Category Archives: dessert

Lauren’s Cuban Guava Pastries (Pastelitos de Guayaba)

There are many people who think dessert is the bane of modern life. These people are silly. Isn’t dessert the reason we eat dinner in the first place?  A means to a end? Among desserts, my lovely friend Lauren has enlightened me to the existence of one that is fast becoming a personal favorite, Guava Pastries. These puppies are easy and if you do them correctly you’ll never be want for friends again. Straight outta Miami, Dale!

Ingredients:
Parchment paper or aluminum foil
1 Package Puff Pastries
1 cup guava paste
Egg wash: 
2 TBSP Water
1 egg separated (use whites and save yolk)
Filling:
3/4 cup cream cheese, softened
1 egg yolk beaten
3 TBSP sugar
1/2 tsp vanilla
Simple syrup:
1/2 cup sugar
3/4 cup water

Well I’ll be honest with you the hard part here is going be FINDING the guava paste. Lauren says the only place she’s been able to find it is Florida. So if you’re not 80 years old and a fan of buffets look to your nearest Latin or Asian grocery store (if in Seattle Uwajimaya.)

First mix filling ingredients together in a big ass bowlbatterjunkie-2Then arrange 3 sheets of puff pastry down and cut the guava paste into thin slices. Arrange the slices on the puff so they leave a good inch all around the edge. You’ll see why later, keep your shirt on…or don’t, whatever. Spring Break!

I also recommend getting a friend to encourage you while standing safely out of harm’s way, drinking wine. Thanks Audrey.batterjunkie-4Using a pastry brush spread the egg wash on the 1 inch edge you have left on the sides of the crust. Then spread the filling goop on top of the guava paste.

After that you wanna lay another layer of puff pastry over the top and crimp the pastry sheets together at the edges using a fork to seal in the lovely goodness. batterjunkie-7 Lauren recommends putting down parchment paper or foil on the baking sheet and in this case I must strongly and whole heartedly agree. I am still cleaning up simple syrup all around my kitchen. Place the little bundle sexy guava joy onto the parchment paper and make sure it is crimped all the way around.  Then brush the whole surface with the egg wash. Place the baking sheet in the oven for 5 minutes. batterjunkie-8Remove the pastry from the oven and glaze the top with the simple syrup you have. Place it back in the oven for 7-10 minutes. Remove it again and repeat the process. You will do this approximately 4-5 times until the glaze is brown and puff pastry is cooked. batterjunkie-1Serve warm and cut into pieces. This is great hot and amazing the next day.
Buen Provecho!
Enjoy!

Chocolate Cherry Guinness cookies

Yup. You read it correctly, these exist and I made them with one of my favorite people on the planet, Lacey! In celebration of her birthday and my new nephew, Angus’s birthday we made the most decadent cookies we could. Bask in the glory of their tastiness. There are FEW pictures on this post because we were WAY too busy eating the batter.

Ingredients:
1 cup (2 sticks) butter.
1 and 1/2 cup brown sugar
2 eggs
1/2 cup Guinness
2 cups flour
1 cups dark cocoa powder
1 tsp salt
1 stp baking soda
1 cup dried cherries chopped
12 ounces dark chocolate or semi-sweet chocolate chips.

Cream the butter and brown sugar together in the mixing bowl (combine until really nice and mixed). Then add the eggs. Whip those together until they are well incorporated. THis is called creaming the butter. Then add the Guinness. It may look weird but don’t lose heart. A lot of things look weird when you first see them and later it turns out you love them eating them. Am I right people?

Now if you have a power mixer, like I do,  just add in all of the dry ingredients. If not make sure to mix together all of the dry ingredients, except the chocolate chips and cherries, in a separate bowl. Then add this mixture into the wet mixture. At this point you may be tempted to eat the batter. I can’t tell you what to do but I’ll be damned if Lacey and I didn’t eat a good chunk of the batter before we ever put any on baking sheets.batterjunkie-2-2Once they are well mixed together, add the chocolate chips and the cherries. Once everything is well incorporated put 12 large spoonfuls of batter on a greased baking tray. This should make about 36 cookies but I think we only got about 24, whoops.batterjunkie-1-3Bake for 10-12 minutes. Check on them at 10. If you like chewy cookies, take them out.batterjunkie-3-2Enjoy!

