of the time I had this. Actually a few of my siblings had the same cake as they loved the flavor just as well.

  • I guess my very favorite kind of cake is a traditional white cake with frosting and raspberry filling. It is what I think of as classic birthday cake and today happens to be my birthday! Finding about an awesome looking baking book I didn’t know about is a good birthday present.

    And ring-shaped foods are supposed to bring luck in the new year, so it is totally appropriate to have a fabulous chocolate Bundt featured the first Friday of the year!

  • A simple poke cake my family used to always make called “Better than Sex/Playtime” depending on the audience. Chocolate cake poked drizzled with caramel & sweetened condensed milk topped with whipped cream and toffee bits! Too many fond memories to choose!

  • My grandma is a creature of habit, and when it came to baking birthday cakes she was no different. Every birthday, no matter who was being celebrated, she would bake a Duncan Hines yellow cake with homemade chocolate frosting. Consistently baked and without fail, sometimes with sprinkles. The fun part was always the decorating. She had an amazing collection of vintage cake toppers. There were little plastic animals and balloons, some numbers that would stand up straight and some that would lay down flat. My favorite was the little man in a hammock who would actually swing back and forth. She could’ve burnt that cake a million times, but I would’ve eaten every single one if I got to put that hammock man on top. So, Duncan Hines it is.

  • The plain old Hershey’s chocolate cake from the back of the cocoa powder box! I have memories of making this (with my brother) for my mom’s birthday. Her day always coincided with election day in our town and she and my dad would be at the polls, while I’d be home watching my sibs. Sometimes we’d have to scrounge change from around the house to go around the corner to buy missing ingredients. It was fun to surprise them later, after they got home from the polls, with cake, even if it was unfrosted and a little lopsided.

  • I have a soft spot for chocolate mousse cake. It was my birthday cake for years as a kid. It was a very special treat because we didn’t usually get to eat much sugar/chocolate in my house; we’d normally have carob!

  • My favorite is German Chocolate cake with that wonderful home made frosting. My mother used to make this for birthdays.

  • My favorite isn’t Angelfood Cake! I’ve had it every year for my birthday that I can remember. It reminds me of summer and baking with my mom.

  • My favorite cake was a simple white cake with strawberry filling that I requested for my 10th birthday. I thought my stepmom and dad would go to a grocery store and purchase something, but instead they made it. My stepmom did not level the first layer so there was a slope in the middle, between the two layers, where the strawberry filling was to go. Instead of the fake strawberry that I was anticipating, she had purchased strawberries, halved them, and laid them out in the middle, on top of the domed bottom layer. Because of the dome, they immediately started to slide out. The best part of this was her laughing as they sang me “Happy Birthday”, while simultaneously pushing strawberry pieces back into the middle of the cake.

  • German apple cake, with apples picked that morning from my mom’s apple orchard. My dad gave her apple trees in lieu of an engagement ring :)

  • My grandmother’s Black Walnut Cake. It was a cake she didn’t make very often and she seemed to reserve it for special occasions. My strongest memory of the cake is bittersweet because I remember the last time I helped her make it. She always wanted someone else to chop up the walnuts for her.

  • What a great recipe, and how nice to become acquainted with Cenk and his blog! While I haven’t been to Turkey (yet!), I was introduced to Turkish bakeries in Germany and wish there was one close to me in the US. Baking these treats at home will be a nice start.

    I have three favorite cakes to bake for family and friends. What better way to make someone feel special on their birthday and other important days?! My absolute favorite and go-to for vanilla is Restaurant Eve’s Cake because it is so moist and intense thanks to the two sticks of butter and two cups of sugar. ;-) (Recipe online at Washington Post from 2006) A crowd pleaser is the recipe for A Rich Chocolate Cake from My First Baking Book (Knopf, 1991). Yes, it’s a kids cookbook but a delight for all ages that’s held up over the years. My favorite fruit-based cake is the Original Plum Torte (Recipe from NYT and found online at the Splendid Table). I use whatever fruits are in season and bake it for Kaffee und Kuchen parties with my high school students, yum!

    Teşekkürler!

  • My favorite cake was a fig Charlotte that I had when my fiance (now husband) and I went to parties and are at Benoit, out first (and so far only) Michelin started restaurant. Making a Charlotte is on my baking bucket list.

  • My mom would create artful cakes for me & my brother’s birthdays. Every year they were different – I’ve seen her do pirates, pizza, and even a 3-dimensional candy-filled dump truck!

  • Without question, Red Velvet Cake with Cream Cheese frosting. Growing up, birthday cakes and other special occasions were always celebrated with Red Velvet, and to this day I associate it with celebratory moments.

  • We called it Dump Cake- a very simple one bowl delicious chocolate cake. My mom fed a family of 9 during the 70’s & 80’s; she was way ahead of her time in the kitchen. She baked 4 loaves of bread every night, 50lb bag of carrots on the porch, turkey burgers (in the 70s! ) And then, one day, a dump cake appeared. She’s been making this not at all glamorous, simple cake for 40 years, she greets her grandchildren with it when they visit, and it’s packed with them when they leave. He oldest grandchild, 25, doesn’t know a time when dump cake didn’t exist. And it never gets old, in fact, I’m pretty sure it gets better & better. Thanks for this post! and giveaway

  • I can’t wait to try this recipe! My very favorite cake is a carrot and pumpkin cake with cream cheese icing that my grandmother makes. She always makes one just for me every year and it tastes just like the holidays to me!

