41 | 52 Dr. Pepper Cake

Do you like Dr. Pepper?

My hubby does. He LOVES it.

So of course I had to make him a Dr. Pepper Cake for his birthday.

And you know what? I was only able to take pictures from the outside.

So sorry, guys!

Dr. Pepper Cake with Dr. Pepper Frosting

From Homemade Hooplah

For the cake:

260 g (2 cups) flour

1 teaspoon baking soda

30 g (1/4 cup) cocoa powder, unsweetened

227 g (1 cup) butter, at room temperature

200 g (1 cup) sugar

110 g (1/2 cup) brown sugar

2 eggs

2 teaspoons vanilla extract

240 ml (1 cup) Dr. Pepper

120 ml (1/2 cup) buttermilk

For the frosting:

260 g (2 cups) powdered sugar

57 g (1/4 cup) butter, at room temperature

85 g (3 oz) cream cheese, at room temperature

2 tablespoon Dr. Pepper

• Preheat oven to 180°C (360°F). 
• Combine flour, baking sodar, and cocoa powder.
• Beat together butter, sugars, eggs, and vanilla extract until fluffy.
• Add half the flour mix and combine. Add Dr. Pepper. Add other half of flour mix and buttermilk. Don't overmix.
• Pour batter into prepared baking pan and bake for about 35 minutes. Let cool.
• For the frosting, beat together butter, cream cheese, and powdered sugar. Add the Dr. Pepper one spoon at a time to make sure that the frosting won't get too liquid.
• Decorate cake as you wish.

My modifications:

I made a cake (not muffins). And I only made half the frosting because I didn't need that much. The amounts above (for the frosting) are already cut in half.

The taste:

Like a very dense chocolate cake with a hint of Dr. Pepper. Even with the frosting - just a hint. So next time, I would make a nice, moist chocolate cake and serve it with a glass of Dr. Pepper. Sorry.

Have you tried baking with sodas? Coke, Fanta, Dr. Pepper, Sprite, Root Beer? 

How was the result?

31 | 52 Chocolate Chocolate Cake

I know it's still summer. And hot.

But come on. Chocolate cake is always a good idea.

And in this case it's not just chocolate.

But chocolate plus chocolate. Cake plus frosting.

Nothing less, nothing more. And oh so chocolatey good!

I feel like there's not even much more I could say to introduce this double chocolate yumminess.
So please just read on, go to your kitchen, and get to work! (No matter the temperature...)

 Please excuse the horrible iphone pictures...

Chocolate Chocolate Cake

From Smitten Kitchen (who calls it the 'i want chocolate cake' cake)

For the cake

85 g (6 tablespoons) butter, room temperature

145 g (3/4 cup) packed dark brown sugar

2 tablespoons granulated sugar

1 egg

1 egg yolk

175 ml (3/4 cup) buttermilk

1 teaspoon vanilla extract

40 g (1/2 cup) cocoa powder, unsweetened

125 g (1 cup) flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

For the frosting

55 g (2 oz) dark chocolate, melted

180 g (1 1/2 cups) powdered sugar

115 g (1/2 cup) butter, room temperature

pinch of salt

1 tablespoon cream or whole milk

1/2 teaspoon vanilla extract

• Preheat oven to 175ºC (350ºF). 
• Beat together butter and sugars until fluffy. Add egg, yolk, and vanilla and beat until combined. Add the buttermilk and beat again until combined. 
• Sift flour, cocoa, baking soda, baking powder, and salt into the butter mix and stir together until just combined.
• Pour batter into 20 x 20 cm / 8 x 8 in pan lined with parchment paper and bake for 25-35 minutes. Let cool completely.
• For the frosting, beat together buter, powdered sugar, and salt until fluffy. Add chocolate, milk, and vanilla and beat until combined plus one more minute to whip it more.
• Scoop frosting onto cooled cake and swirl around, if you wish. 
• Add sprinkles to increase joy even further.

 Proudly decorated by 7-year old Luisa.

My modifications:

I made double of the cake recipe because I made a bigger one. It was rectangular and I cut out a heart (for a friend's birthday).