Alfajores

The oft mentioned Beth has once again come up with an amazing addition to the blog. Alfajores are cookies that are usually traced back to Moorish origin, however, they were made famous in the country of Argentina. Beth entered into a long-term relationship with these cookies which has endured the years. They’re very happy together.

Ingredients:
1/2 cup butter (room temp)
1/2 cup sugar
4 egg yolks
1 tsp vanilla
2 TBS brandy
1 teaspoon lemon zest
2 cups flour
1 cup corn starch
1/8 tsp salt
1/2 tsp baking soda
1 tsp baking powder
3/4 cup grated coconut
1 can condensed milk made into dulce de leche

The first thing you have to do it make the dough. If you don’t you’ll find yourself in the unfortunate situation we did, wherein we were forced to sit on the deck in the sun and drink cocktails for 2 hours. You have been warned, do not fall prey to the same fate as these depraved souls!

To make the dough, cream the butter and the sugar. This really means to mix up, preferably in a mixer. I used the trusty Kitchen-Aid but if you don’t have one, make sure that your butter is room temp. If it isn’t at room temp, break it up with forks and squish/mix the sugar into it. I would put on some mixin’ music, something like “You Sexy Thing” by Hot Chocolate.

Once the butter is creamed add the egg yolks, vanilla, brandy, and lemon zest. In another bowl mix up the flour, salt, cornstarch and baking powder. Now combine the wet with the dry!

Those should all be rolled all up into this amazing ball. Once you have a nice ball, fridge that saucy sweater monster for about 2 hours. The next thing is easy. Get out a pie pan and open the condensed milk. Pour it into the pie pan and cover with foil. Place that whole thing in a deep tray and fill half way up the pie pan with boiling water. Take that tray and put it in the oven for about 45 minutes. We’re making the gooey middle of the cookie here, just bear with me.

 

Now assuming that the your dough has been chilling for about 2 hours, take it out, flour a surface and roll it out baby! You want your dough about 1/4 -1/2 inch thick. Then cut cookies out of it. I used a wine glass. I later used it for another purpose.

Bake the cookies for about 10 minutes in a 400 F (205 C) degree oven. Once they are done, let em cool a bit. Take the condensed milk out of oven. If it is thick and gooey, you’re done. If still kind of watery keep cookin’. So many things in like are like that! Then set up your alfajores cookie-makin-station. A pile of coconut, dulce de leche (your baked condensed milk) and the cooked cookies.

Take a spatula and cover the cookie with the dulce. Smash another cookie on top of it. Like this:

Then take it for a proverbial naughty “roll in the coconut.”

And now, you are done done done. Try desperately not to eat them all in one sitting.

Mama Carroll’s Coffee Cake

Much of my youth was spent eating this cake. One could even go so far as to say that one of my earliest memories is getting excited about this fantastic coffee cake. I don’t even think I knew what coffee was but I wanted this cake. I love this cake like I love my mama, fo’ever! One of the cool things I discovered about it is that it lends itself very well to substitution. I subbed in fake sour cream and rice flour and it turned out just as good. I hope you enjoy this as much as I do. It is also embarrassingly easy to fabricate.

Ingredients:
3/4 cup butter
1 1/2 cups sugar
2 eggs
1 cup sour cream
1/2 tsp vanilla
1/4 tsp salt
1 tsp baking powder
2 cups flour

Topping
1 cup chopped nuts
1/4 cup brown sugar packed
1 TBSP coco powder
1 tsp cinnamon

Cream butter and sugar.  Add eggs.  Fold in sour cream and vanilla. Sift together dry ingredients. Mix into creamed mixture.  Grease a bundt pan.  Mix together the topping.

Sprinkle the greased pan with about 1/2 of the topping.

Pour about half of the batter over that sprinkling.

Add remaining topping and cover with remaining batter. You see that you’re making layers here, right?

Bake at  175 C (350 F) for 50 to 60 minutes.  Cool 5 minutes before removing from pan. Flip it over on a plate and give the pan a few taps. It should just plop out and look something like this:

This one got a little crispy on the top but it doesn’t matter. This cake will have people eating out of your hand. Have fun and Enjoy.

 

When the Apfelschnecken Beckons

Apfelschnecken is one of the true triumphs of German pastry cuisine. While visiting the lovely Katharina and her family in Munster I had the good fortune to make it with her! And you know what they say, you can’t say no when the schnecken beckons! I actually held her new baby while she did the cooking but who’s counting?