  • A double layer chocolate cake made for my then boyfriend, now fiance. It was my first from-scratch two layer cake and the two of us ate the entire thing over the course of a week and it was glorious.

  • Oooh this looks yummy
    my favorite cake is carrot cake and it was what our wedding cake was
    made for us by a famed LA bakery that started the cake looking like art movement
    great cake memory

  • I remember my first attempts at making red velvet cake in high school, I remember having such fun and a few frustrations with different frosting and buttercream recipes!!

  • For me, almost any beautiful, great tasting chocolate cake will do. My mother made the most gorgeous chocolate cake for me as a child and I never forgot the effort she put into that cake. I felt so special. Chocolate cake evokes that feeling of having something special.

  • carrot cake with cream cheese frosting! My MIL makes it for me for my birthday because she overheard me say that it was my favorite. Very thoughtful and delicious!

  • It has to be the local bakery’s Chocolate Fudge Yule Log. It brings happy memories of Christmases with my family :) x

  • I love Cerk’s blog, and so happy to see a post touting this cake:) I’m super fond of so many cakes, but have the sweetest memories of my Aunt Rita’s Lemon Sponge cake. It was so simple, light and citrus-y but a delicious way to end the (usually) heavy meals our families shared. I was so secretly thrilled when she brought it, in place of sticky bars or cheesecake.

  • My favorite cake is a Williamsburg Orange Cake. I love it not only for the taste, but also for the memories it brings me. This is my Mom’s favorite cake and I remember baking it with her when I was a child. It is a spice cake: full of raisins and orange zest. We would always make it in the fall, when the days started to get crisp. It would fill the house with the send of cinnamon and orange rind. This cake makes me think of home.

  • Sour cream coffee cake a la Bea Borenstein, my late aunt. Bea inherited the creativity gene which -probably because she was a product of her generation- she funneled almost exclusively into the domestic arts. Her succulent pot roasts with potatoes and carrots, the fabulous burgers in the backyard with homegrown tomatoes and cukes, her dreamy cakes…… but most of all, this superb coffee cake – dense with walnuts, chocolate chips and a hint of tang from the sour cream. Heaven! I have the recipe enshrined forever in my memory. I can tell you truthfully, when I made it to take into work over the holidays, it created a sensation with people begging me for the recipe! I have always wanted to put together a book of her recipes for all the kids and cousins. Note to self- do it now.

  • Cake! So many good memories, hard to choose, but they all involve cakes my mom made. When I was super little, I remember her making one that was animal or zoo themed. I don’t remember how it tasted, but I do remember she made little animals out of mini-marshmallows and toothpicks to go on top. I think back fondly on the care that it took to make!

  • Red velvet cake. It brings back fond memories of the days when my wife and I lived in Brooklyn and were frequent visitors to Cake Man Raven’s shop. I know most people love the cream cheese frosting, but I love this cake pure and simple on its own terms.

  • I’m still searching for my favorite cake. The closest I’ve found is A Chocolate Lover’s Dream from my local bakery. The first time I tasted it was at an anniversary party for my small business, so I am filled with pride when I eat it.

  • Carrot cake from my childhood! When I was little, I remember everybody in my family falling in love with the homemade carrot cake. It might be crazy to say that I can still remember the feeling I had eating it, unfortunately I never was able to get my aunt to get ve me the recipe.

  • We have a family friend who would make us a German Chocolate cake every year at Thanksgiving. It was a full sheet of one of the most moist, most balanced cakes and simply the best German Chocolate cake I have ever had. Since my birthday is always a few days before Thanksgiving, it was like a pre-birthday delight for me.

  • This cake is a work of art and I’d love to try my hand at it!

    My favorite cake is a chocolate zucchini bundt cake that I make for my husband’s birthday every year. His birthday is in August when I have a bumper crop of zucchini, and the kids love that chocolate is the main flavor!

  • mmmm I love chocolate cake with a pudding layer…. This was my wife’s favorite cake as a child – a specialty of the bakery in her hometown – so it’s turned into our special occasion cake. We had it at our rehearsal dinner and numerous birthdays and I’ve started trying to recreate it. My favorite time might be her 30th birthday party, eating the leftovers late late at night around a table with the guests not quite ready to leave, with shared spoons.

  • My favorite cake since childhood is a spiced oatmeal cake with penuche (caramel) frosting. My mom would always make it for my Birthday in May, not exactly the most seasonally appropriate cake but so delicious :)

  • This sounds amazing and I’m going to try it out! My favorite cake is honey cake. My grandpa was a great baker and he’d always make me honey cake for my birthday. Everyone in our family had a favorite “Grandpa Stan Cake” so cake to me brings back so many great family gathering memories!

  • My favorite is the German Chocolate Cake from the vintage Betty Crocker cookbook. It’s been baked for so many family and friends birthday parties!

  • Chocolate cake, preferably a delicious German chocolate cake!! My mom is from Germany so she knows all about the best chocolate! She introduced me to it and I have been hooked ever since!

