Written on December 2, 2013 at 6:00 am , by Naomi Robinson
Now that we’ve settled ourselves from the Thanksgiving feast, let’s get right back to where things are at its best: dessert and chocolate. Everyone needs a good chocolate bundt cake recipe and this one is solid and easy to a make. It’s also a great one to make your own, by adding crushed Whoppers, toffee, chopped Snickers—of course these are my go-to(s).
But this time around I decided to go with something more seasonal like crushed peppermint candy. I kept it subtle and sprinkled two tablespoons at the end on top of the glaze. Of course, if you want a stronger peppermint flavor try 1 teaspoon of peppermint extract or add 1/3 cup of crushed peppermint chocolate candy to the batter. Just remember if you go with the latter, the peppermint chocolate candy will most likely melt into the batter, depending on what kind you use.
And psst . . .if you are out of butter (that seriously, happened to me-gah!), you can sub the ¾ cup of butter for ½ cup vegetable or canola oil. The only compromise is the cake doesn’t quite rise as much and the texture is a bit lighter.
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Written on June 10, 2013 at 11:16 am , by Naomi Robinson
So I’m a little predictable—it doesn’t matter that I’ve made over a dozen different types of chocolate cake, I’m always ready to take on a recipe I’ve never tried. This chocolate cake with a malt siding did not disappoint, the only thing I swapped out was the frosting.
Instead of using a malt frosting, I went for a traditional chocolate ganache, since I rimmed the side of the cake with crushed Whoppers for the malt flavoring.
The thing you might like best about this cake—aside from the flavor—it bakes between 17 to 20 minutes. Be sure to make the frosting the night before, so you are ready to frost once the cake is cooled. Then, get fork-ready because this one is a plate-clearing addiction.
Like all BHG recipes, this one is highly adaptable. If Whoppers aren’t your thing, make it your own by crushing your favorite candy.