Note Schnecken means snail in German. I hope I don’t have to explain that one.

Da dough:
6oz lukewarm (3/16 liter) milk
2 1/2 cups (500g) flour
1 oz (one package) dry yeast (about 30g)
1/2 cup (100g) sugar
2 eggs
salt to taste
A little less than 1/2 cup (100g) butter (very soft or melted)

Da filling:
1-2 TBSP of melted butter
1/2 cup applesauce
2-4 apples, sliced into small bits
raisins
(nuts, if you like)
cinnamon-sugar

To spread on top before baking:
1 egg yolk mixed with 2 TBSP milk.

Preheat the oven to 350 F (180 C)

Mix ingredients, place the dough in a bowl and cover with a kitchen cloth. Let the dough rest for about 45 minutes until it doubled its size. I’ll show you doubling in size after a 45 minute rest…er…moving on. Once that puppy has risen it’s time to get physical with your dough. Throw down the dough on a floured surface.

Using a rolling pin or if you are my friend Marissa, a pint glass covered in flour, to roll out the dough until it is about 1/4 inch thick. It is easiest if you roll out the dough into a square. You’ll see why later.

Mix the warm butter and applesauce together and spread onto the rolled dough. If this doesn’t get you excited, I don’t know what will. Sprinkle the apple pieces, raisins, and cinnamon-sugar like you know what you’re doing. We all know you don’t but everyone pretends not to notice.


Roll the whole thing up like Cuban cigar and cut into slices. Place them on the baking sheet (with baking paper or grease that mother).

Mix egg yolk with milk and spread a little bit on each Schnecke. Sprinkle with a little bit of cinnamon-sugar and butter, if you have some left.

Bake for about 20 minutes. Check them from time to time while baking.

This is important because Katharina and I may have burned them the first time around, but of course through the miracle of the internet we are able to bring you not-burned pictures. Yay, apple-snails!

Enjoy!

 

Blueberry Girl/Boy Bait

This recipe was given to me by the lovely, the extremely jurisprudent, Laurel. She was asked to create something of mighty yumminess for a law professor as part of an auction. Her brilliant advocate mind jumped immediately to the case of “Humans vs Blueberry Bait”. Wherein the party of the first part (Humans) eats the party of the second part (Bait). Rinse, repeat.

Oh, and the update from the law professor was thus, “This was literally gone in three hours. They only people that were home were me and my three children.” This recipes serves 12, generously.

2 cups flour
1 tsp baking powder
1 tsp table salt
16 TBSP unsalted butter (2 sticks), softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 cup buttermilk
1/2 cup blueberries, fresh or frozen (you can really use any type of berries but if they are frozen don’t defrost them) and 1 tsp of flour.

Topping
1/2 cup blueberries, fresh or frozen (once again, do not defrost)
1/4 cup granulated sugar (brown sugar can also work)
1/2 tsp ground cinnamon

Preheat oven to 350 F (175 C). Grease and flour (like tarring and feathering but much tamer) a 13 x 9-inch baking pan.

Cross examine the flour, baking powder, and salt together in medium bowl.

With your electric mixer, lead the witness and object, then mix the butter and sugars on medium-high until the jury is thoroughly confused or until fluffy.

Add eggs, one at a time. Beat them just enough to get a mistrial, or until they’re mixed in.

Slow down your mixer and add in about half of the flour mixture then add in about half of the buttermilk. Harangue the jury one final time and add in the remaining flour mixture, then the rest of the buttermilk. Formulate your closing arguments and toss the blueberries with the remaining teaspoon of flour. Using gavel or a spatula, gently fold in blueberries. Spread batter into prepared pan.

For the topping:
Scatter blueberries over top of batter. Mix sugar and cinnamon together in wee bowl and sprinkle that over the batter.

Bake until a toothpick or butter knife stuck into the center of the cake comes out clean, 45 to 50 minutes. Let this mother, cool in the pan for about 20 minutes if you can wait that long. By this point your entire home will be full of the smells of deliciousness.

Prepare yourself for awesome and you will not be soon disappointed.

The Defense rests!

Enjoy.

Gluten Free Strawberry Clafoutis

This dish is most likely pronounced Claw-flew-tee. I’m not sure but the pronunciation does not actually affect the taste. If you’re really into it, go watch Julie and Julia and see if it is uttered during the film. This is a recipe made famous by Julia Child. I found this a gluten-free version on Gluten free girl. I have, however, adapted it to suit the needs of the situation, and the current state of the fridge. Read on brave ones.