  • I love angel food cake from a mix. I don’t care for the store-bought angel food cakes—they don’t taste the same. I love licking the beaters for the slightly sour and sweet batter and love eating the cake plain. I would ask for angel food cake every year for my birthday and have cherry vanilla ice cream to go with it!

  • As a current “later in life” Culinary student, this would be a fantastic addition to my cookbook collection! Thanks for sharing! Nothing better than a bundt.

  • My favorite cake is carrot cake with cream cheese frosting. It reminds me of my grandparents and spending Sunday’s with them. Now that my grandmother is gone it’s nice to have a slice and think of her fondly.

  • Fudge Tunnek cake! My southern grandmom would make it everytine I visited. My mom would never allow me to help her in the kitchen, but my grandmom taught me how to properly fry chicken, make biscuits and her famous Fudge Tunnel cake. When she passed away, there was an envelope addressed to me, enclosed were her handwritten favorite recipes. Great memories.

  • My mother made a really moist chocolate cake for birthdays, often cut and put back together to make the shape my brother or I requested. One year I asked for a snow leopard and I got one, even if its legs were different lengths and the frosting filled with crumbs (I know my mom had never heard of a crumb coat and still probably wouldn’t know what it is). But it was delicious!

  • I love cake! I made 300 red velvet cupcakes for my niece’s wedding and it is always associated with special occasions.

  • Lemon olive oil cake is fabulous and yummy with or without powdered sugar. Simple but perfect!

  • I can hardly think of any cake I don’t love baking or devouring! But if I have to choose just one, it would be fresh mango cake, the kind from a Chinese bakery: usually a super soft sponge cake, layered with whipped cream and thinly sliced mango and sometimes other fruit for garnish.

    The very last time I got to visit my grandmother (she was in her nineties and lived on the opposite coast) I remember my sister and i picked up one of these cakes. Everyone had a small slice and there were leftovers. She declined seconds of her lunchtime meal the next day but asked, sweetly, shyly, and just a little sheepishly, “Is there any more cake?”

  • Popcorn Cake was the typical birthday cake in my family, and I loved to sneak in and snitch the candies off the edges.

  • Growing up, my mom made angel food cake for our birthday every year, and the frosting was this fluffy combination of cool whip and chocolate pudding.

    One year, my dad and I decided we would return the favor and make the cake for her for once. We accidentally set the oven to “broil” instead of “bake” and ended up with a cake that was burned on the top, but when we turned it over to cool (perched on the soy sauce bottle) it’s raw center oozed onto the counter.

    We’re much better at it now! I do love all sorts of cakes, but really, angel food is tops!

  • Lemon cake. I have a recipe written out by my late mom and now my kids and husband enjoy it as much as I did as a kid. Even though the recipe is memorized, I still take out her hand written recipe card every time I make it and of course think of her. It’s really nothing special but is so simple much like she was.

  • My Granny’s pound cake! She had it on the table for every family gathering. She turns 92 this Sunday and get the pleasure of baking it for her. :)

  • Chocolate cake with chocolate icing. Simple and delicious. It is served at all our family birthdays :)

  • My grandmother makes a cake called a fruit cocktail cake that’s basically a pound cake with a mixed fruit glaze that turns into a crispy, buttery, caramel coating that is total magic.

  • I gotta try this one – I love chocolate! My favorite cake is a carrot cake with cream cheese icing. My sister, mom and I made several, with tiers, as wedding cakes for family and friends. Very fond memories :-) and I still have the (rather stained) hand printed recipe.

  • Ooh, my favorite cake is cheesecake! I feel like that’s cheating, though… is that cheating?!

  • Favorite cake is my grandmothers Coca-cola cake. She would make it every time I visited her in West Tennessee.❤️

  • My favorite cake is Italian Cream cake, and my fondest memory of it is when I tried it for the first time at a family reunion, and fell in love with it.

  • My mom had two jobs when I was a kid, so she really didn’t bake, but she always got my favorite German chocolate, probably from the frozen food section, for my birthday. It was really good back then. 🎂

  • I have so many fond memories surrounding so many different foods and desserts. My late grandmother used to throw wonderful parties at her home. She always served a lemon cloud cake and a chocolate cloud cake. They always seemed so special, and extravagant. And they were definitely delicious!

  • I was a very picky child, so when we discovered Red Velvet cake at my aunt’s house I was hooked. My mother made this every year for my birthday. It wasn’t just any red velvet recipes. No, it was the kind WITHOUT cocoa. It was the spice version with the most incredible frosting. It took my mother hours to make it and the weather had to be just right – too humid/rainy and the frosting turned into a drippy mess.

  • I actually have 2 favorites. Neither of which I’ll sadly, ever have again. My paternal grandmothers kitchen was in the basement and no matter what day of the week or time of day we visited, it always smelled of freshly baked spice cake. She made the best in the world and always seemed to have pulled one from the oven just before we arrived!
    My other favorite cake is my aunt Jo’s sour cream chocolate cake with chocolate frosting baked in a 9 x 13 pan. You could cut a chunk any size your heart desired it was Death by Chocolate! This and a giant glass of ice cold milk was pure heaven.
    Both Gram and aunt Jo have passed. You know how it is, some things just don’t taste the same no matter how closely the recipe is followed.