Side note: I will never use a heart-shaped baking pan again but always cut it out of a rectangular - it works sooooo much better! Trust me on this one and give it a try - you won't be disappointed.

Other than that - no modifications.

The taste:

Oh my. Definitely one of the chocolate cake recipes to keep. And make over and over again. Especially with that frosting. You will feel guilty after the first bite - but who gives a damn...
YOLO, right?

What is your favorite chocolate cake recipe?

 

8 | 52 Monkey Squares

It happens a couple of times per year. The search for recipes that involve ripe bananas.

Because for some reason, the poor bananas already turned brown because nobody ate them...
Sound familiar?

This brown-banana-time around, I decided to try Monkey Squares.
Because there is a browned butter frosting involved. How can you say no to that?!

Monkey Squares

From The Girl Who Ate Everything

For the Banana Bread Bars:

300 g (1 1/2 cups) sugar

200 g (1 cup) sour cream

113 g (1/2 cup) butter, softened

3-4 ripe bananas, mashed

2 teaspoons vanilla

250 g (2 cups) flour

1 teaspoon baking soda

3/4 teaspoon salt

For the Browned Butter Frosting:

113 g (1/2 cup) butter

440 g (4 cups) powdered sugar

1 1/2 teaspoon vanilla

3 tablespoons milk

• Preheat oven to 190°C (375°F). Beat sugar, sour cream, butter, and eggs until creamy. Add bananas and vanilla. Blend in dry ingredients. Spread into prepared pan (about 25x35 cm / 10x15 in) and bake for 20-25 minutes or until golden brown. Cool slightly.
• For the frosting, heat butter over medium heat until it is boiling and a delicate brown. Remove from heat and stir in remaining ingredients immediately. Frost the still warm banana bread bars right away.

My modifications:

None.

The taste:

Good. And that frosting is as good as it sounds but VERY sweet! No wonder with that amount of powdered sugar... I would also reduce the amount of vanilla in the frosting to 1/2 teaspoon next time. The taste was a bit overpowering in the frosting.

What's your favorite Banana Bread recipe? I'd love to know!

32*52 Frosted White Chocolate-Blackcurrent-Lemon Blondies

My friend Simone was coming to visit us this weekend and - not only because it was just her birthday but also because I'm nice like that - I asked her what I should bake for her. She couldn't think of anything specific so I let her choose from type of baked good (cake, muffins, cookies, cupcakes, layer cake...) and flavor (chocolate, fruit, cheese...).

She chose "cake" and "fruit".

Hm.
Nothing came to my mind right away either so I turned to my Pinterest board with baking recipes.

For some reason, all lemony cakes caught my eye.

But especially this recipe for Blueberry Lemon Brownies.

Now. I have never made blondies before, always just brownies. But for some reason, the total lack of chocolate in the dough, plus the general amount of ingredients just didn't scream "brownie" nor "blondie". Maybe I'm wrong (and I apologize if I am) but I wanted more.

So with the idea of blueberries and lemon combined in a blondie, I searched for a basic recipe that sounded like a white brownie (which is exactly what blondie means to me): moist and chocolatey. And then I found this recipe.

Blueberries turned into blackcurrant, because that was all I could get at the store.

Let's see how my combination works out.

Oh, so you think it is tricky to experiment if you bake for a visitor?

Well, thanks for reminding me. I don't feel the pressure at all...

Frosted White Chocolate-Blackcurrent-Lemon Blondies

Adapted from Katy's Lazy Blondies

100 g white chocolate

100 g butter

200 g soft light brown sugar

2 eggs

110 g flour

1 teaspoon baking powder

zest of 1 lemon

juice of 1 lemon

300 g blackcurrant

Frosting

Adapted from this recipe

 

60 g (2 oz) white chocolate

1 tablespoon heavy cream

2 tablespoons butter

100 g (3/4 cup) powdered sugar

120 g (4 oz) cream cheese

zest of 1 lemon

• Melt white chocolate and butter. 
• Beat together sugar and eggs. Add lemon zest and juice.
• Add chocolate-butter mix and combine. 
• Add flour and baking powder and stir until just combined.
• Pour into prepared square brownie baking tin. Spread blackcurrant evenly on top.
• Bake at 180°C (360°F) for 20-30 minutes. Let cool completely before frosting.