2 cups fresh cut strawberries
½ tsp cinnamon
2 TBs agave
1 cup vanilla rice milk
1/2 cup agave
3 eggs
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
2/3 cups rice flour

Preheat the oven to 90 C (325 F).

Chop up those  strawberries into little chunks and toss with the cinnamon and agave in a good sized bowl. You can add other spices if you want but I thought that the cinnamon did the job.

Throw in the soy milk, 1/2 cup of the agave, eggs, vanilla, salt, and rice flour into a blender and whip those puppies up! When they become a slightly thick-ish batter you know you’re got it. Incidentally if your batter doesn’t thicken, well, add a modicum of rice flour, bit by bit, until it does.

Pour a thin layer of batter onto the bottom of deep pie pan. Bake it at 90 C until the layer doesn’t jiggle like a Savannah debutante’s heaving bosom when you shake the pie pan, about 10 minutes. (for the batter not the debutante…)

Dollop in the agave-d fruit, evenly, over the now slightly hardened layer. Pour in the remaining batter all in amongst the strawberries.

Bake until the top is golden brown and set, about 1 to 1 and 15 minutes. The clafoutis will be puffed up when you pull it from the oven and will deflate like your hopes and dreams. It’s ok kid, we can’t all marry a French supermodel with rock hard abs, a conservatory cello fellowship and a penchant toward the kinky.

Serve warm or room temperature (on the abs of a supermodel, of course).

Enjoy!

Gluten-Free Chocolate Honey Banana Bread!

So I know what you’re thinking…(how many of my recipes begin that way?) another dessert bread? But wait this one is special. This is a variation on a banana bread recipe that Rana and I just had to share with the world. For those of you who can’t eat glutens, don’t worry you won’t even miss them in this bread!

Ingredients:
1 1/2 cups rice-flour
2 tsp baking powder
1/2 tsp baking soda
1/4 salt
1 teaspoon cinnamon
1/4 cup baking chocolate powder
2 eggs
1/2 cup honey
1/4 cup saffola (or any cooking) oil
3 large bananas
1 teaspoons vanilla extract

Preheat the oven to 170 C (340 F).

How many cakes and biscuit-like things have we made together friends? A lot, right? Well, you know the drill.
Combine the dry ingredients (everything from rice-flour to chocolate powder) together in the bowl.

Then add in the wet ingredients. Stir. Pour into 4 inch x 9 inch loaf pan. Bake for 55-60 mins.

I would occupy yourself in some exciting way during that time because if you hang out anywhere near the oven you may go crazy from the fantastic smells emanating from within!

Enjoy all!

Potato Plum Dumplings

First of all I want to apologize to Ivana because she sent this to me like a million years ago and now plums are out of season and well, crap. The lovely Ivana is the only Batter Junkie to ever guest blog twice, well with the exception of dear mama. Here is a scrumptious recipe from Croatia filled with potatoey plum goodness. Make sure to make 15 of them because they’ll be going fast. For those of you who are wondering they are kind of different but they are so yummy!

Ingredients:
15 seedless plums
3 cups of flour
3 large potatoes
1 egg
1 Tbsp of butter
1/2 tsp salt
1 tsp of baking powder
sugar for the plums

How to do it:
Cook the potatoes with their peel. After they are done, let them cool a bit and remove their peel. In one bowl sift flour, add potatoes, egg, baking powder, salt and butter. Mix together and make fine dough. In case the dough falls apart a bit, you can add a bit of milk.
Roll out the dough and cut into small 15 pieces.
Make sure the plums are pitted. If you fail to do this your dumplings could be a little too crunchy. Fill the plums with sugar and put them on each piece of dough. Fold the dough around the plums to make little balls. Put the balls into heating salty water and cook them until they come to the surface.
In a baking tray, mix a lot of vegetable oil and breadcrumbs. Roll each ball into this and put them in an oven for 10 minutes (200′).
Serve them warm with sugar or sour cream.
Dobar tekThanks Ivana
Enjoy!