  • My favorite cake is the chocolate cake that my mom used to make for birthdays. Family legend has that my Aunt Doris obtained it by nefarious means from the Lord Baltimore hotel in Baltimore MD in the ‘30’s. My father would always claim to have made the cake, even though it was widely known that boiling water was a challenge.

  • Suelo hornear dulces todos los días ( y cada uno tiene que ser aun más difícil que el anterior!) pero mi pastel favorito ha de ser el Tres Leches. Es algo tan sencillo y sin complicación mas es totalmente adictivo. Me trae tantos recuerdos de mi infancia con cuatro hermanos. Mamá preparaba la esponja de un mix de caja del supermercado (blasfemia!) y nosotros mezclabamos la leche condensada, evaporada y la crema de leche. Le hacíamos todos los huequitos a la esponja, vertíamos la mezcla y observabamos anonados como por arte de “magia” la esponja iva absorbiendo las leches. Volvíamos a hechar más y más; como que esperando ver a la esponga explotar. Mas no, todo lo absorbia. Por último, lo cubríamos en crema de leche batida. Y luego, a la nevera! Esto era tortura para nosotros. Queríamos dulce de tres leches pero jamas caliente! Habia de estar frío, completamente frío. Y asi tocaba esperar impacientemente hasta el siguiente día para que, por arte de magia, desapareciera en un disparar de ojos.

  • My favorite cake is our family’s carrot cake recipe. The years come and go, but the happy memories of times together at the table, bring this most requested cake back into our circle of friends and family again and again.

  • Love me some carrot cake! Lots of memories almost grating my skin off while prepping the carrots lol

  • My Aunt Desire’s Chocolate chip date tort cake is a favorite. When I was little, it seemed to take such a long time to make, because the dates had to be pitted, chopped and soaked. It has no frosting, it’s just sprinkled with chocolate chips, nuts and sugar before baking. I still occasionally made it for extended family gatherings, because we all grew up eating this delicious cake at special occasions.

  • There are so many delicious cakes, but I think my favorite might be a Jewish apple cake. My birthday is in the fall, and I love the crisp weather, the back-to-school burst of focus, and apple picking of course! My apple cake recipe is loaded with diced fresh apples and I make it multiple times through the season.

  • Raspberry coffee cake, as eat on random weekends of my childhood. To this day I still can’t figure out what lead to the cake being present. My suspicion is it had to do with sales at the grocery store..

  • THIS is my favorite cake! Holy moly, i don’t even have to taste it to know that, just look at it! My fondest memory is the last five minutes when I’ve read, and reread (and reread again!) the article just dreaming of the time when I’ll get to make it myself! :) #chocolatecakeofmydreams #givemeALLthechocolate

  • Right now my favorite dessert is Brett Bara’s recipe for two chocolate cupcakes, doubled. It’s a fast and leftover free way to have something special after dinner with our kids.

  • My favourite is a Swedish princess cake with green marzipan from Morrison’s. I think I first had it at my grandparents house. My grandpa loved marzipan and always had little fruit shaped marzipans to have as a treat, so marzipan is the taste of visiting him. I loved the cake so much that it soon became tradition for my dad and I to share on one our birthdays (his was the day after mine), even though we lived no where near Morrison’s and it was quite a drive to get one. We continued to get the cake for a few years after dad died to continue the tradition, but myself and my sister were then diagnosed with coeliac. I hadn’t eaten “green cake” for around 8 years until earlier this year when I decided to try to make one myself. It left me with very green fingers from colouring the marzipan, but tasted as good as I remembered!

  • Suelo hornear dulces todos los días ( y cada uno tiene que ser aun mas dificil que el anterior!) pero mi pastel favorito ha de ser el Tres Leches. Es algo tan sencillo y sin complicación mas es totalmente adictivo. Me trae tantos recuerdos de mi infancia con cuatro hermanos. Mamá preparaba la esponga de un mix de caja del supermercado (blasfemia!) y nosotros mezclabamos la leche condensada, evaporada y la crema de leche. Le haciamos todos los huequitos a la esponga, vertiamos la mezcla y observabamos anonados como por arte de “magia” la esponga iva absorbiendo las leches. Volviamos a hechar mas y mas; como que esperando ver a la esponga explotar. Mas no, todo lo absorbia. Por ultimo, lo cubriamos en crema de leche batida. Y luego, a la nevera! Esto era tortura para nosotros. Queriamos dulce de tres leches pero jamas caliente! Habia de estar frio, completamente frio. Y asi tocaba esperar impacientemente hasta el siguiente dia para que, por arte de magia, desapareciera en un abrir y cerrar de ojos.

  • I usually bake on a daily basis (and every recipe must be more difficult than the last.) but my favorite cake has got to be Tres Leches Cake. Its something so simple and uncomplicated but oh so addictive. It brings back so many memories of my childhood with four brothers. Our mom would first the sponge cake out of a boxed mix (blasphemy!) and we would mix the condensed milk, evaporated milk and heavy cream. We would then poke little holes all over the sponge and pour the milk mixture over it. We would watch the sponge absorbe the mix little by little, as if it were magic. We would then add more and more, sort of expecting the sponge to blow up if we overloaded it. But it would take in all the deliciousness. We would lastly top it with whipped heavy cream. Then, the real torture would begin. We wanted Tres Leches Cake but not a warm one! It had to be cold, absolutely cold, so into the fridge it would go. And then the next day, in a blink of an eye, most of the cake would magically disappear.