• For the frosting, melt white chocolate with heavy cream and butter.
• Mix powdered sugar, cream cheese and lemon zest. Add chocolate-butter mix and stir until well combined. Frost blondies and cool.

My modifications:

Almost everything, as explained above.

The best part though was that I couldn't get those blueberries - it was so yummy with the blackcurrants! Definitely give it a try if you can.

The taste:

Very good. Not very lemony but that doesn't matter because all the other flavors are so wonderful. Very compact and moist, not very high, more like a blondie bar. But good.

Have you ever tried a completely new combination of something for guests? 

How did it turn out?

19*52 Oatmeal Chocolate Chip Cake

I heard Joy and Tracy mention this cake in one of their podcasts. And I had to try it.

Oatmeal Chocolate Chip Cake

Adapted from Shutterbean

225 g (8 oz) semisweet chocolate chips

1/2 teaspoon water or bourbon

2 tablespoons flour

100 g (1 cup) rolled oats

114 g (1 stick) butter

2 eggs

160 g (3/4 cup) sugar

250 g (1 1/4 cups) brown sugar

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoon cinnamon

210 g (1 1/2 cups) flour

Frosting

55 g (4 tablespoons) butter, room temperature

170 g (6 oz) cream cheese

125 g (1 cup) powdered sugar

1 teaspoon vanilla extract

• In a small bowl, mix chocolate chips with water (or bourbon) and 2 tablespoons flour. Set aside.
• Put oats and butter in a medium bowl and pour 300 ml (1 1/4 cups) boiling water over them. Stir and set aside for about 30 minutes.
• Preheat oven to 190°C (375°F)
• In a big bowl, whisk together eggs, sugars, salt, baking soda and powder, and cinnamon. Fold in oatmeal until well combined. Fold in flour and chocolate chips.
• Pour into prepared 23 x 33 cm (9 x 13 in) baking pan. Bake 25-45 minutes (see comment below) until toothpick comes out clean. Let cool.
• For the frosting, beat all ingredients together until smooth. Spread evenly over cooled cake. Refrigerate for about 15 minutes before serving. Store covered cake in the fridge for up to 3 days.

My modifications:

None. But I did use water (and not bourbon).

The original recipe says to bake the cake for 40-45 minutes. I did the toothpick test after 25 minutes because I already thought the top looked brown enough and it did come out clean so I took it out after 25 minutes. Just keep an eye on the cake and do the toothpick test when you feel it could be done. Adjust the baking time accordingly.

The taste:

It is good. But I have to say that the frosting is my favorite part. Maybe I will omit the cake next time. No, that's a bit too harsh. I guess I'm saying that I probably won't make the cake again but the frosting I definitely will.

Have you heard people talk about a recipe and then want to try it right afterwards?

14*52 Chocolate Fudge Brownies with Chocolate Buttercream Frosting

Spring is around the corner. I know it.
It must be hiding somewhere but it's ready to make a full appearance. Soon.

Until then, let's continue to eat chocolate. Okay?

Chocolate Fudge Brownies with Chocolate Buttercream Frosting

Adapted from the Joy the Baker Cookbook by Joy Wilson aka Joy the Baker

Brownies

110 g (3/4 cup) flour

1 teaspoon baking powder

1/2 teaspoon salt

114 g (1 stick) butter

85 g (3 oz) dark chocolate

65 g (1/2 cup) brown sugar

110 g (1/2 cup) white sugar

2 eggs

1 egg yolk

1 teaspoon vanilla extract

85 g (1/2 cup) dark chocolate chips

• Preheat oven to 180°C (350°F).
• Whisk together flour, baking powder, and salt.
• Melt butter and chocolate in a bowl over hot water. Remove the bowl from water once both have melted. Whisk in both sugars, then the eggs, egg yolk, and vanilla.
• Fold in flour mix and when combined, the chocolate chips.
• Pour into prepared 20 cm (8 in) pan and bake for 20-30 minutes.
• Let cool completely before frosting.