Buttermilk Chocolate Beer Cake

So here’s another one Maja, one of my biggest fans, will love. This cake once changed the course of a young boy’s life. Young Luke no direction, was into prescription drugs, and was headed for the wrong side of the tracks when he had this cake. OK none of that was true but he did really seem to like the cake. It was his birthday and he was never the same again…

Ingredients:
3 cups flour
2 1/2 cups sugar
1 Tbsp  + 1 tsp baking soda
1/2 tsp salt
1 cup unsweetened cocoa powder
1 1/3 cups vegetable oil
1 1/2 cups buttermilk
3 large eggs
1 1/2 cups freshly brewed, strong hot coffee
1 tsp pure vanilla extract
24 oz. dark or semisweet chocolate chips
1 1/2 cups half and half
1/4 to 1/2 cup of dark beer

Preheat the old oven to 180 C (350 F).

This cake was an episode of pure love for me. The warning on this one is that it is not, as the say, terribly “health conscious.” There is a lot of sugar and oil and buttermilk in it but it turns out that’s what makes cake taste good. I mean, it’s a cake people. It’s not going to give you rock hard abs, thighs, or really, anything. What it will give you, is a large smile on your face and anyone within smelling distance may hurtle down the hall to bang on your door, demanding a piece. Just sayin’.

So to start, mix all of the dry ingredients in a large mixing bowl. I used a whisk. Mix the flour, sugar, baking soda, salt and cocoa powder. Slowly blend in the oil, buttermilk and 3 eggs one by one. It will be really thick but do not despair. Little by little add the freshly brewed strong hot (hunka hunka burning love) coffee. It will be hard to incorporate by it will eventually mix in. Finally mix in the vanilla extract to complete the…wait for it…wait for it…BATTER! Taste some. I did…

Divide the batter in half pouring it into two 9 inch round cake pans. Given my nomadic nature, I was at the mercy of Mike and Luke’s kitchen and was forced to make two square cakes. It doesn’t matter. Just make them both the same size. Bake them for about 30-40 minutes until when you stick a knife or toothpick into them the toothpick comes out clean. Let them cool for about 10 minutes.

While they are cooking you can make the granche (chocolaty sauce). Place the chocolate chunks and cream and beer into a small metal bowl. On the stove take a large sauce pan and fill it about half way with water. Boil the water and place the metal bowl into it, like this:

Once it is well mixed, let it cool down in the refrigerator. Then place one of the cakes on a serving plate. Cover it with granche like you would cover me with kisses after I cooked you a fine meal. Then place the next layer on and cover with further granche. Once it is all covered, put that baby in the fridge till serving time. See the happy Luke?

Enjoy.

Limonlu Kek – Turkish Lemon cake

First I want to apologize for the long lack of posting. I just want to give you time to catch up! Have you caught up yet? Vamos!
Oh and one more thing: Go España! They won today.

This is great stuff and it’s healthy too. I mean it has lemons in it, right? They’re healthy. This is one of Rana favorites and she taught me how to make it. It is common in Turkey and I would imagine anywhere where lemons grow in abundance. Let’s get started.

Ingredients:
3 eggs
1 1/2 cups sugar
2 1/2 cups flour
1/2 cup cooking oil (I use saffola)
1 lemon (grate the rind and squeeze out the juice)
1 Tbsp baking powder
1 tsp vanilla extract
a little less than 1 cup milk

Preheat to 175 C (350 F).

Crack the three eggs into a large mixing bowl and pour in the sugar. Whisk them up together until the sugar is well incorporated. Mix in the flour, one cup at a time. Add in baking powder with the flour. Pour in 1 tsp vanilla extract and add the oil.

Now here comes the lemon part. After you’ve grated the rind off of the lemon, squeeze all of it’s juice into a 1 cup measuring cup. Fill the rest of the cup with milk. Pour the liquid into the rest of the batter and add in you grated lemon rind.

I know what you’re saying Batter Junkies, “But don’t we normally add all of the dry ingredients first?” Well this is an old Turkish recipe and I can’t argue with eons of experience. However, I think it would be ok if you started with dry and moved on to wet.

It’s just like when they asked Kurt Cobain his secret for rock success and he said, “start out quiet and get loud.” That’s the trick junkies, “Start out dry and get wet!”

Ok so now you can pour your amazing batter into a greased bread pan or deep pie pan and throw it in the oven.

The drawback to this kind of cake is that it takes a dog’s age to cook (a long time). Mine took 55 minutes. I would suggest that you start out at about 45 mins and then leave it in for another 10 if it’s not done.