  • My goodness how do you choose one?! I feel incredibly fortunate, that from every generation in my wonderful family there is a delightful cake that not only tasted delicious but with every year it was made memory’s, stories & unifying moments were created. Though if I have to choose, the magical beesting & the fabulous traditional sticky date pudding take the cake! I can close my eyes & picture every scene…every baking pan, every apron worn, every scent that wafted from the kitchen but most importantly, I can picture every beloved that I’ve been fortunate enough to have spent time with that made that magic happen❣️

  • My father’s family came to America in 1920 from Hungary. His uncle, a lawyer, learned to bake as a way to get work here. He always baked 7-layer Dobos Torte for family celebrations. The combination of multiple thin, crisp, cookie-like layers with creamy rich chocolate buttercream always reminds me of the time when all those loved ones were still with us, celebrating life.

  • My favorite cake is a Spiced-Chai cake recipe that I developed about 15 years ago. It was the first time I substituted ingredients from a recipe template and modified the flavors to accommodate my craving. It has been done many time since, but this first experiment holds fond memories of venturing into creative baking!

  • I grew up in NC and there was a bakery, Dewy’s, that made the BEST vanilla cake with buttercream frosting. I can’t recall one specific event that made me love that cake so much but it seemed it was always present at any gathering. Even today, I will be certain to get a cupcake from Dewey’s before I leave to return home.

  • This looks so good I wanted to lick my screen! I don’t have a specific cake recipe, but when I was young my great aunt used to buy me a super fancy cake from the store and we’d take a picture of me beaming from ear to ear with it every year. I was her favorite and she made sure everyone knew it. It’s probably part of why I love cake so much to this day!

  • when I was in college 40 years ago I went to Vienna for several months to work. We were invited to a home for dinner and were served a poppy seed cake with a lemon drizzle icing. they called it Muck cake. it was moist and fabulous

  • A chocolate beet cake. I generally hate beets but it had such a delicious flavor and reminds me of this pub that used to serve it that my friends and I used to go to frequently years ago.

  • When my friend was on bed rest in the hospital before giving birth to her fisrt son I made for her and her husband a blackberry and peach coffee cake. They ate it all and shared with staff. I still make it for them on their sons birthday. The recipes from southern cooking. The yellow cake is so flavorful and the strusseul is crunchy and delicious. The fruit makes moist. Besides it is such a pretty cake.

  • I love baking. Especially chocolate cakes. I am going to make this chocolate cake tomorrow, as I’m hosting a family meal with my son and daughter in law. This cake looks so yummy I can’t wait to try it.
    Than you ahead of time !!

  • Molasses cake with crumb topping, it’s a few family members’ favorite thing my mom makes so I have many fond memories of it.

  • I was 13 yrs old and curious about everything including baking.  My Mother was a great cook and baker.  Both grandparents were amazing cooks!  Even my grandfather who for years worked at AMBROSIA CHOCOLATES, was super talented and had an extremely, sensitive palate for refined foods.  So I too wanted to join the ranks.  I was obsessed (as I still am) with reading cookbooks & recipes, myfavorite, baking.  Recipes read like romantic novels, describing the oddity of combined items, evolving into beautiful, happy ever after masterpieces.  One day while assisting my Mother with meal preparation, I came across a recipe on the inside lid of a foam egg carton.  Imediately I stop to read it and without my Mother’s liking or approval, ripped it off to save.   Later I had the opportunity to attempt its recreation.  Thankfully all the necessary ingredients were on hand.  A simple recipe, bearing a quite descriptive name, “A GOLDEN POUND CAKE”.  With much success I baked the recipe to perfection and now the cake has became requested at all family gatherings.  40+ years later this cake has become apart of my repitoire, a signature recipe, simply as “Terri’s Pound Cake.  A legacy in its own right, joining the collection of recipes my elders imparted to me.  Along the years, I’ve tweeked a little year a little there, to truly make “The Cake” my own, to be shared with much love for all to enjoy, and for the younger generations to admire 

  • My favorite is Flourless Chocolate Cake, it is my go-to because it is pretty much no fail (just do not overbake), I always have all the ingredients on hand and I’ve made it so many times it’s a snap to make. I have two memories regarding this cake: the first is one Christmas when I cut out the letters HBJ, laid them down and sprinkled the powdered sugar over it, my (church-going) niece asked what’s HBJ? I replied “what are we celebrating?” she finally figured out whose birthday it was. The same cake kind of worked for my brother-in-law’s birthday. I it had my garage sale Tupperware cake carrier whose bottom dropped out on the way to the restaurant…oh so that’s why it was in the sale. When it came time for cake, I pulled out my phone to show everyone his cake, the plate smashed on the ground with the cake on top, the “HB” still clearly visible.

  • My favorite cake is lemon rum cake. I associate it with early family vacations to the nearby Caribbean islands. My associations with this cake are so positive, it’s what I chose for our wedding cake a decade ago. :) I still love it even now!