Frosting

81 g (3/4 stick) butter, room temperature

30 g (1/4 cup) unsweetened cocoa powder

1/4 teaspoon salt

150 g (1 1/4 cups) powdered sugar

1 tablespoon milk

1/2 teaspoon vanilla extract

2-4 tablespoons heavy cream

2 tablespoon Ovomaltine (Ovaltine) powder

• Cream together butter, cocoa powder, and salt. Add the powdered sugar, then the milk and vanilla. Stir together cream and Ovomaltine powder and add to the frosting until it reaches your desired consistency. 

My modifications:

None.

The taste:

Heavenly. The brownies are pretty dense and neither gooey, nor too cake-like. But I still really love them. And then the frosting! Very devilish...

And adding some fresh raspberries makes it even a tiny bit better.

What's your recipe to fight the winter blues?

6/52 Red Velvet Heart Cake

It's that time of the year again.

♡ Hearts. Pink. Love. Red. ♡

Yes, Valentine's Day is coming up.

"I don't need a special day to tell my loved one how I feel", that's what a lot of people say.
And I agree. It would be sad to only express your feelings on that one day of the year.

But, I also think that it doesn't hurt to emphasize your love with a little something on February 14.
A handwritten love letter, for example. Or, Red Velvet Cake. Heart-shaped, of course.

P.S. Read this post all the way to the end to learn about those super-special white bits in the frosting that you can see above. 

Red Velvet Cake

Adapted from Joy of Baking

250 g (2 1/2 cups) sifted flour
1/2 teaspoon salt
2 tablespoons cocoa powder
114 g (1 stick) butter, at room temperature
300 g (1 1/2 cups) white sugar
2 large eggs
1 teaspoon vanilla extract
240 ml (1 cup) buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda

• Preheat oven to 175 °C (350°F). Butter two 23 cm (9 in) round cake pans and line bottom with parchment paper.

• Sift together flour, salt, and cocoa and set aside.

• In another bowl, mix the butter until soft. Add the sugar and beat until light. Add eggs one at a time and combine well. Add vanilla extract.

• In a glass or measuring cup, whisk buttermilk and red food coloring together.

• Alternately add flour mixture and red buttermilk to the butter mix, starting and ending with flour mix.

• Combine vinegar and baking soda in a small cup and allow to fizz. Quickly fold into cake batter.

• Divide batter evenly between both cake pans.

• Bake for 25-30 minutes. Let cool in pans for about 10 minutes, remove from pans and let cool completely.

My modifications:

I used my heart-shaped cake pan and since I only own one, I had to bake them one after the other.

I guess I am too shy when it comes to food coloring. I swear I used a lot already, but as you can see, my cakes did not turn out as red as they should have. I will use more coloring next time.... Don't want to end up with a Brown Velvet Cake again...

I did not make the frosting that is suggested on Joy of Baking. Just because I thought that cream cheese plus Mascarpone plus double cream was a bit heavy. So I turned to Joy the Baker again and used one of her frosting recipes.

Cream Cheese Frosting
Adapted from Joy the Baker

114 g (1 stick) butter, at room temperature

114 g (4 oz) cream cheese, at room temperature

2 teaspoons vanilla extract

1 tablespoon milk

300 g (3 cups) powdered sugar, sifted

liquid food coloring

• Beat cream cheese until smooth. Add butter and mix until combined. Add vanilla, milk and 200 g (2 cups) of powdered sugar and beat together. Add remaining powdered sugar. When combined, add food coloring.

• Pour half of the frosting on top of one of the cakes you made and spread evenly. Put the second cake on top and distribute the other half of the frosting on top and on the sides.

My modifications:
I used double the amount of butter and cream cheese (since my cake needed more than the cupcakes Joy frosted with the amount above) but I omitted the milk and only used 200 g (2 cups) of powdered sugar. I wanted a pink frosting so I used red food coloring.

The white parts you see in my frosting are pieces of butter. I couldn't wait until the butter was soft enough because it was getting late, the light was going away, I still needed to take pictures of the finished cake, and because I can be a bit impatient at times. There. Thanks for asking.

P.S. The lovely LOVE print seen on the pictures can be downloaded for free.

What's your take on Valentine's Day? 
Anything pink and heart-shaped you would like to share?