This one is great for all occasions yall.

Enjoy.

Labels: cake, lemon, Turkish, dessert,

Banana Bonanza! Part 2: Chocolate Banana Cake

I know, I know. Hold on to your collective horses. This cake once changed the course of a young girl’s life, it was so amazing. Banana Bonanza continues in full force!
Chocolate and Bananas form and unbeatable duo. If there were some kind of anti-tastiness crime out there you can bet that Captain Chocolate and The Banana Boy wonder would be fighting it. Ok are you ready for flavor explosion? Let’s go. This cake comes from the kitchen of Yasemin San, Rana’s mom.
Ingredients:
1 3/4 cups flour
1 cup packed brown sugar
1/4 cup Unsweetened cocao
1 tsp baking powder
1/4 tsp salt
1 cup water
1/3 cup vegetable oil
1 tsp vinegar
1 tsp vanilla extract
100gr (1/2 cup ) dark chocolate chips
1 overripe banana (mushed up)
Preheat your oven to 180 C (350 F).
In a mixing bowl begin this journey to tastiness. What do we always do when we’re making a batter? That’s right batter junkies, mix in the dry ingredients. Mix the flour, sugar, cocoa, baking powder, and salt. Then what? Mix in the wet ingredients, I hear you say? You would be correct! Stir it all together and then add the mushed banana
Stir until well blended and then add in the chocolate chips. In our case, chocolate chunks.
 Banana mashing technique as shown by Rana
You can pour this into an 8 inch round cake pan or a bundt pan. We used a bundt. Make sure to grease your pan well before you do. I usually use canola oil. Bake the chocolate yum for about 35-40 minutes until you poke in a knife and it comes out clean.
Let cool four about 10 minutes and then pop it out of the pan. Cut into pieces and serve.
 Gaze upon the chocolate thunder of my discontent!
Enjoy.
Lables: dessert, cake

Cathedral Chocolate Oatmeal Cake

It’s my birthday! I turn 30 today and I thought to celebrate I would blog about a cake. Maja has been asking about this for a while, so today’s the day! This is one that my mom used to make when I was…well less than 30. Ok, kids, well you know the drill. Go get your ingredients, buckaroos.

Preheat your oven to 180 C (350 F)
Ingredients:

1 3/4 cups boiling water
1 cup of oatmeal

1 cup brown sugar
1 cup white sugar
1/2 cup butter
2 large eggs

1 3/4 cups flour
1/2 tsp salt
1 tsp soda
1 TBS dark unsweetened cocoa

340 grams or (12oz) dark chocolate (cut into 1/2 inch chunks)
1/2 cup chopped walnuts or your favorite nuts (optional though recommended, in fact what are you thinking not putting them in?)

First: Pour the water over the oatmeal and let stand for 15 mins.  Don’t worry! Even if you didn’t like oatmeal growing up, you’ll like this. It is an ugly duckling, about to become a swan. Just watch.

Next, in a different bowl, mix both sugars and the butter. This is a process in cake and cookie making known as “creaming the butter.” I know it sounds naughty but just do it. Once it is nice and mixed, add the eggs.

 
Then add in the other dry ingredients (flour, salt soda, cocoa and about half of the chocolate, 160 grams) and the oatmeal that has been staring you down for the last 15 mins.
The lovely Mom (Vanna White) demonstrates. Now you’ve got a batter going baby! Batter Junkies of the world will recognize this as a prime opportunity to taste the batter! 
Pour this lovely gooey chocolate love into a bundt pan. HEAVILY GREASE THE BUNDT PAN with butter or cooking spray. I know what you’re thinking, “how does a heterosexual guy know what a bundt pan is?” Well I’m a man of the world,what can I say? Then add the chopped walnuts or mystery nuts to the top. Finish by sprinkling with the remainder of the chocolate chunks.


Now pop this baby in your preheated oven for about 50 minutes. Until you can stick a knife or a toothpick into it and the knife comes out clean. If you are using a silicon cake pan (like the cathedral style shown here) you must let the cake cool for about an hour before you try to remove it from it’s silicon prison. Normal metal bundts don’t pose quite the same problem. Turn over your chocolatey love cake onto a plate and voilá, you’ve made happiness in solid form.

 
Gaze upon the majesty!!! 
 
I hope you all have as much fun with this as I did.
Labels: birthday, cake, cathedral, dessert, oatmeal