  • I love angelfood cake and always requested it for my birthday growing up with fresh strawberry syrup and whipped cream! I have aspirations to try yo make it at home, but am sort of chicken! Maybe I’ll get up the nerve in 2018!

  • When my kids were little, I used to love making extravagant cakes for their birthday parties and I always used Martha Stewart’s sheet cake and buttercream icing recipes. From standing up dinosaurs & firetrucks to castles and a snorkeler, this recipe held up — both visually and tastefully.

  • Pouding chômeur! The French-Canadian version of a bread pudding, but there is no old bread involved. Just *lots* of maple syrup :) I’m from Quebec and am partial to this one.

  • I love Red Velvet cake with cream cheese frosting. My husband doesn’t even like it, but whenever I’m having a sad or stressful time at work, he’ll make Red Velvet for me. I associate it with love!

  • My favorite cake is Mocha Almond Cake made by a local bakery, Upper Crust Bakery, in Austin, TX.
    My husband knows to order it for my birthday every year. My favorite memory of this cake was this year for my 60th. We celebrated with all of my family in a town about 100 miles from where we live and the cake made the trip!

  • My favorite cake would have to be a fresh strawberry cake with strawberry-cream cheese buttercream. My teen son made it for me for my birthday this year and it will forever and always be my birthday cake from here on out.

  • Texas Sheet Cake/Mississippi Mud Cake (I’ve had different relatives call it different things). This was a favorite growing up that I always requested for my birthday (and for a few other special occasions. I’m not a huge cake person, but I love chocolate, so almost-brownie like thin cake plus fudgy icing was just what I wanted in a cake as a kid.

  • I still have a soft spot for the funfetti cakes of my childhood – not just for the classic birthday cake taste, but the fun decoration. I remember most an amazing tiered carousel cake my mom made for my 5th birthday!

  • My favorite is white cake; I’ve never been a huge chocolate fan, so I remember my Mom making me white cakes with a fruity filling when I was little. I still love them that way!

  • I love my grandma’s lemon velvet cake, a moist lemony cake with a glaze that melts through the cake. My mom made it for my dad’s birthday each year.

  • My favourite cake is a chocolate buttercream cake. My mom in law made this for me one of the first times I met her and I quickly fell in love with her and her son!

  • My favorite cake is plain cheesecake — but the one made with cottage cheese (not cream cheese), flavored with lots of lemon zest, and with a crumb crust made with Holland Rusks rather than graham crackers. Memories center around my mother having made it as a really special, once-a-year treat, and more recently, my making it for my grown children’s birthdays.

  • A French bakery in Baltimore makes a flourless chocolate cake with a crunchy, hazelnut praline-like layer on the bottom. I discovered the cake and the little bakery over 25 years ago while planning my wedding. My sisters still say it was the best wedding cake they’ve ever had. The bakery has since grown in success and have opened branches in several locations. They still make the cake but now the hazelnut layer is significantly thinner, which makes me a little sad. But these days I have a favorite recipe for a flourless chocolate-hazelnut cake which I make for special dinners.

  • It is great baking weather here in the frigid northeast! Yesterday I baked a sauerkraut cake similar to the one my mom used to make. That cake would tie with my carrot cake which is a dense, rich cake made with applesauce and lots of fruits. My favorite cake related memory is when my brother used my carrot cake recipe at the local bakery and advertised it in the local paper with my name on it (I had a different name at the time), Mrs. Weiss’s Carrot Cake. The ad read, “Yes, Virginia, there really is a Mrs. Weiss.”

  • My favorite cake is angel food, topped with lemon whipped cream and fresh raspberries. I made it for my first holiday celebration with my boyfriend, and all his friends loved it!

  • My mom’s sponge zebra cake.The 90’s in the Balkans were not an easy time and our parents were basically magicians – providing us with good food in the years of inflation and not much money available. So there was always a lot of home cooking cause it was not easy to buy stuff. My whole generation ate the zebra cake often – it was simple and cheap, part vanilla part cocoa. I’ve made it recently and took me back to those years. Almost like my mom’s. Miss her and miss her baking.

  • My favorite cake is rum cake, my Great Aunt would always make it for the holidays and now my Sister makes it for us, it’s something the family fights over the biggest piece.

  • Choosing a favorite is too difficult! One memorable celebration cake was from a bakery in Healdsburg, CA (the bakery later became my first job after high school): a chocolate layer cake with a chocolate fudge and fresh raspberry filling.

  • My favourite cake is a date-walnut cake. When the walnuts start falling of the trees in my parents’ garden, it’s the sad announcement of the end of summer but hurray, welcome autumn. It is also the only bake my dad makes, he’s fond of walnuts. Now I live far away from my parents but if I see walnuts, I can’t help but prepare this cake.

  • I love my grandma’s very easy chocolate biscuits vanilla cream cake. It is super straightforward, a layer of crumpled dark chocolate digestive biscuits, a layer of vanilla cream, and thus alternating them 5 times. For my grandma who has been looking after me while my mother and father were employed full time this was both an educational and a babysitting tool. I started as early as 3 bashing the cookies for the layers. It gave her freedom, it gave me confidencd

  • My favorite cake is my family secret recipe, Carrot Pecan Cake with Lemon Cream Cheese frosting. My mother-in-law asked for the recipe so of course I had to give it to her! But when she said, “Honey, it doesn’t taste like yours.”, I realized I have tweaked the recipe over the years and have never written it down. I guess it’s still secret after all!

  • My Aunt Bea’s sour cream coffee cake. Not unusual for a woman of her time, Bea channeled her considerable creativity into becoming a domestic heroine- cooking, baking, sewing, gardening- you name it, Bea could do it and well. This coffee cake is emblematic of her considerable baking skill- dense with cinnamon and chocolate, with just enough sour cream tang. Pure heaven. I made the recipe to take into work- where it was received with RAPTURE!
    The sense memory of summertime burgers in my cousin’s backyard with home grown tomatoes and cukes, then homemade angel food cake or brownies is total bliss. As the weather cooled and holidays began, the coffee cake would arrive along with her superb pot roast- moist and delectable, her cooking is a memory I will never forget.
    Time to put her recipes into a book….

  • My husbands mother makes this delicious red cake with her special frosting! We asked her to make the cake for our guest at our wedding and it was so special and wonderful! That is definitely my fondest memory of it :)

  • My sister is a baker and makes an amazing banana, graham cracker cake for family parties- which I LOVE. Other than that my favorite is the almond cake my kids made me for my birthday this year- went to the store on the bus and bought the ingredients themselves! They are 16 and 10 years old mind you :) This recipe looks amazing, will definitely make!

  • Banana Cake with Cream Cheese Frosting…it brings back the memories of being at Grandma’s house as a kid on a late Sunday afternoon and sitting down to enjoy a piece of Grandma’s special cake.

  • My favorite cake is a chocolate almond torte with a crushed vanilla wafer crust. I felt so fancy and cool in high school when I would make it. It’s one of the the first desserts that made me feel like I was the baker in my family. It’s still a family favorite for birthdays and special occasions.

  • Guava chiffon cake always reminds me of my childhood and lovely summer celebrations with family in Hawaii.

  • It would have to be the chocolate gluten free cake that was my wedding cake. It was perfect and soooo delicious. This book looks amazing and I would love to get my hands on it.

  • My mom’s delicious chocolate cake hot straight out of the oven! My twin sister and I would fight over who gets the end slides ( out of a rectangular pan. My favorite memory is of both of us fighting to lick the most remaining batter from the bowl and the mixer prongs every time my mom made the cake. It was a favorite in the family and outside as well!

  • My favourite cake – my mum used to make this amazing chocolate zucchini cake. Her garden would blow up in the summer time and we’d have an abundance of vegetables. Her answer to using up errant zucc’s was to create the worlds most moist chocolate cake – so good.

  • One of my favorites is a ridiculously rich flourless chocolate cake that always reminds me of my grammie. I might make it for my birthday this Friday! Ooooorrr maybe this delicious bundt. Hard to say 😏

  • My most beloved cake is one a friend surprised me with years ago, Vermont maple oatmeal cake. The maple buttercream frosting was so very smooth and rich. The layers were oaty but but not too dense. The cake was garnished with maple glazed oats. Magnificent cake ! And my friend brought it to me for no particular reason at all! I’ll always remember that surprise! And she would make this very cake for my birthday for a number of years, until we began to fear for the health of our hearts. Now it’s a rare rare treat, but it’s ever fresh in my memory.

  • My favorite cake is my mom’s German Chocolate Cake. It is a family recipe my Grandfather’s mom used to make, and now my mom makes it every year on his birthday. It is the perfect combination of sweet coconut, salty pecans and rich chocolate and brings back many fond memories of family celebration.

  • My mom passed on a depression-era chocolate cake recipe called Mrs. Hunters. No eggs, butter or milk. It’s leavened with baking soda and vinegar which somehow intensify the chocolate flavor. It is unbelievably moist.

  • The chocolate bundt cake looks divine! My favorite is my husband’s grandmother’s red velvet cake. She died before I was in the picture. My husband often talks about that cake and doesn’t like hardly any other red velvet cake. We found the recipe stored in a box…or rather, we found the ingredients. Some of her instructions were missing, so I did some guessing and tweaking. I felt I had “arrived” as a baker when my husband said my cake tasted like his grandmothers.

  • I loved my first adventures making cake in early high school, and of course I had the most fun with my favorite, RED VELVET, and then I also enjoyed experimenting with different types of buttercream!

  • My mother’s sponge cake, made in a bundt pan for each of our birthdays every year. Slices were served with whipped cream.

  • There are a million and a half glitzy baking books with gorgeous photographs and mouth-watering flavor combinations. However, my favorite cake recipe is the almond cake in the Williams Sonoma publication “Cake.” I have tried other recipes, but nothing compares to this simple bundt cake. The sugar is in check, allowing the almond flavor, which comes from a combination of paste and extract, to truly sign. Like a fine cheese, it ages gracefully. A wedge is just at home adorned with candles at a birthday celebration as it is with a dollop of yogurt and some fresh fruit for breakfast the next day.

  • So many favorites through the years, but one I recently resurrected at a dinner party is the Hummingbird Cake. Although it’s a Southern U.S. cake, my Northern U.S. grandmother introduced me to it. I call it the Happiness Cake because it brings back lots of great memories AND makes me smile because it’s so darned good!

  • My favorite cake is a Butterscotch Coffeecake that both my mother and I have made through the years for when we have family come to stay with us. The flavor is rich enough for a satisfying dessert, but it technically is a coffeecake, so we can also serve it for breakfast. So many fond family traditions and memories were made while eating this cake!!

  • My favorite cake used to be the Angel food cake from the nearest store to cut and serve with vanilla ice cream and sliced fresh fruit for my children’s birthdays because I never had time to bake a cake!

    now I look for something different and special, still not too hard to prepare
    usually chocolate!

  • My Grandmother made a simple orange-juice flavored yellow cake and she frosted it with a thick layer of fudge. My siblings and cousins LOVED that cake and we would stockpile the delicious, hardened hunks of fudge to savor as the dessert’s dessert. Good memories.

  • My favorite cake is a chocolate cake with raspberry filling that was my yearly birthday cake growing up. Lots of happy memories of birthdays and candles! Thanks for the giveaway opportunity!

  • Poppyseed cake topped with cream cheese icing — so simple yet incredibly delicious. Growing up, my mom baked it almost every year for my birthday and now does the same for my kids. My version is always a little on the dry side, even when I follow her recipe to the letter. Must be Mama’s love sprinkled in there!

  • My favorite cake is caramel apple cake, a buttercream-covered and caramel-drizzled confection boasting homemade applesauce in the cake layers. The first year we moved back to our hometown, I made it for my husband’s birthday and he brought it into the office to share. I was an instant celebrity even though I wasn’t there, getting some recipe requests and lots of appreciation from his co-workers. I feel like it was one of my first steps in making a home for myself in our new(ish) city, and will always remember the cake fondly.

  • My all-time favorite cake is the birthday cake my mother made for me for years. It will probably make you cringe, or cry, or wonder what the hell is wrong with my tastebuds that I could love it so much, but I just do. Nor do I pretend it would make a trained pastry chef swoon, except perhaps from dismay. Here it is: an angel-food cake, from a box mix, baked in my mother’s ancient square tube pan, and then iced with a thick layer of homemade frosting, colored violent pink and flavored with peppermint. It was always perfection on the first day. By the third day, the frosting would start to taste like mouthwash, and I could break off great sheets to see the sugary layer underneath, but none of that mattered. It was my request until I went off to college. The first year I had a birthday without it, I felt bereft. Years ago I read, in “The Group” by Mary McCarthy, in which she described a bakery cake’s frosting as tasting like Lavoris, and I knew exactly what she meant. But I still wanted that angel-food cake with pink peppermint icing every damn time.

  • My favorite cake is a vanilla coconut cake. I come from a very large middle class family and with a lot of kids sending them all to college could be a chore. I was the first to go to college far from home so every time I came home my Aunt Vern would make this for me. It made me feel so good and always reminds me of coming home to family and friends.

  • Texas sheet cake! My mom used to make it for my birthdays (we lived in Texas). It was easy, rich, sweet, and everyone in my family loves chocolate so it was an all-around hit. We sat around our Chromecraft table on its matching orange chairs to eat it, and we always used the dinosaur candle holder.

  • My favourite is my mom’s carrot cake with cream cheese icing. It was what we had for just about every birthday when I was growing up… and it was the one we were allowed to eat for breakfast.

    I’m not sure if those two facts are related.

  • Although I am a confirmed chocoholic (can’t wait to try this Bundt cake!!!), I think my favorite cake would have to be a pineapple upside down cake. Sweet and sticky and yummy, but also loaded with wonderful memories. Each year for my birthday, while I was growing up, my grandmother baked me her own special version of this cake.

  • My favorite cake is Martha Stewart’s rich and wonderful recipe for chocolate-studded, almond paste and candied ginger enriched rehrucken, which my hsuband fashion into a large very realistic yule log each Christmas. This year, we made it for the staff and residents of my brother’s nursing home for Christmas Day.

  • My favorite cakes are the ones I bake together with my daughter, recently Ottolenghi and Helen Goh’s lemon and poppy seed cake that we baked many times and also for her birthday. Great to see Cenk Sonmezsoy featured here, I just got his book and baking my way through it. I haven’t had a chance to make this double chocolate cake yet but I am tempted to bake it tonight!

  • My Mom used to make a yeast-based fruitcake that was officially called a “Sistercake” – she would call it her Eastercake or Christmascake depending on the time of year. When she made it I would help her stir it and just doing so made me feel so special.

  • My favourite cake flavour is chocolate and I remember my 6th birthday party where I first got a chance to bond with my present day best friend. Best birthday outcome every!

  • A family favorite is Black-Cocoa Cake with Malted-Milk Chocolate Frosting. The cake gets its double-choco dose from actual black cocoa, plus bittersweet chocolate bits melted in hot coffee; the frosting’s secret ingredient is Ovaltine!

  • My favourite cake is angel food cake, which my grandmother first made for me on my birthday. I have loved it ever since!

    • Hi Tara – I haven’t tried this recipe in a different pan. Using the pan called for in the recipe is ideal, but if you have to use a different pan, I’d suggest checking online to compare the volume of cake pan sizes (the Bundt pan I use has a volume of 10 cups). The cake may bake differently and you may need to adjust the baking time accordingly. Hope this helps.

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